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Owner Henry Hautau
Henry, a long time Novato resident, realized
a dream in opening Finnegan's Marin in June of 2006. Having worked
in restaurants and bars during his college years in Philadelphia
and his uncles Irish Pub (P.J. Finnegans) in New Jersey, Henry
strove to bring a warm, welcoming, neighborhood restaurant and
bar where locals could gather in Novato. Henry, a longtime bond
salesman in San Francisco, left the city and now owns two successful
restaurants in downtown Novato, Kitchen at 868 Grant and Finnegan's.
Married with two children, Henry spends his time as a realtor
here in Marin. |
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Owner Mark Edwards
With over 19 years of experience in the restaurant
business, Mark Edwards, a San Rafael native, is a polished and performance-driven
food and wine professional. Mark has a customer following spanning
several years, a result of his professionalism and popularity during
his tenure at Plumpjack's Blaboa cafe, the California Cafe Corporation,
and other bay area restaurants. At Plumpjack's Balboa Cafe, Mark
became highly respected for his wine list, his strong rapport with
customers, and his work ethic. He is well-known and respected by
restaurant professionals and customers alike. Mark is operationally
savvy and understands a great design or a top notch chef are only
part of what it takes to satisfy guests. Mark lives in San Rafael
with his wife, Vikki, and their baby boy. Mark is an active volunteer
and member of the bay area community, supporting a number of charitable
causes. |
Executive Chef Lance Taylor
Finnegan's Marin is honored to introduce its executive
chef, Lance Taylor. Lance was born in the Bronx, NY in 1973. Known
for his culinary vision and delicious, innovative creations that
delight the palate, Chef Taylor brings a wealth of experience to
Finneganís Marin. Although he professes a love for the chaos of
the restaurant world, it is Lance's passion for creating great food
that keeps his cuisine fresh and comforting. "I just want to
make good food done right. When I look into the dining room I love
seeing everyone looking comfortable and satisfied."
Chef Taylor's background includes a range of cuisines,
menus, and services offering selections ranging from casual tastings,
organic fare, and regional specialties to fine dining, catering,
and banquet menus, always emphasizing quality, taste, and presentation.
As a young student and avid traveler, he began his culinary training
in some renowned restaurants and historic hotels. These include
the Four Diamond/Four Star rated Boarís Head Inn Resort as well
as Prince Michel Vineyards in Virginia, the Putney Inn and the historic
Four Diamond Old Tavern at Grafton in Vermont, and the Old Mill
Inn at Spring Lake Heights in New Jersey.
His culinary training and experience have spanned
both coasts, giving him an opportunity to create an innovative mix
of styles, cuisines, and flavors. "Bringing all of the elements
together to run a restaurant is very much like creating a great
dish--just on a grander scale. But I will never stop cooking. That
is my first love and greatest passion. That is my inspiration."
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