Anthony Rudolf

Anthony Rudolf

Anthony Rudolf, Founder of Journee in New York, NY, shares his career timeline for up-and-coming professionals.


Early in my career, I decided to focus my energy on taking care of the people that I worked with. I believe that as a team, if we are cared for, learning, performing and inspired, the guest will feel that, and in turn, be happy. That decision I made, almost 12 years ago, started as a dream, evolved into a career and has now become a mission - to ensure that restaurant professionals like you and me are cared for, learning, performing and inspired."


EXPERIENCE
EDUCATION
“Good artists borrow, great artists steal” - Pablo Picasso. Everything is connected and every original idea is a result of a spark of inspiration from a hero, mentor or idol. Everything comes from somewhere else and just takes on a different form. The lesson then is to be authentic and own it. Good artists borrow and duplicate other artists’ work or ideas, while great artists "steal" and absorb them until the work or idea evolves into their own unique expression.

If I could go back in time, I wouldn’t give any advice but simply offer encouragement that everything is going to be fine no matter what happens. Since my flux capacitor still isn’t working, I try to share this with the people that surround me now.

You can’t script the perfect career or path because things change as you build layers of experience and understanding. So, follow your heart - literally. Following my heart in pursuit of an ex-girlfriend brought me to New York to work at Jean-Georges in 2002. In fact, I commuted for 3 months from Philadelphia to work there. Would I have done that and stuck with it for the job alone? I can’t say. Love is a powerful thing. I wouldn’t be who I am today if I didn’t follow my heart. That one act of heart following opened up new opportunities, a new home, and ultimately my wife, Tina, whom I met a year into working in New York City.

Dream of being a General one day? Start building your army now with those that surround you.

Crack this formula for self improvement: Step 1: (aw + ac) * re = ha Step 2: (ha + rf) * (ti + ex) = rx Can’t figure it out and/or want the story on how I developed it? Ask me, I'm happy to share.

Learning from peers has always been the most impactful means of skill sharing for me. It is why I am building Journee. (click into the Journee link above to learn more)

Know who your guests are. Meaning, when you are a line level employee, the paying guests are your guests, but as soon as you step into a management role, your guests change. They are now your direct reports because to be effective, you need to work through them to get to the paying guests. Therefore, how you want the guests to be treated is how you should treat your direct reports. It all flows through.

Want to be happier? Embrace change. Make it your ally. Change is inevitable, therefore so is your reaction to it.

I believe that inspiration, creativity and motivation are things that we are born with- just try to keep a toddler still. However, over the years, we create barriers and blockages within ourselves that diminish those things. One aspect of being a manager is to peel away as many of those barriers within your staff to unlock what they already have inside. It is much more efficient to tap into what is already there then to try to build something new. People are also much less resistant. Best way to peel away layers - listen. Let them purge.

Be mindful of the sacrifice and remember that it isn’t yours; it is your loved ones making it. You may be working holidays, but you are doing something that you love. That makes it a choice. It is your friends and family that never see you while you are doing something that fulfills you.

My wife, Tina, keeps me motivated during tough times related to work. Much like a career, relationships take a ton of work up front, building a solid foundation so that you can do very meaningful things down the road. I learned this lesson in my relationship the hard way by taking her for granted. Thankfully, she stuck it out and gave me the time to learn and us the time to build together. We have one of the strongest foundations I have ever seen in a relationship.



Send Us Your Nominations

If you know of any extraordinary food, beverage and hospitality professionals who inspire others through their hard work and leadership, nominate them now!


Nominate

Join the network and create your free profile
Search industry jobs here


Inspirational Career Timelines

Find your inspiration in the unique career timelines and words of advice these industry leaders have shared.




Jean Luc Royere
Executive Chef
Mandarin Oriental



Ezra Pattek
Attaché
The Bon Vivants



Drew Belline
Vice President and Culinary Director
Ford Fry Restaurants



Sara Fetbroth
General Manager
Oleana Restaurant



Josh Even
Executive Chef and Partner
Tosca Cafe



Borys Saciuk
Director of Trade Advocacy
The Bon Vivants



Matthew Ridgway
Executive Chef
The Southern Gentleman and Gypsy Kitchen



Tessa Thompson
Career Services Advisor
Institute of Culinary Education



Philippe Bertineau
Executive Chef
Benoit New York



Josh Henderson
Chef and Founder
Huxley Wallace Collective



Carmen Quagliata
Executive Chef
Union Square Cafe and Daily Provisions



Grant Achatz
Chef and Owner
The Alinea Group



Morgan Schick
Creative Director
The Bon Vivants and Trick Dog



Joanne Chang
Chef and Co-Owner
Flour Bakery & Café and Myers+Chang



Eddy Leroux
Chef de Cuisine
Daniel



Dustin Wilson
Master Sommelier and Co-Founder
Verve Wine



Charlotte Voisey
Director of Brand Advocacy
William Grant & Sons USA



Eric Railsback
Partner and Wine Director
Mason Pacific



Nick Anderer
Executive Chef/Partner
Maialino and Marta



Sarah Simmons
Chef and Owner
CITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop



Chris Cosentino
Chef and Owner
Cockscomb and Acacia House



Matt Alba
Chef de Cuisine
Ad Hoc



Scott Baird
Co-Founder
The Bon Vivants



Katie Bell
General Manager
Agern Restaurant



Pascaline Lepeltier
Master Sommelier, Beverage Director
Rouge Tomate



Aggie Chin
Executive Pastry Chef
Rosewood Washington, D.C.



