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Chefs & More

Hors d’Oeuvres



In 1994 Mark Tarbell opened Tarbell’s Restaurant, followed by The Wine Store in 2013 and The Tavern in 2014. He has been recognized with multiple awards including a two-time induction to The Arizona Hall of Culinary Fame and being nominated for “Best Chef – Southwest” by the James Beard Foundation. He and his restaurants have earned more than 50 awards including a “Best Restaurant” from Food and Wine magazine. Mark's frequent television time includes being the only winner on the 5th season of "Iron Chef America", and appearing on other Food Network, Fox, Lifetime, ABC, and local programs.

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3rd Course



In 2016, Daniel Rose opened Le Coucou in NYC, his first stateside project, to much critical acclaim. Awarded a Michelin star in 2018, this classic French restaurant showcases his personal vision of simple yet refined French cuisine. Rose’s Paris restaurants, SPRING, Chez La Vieille and La Bourse et La Vie, have been at the forefront of the international dining scene for over 10 years.

Dessert Reception



François Payard is a third generation French Pastry Chef whose dedication and passion earned him positions in several of France’s and America’s finest kitchens, including La Tour d’Argent, (***Michelin), Le Bernardin (****NY Times), and Restaurant Daniel (****NY Times). The James Beard Foundation named him “Pastry Chef of the Year” in 1995, and he opened Payard Patisserie two years later, running it for 12 years in Manhattan. He has received numerous awards both abroad and at home in celebration of his excellence in pastry.

1st Course



Under the wing of Chef Gregory Brainin at Jean Georges Restaurant, Mark Lapico learned to refine his cooking and hone his craft to meet the standards of New York City dining. After a few months at the restaurant, he was promoted to Sous Chef. Then, at the age of twenty six became the Chef de Cuisine and recently, the Executive Chef. During Mark's tenure as Chef, Jean Georges Restaurant was reviewed by the New York Times and awarded its highest ranking of four stars. It has been honored by the infamous Michelin Guide every year since its introduction to The United States in 2006 and currently has a five star rating by both AAA and Mobile Travel Guide.

4th Course



In October 2013, Angie Mar took the helm of storied West Village restaurant, The Beatrice Inn. Best known for her love of working with whole animals, live fire and dry aging techniques, she revamped the menu and began to create her signature style. Pete Wells awarded the restaurant an impressive 2-star review for the New York Times. Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017.

Dessert Reception



Brooklyn-born Sherry Yard is an accomplished chef and restaurateur who spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative approach has garnered her three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. Yard has received accolades from renowned publications such as Bon Appetit Magazine, Food and Wine Magazine, and more, along with authoring two successful cookbooks.

2nd Course



A long-standing member and mentor for the prestigious Bocuse d'Or USA Culinary Council and current Gold winners of the World Competition, Kreuther was named one of Food & Wine's Best New Chefs in 2003 and received a 2009 James Beard Foundation award for "Best Chef: New York City." In June 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther. Here, Gabriel combines his classic French training and Alsatian heritage with his love of New York City to create a comfortably luxurious experience in the heart of Midtown Manhattan. In fall 2016 Gabriel opened Kreuther Handcrafted Chocolate with Pastry Chef Marc Aumont.

Cocktail Curator



Dale DeGroff, AKA Kingcocktail, is credited with reviving bartending as a profession and setting off a cocktail explosion that continues to transform the industry. DeGroff is a founding partner of the award-winning Beverage Alcohol Resource (BAR), a partnership of six of the world's leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Degroff’s Industry awards include: the 2009 James Beard Wine & Spirits Professional Award, the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, 2008 Tales of the Cocktail Lifetime Achievement Award, and the 2007 Cheers Beverage Industry Innovator of the Year with his partners, for Beverage Alcohol Resource.

Robin Kelley O’Connor
VIP Sommelier


Wine Director

Guest Sommeliers

Anna-Christina Cabrales
General Manager & Wine Director,
Morrell Wine Bar & Café

John Canvin
Wine Director, Ristorante Morini

André Compeyre

Chef Sommelier & Manager, Aldo Sohm Wine Bar

Brooks Fraser

Beverage Director, Craft

Natalie Grindstaff

Director of Beverage Programs, Crafted Hospitality

Julia Grossman
Wine Director/Partner, Bistro Pierre Lapin

Daniel Jung
Head Sommelier, Tribeca Grill

Hak Soo Kim
Assistant Head Sommelier, Per Se


Jaeseon Lee

Wine Director, Cornell Club

Joshua MacGregor
Sommelier, DB Bistro Moderne


Gabrielle Neuberg
Sommelier, Union Square Cafe


Charles Puglia

Beverage Director, Le Coucou

Dominick Purnomo
Wine Director/Owner, Yono's | DP an American Brasserie

Kristina Schiro

Director of Operations, Corkbuzz

Carrie Lyn Strong

Wine Director, Casa Lever

Marika Vida-Arnold

Sommelier/Owner Vida Et Fils Wine Consulting

Brett Wilson

NY Market Manager, Kobrand Corporation

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