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...