T he Cooke Center for Learning and Development

a
grand
chefs’
tasting
Food for T hought
A Grand Chefs’ Tasting to benefit
T he Cooke Center for Learning and Development
monday , may 2 , 2 01 1 • guastavino’s • 409 east 59th street • nyc
Opening Remarks
Eileen Caulfield Schwab, Board Chair, T he Cooke Center
Recipient of the Road to Independence Award
Irene Dorner, President & CEO
hsbc usa inc. & hsbc bank usa , n.a.
Presented by Karen & Tom Robards, co-founders, T he Cooke Center
Recipients of the Founders’ Award
Christine & Kevin Hennessey
Presented by Dr. Michael Termini, President, T he Cooke Center
Program
6:30PM • Cocktails & Awards Presentation
7:30PM • Grand Chefs’ Tasting
Food for T hought
A Grand Chefs’ Tasting to benefit
T he Cooke Center for Learning and Development
monday , may 2 , 2 01 1 • guastavino’s • 409 east 59th street • nyc
Opening Remarks
Eileen Caulfield Schwab, Board Chair, T he Cooke Center
Recipient of the Road to Independence Award
Irene Dorner, President & CEO
hsbc usa inc. & hsbc bank usa , n.a.
Presented by Karen & Tom Robards, co-founders, T he Cooke Center
Recipients of the Founders’ Award
Christine & Kevin Hennessey
Presented by Dr. Michael Termini, President, T he Cooke Center
Program
6:30PM • Cocktails & Awards Presentation
7:30PM • Grand Chefs’ Tasting
W
e lc o m e to the Cooke Center’s second annual Grand Chefs’ Tasting.
We owe a tremendous debt of gratitude to Cooke parents Karen & David
Waltuck. It is thanks in no small part to the Waltucks that 28 top-notch
chefs and wine and beverage producers are donating their time, product
and talent to help raise awareness and funds for Cooke.
Tonight we are honoring Irene Dorner, President and CEO of
HSBC Bank USA, with the Road to Independence Award. A loyal and
longstanding friend to Cooke, HSBC’s commitment and generosity
through the years have made a tremendous difference in the lives of the
students and families we serve.
In addition to HSBC, we are very happy to be honoring Christine &
Kevin Hennessey with the Founders’ Award. The Hennessey’s son, Lexy,
came to us when he was just six years old. Over the years, both Christine
and Kevin have served on Cooke’s board and they have helped to grow
Cooke from a small program serving just a handful of students into a fullfledged school that now serves more than 500 students with special needs.
We are also incredibly fortunate to have two Cooke parents at the helm
of our benefit committee this year: Wendy Banner and Helen Lee-Warren.
They, along with our enthusiastic committee, have worked tirelessly to
bring you all here this evening.
Finally, we have a special treat to share with you. Oscar-winning
filmmaker Thomas Lennon has produced the 2011 Cooke video you will
see tonight, featuring some of Cooke’s high school students as they
embark on their journey to independence.
As always, none of our work would be possible without the friends
and families who have stood by us and supported us through the years. Thank you, and Bon Appétit!
eileen caulfield schwab
Board Chair
michael termini, psyd
President
Photo by Patricia Schaefer
from the Board Chair and President
W
e lc o m e to the Cooke Center’s second annual Grand Chefs’ Tasting.
We owe a tremendous debt of gratitude to Cooke parents Karen & David
Waltuck. It is thanks in no small part to the Waltucks that 28 top-notch
chefs and wine and beverage producers are donating their time, product
and talent to help raise awareness and funds for Cooke.
Tonight we are honoring Irene Dorner, President and CEO of
HSBC Bank USA, with the Road to Independence Award. A loyal and
longstanding friend to Cooke, HSBC’s commitment and generosity
through the years have made a tremendous difference in the lives of the
students and families we serve.
In addition to HSBC, we are very happy to be honoring Christine &
Kevin Hennessey with the Founders’ Award. The Hennessey’s son, Lexy,
came to us when he was just six years old. Over the years, both Christine
and Kevin have served on Cooke’s board and they have helped to grow
Cooke from a small program serving just a handful of students into a fullfledged school that now serves more than 500 students with special needs.
We are also incredibly fortunate to have two Cooke parents at the helm
of our benefit committee this year: Wendy Banner and Helen Lee-Warren.
They, along with our enthusiastic committee, have worked tirelessly to
bring you all here this evening.
Finally, we have a special treat to share with you. Oscar-winning
filmmaker Thomas Lennon has produced the 2011 Cooke video you will
see tonight, featuring some of Cooke’s high school students as they
embark on their journey to independence.
As always, none of our work would be possible without the friends
and families who have stood by us and supported us through the years. Thank you, and Bon Appétit!
eileen caulfield schwab
Board Chair
michael termini, psyd
President
Photo by Patricia Schaefer
from the Board Chair and President
T
h e Co o ke C e n t e r envisions a world in which all people with
special needs are included as valued members of their communities,
leading independent and purposeful lives. To realize this vision, our
core mission is to educate students from early childhood through young
adulthood, guided by these principles:
• A curriculum that integrates academic, social and life skills with
opportunities for learning that promote inclusion
• Instruction that focuses on each student’s strengths and interests
• The incorporation of inclusive activities as a key instructional strategy
to foster positive attitudes in the broader community towards Cooke
students and others with special needs
• Families as partners in their children’s growth towards independence
• Access to quality special education for all children who need it,
regardless of their financial circumstances
Photo by LEmily Cozart
• Sharing our knowledge with other professionals and schools to improve
the educational experience for all children
Since it was founded in 1987 by a small group of parents, Cooke has
grown from one classroom serving seven children into the largest private,
inclusive special education organization in New York City. In addition
to providing daily instruction to more than 500 children and young
adults, we also use our knowledge to train others. This year, more than
3,000 students across the city will benefit from Cooke’s intensive teacher
training services.
Today, some Cooke graduates are continuing their education at
schools such as Berkshire Hills Music Academy, ABC Training, Landmark
College, and other supportive postsecondary programs. Others are already
out in the community, working for employers as varied as CVS, Home
Depot and the New York Post, as well as in small businesses, schools, and
non-profit organizations.
The Cooke Center
T
h e Co o ke C e n t e r envisions a world in which all people with
special needs are included as valued members of their communities,
leading independent and purposeful lives. To realize this vision, our
core mission is to educate students from early childhood through young
adulthood, guided by these principles:
• A curriculum that integrates academic, social and life skills with
opportunities for learning that promote inclusion
• Instruction that focuses on each student’s strengths and interests
• The incorporation of inclusive activities as a key instructional strategy
to foster positive attitudes in the broader community towards Cooke
students and others with special needs
• Families as partners in their children’s growth towards independence
• Access to quality special education for all children who need it,
regardless of their financial circumstances
Photo by LEmily Cozart
• Sharing our knowledge with other professionals and schools to improve
the educational experience for all children
Since it was founded in 1987 by a small group of parents, Cooke has
grown from one classroom serving seven children into the largest private,
inclusive special education organization in New York City. In addition
to providing daily instruction to more than 500 children and young
adults, we also use our knowledge to train others. This year, more than
3,000 students across the city will benefit from Cooke’s intensive teacher
training services.
Today, some Cooke graduates are continuing their education at
schools such as Berkshire Hills Music Academy, ABC Training, Landmark
College, and other supportive postsecondary programs. Others are already
out in the community, working for employers as varied as CVS, Home
Depot and the New York Post, as well as in small businesses, schools, and
non-profit organizations.
The Cooke Center
Road to Independence Award
I
re n e D o rn e r was named President and CEO of HSBC USA Inc. and
HSBC Bank USA, N.A. in January 2010, subsidiaries of HSBC Holdings plc
(NYSE:HBC), one of the world’s largest banking and financial services
organizations. She also serves as Director of HSBC North America Holdings
Inc., HSBC USA Inc. and HSBC Bank USA, N.A.
Dorner first joined the organization in 1982 as an in-house lawyer of
Samuel Montagu & Co Limited, the merchant banking arm of Midland
Bank, which was later acquired by the HSBC Group. She has held positions
as Chief Operating Officer of Treasury and Capital Markets, and General
Manager of Marketing and Human Resources functions for HSBC Bank
plc. Dorner also had responsibility for HSBC Bank plc’s branch network in
the North of England, Scotland and Northern Ireland, and has also held
the position of General Manager, Premier and Wealth Management of
HSBC Bank plc prior to being appointed Deputy Chairman and CEO HSBC
Bank Malaysia Berhad in 2007. Dorner serves on the board of The Doe Fund and the British-American
Business Council, and is a member of the Committee Encouraging
Corporate Philanthropy and the Financial Services Roundtable. She
recently served as President of Malaysian International Chamber of
Commerce and Industry (MICCI), a member of The Association of Banks
in Malaysia (ABM) and Institute of Bankers Malaysia (IBBM) and as a
trustee of Aged European Fund (AEF).
Dorner graduated from St. Anne’s College Oxford with MA in Jurisprudence.
K
evin and Christine Hennessey met in 1982, during their careers on
Wall Street. Married in 1989, they have two sons together. Alexander(Lexy),
is 20 years old, and a student in the “SKILLs” program at the Cooke Center
Academy. Nicholas, 18, is entering the University of Pennsylvania this fall.
Christine, after spending some years in the Municipal Division of
Smith Barney, later joined Bear Stearns. She ultimately retired as an
Associate Director in 1991, electing to devote her energies to raising and
enjoying her children. Christine is a tireless advocate for special children
and has been an active board member of the Cooke Center for Learning
and Development since 2004.
Kevin spent much of his career at Credit Suisse, retiring in 1999. Kevin
was a co-head of the Municipal Securities group and head of the global
Emerging Markets Group. Before retiring, he was a member of Credit
Suisse’s Executive Group, Chairman of the Global Ethics Committee and
Chairman of the Strategic Planning Committee. During his career, Kevin
served as a member of the global risk committee, the public banking
committee and the global credit committee.
Currently, Kevin sits as Non-Executive Chairman of three hedge funds
and has served as Chairman of two SEC regulated Mutual Funds.
Founders’ Award
Road to Independence Award
I
re n e D o rn e r was named President and CEO of HSBC USA Inc. and
HSBC Bank USA, N.A. in January 2010, subsidiaries of HSBC Holdings plc
(NYSE:HBC), one of the world’s largest banking and financial services
organizations. She also serves as Director of HSBC North America Holdings
Inc., HSBC USA Inc. and HSBC Bank USA, N.A.
