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...
Your family has been in the restaurant business since 1890. Tell me a little about your growth and how the firm grew from beyond Manhattan and into the catering business, for example?
The company was founded by Maxwell Lessing in 1890 and is operated to this day by 15 family members representing three generations of Lessing’s. Our highly diversified company feeds more than 40,000 guests a day at over 100 corporate, educational, country club, and manufacturing plant locations throughout the Northeast. Maxwell Lessing was an innovator. He responded to the explosion of the urban worker population in the 1890’s by opening the first convenient lunch counter. By the late 1920’s, Lessing’s was serving meals to New York’s workforce in as many as 20 locations in the financial district and the New York Stock Exchange.
What attracted you both to the restaurant industry?
BB: We love cooking and making people happy. Restaurants were always such a huge part of our childhood, and we had our favorite in every place we used to travel to.
EB: Rocky Aoki of Benihana was a huge inspiration.
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As they say, “there’s nothing like mama’s cooking”, and Guy Lombardi knows this first hand. Growing up in Avellino, Italy, Guy was spoiled by his mother’s traditional Italian cooking. At a young age he was exposed to all aspects of the kitchen, helping his mother as much as he could, igniting the passion that has led to the Lombardi Empire that stands today.
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You probably know him from “Restaurant: Impossible,” where he takes a failing one and works a miracle with both the eating establishment and the owners and employees, or his new show, Restaurant Express, where chefs face off for the chance at their dream eatery. Now Robert Irvine is a "Man on a Mission" in Metro New York to let foodservice operators know the benefits of an innovative ice-making subscription program.
What do you get when you take someone versed in government affairs, and restaurant issues? Melissa Autilio Fleischut, who brings her wealth of knowledge about how government works and the ways in which it can help the foodservice industry, a combination that benefits both.