How did Chefs Club come to be?
Our first location was Aspen, where we opened in 2012. We are in partnership with Food and Wine magazine, serving inventive recipes from its Best New Chefs. We celebrated our first anniversary in New York in November.
What was the mission you inherited and how has it evolved?
When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states.
What led to the creation of the Hospitality Alliance?
When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states. There are more than 24,000 eating and drinking establishments in the five boroughs.
How did you start out in the food business?
My family’s from Ohio and food was a really big central part of our daily lives. You meet up around food; you cook food and bring it to other people. Food continued to be a really big part of our family life so I fell in love with food and feeding others at a very early age...
How did you get into the Foodservice industry?
I was born in Dorchester, MA one of nine siblings; I spent lots of time in the family kitchen with my mother Alma. At the age of 11 or 12, I fell in love with food over a simple Eggplant Parmesan sandwich at a friends’ house. My cooking was influenced by the Sunday suppers at home with family and friends. I always loved cooking and began working as a caterer while I was in school. From there, I worked my way up at various restaurants, cooking in Massachusetts and Washington, D.C...