Dorner first joined the organization in 1982 as an in-house lawyer of
Samuel Montagu & Co Limited, the merchant banking arm of Midland
Bank, which was later acquired by the HSBC Group. She has held positions
as Chief Operating Officer of Treasury and Capital Markets, and General
Manager of Marketing and Human Resources functions for HSBC Bank
plc. Dorner also had responsibility for HSBC Bank plc’s branch network in
the North of England, Scotland and Northern Ireland, and has also held
the position of General Manager, Premier and Wealth Management of
HSBC Bank plc prior to being appointed Deputy Chairman and CEO HSBC
Bank Malaysia Berhad in 2007. Dorner serves on the board of The Doe Fund and the British-American
Business Council, and is a member of the Committee Encouraging
Corporate Philanthropy and the Financial Services Roundtable. She
recently served as President of Malaysian International Chamber of
Commerce and Industry (MICCI), a member of The Association of Banks
in Malaysia (ABM) and Institute of Bankers Malaysia (IBBM) and as a
trustee of Aged European Fund (AEF).
Dorner graduated from St. Anne’s College Oxford with MA in Jurisprudence.
K
evin and Christine Hennessey met in 1982, during their careers on
Wall Street. Married in 1989, they have two sons together. Alexander(Lexy),
is 20 years old, and a student in the “SKILLs” program at the Cooke Center
Academy. Nicholas, 18, is entering the University of Pennsylvania this fall.
Christine, after spending some years in the Municipal Division of
Smith Barney, later joined Bear Stearns. She ultimately retired as an
Associate Director in 1991, electing to devote her energies to raising and
enjoying her children. Christine is a tireless advocate for special children
and has been an active board member of the Cooke Center for Learning
and Development since 2004.
Kevin spent much of his career at Credit Suisse, retiring in 1999. Kevin
was a co-head of the Municipal Securities group and head of the global
Emerging Markets Group. Before retiring, he was a member of Credit
Suisse’s Executive Group, Chairman of the Global Ethics Committee and
Chairman of the Strategic Planning Committee. During his career, Kevin
served as a member of the global risk committee, the public banking
committee and the global credit committee.
Currently, Kevin sits as Non-Executive Chairman of three hedge funds
and has served as Chairman of two SEC regulated Mutual Funds.
Founders’ Award
Chef’s Bios
D
david bouley
Bouley Restaurants
av id B o u le y was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparents’
farm, drawing upon their French heritage which instilled a love of the
land, an appreciation for fresh products, care in preparation, and the
inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe’s
most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel
Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New
York, working in the leading restaurants at the time - Le Cirque, Le
Périgord, and La Côte Basque. In 1985, he became chef of Montrachet
restaurant and in 1987 David opened his own restaurant, Bouley, in
TriBeCa. Bouley quickly became known as the most notable dining
experience in New York and set a new standard for fine dining in
America. Among the many accolades earned was a four-star review
in The New York Times and the James Beard Foundation awards for best
restaurant and best chef. In 1997, Bouley Bakery opened as a wholesale and retail bakery as
well as a café and restaurant. Bouley Bakery immediately became
enormously popular, earning another four-star review in The New
York Times. In September 1999, David opened Danube, a Vienneseinspired restaurant, located on Hudson Street.
Following the tragic events of September 11, 2001, Bouley Bakery
served as the base of operations to prepare over one million meals for
Ground Zero relief workers in conjunction with the Red Cross. It reopened as Bouley Restaurant in 2002, and Bouley Bakery and Market
opened in a new location on West Broadway in TriBeCa.
David’s newest venture is Brushstroke Restaurant, a collaboration
with the Tsuji Culinary Institute in Japan, which will be housed in the
former Danube space.
andrea correale
Elegant Affairs
K
nd rea Co rreale , owner and creator of Elegant Affairs, has been
producing custom-designed events with exquisite cuisine for over 20
years. Considered a catering and event genius, Andrea has become a
celebrity icon. She has made numerous television appearances on Bravo’s
Millionaire Matchmaker and Real Housewives of NYC. She is also online as
the “Lifestyle Expert” for L’Oreal Paris Academy.
Andrea has coordinated events for some of the most well known names
in the world: Donald Trump, Mariah Carey, Russell Simmons and P. Diddy,
to name a few. She recently hosted an event in Manhattan to honor Kevin
Spacey with Tony Bennett in attendance. Andrea has been featured in
many publications, including Hamptons Magazine, Gotham, and Social Life
Magazine, InTouch Weekly, Women’s Day Magazine, and InStyle.
Andrea also has made guest appearances on Martha Stewart’s
radio show on Sirius and has her own column as a “Party Expert” on
Celebrations.com, the largest entertaining website on the Internet.
aren DeMas co never set out to be a chef. As a young transplant to
New York City working in publishing, she and a friend came up with the
idea of catering opening-night parties to make some extra money. Soon
after, Karen enrolled in weekend classes at the New York Restaurant School
and fell in love with the culinary arts.
Karen has worked in some of New York City’s most beloved kitchens,
including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern,
and Tom Colicchio’s Craft, Craftbar and ‘wichcraft. In May 2009 Karen
joined Chef Andrew Carmellini to create breads, pastries and desserts for
Locanda Verde.
Karen was the only pastry chef included in New York Magazine’s Best
Locanda Verde
Chefs roster in 2003 and was named Outstanding Pastry Chef by the James
Beard Foundation in 2005. Her deeply flavored, deceptively simple and
irresistible desserts, cookies, and pastries have earned her accolades from
The New York Times, Bon Appétit, Fine Cooking, Food & Wine and New York
Magazine where Adam Platt called her desserts “impeccable...for my money,
the best in town.”DeMasco’s first book, The Craft of Baking, was published by
Clarkson Potter in October 2009.
karen demasco
Chef’s Bios
D
david bouley
Bouley Restaurants
av id B o u le y was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparents’
farm, drawing upon their French heritage which instilled a love of the
land, an appreciation for fresh products, care in preparation, and the
inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe’s
most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel
Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New
York, working in the leading restaurants at the time - Le Cirque, Le
Périgord, and La Côte Basque. In 1985, he became chef of Montrachet
restaurant and in 1987 David opened his own restaurant, Bouley, in
TriBeCa. Bouley quickly became known as the most notable dining
experience in New York and set a new standard for fine dining in
America. Among the many accolades earned was a four-star review
in The New York Times and the James Beard Foundation awards for best
restaurant and best chef. In 1997, Bouley Bakery opened as a wholesale and retail bakery as
well as a café and restaurant. Bouley Bakery immediately became
enormously popular, earning another four-star review in The New
York Times. In September 1999, David opened Danube, a Vienneseinspired restaurant, located on Hudson Street.
Following the tragic events of September 11, 2001, Bouley Bakery
served as the base of operations to prepare over one million meals for
Ground Zero relief workers in conjunction with the Red Cross. It reopened as Bouley Restaurant in 2002, and Bouley Bakery and Market
opened in a new location on West Broadway in TriBeCa.
David’s newest venture is Brushstroke Restaurant, a collaboration
with the Tsuji Culinary Institute in Japan, which will be housed in the
former Danube space.
andrea correale
Elegant Affairs
K
nd rea Co rreale , owner and creator of Elegant Affairs, has been
producing custom-designed events with exquisite cuisine for over 20
years. Considered a catering and event genius, Andrea has become a
celebrity icon. She has made numerous television appearances on Bravo’s
Millionaire Matchmaker and Real Housewives of NYC. She is also online as
the “Lifestyle Expert” for L’Oreal Paris Academy.
Andrea has coordinated events for some of the most well known names
in the world: Donald Trump, Mariah Carey, Russell Simmons and P. Diddy,
to name a few. She recently hosted an event in Manhattan to honor Kevin
Spacey with Tony Bennett in attendance. Andrea has been featured in
many publications, including Hamptons Magazine, Gotham, and Social Life
Magazine, InTouch Weekly, Women’s Day Magazine, and InStyle.
Andrea also has made guest appearances on Martha Stewart’s
radio show on Sirius and has her own column as a “Party Expert” on
Celebrations.com, the largest entertaining website on the Internet.
aren DeMas co never set out to be a chef. As a young transplant to
New York City working in publishing, she and a friend came up with the
idea of catering opening-night parties to make some extra money. Soon
after, Karen enrolled in weekend classes at the New York Restaurant School
and fell in love with the culinary arts.
Karen has worked in some of New York City’s most beloved kitchens,
including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern,
and Tom Colicchio’s Craft, Craftbar and ‘wichcraft. In May 2009 Karen
joined Chef Andrew Carmellini to create breads, pastries and desserts for
Locanda Verde.
Karen was the only pastry chef included in New York Magazine’s Best
Locanda Verde
Chefs roster in 2003 and was named Outstanding Pastry Chef by the James
Beard Foundation in 2005. Her deeply flavored, deceptively simple and
irresistible desserts, cookies, and pastries have earned her accolades from
The New York Times, Bon Appétit, Fine Cooking, Food & Wine and New York
Magazine where Adam Platt called her desserts “impeccable...for my money,
the best in town.”DeMasco’s first book, The Craft of Baking, was published by
Clarkson Potter in October 2009.
karen demasco
F
francis derby
Shorty’s .32
P
ran cis D erby started his career as a line cook at Varney’s Restaurant,
a beloved local seafood restaurant when he was 14 years old. Two years later,
he moved to the Bellport Restaurant on Long Island, and later became a Sous
Chef under the tutelage of Chef Taylor Alonzo.
Francis moved to Manhattan in 2001 to work at Atlas Restaurant, the
New York starting point for Chef Paul Liebrant. In 2003, Francis opened the
world renowned WD50 with Chef Wylie Dufresne where he was ultimately
promoted to Tournant of the kitchen. During his time at WD50, he had the
opportunity to develop new menu ideas, involving molecular gastronomy
and a scientific approach to food.
In 2005 Francis took a trip that would change the way he looked at food.
He worked under Andoni Luis Aduriz at Mugaritz in San Sebastian, Spain.
