Biography & Design
Terry Martin John E. Iverson
Mélange's mission is to provide the Ann Arbor Gold Coast with a unique dining experience within a casually sophisticated, warm, and relaxed atmosphere. Mélange's aim is to create an intriguing space of interaction that appeals to the senses while remaining a dining venue that is welcoming to the walk-in guest. Offering a contemporary, subterranean bistro, Mélange strives to continually achieve a culturally balanced, diversified, and community oriented dining business in downtown Ann Arbor.
The Mélange Bistro and Wine Bar showcased on Main Street in Ann Arbor, Michigan stimulates all of the senses by offering Eurasian eclectic cuisine infused with worldly ingredients, and an aesthetic atmosphere created by the internationally renown restaurant design/builder John Janviriya. A variety of seating styles include oversized seven-foot tall booths, settee, two private dining rooms, and a lounge. The climate-controlled wine cellar boasts 1,500 bottles from New Zealand, South Africa, Michigan, California, Oregon, Australia, and more! The dynamic menu and ambiance of the venue create an intimate connection between food and architecture.
Terry Martin - Mélange Manager
Launching and managing new restaurant venues is second nature to Terry Martin, having been involved with the openings of some of Michigan's most recognizable and premiere dining and entertainment venues including:
Live, Ann Arbor; Rush Street, Ann Arbor; Goodnight Gracie's Jazz & Martini Bar, Ann Arbor; D'Amato's, Ann Arbor; Woodruff's, Royal Oak; and the Ritz Carlton, Dearborn.
Martin's goals of creating a sophisticated, yet casual venue accentuated by impeccable service completes and compliments the Mélange team.
John E. Iverson
California Native Started in Food Service at 16 yrs of age in Newport Beach, CA
Various Stops include:
The Four Seasons Hotel - Newport Beach, CA;
Hemmingways Restaurant - Corona Del Mar, CA;
Harry's Bar & American Grill - San Francisco, CA;
55 Restaurant Group - Columbus, OH;
Marion Country Club - Marion, OH
John Graduated from the California Culinary Academy, San Francisco in 1988