Image 1

Meet the Team


 Peter Mammas, Brand Leader

Mr. Mammas was appointed Brand Leader for Bâton Rouge in September 2013, where he leads the operation and development teams. He has spent the last 25 years as a partner in Resto Pro, creating several concepts including Nickels Deli and Bar, Vinnie Gambini’s Restaurante, Firegrill Steakhouse and Roasters Rotisserie. In 2001, Resto Pro purchased Bâton Rouge and within 5 years the brand had doubled its sales and was acquired by Imvescor. Peter was directly responsible for all operations and marketing at Resto Pro.

 Thomas Hogan, Director of Operations

Tom Hogan is responsible for all of the operational responsibilities and oversees the brands Business Development Managers. Tom joined the Imvescor Restaurant Group in 2013. He possesses over 25 years’ experience in the hospitality industry, starting as a bartender in Kingston Ontario in his teens, to partnering in 3 successful restaurants in Windsor and Ottawa. Tom most recently spent 7 years with Cara Operations where he held leadership positions as District Manager, then Director of Operations for brands such as Milestone’s, Kelsey’s, Montana’s, Swiss Chalet and Harvey’s. Tom is committed to guest satisfaction, growing the brand as well as profitability for both our franchise and corporate restaurants.

 Len Goosen, Business development manager

Len Goosen is the Business Development Manager for the Quebec and Ottawa region. Len joined Imvescor Restaurant group in 2012. He possesses over 20 years of hospitality experience, starting in a steak and schnitzel fine dining concept in 1988 and eventually partnering in two restaurant concepts in Barbados, WI and Chilliwack, BC. Len most recently spent time as F&B Director at Marriott Hotels and Regional trainer at Red Robin Restaurants before he came to Imvescor

 Gaetan Charest, Director of Culinary Development

Gaetan Charest is responsible for continuously developing Bâton Rouge’s culinary needs with gastronomic innovation.With 20 years of culinary experience. Since 2012 he's has been actively taking part in the innovation of classic recipes as well as the creation of new ones. After completing culinary school in 1994, he made is way to France where he gained experience and exposure at Établissement Michel Chabran.
Upon returning to Quebec he applied his own style while working as a second de cuisine at Restaurant Initial in Québec city. Later he persisted with his career at acclaimed restaurants and hotels, many of which have been recognized with the prestigious CAA diamond award. His career continued to soar in 2007 when he moved to Whistler, British Columbia and became executive sous-chef to award-winning Chef, Melissa Craig at Bearfoot Bistro. Together, they won The Best Chef in Canada Award in 2008. Upon returning to Montreal, he became chef de cuisine at Laurie Raphaël where his inventive nature and passion for cuisine harmoniously came together.