Later that year, Francis returned to New York to head up the development
of new techniques and menu concepts for Chef Paul Liebrant at Gilt
Restaurant. Francis later opened Tailor Restaurant in collaboration with
Sam Mason developing savory food around a “pastry” driven menu. In 2008
Francis went to work at Momofuku Ssam Bar as Sous Chef. In 2009 Francis
joined Chef Josh Eden as the Chef de Cuisine of Shorty’s .32, executing a
market-driven menu of modern American ideas.
o lo D o bkin graduated from the French Culinary Institute in 2000.
He has worked for many different New York establishments including
the Screening Room, Dining Room and Gramercy Tavern. He is
currently the Executive Chef and oversees the kitchen at Dressler,
DuMont and Dumont Burger.
Dobkin received a 2 star review from Frank Bruni for Dressler in 2006.
In 2008 he received a star from the Michelin Guide, which he also received
in 2009, 2010 & 2011. His other accolades include Food Arts magazine’s
Emerging Tastemaker Award in 2006 and he has been listed as SemiFinalist of the James Beard Best Chef New York City in 2008, 2010 & 2011.
DuMont and DuMont Burger consistently rate as New York City’s best
hamburgers. Chef Dobkin and the restaurants have been featured in
Art Culinaire, Food Arts, New York Magazine, The New Yorker, GQ , Travel &
Leisure and others.
polo dobkin
Dressler
W
walter
drobenko
Caviarteria
C
alt er Dro benko, is a practicing attorney and a parent of a Cooke
Center middle school student. To ease the pressure of practicing law, Walter
became a self-taught chef. Gaining his first exposure to the restaurant
business at the age of 4, he started peeling potatoes while his mother worked
as chef. Walter, along with Chef Lucas Santos, heads the catering division of
Caviarteria. In 2010, Walter participated in the South Beach Wine and Food
Festival, featuring the company’s caviar at the Tribute Dinner honoring Chef
Daniel Boulud. At the same event, Caviarteria also sponsored the exclusive
VIP reception at the Tides Hotel featuring star chefs Guy Fieri, Duff Goldman,
Ming Tsai and Emeril Lagasse. Later that year, Walter participated in the New
York Wine and Food Festival hosting a wine and caviar pairing with Ray Isle,
the wine editor of Food and Wine magazine.
Walter and Caviarteria were honored to participate in the 10th Anniversary
of the Wine and Food Festival in South Beach. Caviarteria recently
participated and sponsored Brunch at Sea with Chef Jonathan Waxman where
he served caviar topped watermelon and smoked salmon medallions.
hef Lawren ce D u da grew up in Michigan where he acquired
a degree in finance in order to pursue a career in investment banking.
After deciding that finance lacked the hands-on creativity he desired,
Lawrence followed his passion for food and enrolled in the Culinary
Institute of America to hone his skills as a chef. There he trained
with master chefs to learn the basics of cooking and to appreciate the
importance of seasonal ingredients and supporting local farmers.
Graduating with high honors, his training continued at many
well-known restaurants along the east coast such as Blue Ginger in
Massachusetts and Park Ave Café in New York City. Lawrence then came
to Neuman’s Catering as a Sous Chef and quickly worked his way up to
Executive Chef.
Neuman’s Catering
Today Lawrence brings his philosophy of cooking seasonal,
ingredient driven cuisine to Neuman’s Catering. Keeping his food
creative, fresh and beautiful, he keeps Neuman’s corporate and private
clientele in New York City very happy…and full.
lawrence duda
F
francis derby
Shorty’s .32
P
ran cis D erby started his career as a line cook at Varney’s Restaurant,
a beloved local seafood restaurant when he was 14 years old. Two years later,
he moved to the Bellport Restaurant on Long Island, and later became a Sous
Chef under the tutelage of Chef Taylor Alonzo.
Francis moved to Manhattan in 2001 to work at Atlas Restaurant, the
New York starting point for Chef Paul Liebrant. In 2003, Francis opened the
world renowned WD50 with Chef Wylie Dufresne where he was ultimately
promoted to Tournant of the kitchen. During his time at WD50, he had the
opportunity to develop new menu ideas, involving molecular gastronomy
and a scientific approach to food.
In 2005 Francis took a trip that would change the way he looked at food.
He worked under Andoni Luis Aduriz at Mugaritz in San Sebastian, Spain.
Later that year, Francis returned to New York to head up the development
of new techniques and menu concepts for Chef Paul Liebrant at Gilt
Restaurant. Francis later opened Tailor Restaurant in collaboration with
Sam Mason developing savory food around a “pastry” driven menu. In 2008
Francis went to work at Momofuku Ssam Bar as Sous Chef. In 2009 Francis
joined Chef Josh Eden as the Chef de Cuisine of Shorty’s .32, executing a
market-driven menu of modern American ideas.
o lo D o bkin graduated from the French Culinary Institute in 2000.
He has worked for many different New York establishments including
the Screening Room, Dining Room and Gramercy Tavern. He is
currently the Executive Chef and oversees the kitchen at Dressler,
DuMont and Dumont Burger.
Dobkin received a 2 star review from Frank Bruni for Dressler in 2006.
In 2008 he received a star from the Michelin Guide, which he also received
in 2009, 2010 & 2011. His other accolades include Food Arts magazine’s
Emerging Tastemaker Award in 2006 and he has been listed as SemiFinalist of the James Beard Best Chef New York City in 2008, 2010 & 2011.
DuMont and DuMont Burger consistently rate as New York City’s best
hamburgers. Chef Dobkin and the restaurants have been featured in
Art Culinaire, Food Arts, New York Magazine, The New Yorker, GQ , Travel &
Leisure and others.
polo dobkin
Dressler
W
walter
drobenko
Caviarteria
C
alt er Dro benko, is a practicing attorney and a parent of a Cooke
Center middle school student. To ease the pressure of practicing law, Walter
became a self-taught chef. Gaining his first exposure to the restaurant
business at the age of 4, he started peeling potatoes while his mother worked
as chef. Walter, along with Chef Lucas Santos, heads the catering division of
Caviarteria. In 2010, Walter participated in the South Beach Wine and Food
Festival, featuring the company’s caviar at the Tribute Dinner honoring Chef
Daniel Boulud. At the same event, Caviarteria also sponsored the exclusive
VIP reception at the Tides Hotel featuring star chefs Guy Fieri, Duff Goldman,
Ming Tsai and Emeril Lagasse. Later that year, Walter participated in the New
York Wine and Food Festival hosting a wine and caviar pairing with Ray Isle,
the wine editor of Food and Wine magazine.
Walter and Caviarteria were honored to participate in the 10th Anniversary
of the Wine and Food Festival in South Beach. Caviarteria recently
participated and sponsored Brunch at Sea with Chef Jonathan Waxman where
he served caviar topped watermelon and smoked salmon medallions.
hef Lawren ce D u da grew up in Michigan where he acquired
a degree in finance in order to pursue a career in investment banking.
After deciding that finance lacked the hands-on creativity he desired,
Lawrence followed his passion for food and enrolled in the Culinary
Institute of America to hone his skills as a chef. There he trained
with master chefs to learn the basics of cooking and to appreciate the
importance of seasonal ingredients and supporting local farmers.
Graduating with high honors, his training continued at many
well-known restaurants along the east coast such as Blue Ginger in
Massachusetts and Park Ave Café in New York City. Lawrence then came
to Neuman’s Catering as a Sous Chef and quickly worked his way up to
Executive Chef.
Neuman’s Catering
Today Lawrence brings his philosophy of cooking seasonal,
ingredient driven cuisine to Neuman’s Catering. Keeping his food
creative, fresh and beautiful, he keeps Neuman’s corporate and private
clientele in New York City very happy…and full.
lawrence duda
R
ricky estrellado
Nobu New York
C
i ck y Es t rellad o’ s passion for cooking began at an early age in
his native Philippines. As a very young man he worked at Grand Air
Caterers preparing meals for a diverse clientele including Malaysian
Airlines and United Airlines. Ricky realized that food was his one true
calling and left the Philippines for culinary school in New York City.
Ricky immersed himself in school with such focus and dedication
that it wasn’t long before his talent earned him recognition amongst
his professors and peers. He graduated first in his class at the New
York Restaurant School in 1994. After a short stint at Montrachet in
TriBeCa, owner Drew Nieporent brought Ricky to join his team for
a new restaurant he was opening called Nobu. The rest is history.
Nobu’s new style Japanese cuisine has won virtually every major
culinary accolade and is recognized world-wide.
Ricky quickly worked his way up from prep cook to Chef de Cuisine
of Nobu New York. He assisted in the opening and training of staff for
Nobu Next Door in 1998 and Nobu Las Vegas in 1999. He is currently
responsible for the hot kitchens of both Nobu New York and Nobu
Next Door as Executive Chef.
hef Marc “Forge” Forgione began his career at the age of 16,
joining his father, culinary legend Larry Forgione, in the kitchen.
After receiving his education and spending summers working the
line at restaurants, he went on to work at several establishments
including An American Place alongside his father and as Sous Chef at
BLT Steak. Marc later traveled to France where he worked at three of
the region’s finest restaurants: Le Pres D’Eugenie, Ferme aux Grives
and La Cuisine Minceur.
After his return from France, Forgione went on to serve as Chef
de Cuisine at BLT Prime and then as Corporate Chef for the BLT
Restaurant Group. Marc’s personal accolades include being the
youngest American-born chef/owner to receive the Michelin star, the
Star Chefs “Rising Star of the Year Award 2010,” Restaurant Hospitality
magazine’s “Rising Star 2008,” Esquire’s 2008 “New Formalist,” and the
2010 winner of The Next Iron Chef on The Food Network.
s a child growing up in New York’s rural Hudson Valley, Robb
Garceau was exposed to fresh, seasonal local produce. His parents always
encouraged Robb to explore the offerings of the family garden and nearby
farms. Some of his earliest memories are of picking wild blueberries
for that morning’s pancakes, crabbing on the Chesapeake, fishing at
Yellowstone, and sampling fried catfish and gumbo in New Orleans.
While studying environmental science at SUNY Plattsburgh, Robb
continued to feed his interest in food and cooking by working in various
restaurant kitchens during the summers. He eventually left college to
pursue his passion, enrolling in the New England Culinary Institute.
Upon graduation, Robb moved to New York after accepting a position
Union Square Events
at Jean-Georges, where he worked his way through four stations before
moving to its sister restaurant, Vong.
