MacGregor Mann was raised in York, PA and began cooking career at age 15 cooking short-order style at Friendly’s. He attended Culinary School at Drexel University and cooked at Penne Restaurant with Chef Roberta Adamo and at Washington Square Restaurant with Chefs Marcus Samuelsson, Mike Isabella and Kevin Spraga.
Mann was part of the opening team at Jose Garces’ Amada in 2005 and was promoted to Sous Chef in 2007. Soon after, he was sent to Chicago to serve as Sous Chef at Garces’ Mercat a la Planxa where the restaurant was named to Esquire magazine’s Best New Restaurants 2008 list. In 2009, Mann returned to Philadelphia to take over as Chef de Cuisine at Amada. During that time, Amada was awarded most popular restaurant in Philadelphia Zagat ’11. Mann also served as a Sous Chef alongside Garces for two seasons of the show “Iron Chef America” and cooked at several James Beard Foundation events. In 2011, Mann was named a Tastingtable.com Rising Star Sous Chef and appeared in the Williams Sonoma Thanksgiving Catalogue.
In January 2012, Mann accepted a Stagier position at Noma in Copenhagen, Denmark. There, Mann spent 3 months working and was involved in both foraging for ingredients as well as working a station on the line for lunch and dinner service on a daily basis.
Upon returning to USA, Mann travelled extensively across the country, tasting food all along the way. He settled in Idaho just outside of Yellowstone Park and assumed the role as Executive Chef at the country’s top fly-fishing destination, Henry’s Fork Lodge located on the banks of the Henry’s Fork of the Snake River. During the summer of 2013 the idea and vision for Junto were conceived. The restaurant opened on opened May 2014.