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Politics Bureau Chief and Senior Political Columnist, POLITICO

Fees
  • Local: $10,001 - $20,000*
  • US East: $20,001 - $35,000*
  • US West: $20,001 - $35,000*
  • Europe: $20,001 - $35,000*
  • Asia: $35,001 - $55,000*
A highly respected political journalist, Jonathan Martin provides sought-after coverage and regularly drives the news by delivering the inside story from the White House and Capitol Hill to the campaign trail well beyond the beltway. As bureau chief and senior political columnist for POLITICO, Martin is among the most trusted reporters in the country with deep connections to the political leaders, power players, and movers and shakers in Washington, D.C. — and across the country. With vast array of sources in both parties and his keen analytical mind, he reveals what’s really happening at the highest levels of American politics.

CEO at The US Presidential Service Center Foundation Trusts and US Presidential Culinary Museum

Fees
  • Local: $10,001 - $20,000*
  • US East: $10,001 - $20,000*
  • US West: $10,001 - $20,000*
  • Europe: Please Inquire
  • Asia: Please Inquire
Marti Mongiello is a former White House Chef, Private Investigator, Security Expert, Executive Chef, and a GM of the Camp David Resort and Conference Center working with the past five Presidents for 25 years, from H.W. Bush through Trump. He is a disabled and injured military veteran with a 30-year US Navy retired certificate serving in wars across three continents. Marti served as a butler, housekeeper, military aide, and bartender carrying the proverbial, "chalice for his/her majesty to drink from," having been trained by the CIA, USMC, Navy, and Army in specialized courses for nuclear, chemical, and biological attack manning the underground bunker of Orange One as well as bribery and poisoning. When he first received his Top Secret, Yankee White, SCI clearance, he was in the nuclear submarine fleet and had been identified as a polyhistor and polymath. He has an MBA degree and a second Master's from Lenoir-Rhyne University as a Master Certified Food Executive (MCFE). He attained his Bachelor's from the Art Institute, Summa Cum Laude.
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