In 2000, Robb decided to pursue a new challenge: catering. He craved
the opportunity to create different menus on a daily basis and to work
closely with clients. For almost six years, Robb worked for Sonnier and
Castle in the position of Executive Chef.
In 2006, Robb was named the Executive Chef of Union Square Events,
Danny Meyer’s fine dining catering company. Offering a fresh approach to
catering, USE is committed to providing guests with excellent cuisine and
warm hospitality.
robb garceau
C
marc forgione
Marc Forgione
jacques gautier
Palo Santo
hef Jacq u es Gau t ier’ s restaurant Palo Santo operates out of the
ground floor of a Brooklyn brownstone. His eclectic take on traditional
Latin American Cuisine draws influence from his Caribbean family
roots. In 1998 he completed the chef training program at The Natural
Gourmet Institute. At age twenty Chef Gautier was invited to cook at the
James Beard House -he remains the youngest to have received that honor.
Before opening his own restaurants, he worked in the renowned
kitchens of Vong in New York and Azie in San Fransisco. Gautier spent
most of 2004 traveling and working as a wine maker’s assistant in
Argentina. During his travels he conducted an intensive study of South
American wine and perfected the Latin market cooking that Palo Santo
offers on a daily changing menu.
R
ricky estrellado
Nobu New York
C
i ck y Es t rellad o’ s passion for cooking began at an early age in
his native Philippines. As a very young man he worked at Grand Air
Caterers preparing meals for a diverse clientele including Malaysian
Airlines and United Airlines. Ricky realized that food was his one true
calling and left the Philippines for culinary school in New York City.
Ricky immersed himself in school with such focus and dedication
that it wasn’t long before his talent earned him recognition amongst
his professors and peers. He graduated first in his class at the New
York Restaurant School in 1994. After a short stint at Montrachet in
TriBeCa, owner Drew Nieporent brought Ricky to join his team for
a new restaurant he was opening called Nobu. The rest is history.
Nobu’s new style Japanese cuisine has won virtually every major
culinary accolade and is recognized world-wide.
Ricky quickly worked his way up from prep cook to Chef de Cuisine
of Nobu New York. He assisted in the opening and training of staff for
Nobu Next Door in 1998 and Nobu Las Vegas in 1999. He is currently
responsible for the hot kitchens of both Nobu New York and Nobu
Next Door as Executive Chef.
hef Marc “Forge” Forgione began his career at the age of 16,
joining his father, culinary legend Larry Forgione, in the kitchen.
After receiving his education and spending summers working the
line at restaurants, he went on to work at several establishments
including An American Place alongside his father and as Sous Chef at
BLT Steak. Marc later traveled to France where he worked at three of
the region’s finest restaurants: Le Pres D’Eugenie, Ferme aux Grives
and La Cuisine Minceur.
After his return from France, Forgione went on to serve as Chef
de Cuisine at BLT Prime and then as Corporate Chef for the BLT
Restaurant Group. Marc’s personal accolades include being the
youngest American-born chef/owner to receive the Michelin star, the
Star Chefs “Rising Star of the Year Award 2010,” Restaurant Hospitality
magazine’s “Rising Star 2008,” Esquire’s 2008 “New Formalist,” and the
2010 winner of The Next Iron Chef on The Food Network.
s a child growing up in New York’s rural Hudson Valley, Robb
Garceau was exposed to fresh, seasonal local produce. His parents always
encouraged Robb to explore the offerings of the family garden and nearby
farms. Some of his earliest memories are of picking wild blueberries
for that morning’s pancakes, crabbing on the Chesapeake, fishing at
Yellowstone, and sampling fried catfish and gumbo in New Orleans.
While studying environmental science at SUNY Plattsburgh, Robb
continued to feed his interest in food and cooking by working in various
restaurant kitchens during the summers. He eventually left college to
pursue his passion, enrolling in the New England Culinary Institute.
Upon graduation, Robb moved to New York after accepting a position
Union Square Events
at Jean-Georges, where he worked his way through four stations before
moving to its sister restaurant, Vong.
In 2000, Robb decided to pursue a new challenge: catering. He craved
the opportunity to create different menus on a daily basis and to work
closely with clients. For almost six years, Robb worked for Sonnier and
Castle in the position of Executive Chef.
In 2006, Robb was named the Executive Chef of Union Square Events,
Danny Meyer’s fine dining catering company. Offering a fresh approach to
catering, USE is committed to providing guests with excellent cuisine and
warm hospitality.
robb garceau
C
marc forgione
Marc Forgione
jacques gautier
Palo Santo
hef Jacq u es Gau t ier’ s restaurant Palo Santo operates out of the
ground floor of a Brooklyn brownstone. His eclectic take on traditional
Latin American Cuisine draws influence from his Caribbean family
roots. In 1998 he completed the chef training program at The Natural
Gourmet Institute. At age twenty Chef Gautier was invited to cook at the
James Beard House -he remains the youngest to have received that honor.
Before opening his own restaurants, he worked in the renowned
kitchens of Vong in New York and Azie in San Fransisco. Gautier spent
most of 2004 traveling and working as a wine maker’s assistant in
Argentina. During his travels he conducted an intensive study of South
American wine and perfected the Latin market cooking that Palo Santo
offers on a daily changing menu.
C
harles was born and raised in Chicago, moving briefly to San
Antonio, and has fond childhood memories of Texas. He started cooking
at the age of 4 with his grandmothers, and has been cooking barbecue with
his father and grandfather for as long as he can remember.
Charles started his culinary career in 1997, and has worked in kitchens
with venerated chefs like Charlie Trotter, Grant Achatz and Rick
Tramanto. Before joining Hill Country in December 2008, Charles was
most recently the Corporate Chef for New York City Restaurant Group.
In 2007 he served as Executive Chef at the Russian Tea Room. Prior to
that, from 2005 to 2006, Charles was Executive Sous Chef at Blue Water
Grill in Chicago and Blue Fin in New York City – both part of the
B.R. Guest Company.
This year he became a proud father of daughter Layla Jade, and he lives in Hill Country
Astoria with his soon-to-be wife Tamara and their mastiff/pit bull mix Phife.
charles
grund jr.
anita lo
Annisa
adam kaye
Blue Hill
at Stone Barns
dam Kay e joined Blue Hill in October 2000, initially as the meat
cook, and eventually worked his way up to Chef/Kitchen Director.
Adam has cooked professionally for over a decade, moving through the
kitchens of Vidalia in Washington, DC, La Panetiere in Rye, NY, and
Chantarelle in Manhattan.
Raised in South Africa, Adam emigrated with his family to the
United States in 1987. He graduated from University of Rochester with
degrees in History and Geology. Although cooking has been in Adam’s
blood for generations, he came to the profession only after spending
time in Washington, working in the world of environmental policy.
Feeling unfulfilled, he apprenticed at night at Restaurant Vidalia and
moved back to New York to enroll at the French Culinary Institute.
His love of all things culinary stems from a long family tradition
in the industry. His great grandfather was a butcher, his grandfather
owned a butcher supply and spice-milling company, and his parents
owned retail cookware stores and now run a catering company. Adam’s
earliest childhood memories are of playing with scraps of dough in his
parents’ kitchen while his mother baked quiches.
ni ta Lo , a second generation Chinese-American, grew up with
her family in Birmingham, Michigan and fostered an interest
in food at a young age. While earning a degree in French at Reid
Hall—Columbia’s French language institute in Paris, She fell
in love with the food and vowed to return. Lo accepted her first
kitchen job as garde-manger at Bouley. After a year, she decided to
move back to Paris and enroll in Ecole Ritz-Escoffier and received
her degree while interning under Guy Savoy and Michel Rostang. Back in New York, Lo worked her way through all the stations at
David Waltuck’s Chanterelle. She defined her culinary style during
her time at Mirezi, where she earned a two-star review from The
New York Times. After Mirezi, Lo left to travel the world and plan
her own restaurant, a project that would eventually define her
culinary career. In 2000, Lo opened Annisa, whose name means women in Arabic,
an intimate, upscale restaurant serving contemporary American
cuisine. It was an instant hit, earning a two-star review from The
New York Times. Food & Wine magazine named her one of ten “Best
New Chefs in America” in 2001, and the Village Voice proclaimed
Lo as “Best New Restaurant Chef.” In 2009, Annisa suffered an
unfortunate blow—a kitchen fire destroyed the restaurant. Lo
decided to take some time to travel as plans for rebuilding Annisa
got underway. Meanwhile, Lo appeared on the first season of Top
Chef Masters where she finished fourth out of 24 chefs. In April 2010, Lo reopened Annisa and kept many of the same
elements but shook it up with new additions to the menu, inspired
by her recent travels and a renewed perspective about cooking.
C
harles was born and raised in Chicago, moving briefly to San
Antonio, and has fond childhood memories of Texas. He started cooking
at the age of 4 with his grandmothers, and has been cooking barbecue with
his father and grandfather for as long as he can remember.
Charles started his culinary career in 1997, and has worked in kitchens
with venerated chefs like Charlie Trotter, Grant Achatz and Rick
Tramanto. Before joining Hill Country in December 2008, Charles was
most recently the Corporate Chef for New York City Restaurant Group.
In 2007 he served as Executive Chef at the Russian Tea Room. Prior to
that, from 2005 to 2006, Charles was Executive Sous Chef at Blue Water
Grill in Chicago and Blue Fin in New York City – both part of the
B.R. Guest Company.
This year he became a proud father of daughter Layla Jade, and he lives in Hill Country
Astoria with his soon-to-be wife Tamara and their mastiff/pit bull mix Phife.
charles
grund jr.
anita lo
Annisa
adam kaye
Blue Hill
at Stone Barns
dam Kay e joined Blue Hill in October 2000, initially as the meat
cook, and eventually worked his way up to Chef/Kitchen Director.
Adam has cooked professionally for over a decade, moving through the
kitchens of Vidalia in Washington, DC, La Panetiere in Rye, NY, and
Chantarelle in Manhattan.
Raised in South Africa, Adam emigrated with his family to the
United States in 1987. He graduated from University of Rochester with
degrees in History and Geology. Although cooking has been in Adam’s
blood for generations, he came to the profession only after spending
time in Washington, working in the world of environmental policy.
Feeling unfulfilled, he apprenticed at night at Restaurant Vidalia and
moved back to New York to enroll at the French Culinary Institute.
His love of all things culinary stems from a long family tradition
in the industry. His great grandfather was a butcher, his grandfather
owned a butcher supply and spice-milling company, and his parents
owned retail cookware stores and now run a catering company. Adam’s
earliest childhood memories are of playing with scraps of dough in his
parents’ kitchen while his mother baked quiches.
ni ta Lo , a second generation Chinese-American, grew up with
her family in Birmingham, Michigan and fostered an interest
in food at a young age. While earning a degree in French at Reid
Hall—Columbia’s French language institute in Paris, She fell
in love with the food and vowed to return. Lo accepted her first
kitchen job as garde-manger at Bouley. After a year, she decided to
move back to Paris and enroll in Ecole Ritz-Escoffier and received
her degree while interning under Guy Savoy and Michel Rostang. Back in New York, Lo worked her way through all the stations at
David Waltuck’s Chanterelle. She defined her culinary style during
her time at Mirezi, where she earned a two-star review from The
New York Times. After Mirezi, Lo left to travel the world and plan
her own restaurant, a project that would eventually define her
culinary career. In 2000, Lo opened Annisa, whose name means women in Arabic,
an intimate, upscale restaurant serving contemporary American
cuisine. It was an instant hit, earning a two-star review from The
New York Times. Food & Wine magazine named her one of ten “Best
New Chefs in America” in 2001, and the Village Voice proclaimed
Lo as “Best New Restaurant Chef.” In 2009, Annisa suffered an
unfortunate blow—a kitchen fire destroyed the restaurant. Lo
decided to take some time to travel as plans for rebuilding Annisa
got underway. Meanwhile, Lo appeared on the first season of Top
Chef Masters where she finished fourth out of 24 chefs. In April 2010, Lo reopened Annisa and kept many of the same
elements but shook it up with new additions to the menu, inspired
by her recent travels and a renewed perspective about cooking.
maneet chauhan
of At Vermilion
I
anee t’ s culinary career began after she graduated top of her class
at the WelcomGroup Graduate School of Hotel Administration, India’s
top culinary and hotel management school. She then interned at
India’s finest hotels and kitchens, including the Taj Group, Oberoi
Hotels and Le Meridian. Maneet came to the United States in 1998 to
attend The Culinary Institute of America (CIA) in New York, where she
graduated with high honors and swept all the awards of her batch. She
has recently been lauded as “World’s Best Chefs” by the CIA, an honor
from this leading culinary institution.
As executive chef of Vermilion NYC & Chicago, Maneet Chauhan
is at the helm of both kitchens in executing the Indian-Latin cuisine
pioneered by concept originator and owner Rohini Dey. A unique
and talented chef, Maneet enjoys taking the best of both cuisines
and melding them. Maneet’s ongoing research and trials and zest for
experimenting play an invaluable role in the evolution and execution
of this innovative cuisine, which is based on both historical and
geographical cross-influences. For its pioneering cuisine and womenled executive team, At Vermilion has been lauded by the Wall Street
Journal, Gourmet, Fortune, Esquire and many others.Maneet was recently
a Contender for Iron Chef and Next Iron Chef on The Food Network and
a judge on Chopped on The Food Network.
n 1963 Restaurant Nippon was opened by owner Nobuyoshi Kuraoka
with the first authentic sushi counter in the U.S. A restaurant of
many firsts, after five years of negotiation with the FDA, Restaurant
Nippon finally receives a license to import fugu (blowfish) into the
United States. Restaurant Nippon is now the sole importer of fugu.
Later in 1990, Restaurant Nippon became the first Japanese restaurant
in the U.S. to offer Ni-Hachi soba (“2-8 soba noodles”) prepared from
buckwheat grain harvested from Restaurant Nippon’s own soba farm
in Montreal, Canada.
In 1999, a second restaurant Soba Nippon was opened at
19 West 52nd Street.
naoki kinoshita
Restaurant Nippon
E
william oliva
Delmonico’s
xecu t i v e Chef William O li va bravely laughed in the
face of child labor laws when he started working in the kitchen
at twelve years of age. Enlisted into the business by his brother,
William’s first restaurant job was at Fraunces Tavern under Chef
Guy Gautier. Shortly after, he took a position at Liberty Café with
Chef Sam Hazen and then at his brother’s restaurant Harbour
Lights, working with John Loghran.
At Harbour Lights, Oliva worked his way up to Sous Chef before
transferring to Longacre Square Steak House, where he delighted
guests with signature entrees. At the time, Times Square had few
gastronomic reasons for New Yorkers to venture into its confines,
and Longacre’s owners decided to turn it into an outpost of the
venerable watering hole, Rosie O’Grady’s. The pub fare was too
timid for Oliva’s culinary ferocity, so he took off to Europe.
In West Cork, Ireland, Oliva took over The Baltimore Customs
House where his tasting menus garnered a Michelin Bib Gourmand.
Europe exposed the chef to new flavors and techniques, which he
encountered on trips to Seville, London, and Southern Italy. Armed
with overseas experience, he settled back into his home state.
Now at Delmonico’s, Oliva brings a globally-inspired, seasonal
approach to the oldest restaurant in the country. Using organic and
local ingredients whenever possible, Chef Oliva has successfully
incorporated items like Meyers beef, laughing bird shrimp and
Five Spoke Creamery cheeses into his menus. In Ireland, Oliva had
direct access to farmers – he once had to wait for a farmer’s chicken
to lay the last two eggs in an order - and he hopes to strike the same
close relationships in NYC.
maneet chauhan
of At Vermilion
I
anee t’ s culinary career began after she graduated top of her class
at the WelcomGroup Graduate School of Hotel Administration, India’s
top culinary and hotel management school. She then interned at
India’s finest hotels and kitchens, including the Taj Group, Oberoi
Hotels and Le Meridian. Maneet came to the United States in 1998 to
attend The Culinary Institute of America (CIA) in New York, where she
graduated with high honors and swept all the awards of her batch. She
has recently been lauded as “World’s Best Chefs” by the CIA, an honor
from this leading culinary institution.
As executive chef of Vermilion NYC & Chicago, Maneet Chauhan
is at the helm of both kitchens in executing the Indian-Latin cuisine
pioneered by concept originator and owner Rohini Dey. A unique
and talented chef, Maneet enjoys taking the best of both cuisines
and melding them. Maneet’s ongoing research and trials and zest for
experimenting play an invaluable role in the evolution and execution
of this innovative cuisine, which is based on both historical and
geographical cross-influences. For its pioneering cuisine and womenled executive team, At Vermilion has been lauded by the Wall Street
Journal, Gourmet, Fortune, Esquire and many others.Maneet was recently
a Contender for Iron Chef and Next Iron Chef on The Food Network and
a judge on Chopped on The Food Network.
n 1963 Restaurant Nippon was opened by owner Nobuyoshi Kuraoka
with the first authentic sushi counter in the U.S. A restaurant of
many firsts, after five years of negotiation with the FDA, Restaurant
Nippon finally receives a license to import fugu (blowfish) into the
United States. Restaurant Nippon is now the sole importer of fugu.
Later in 1990, Restaurant Nippon became the first Japanese restaurant
in the U.S. to offer Ni-Hachi soba (“2-8 soba noodles”) prepared from
buckwheat grain harvested from Restaurant Nippon’s own soba farm
in Montreal, Canada.
In 1999, a second restaurant Soba Nippon was opened at
19 West 52nd Street.
naoki kinoshita
Restaurant Nippon
E
william oliva
Delmonico’s
xecu t i v e Chef William O li va bravely laughed in the
face of child labor laws when he started working in the kitchen
at twelve years of age. Enlisted into the business by his brother,
William’s first restaurant job was at Fraunces Tavern under Chef
Guy Gautier. Shortly after, he took a position at Liberty Café with
Chef Sam Hazen and then at his brother’s restaurant Harbour
Lights, working with John Loghran.
At Harbour Lights, Oliva worked his way up to Sous Chef before
transferring to Longacre Square Steak House, where he delighted
guests with signature entrees. At the time, Times Square had few
gastronomic reasons for New Yorkers to venture into its confines,
and Longacre’s owners decided to turn it into an outpost of the
venerable watering hole, Rosie O’Grady’s. The pub fare was too
timid for Oliva’s culinary ferocity, so he took off to Europe.
In West Cork, Ireland, Oliva took over The Baltimore Customs
House where his tasting menus garnered a Michelin Bib Gourmand.
Europe exposed the chef to new flavors and techniques, which he
encountered on trips to Seville, London, and Southern Italy. Armed
with overseas experience, he settled back into his home state.
Now at Delmonico’s, Oliva brings a globally-inspired, seasonal
approach to the oldest restaurant in the country. Using organic and
local ingredients whenever possible, Chef Oliva has successfully
incorporated items like Meyers beef, laughing bird shrimp and
Five Spoke Creamery cheeses into his menus. In Ireland, Oliva had
direct access to farmers – he once had to wait for a farmer’s chicken
to lay the last two eggs in an order - and he hopes to strike the same
close relationships in NYC.
V
vincent nargi
T he Odeon
in cen t Nargi is a fan of old favorites. After more than ten years in
professional kitchens, it’s fitting that he has taken the culinary reins as the
chef of New York classics, The Odeon, Café Luxembourg and Café Cluny.
Nargi attended the prestigious Culinary Institute of America. His first
job was as Garde Manger at Park Avenue Café. He credits that kitchen
with teaching him important lessons that go beyond culinary skill:
professionalism, sacrifice and doing a job until it’s done.
He moved on to be Executive Sous Chef at Maloney & Porcelli, where the
business side of a restaurant became a focus. He then wanted to challenge
his culinary skills and joined chef Cedric Tovar at Django as Chef de
Cuisine. Under Tovar, he helped earn the restaurant a two-star review in
The New York Times.
As the opening Executive Chef of Diner 24, Nargi created a menu of
favorites served around the clock. Nargi left Diner 24 after a year, looking
to build upon his creativity with comfort foods.
In 2005, Nargi became the chef at The Odeon, creating dishes that are
familiar, yet have an element of novelty. A year later, The Odeon’s owners
tapped Nargi to run the kitchen at their new restaurant in the West Village,
Café Cluny. Now, he is also the chef at Café Luxembourg.
P
as t ry Chef Anne-Marie Noonan’s interest in the pastry arts began
at the age of 8 when her mother baked her a castle cake and presented
it to her in front of all her friends. When her mother retired from the
castle cake business, Anne-Marie became responsible for all the cookies
and cakes made in the household.
After receiving a BA from Binghamton University, Anne-Marie could
not escape her love of desserts and enrolled at the Institute of Culinary
Education (formerly Peter Kump’s). In 1995, after stints at several New
York restaurants, Anne-Marie became the executive pastry chef at the
Bryant Park Grill and immediately felt at home. She has been there ever
since and has continued her culinary education with classes at the
Bryant Park Grill
Notter School of Confectionary Arts, The Culinary Institute of America
and Café
and via trial and error. She has developed cakes and desserts for such
luminaries as Harry Belafonte and designer Norma Kamali.
anne-marie
noonan
L
laurie
freeman pauker
Lush Candy
R
u sh Candy is the vision of Laurie Freeman Pauker, a mom and
new product developer, who started making and selling her Lush
English Toffee when she realized she couldn’t stop thinking about
candy. Equipped with a product developer’s keen sense of “how
to”, Laurie started making her own confections several years ago. A
family tradition of German and Russian pastry making inspired her
approach to the sweet science. Eager to expand her repertoire, Laurie studied chocolate and
confections at the University of Wisconsin-Madison in conjunction
with Retail Confectioners International (RCI), at University
of California - Davis with Richardson Researches, and at the
Institute of Culinary Education (ICE) in New York. Laurie loves
experimenting with new confections and administering the results
to a built-in team of taste testers, her husband and three teenage
sons. Her niece, Shiori, is a student at the Cooke Center. o ni Ro s s is a NYC Pastry Chef with a passion for food. After
graduating from culinary school, she worked her way up through
the ranks, starting out as a pastry cook at Union Square Cafe,
moving on to Sign Of The Dove, Nobu, The Millennium Hotel, to
presently running the bakery at Neuman’s Catering. Roni’s career
has not only taken her through some of the top restaurants in the
city but her training allowed her the opportunity to teach at the
school she graduated from. For six years, Roni taught at The Art
Institute of NYC, her alma mater, training students for a career
in the Pastry Arts.
“It was such a fantastic opportunity for me to be able to give
back to the school that made me the chef I am today. Working at
Neuman’s Catering has likewise been an amazing opportunity
for me for many reasons. Not only have I learned more about the
catering world, but I have been handed the chance to give back to
the community: we do events that help students succeed, we do
work for the homeless and needy and I am even in the position to
hire and train previous students. I feel very fortunate to have had
such amazing opportunities in my career”.
roni ross
Neuman’s Catering
V
vincent nargi
T he Odeon
in cen t Nargi is a fan of old favorites. After more than ten years in
professional kitchens, it’s fitting that he has taken the culinary reins as the
chef of New York classics, The Odeon, Café Luxembourg and Café Cluny.
Nargi attended the prestigious Culinary Institute of America. His first
job was as Garde Manger at Park Avenue Café. He credits that kitchen
with teaching him important lessons that go beyond culinary skill:
professionalism, sacrifice and doing a job until it’s done.
He moved on to be Executive Sous Chef at Maloney & Porcelli, where the
business side of a restaurant became a focus. He then wanted to challenge
his culinary skills and joined chef Cedric Tovar at Django as Chef de
Cuisine. Under Tovar, he helped earn the restaurant a two-star review in
The New York Times.
As the opening Executive Chef of Diner 24, Nargi created a menu of
favorites served around the clock. Nargi left Diner 24 after a year, looking
to build upon his creativity with comfort foods.
In 2005, Nargi became the chef at The Odeon, creating dishes that are
familiar, yet have an element of novelty. A year later, The Odeon’s owners
tapped Nargi to run the kitchen at their new restaurant in the West Village,
Café Cluny. Now, he is also the chef at Café Luxembourg.
P
as t ry Chef Anne-Marie Noonan’s interest in the pastry arts began
at the age of 8 when her mother baked her a castle cake and presented
it to her in front of all her friends. When her mother retired from the
castle cake business, Anne-Marie became responsible for all the cookies
and cakes made in the household.
After receiving a BA from Binghamton University, Anne-Marie could
not escape her love of desserts and enrolled at the Institute of Culinary
Education (formerly Peter Kump’s). In 1995, after stints at several New
York restaurants, Anne-Marie became the executive pastry chef at the
Bryant Park Grill and immediately felt at home. She has been there ever
since and has continued her culinary education with classes at the
Bryant Park Grill
Notter School of Confectionary Arts, The Culinary Institute of America
and Café
and via trial and error. She has developed cakes and desserts for such
luminaries as Harry Belafonte and designer Norma Kamali.
anne-marie
noonan
L
laurie
freeman pauker
Lush Candy
R
u sh Candy is the vision of Laurie Freeman Pauker, a mom and
new product developer, who started making and selling her Lush
English Toffee when she realized she couldn’t stop thinking about
candy. Equipped with a product developer’s keen sense of “how
to”, Laurie started making her own confections several years ago. A
family tradition of German and Russian pastry making inspired her
approach to the sweet science. Eager to expand her repertoire, Laurie studied chocolate and
confections at the University of Wisconsin-Madison in conjunction
with Retail Confectioners International (RCI), at University
of California - Davis with Richardson Researches, and at the
Institute of Culinary Education (ICE) in New York. Laurie loves
experimenting with new confections and administering the results
to a built-in team of taste testers, her husband and three teenage
sons. Her niece, Shiori, is a student at the Cooke Center. o ni Ro s s is a NYC Pastry Chef with a passion for food. After
graduating from culinary school, she worked her way up through
the ranks, starting out as a pastry cook at Union Square Cafe,
moving on to Sign Of The Dove, Nobu, The Millennium Hotel, to
presently running the bakery at Neuman’s Catering. Roni’s career
has not only taken her through some of the top restaurants in the
city but her training allowed her the opportunity to teach at the
school she graduated from. For six years, Roni taught at The Art
Institute of NYC, her alma mater, training students for a career
in the Pastry Arts.
“It was such a fantastic opportunity for me to be able to give
back to the school that made me the chef I am today. Working at
Neuman’s Catering has likewise been an amazing opportunity
for me for many reasons. Not only have I learned more about the
catering world, but I have been handed the chance to give back to
the community: we do events that help students succeed, we do
work for the homeless and needy and I am even in the position to
hire and train previous students. I feel very fortunate to have had
such amazing opportunities in my career”.
roni ross
Neuman’s Catering
C
hef Lu cas S an to s has been the Head Chef at Corner Café and
Bakery since 2008. Prior to joining Corner Café and Bakery, Lucas
worked at restaurants including L’Escale, Bordeaux, and The Harbor
Room. Chef Lucas also has an impressive and extensive resume in
private catering for clients including Giorgio Armani headquarters,
Luciano Pavarotti, and Mikhail Baryshnikov. He has also prepared
culinary events where Donald Trump and former NYC Mayor Rudy
Giuliani were in attendance, and catered one of the Beasties Boy’s
weddings. Chef Lucas, along with Caviarteria, has been a proud
participant in presenting Caviarteria’s world famous caviar at the
annual City Harvest fundraiser, chaired by Chef Eric Ripert.
T
david waltuck
Ark Restaurant Group
Specialty Libations
lucas santos
Caviarteria
he largely self-tau gh t Waltuck first began cooking as a young
boy growing up in the Bronx. After graduating Phi Beta Kappa with a
degree in Biological Oceanography, David followed his passion for cooking,
briefly attending the Culinary Institute of America and working as the
lunch chef at La Petite Ferme in Manhattan. Then in 1979, at the age of 24,
Waltuck launched Chanterelle Restaurant, for three decades one of the
most beloved and respected kitchens in New York City. At Chanterelle David
showcased his unique cooking style, creating a menu that changed every
four weeks, exemplified by carefully composed dishes, clean and powerful
flavors and simple elegant presentation.
Waltuck and Chanterelle received many of the industry’s highest
accolades, including two New York Times 4 star reviews and numerous James
Beard awards, including Best Chef New York City. In addition to Chanterelle,
Waltuck has made time for two cookbooks and other projects over the past
ten years: his love for classic bistro cooking led him to open Le Zinc in
Tribeca and his extensive knowledge of Chinese food led to a consulting
role overseeing the menu, kitchen and staffing at Tribeca’s popular Bar/
Restaurant Macao.
With the new decade stretched out before him David is excited by his new
role as Executive Chef of Ark Restaurant Group and looks forward to taking
the spirit of Chanterelle to his next venture, mingling it with the influences
that continue to inspire him every time he sets foot in the kitchen.
R
o ger has the distinction of being one of only 180 Master
Sommeliers worldwide. He is the recipient of many prestigious
awards, including the James Beard Foundation Outstanding
Wine Service Award in 1996. In 1991, Roger was honored by Chefs
in America as Best Sommelier in New York. In 1995, he was
honored as Best Sommelier by the New York Press, and in 2001,
he was awarded Restaurant Wine & Spirits Professional of the
Year by Santé Magazine. Most recently, in 2008, Roger was named
Sake Samurai, a prestigious honor from The Japan Sake Brewers
Association, a title currently bestowed to only 27 experts in the
world, and only 8 outside Japan.
Prior to joining Porter House New York, Roger worked 16 years
Wine & Beverage Director,
at famed Chanterelle Restaurant. At Chanterelle, in addition to
Porter House New York
providing guests with sensational wine pairings, he planned and
coordinated sell-out wine dinners and explored and shared his
remarkable knowledge of sakes. He was the Master Sommelier
at Tse Yang, a restaurant noted for haute Mandarin cuisine
with an acclaimed wine list, Restaurant Director at l’Ecole—the
restaurant of the French Culinary Institute, and the Sommelier
at Hotel Parker Meridien in New York. Currently, Roger is an
Adjunct Assistant Professor on Wine Education at the New York
City College of Technology, CUNY.
This evening Roger will be pouring Anderson Valley Brut
Sparkling Wine from Roederer Estate, which was generously
donated by Maisons Marques and Domaines USA.
roger dagorn
C
hef Lu cas S an to s has been the Head Chef at Corner Café and
Bakery since 2008. Prior to joining Corner Café and Bakery, Lucas
worked at restaurants including L’Escale, Bordeaux, and The Harbor
Room. Chef Lucas also has an impressive and extensive resume in
private catering for clients including Giorgio Armani headquarters,
Luciano Pavarotti, and Mikhail Baryshnikov. He has also prepared
culinary events where Donald Trump and former NYC Mayor Rudy
Giuliani were in attendance, and catered one of the Beasties Boy’s
weddings. Chef Lucas, along with Caviarteria, has been a proud
participant in presenting Caviarteria’s world famous caviar at the
annual City Harvest fundraiser, chaired by Chef Eric Ripert.
T
david waltuck
Ark Restaurant Group
Specialty Libations
lucas santos
Caviarteria
he largely self-tau gh t Waltuck first began cooking as a young
boy growing up in the Bronx. After graduating Phi Beta Kappa with a
degree in Biological Oceanography, David followed his passion for cooking,
briefly attending the Culinary Institute of America and working as the
lunch chef at La Petite Ferme in Manhattan. Then in 1979, at the age of 24,
Waltuck launched Chanterelle Restaurant, for three decades one of the
most beloved and respected kitchens in New York City. At Chanterelle David
showcased his unique cooking style, creating a menu that changed every
four weeks, exemplified by carefully composed dishes, clean and powerful
flavors and simple elegant presentation.
Waltuck and Chanterelle received many of the industry’s highest
accolades, including two New York Times 4 star reviews and numerous James
Beard awards, including Best Chef New York City. In addition to Chanterelle,
Waltuck has made time for two cookbooks and other projects over the past
ten years: his love for classic bistro cooking led him to open Le Zinc in
Tribeca and his extensive knowledge of Chinese food led to a consulting
role overseeing the menu, kitchen and staffing at Tribeca’s popular Bar/
Restaurant Macao.
With the new decade stretched out before him David is excited by his new
role as Executive Chef of Ark Restaurant Group and looks forward to taking
the spirit of Chanterelle to his next venture, mingling it with the influences
that continue to inspire him every time he sets foot in the kitchen.
R
o ger has the distinction of being one of only 180 Master
Sommeliers worldwide. He is the recipient of many prestigious
awards, including the James Beard Foundation Outstanding
Wine Service Award in 1996. In 1991, Roger was honored by Chefs
in America as Best Sommelier in New York. In 1995, he was
honored as Best Sommelier by the New York Press, and in 2001,
he was awarded Restaurant Wine & Spirits Professional of the
Year by Santé Magazine. Most recently, in 2008, Roger was named
Sake Samurai, a prestigious honor from The Japan Sake Brewers
Association, a title currently bestowed to only 27 experts in the
world, and only 8 outside Japan.
Prior to joining Porter House New York, Roger worked 16 years
Wine & Beverage Director,
at famed Chanterelle Restaurant. At Chanterelle, in addition to
Porter House New York
providing guests with sensational wine pairings, he planned and
coordinated sell-out wine dinners and explored and shared his
remarkable knowledge of sakes. He was the Master Sommelier
at Tse Yang, a restaurant noted for haute Mandarin cuisine
with an acclaimed wine list, Restaurant Director at l’Ecole—the
restaurant of the French Culinary Institute, and the Sommelier
at Hotel Parker Meridien in New York. Currently, Roger is an
Adjunct Assistant Professor on Wine Education at the New York
City College of Technology, CUNY.
This evening Roger will be pouring Anderson Valley Brut
Sparkling Wine from Roederer Estate, which was generously
donated by Maisons Marques and Domaines USA.
roger dagorn
T
h e B ro o kly n Ro as t i n g Co mpa n y knows what
makes brewed coffee and espresso great: sustainable, super-selective
sourcing, fuel efficient and precision roasting, green packaging,
human-powered distribution and unpretentious but expert service
and training.
The only bells and whistles we use are on our delivery bikes. We
know that keeping coffee simple makes it better almost all the time.
We also know that Brooklyn itself has a long, rich history of coffee
innovation and appreciation dating back almost 200 years. We aim
to build on the borough’s reputation for coffee excellence one mindblowing pound at a time.
Come visit us weekdays between 9am and 5pm at our 25 Jay St.
roastery in Dumbo.
S
san polino estate
T
michael pollack
Brooklyn Roasting
Company
a n P o l i n o E s tat e sits peacefully atop a hill, only minutes
from Montalcino. The estate, while precious and intimate,
commands breathtaking views of the surrounding valleys
and hills of Southern Tuscany. Here Luigi Fabro and his lovely
wife Katia Nussbaum nurture the earth to produce the revered
Brunello wine, the premier expression of the Sangiovesi grape.
Gigi and Katia bought San Polino in 1990. Their belief, that
“understanding biodiversity is a priority for safeguarding life
on earth,” drives the ethos of San Polino wines. The vineyard is
run on strongly biodynamic principles and is certified organic
to European Union standards.
San Polino produces 15,000 bottles annually, 8,000 of which
are Brunello di Montalcino. Chemicals have never been used on
the property and needless to say, they do not use any pesticides,
herbicides, or fungicides in the fields.This devotion to purity
has produced medal winning wines of global critical acclaim.
This wine tasting was generously donated by Christine and
Kevin Hennessey.
u t h i llt o w n Sp i ri t s is New York’s first legal distillery since
prohibition. Before Prohibition more than 1,000 farm distillers produced
alcohol from New York grains and fruits. Now Tuthilltown distillers have
revived that tradition by making high-quality, traditional batch-distilled
spirits, once again made from locally grown products.
Tuthilltown opened for business in the Hudson Valley in 2005 and now
produces a range of whiskeys including rye, single malt and bourbon. The
acclaimed Hudson Baby Bourbon is the first bourbon to be made in New York.
The Hudson Whiskeys have created a stir both within the industry and
bartending community, as well as among discerning consumers. Recent
awards have included the American Artisan Distillery of the Year 2010American Distilling Institute; Best New American Whiskeys 2010- Food &
Wine magazine; American Craft Whiskey Distillery of the Year 2011- Whisky
Magazine; Artisan Whiskey of the Year 2011- Whisky Guild; and Two Gold
Medals 2011- San Francisco Wine and Spirits Competition
W
ö lff er Es tat e V ine yard is well known for its vibrant and elegant
Chardonnays and rich, intense Merlots. The dry Rosé has become a favorite
of New York City dwellers and summer Hamptonites. Wölffer’s exceptional
méthode traditionelle Sparkling Brut is ideal for celebrations. Winemaker
Roman Roth’s European roots shine in the classic Cabernet Franc. The
popular Late Harvest Chardonnay ice wine is made from frozen grapes.
These consistently well-balanced wines offer an elegant complement to a
wide range of foods.
Located two hours from Manhattan, Wölffer Estate Vineyard welcomes
guests year-round for tastings. The gracious 12,000-square-foot winery houses
a tasting room and boutique, a state-of-the-art winemaking facility equipped
with computerized stainless-steel tanks, laboratory, riddling rooms, bottling
line, and a cellar to hold the wines before distribution, and in European
tradition, barrel rooms constructed of high-vaulted caves and a wine library.
The tasting room at Wölffer Estate Vineyard offers table service as well
as more informal tastings. French doors open onto a stone terrace that is
bordered with hydrangeas and overlooks the vineyard, offering one of the
most picturesque views in Hamptons wine country.
T
h e B ro o kly n Ro as t i n g Co mpa n y knows what
makes brewed coffee and espresso great: sustainable, super-selective
sourcing, fuel efficient and precision roasting, green packaging,
human-powered distribution and unpretentious but expert service
and training.
The only bells and whistles we use are on our delivery bikes. We
know that keeping coffee simple makes it better almost all the time.
We also know that Brooklyn itself has a long, rich history of coffee
innovation and appreciation dating back almost 200 years. We aim
to build on the borough’s reputation for coffee excellence one mindblowing pound at a time.
Come visit us weekdays between 9am and 5pm at our 25 Jay St.
roastery in Dumbo.
S
san polino estate
T
michael pollack
Brooklyn Roasting
Company
a n P o l i n o E s tat e sits peacefully atop a hill, only minutes
from Montalcino. The estate, while precious and intimate,
commands breathtaking views of the surrounding valleys
and hills of Southern Tuscany. Here Luigi Fabro and his lovely
wife Katia Nussbaum nurture the earth to produce the revered
Brunello wine, the premier expression of the Sangiovesi grape.
Gigi and Katia bought San Polino in 1990. Their belief, that
“understanding biodiversity is a priority for safeguarding life
on earth,” drives the ethos of San Polino wines. The vineyard is
run on strongly biodynamic principles and is certified organic
to European Union standards.
San Polino produces 15,000 bottles annually, 8,000 of which
are Brunello di Montalcino. Chemicals have never been used on
the property and needless to say, they do not use any pesticides,
herbicides, or fungicides in the fields.This devotion to purity
has produced medal winning wines of global critical acclaim.
This wine tasting was generously donated by Christine and
Kevin Hennessey.
u t h i llt o w n Sp i ri t s is New York’s first legal distillery since
prohibition. Before Prohibition more than 1,000 farm distillers produced
alcohol from New York grains and fruits. Now Tuthilltown distillers have
revived that tradition by making high-quality, traditional batch-distilled
spirits, once again made from locally grown products.
Tuthilltown opened for business in the Hudson Valley in 2005 and now
produces a range of whiskeys including rye, single malt and bourbon. The
acclaimed Hudson Baby Bourbon is the first bourbon to be made in New York.
The Hudson Whiskeys have created a stir both within the industry and
bartending community, as well as among discerning consumers. Recent
awards have included the American Artisan Distillery of the Year 2010American Distilling Institute; Best New American Whiskeys 2010- Food &
Wine magazine; American Craft Whiskey Distillery of the Year 2011- Whisky
Magazine; Artisan Whiskey of the Year 2011- Whisky Guild; and Two Gold
Medals 2011- San Francisco Wine and Spirits Competition
W
ö lff er Es tat e V ine yard is well known for its vibrant and elegant
Chardonnays and rich, intense Merlots. The dry Rosé has become a favorite
of New York City dwellers and summer Hamptonites. Wölffer’s exceptional
méthode traditionelle Sparkling Brut is ideal for celebrations. Winemaker
Roman Roth’s European roots shine in the classic Cabernet Franc. The
popular Late Harvest Chardonnay ice wine is made from frozen grapes.
These consistently well-balanced wines offer an elegant complement to a
wide range of foods.
Located two hours from Manhattan, Wölffer Estate Vineyard welcomes
guests year-round for tastings. The gracious 12,000-square-foot winery houses
a tasting room and boutique, a state-of-the-art winemaking facility equipped
with computerized stainless-steel tanks, laboratory, riddling rooms, bottling
line, and a cellar to hold the wines before distribution, and in European
tradition, barrel rooms constructed of high-vaulted caves and a wine library.
The tasting room at Wölffer Estate Vineyard offers table service as well
as more informal tastings. French doors open onto a stone terrace that is
bordered with hydrangeas and overlooks the vineyard, offering one of the
most picturesque views in Hamptons wine country.
Sous Chefs
Gala Supporters
Leadership
Loeb and Loeb, LLP
HSBC Bank USA, N.A
Bigelow Drugs
Karasyk & Moschella, LLP
Daniel Neff
JoAnn M. Beltempo
Renee Khatami
Dr. Elsa Roe
Patricia Schaefer
& Thomas Fahey
Alan S. Cohen
Littman Krooks LLP
Larissa & Walter Drobenko
Arlene & Jerome Levine
Eamon Walsh Inc.
Pamela & Jeffrey Lieberman
Judith R. & Alan H Fishman
Elizabeth Lunbeck & Gary Gerstle
Barbara & Michael Gross
Roanne Mann & David Brodsky
Harvest Distribution Inc.
Maisons Marques & Domaines USA
Hudson Valley Bank
Charlotte Moss
Patrons
Deloitte
Circle of Confusion
Deborah E. Cooper
& Daniel S. Sternberg
June Eichbaum
& Kenneth I. Wirfel
Sheila Heffron
& Michael Rankowitz
Christine
& Kevin Hennessey
Helen Lee-Warren
& David Warren
Terry Meguid
Moody’s
PricewaterhouseCoopers
Karen & Tom Robards
Lisa & John Westlake
Chefs de Cuisine
Joella & John Lykouretzos
Eileen Caulfield Schwab
Covington & Burling LLP
Patricia Nooy
& Roger Miller
Debbie & Jeffrey Stevenson
Anne S. Dayton
Janet & David Offensend
Wendy Banner
& Geoffrey Wiener
Midge & John Folger
Louise Parent & John Casaly
Carlie & Neal Garonzik
Susan & William Rifkin
Janet & Alan Ginsberg
The Saxe Family
Nicole & David Wachter
Eamon Walsh Inc.
Cathy & Mark Weiss
Kathy & Bill Weigel
Chefs de Partie
Kevin Allard & Raymond Rosario
Dattner Architects
Karin S. Katz
Ellen Banner
Eveline Erni & Gary Barton
Deborah & Andrew Morris
Ellen Bickal & Gary Bieber
Deidre Freeman
Lee Morrone
Janet R. Bickal
Sandy & Bernie Friedman
Valerie Boom and Jim
Gunderson
Friedman, James
& Buchsbaum LLP
Elizabeth Ostrow
& Andrew Buchsbaum
Alan H. Buchsbaum
Sarah J. Foley
Len & Mary Ann Policastro
Alberto S. Cocorpus
& Dr. Michael Termini
Susan Ginsburg & Jerry Webman
David & Ilyse Schaefer
Susannah & Spencer Harrington
Amy & Josh Schindler
Ellen & John James
Sharon Stein
Susan Cole
Mary H. White, MD
Joyce & Dan Pariser
Donors
Beth & Michael Wise
Barbara & Michael Zimmerman
Robert Scheinman
Rose Marie J. Smith
Agriturismo Restaurant
Fresh Direct
Ramon Nunez
Marjory & Jeff Bauml
Ivy & Alan Leibowitz
Jean Sheridan
David Brodsky
Carol B. Levin
Andrew Solomon
The Burke Restaurant Group
Rachel & David Lipton
Norka Diaz
Matthew Marks
Gayle Spear
& David Eisen
Empire Merchants
Nancy
& Paul Novograd
Alice Harper & Lous Buonanno
Union Square Hospitality Group
Zabar’s
Sous Chefs
Gala Supporters
Leadership
Loeb and Loeb, LLP
HSBC Bank USA, N.A
Bigelow Drugs
Karasyk & Moschella, LLP
Daniel Neff
JoAnn M. Beltempo
Renee Khatami
Dr. Elsa Roe
Patricia Schaefer
& Thomas Fahey
Alan S. Cohen
Littman Krooks LLP
Larissa & Walter Drobenko
Arlene & Jerome Levine
Eamon Walsh Inc.
Pamela & Jeffrey Lieberman
Judith R. & Alan H Fishman
Elizabeth Lunbeck & Gary Gerstle
Barbara & Michael Gross
Roanne Mann & David Brodsky
Harvest Distribution Inc.
Maisons Marques & Domaines USA
Hudson Valley Bank
Charlotte Moss
Patrons
Deloitte
Circle of Confusion
Deborah E. Cooper
& Daniel S. Sternberg
June Eichbaum
& Kenneth I. Wirfel
Sheila Heffron
& Michael Rankowitz
Christine
& Kevin Hennessey
Helen Lee-Warren
& David Warren
Terry Meguid
Moody’s
PricewaterhouseCoopers
Karen & Tom Robards
Lisa & John Westlake
Chefs de Cuisine
Joella & John Lykouretzos
Eileen Caulfield Schwab
Covington & Burling LLP
Patricia Nooy
& Roger Miller
Debbie & Jeffrey Stevenson
Anne S. Dayton
Janet & David Offensend
Wendy Banner
& Geoffrey Wiener
Midge & John Folger
Louise Parent & John Casaly
Carlie & Neal Garonzik
Susan & William Rifkin
Janet & Alan Ginsberg
The Saxe Family
Nicole & David Wachter
Eamon Walsh Inc.
Cathy & Mark Weiss
Kathy & Bill Weigel
Chefs de Partie
Kevin Allard & Raymond Rosario
Dattner Architects
Karin S. Katz
Ellen Banner
Eveline Erni & Gary Barton
Deborah & Andrew Morris
Ellen Bickal & Gary Bieber
Deidre Freeman
Lee Morrone
Janet R. Bickal
Sandy & Bernie Friedman
Valerie Boom and Jim
Gunderson
Friedman, James
& Buchsbaum LLP
Elizabeth Ostrow
& Andrew Buchsbaum
Alan H. Buchsbaum
Sarah J. Foley
Len & Mary Ann Policastro
Alberto S. Cocorpus
& Dr. Michael Termini
Susan Ginsburg & Jerry Webman
David & Ilyse Schaefer
Susannah & Spencer Harrington
Amy & Josh Schindler
Ellen & John James
Sharon Stein
Susan Cole
Mary H. White, MD
Joyce & Dan Pariser
Donors
Beth & Michael Wise
Barbara & Michael Zimmerman
Robert Scheinman
Rose Marie J. Smith
Agriturismo Restaurant
Fresh Direct
Ramon Nunez
Marjory & Jeff Bauml
Ivy & Alan Leibowitz
Jean Sheridan
David Brodsky
Carol B. Levin
Andrew Solomon
The Burke Restaurant Group
Rachel & David Lipton
Norka Diaz
Matthew Marks
Gayle Spear
& David Eisen
Empire Merchants
Nancy
& Paul Novograd
Alice Harper & Lous Buonanno
Union Square Hospitality Group
Zabar’s
Sponsors
Benefit Committee and Board
Karen & David Waltuck (co-chairs)
Wendy Banner* (co-chair)
& Geoffrey Wiener
Helen Lee-Warren (co-chair)
& David Warren*
Jana Agopian
Marcia & Michael D. Beck*
Ellen Bickal* & Gary Bieber
Kathleen B. Boak*
Sapna Champaneria
Deborah E. Cooper
& Daniel S. Sternberg
Larissa & Walter Drobenko
June Eichbaum & Kenneth I. Wirfel*
Carlie & Neal Garonzik
Susannah & Spencer Harrington
Christine Hennessey*
Birgit Schwarz-Hickey
Dr. Kristie P. Koenig* & John McKenna
Debra Morris
Elizabeth Ostrow & Andrew Buchsbaum
Patricia Nooy & Roger W. Miller*
Joyce Pariser
Cindy Pinter
Susan & William Rifkin
Karen* & Tom Robards
Phyllis K. Saxe
Patricia Schaefer
Amy & Josh Schindler
Eileen Caulfield Schwab*
Debbie & Jeffrey Stevenson
Michael Termini, PsyD
Lisa Westlake*
Barbara Wolf & Dagnall Folger
Barbara & Michael Zimmerman
* Denotes Cooke Board Member
Sponsors
Benefit Committee and Board
Karen & David Waltuck (co-chairs)
Wendy Banner* (co-chair)
& Geoffrey Wiener
Helen Lee-Warren (co-chair)
& David Warren*
Jana Agopian
Marcia & Michael D. Beck*
Ellen Bickal* & Gary Bieber
Kathleen B. Boak*
Sapna Champaneria
Deborah E. Cooper
& Daniel S. Sternberg
Larissa & Walter Drobenko
June Eichbaum & Kenneth I. Wirfel*
Carlie & Neal Garonzik
Susannah & Spencer Harrington
Christine Hennessey*
Birgit Schwarz-Hickey
Dr. Kristie P. Koenig* & John McKenna
Debra Morris
Elizabeth Ostrow & Andrew Buchsbaum
Patricia Nooy & Roger W. Miller*
Joyce Pariser
Cindy Pinter
Susan & William Rifkin
Karen* & Tom Robards
Phyllis K. Saxe
Patricia Schaefer
Amy & Josh Schindler
Eileen Caulfield Schwab*
Debbie & Jeffrey Stevenson
Michael Termini, PsyD
Lisa Westlake*
Barbara Wolf & Dagnall Folger
Barbara & Michael Zimmerman
* Denotes Cooke Board Member
a grand chefs’ tasting to benefit
T he Cooke Center for
Learning & Development
honoring hsbc bank usa, n.a.
and christine & kevin hennessey
monday, may 2 , 2011 • guastavino’s, nyc
cooke center for learning and development
475 riverside drive, suite 730 • new york, ny 10115
www.cookecenter.org • 212.280.4473