Robert Andreozzi
former Chef de Cuisine
Pizzeria Locale



Adam Nadel
Executive Chef
Casa Apicii



Shelley Lindgren
Co-Owner and Wine Director
A16 and SPQR



Brandon Malzahn
Corporate Pastry Chef
Fabio Trabocchi Restaurants



Michael Paley
Executive Chef
Café No Sé and Central Standard



Dan Snowden
Executive Chef
Bad Hunter



Yehuda Sichel
Executive Chef
Abe Fisher



Josh Harris
Co-Founder
The Bon Vivants



Peter Hoglund
Director of Operations and Partner
Frasca Food and Wine



Rhonda Crosson
Head Baker
MeyersUSA



Christie Dufault
Wine Instructor and Beverage Instructor
Culinary Institute of America at Greystone



Dan Kluger
Chef and Owner
Loring Place



Daniel Rose
Executive Chef and Partner
Le Coucou



Simon King
General Manager
The Modern



Alex Seidel
Executive Chef, Proprietor and Farmer
Mercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery



Travis Swikard
Culinary Director
Bar Boulud, Boulud Sud, Epicerie Boulud



Wendy Kallergis
President and CEO
Greater Miami Beaches and Hotel Association



Michael Anthony
Executive Chef / Partner
Gramercy Tavern & Untitled



Edouardo Jordan
Executive Chef and Owner
Salare Restaurant



Anthony Strong
Executive Chef
Delfina Group



Laurent Gras
Owner and Chef
LGRAS Consulting



Barbara Lynch
Chef and Owner
Barbara Lynch Gruppo



Angela Neri
General Manager
Alfred's Steakhouse



Shawn Cirkiel
Executive Chef and Owner
Parkside Projects



Jennifer Carroll
Executive Chef and Partner
Requin



Alex Wolf
Director of Restaurants
Restaurants by Jean-Georges



Cynthia Billeaud
VP of Operations & Human Resources
Mina Group



Gunnar Karl Gíslason
Executive Chef
Agern Restaurant



Alessandra Altieri
Director of Bouchon Bakery
Thomas Keller Restaurant Group



James Briscione
Director of Culinary Development
The Institute of Culinary Education



Jean François Bruel
Executive Chef
Daniel



Aniedra Nichols
Chef and Managing Partner
Fish N Beer



Tavel Bristol-Joseph
Pastry Chef / Partner
Emmer & Rye



Amanda Cohen
Chef/Owner
Dirt Candy



Benjamin Murray
Chef de Cuisine
Pao by Paul Qui



Charlie Parker
Executive Chef
Alfred's



Jamie Bissonnette
Chef / Partner
Toro & Coppa



Vilma Mazaite
Consultant
LaV



Roxanne Spruance
Executive Chef and Owner
Kingsley



Gary Obligacion
Director of Operations
The Alinea Group



Diane Yang
Executive Pastry Chef
Spoon and Stable



Matthew McClure
Executive Chef
The Hive



Jeremy Sewall
Chef / Partner
Lineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth



Jonathan Deutsch
Professor of Culinary Arts and Food Science
Drexel University, Center for Hospitality and Sport Management



Anita Lo
Executive Chef / Owner
Annisa



Bryan Dayton
Proprietor/Beverage Director
Oak at Fourteenth and Acorn



Chris Flint
Chef de Cuisine
Eleven Madison Park



Monica Glass
Corporate Pastry Chef
Starr Catering Group



Daniel Toral
Wine Director
50 Eggs Inc.



Anthony Chittum
Executive Chef / Partner
Iron Gate Restaurant



Kevin Fink
Chef/Owner
Emmer & Rye



Kim Floresca
Co-Executive Chef
[ONE] Restaurant



Timothy Hollingsworth
Owner / Chef
Otium and Barrel & Ashes



John Ragan
Master Sommelier, Director of Wine and Restaurant Operations
Union Square Hospitality Group



Aaron Bludorn
Executive Chef
Café Boulud



Joseph Yardley
Chef de Cuisine
Agern Restaurant



Eric Korsh
Executive Chef
North End Grill



James Kent
Executive Chef
The NoMad



Chung Chow
Chef de Cuisine / Co-Owner
Noreetuh



Vivian Howard
Chef and Student
Chef & The Farmer



Fabio Trabocchi
Chef / Owner
Gruppo FT



Eric Rivera
Former Director of Operations
Huxley Wallace Collective



Mike Solomonov
Chef / Partner
Cook N Solo Restaurants



Jeff Benjamin
Chief Operating Officer
Vetri Family



Anthony Rudolf
Founder
Journee



Floyd Cardoz
Executive Chef and Partner
Paowalla



Michaël Engelmann
Master Sommelier, Wine Director
The Modern



Gavin Kaysen
Executive Chef / Owner
Spoon and Stable



Jonathan Black
Sous Chef
Quince



Lachlan Mackinnon-Patterson
Executive Chef/Owner
Frasca Food and Wine



Ghaya Oliveira
Executive Pastry Chef
Daniel



Bobby Stuckey
Master Sommelier, Wine Director / Owner
Frasca Food and Wine



Erik Desjarlais
Designer, Seamster & Leatherworker
Weft & Warp



Abram Bissell
Executive Chef
The Modern



Johnny Iuzzini
Executive Pastry Chef and Owner
Sugar Fueled Inc



DLynn Proctor
Winemaking Ambassador
Penfolds, Americas



Carlton McCoy
Master Sommelier, Wine Director
The Little Nell



Pierre Siue
General Manager
Daniel



Sabato Sagaria
Master Sommelier, Chief Restaurant Officer
Union Square Hospitality Group



Melissa Walnock
Lecturing Instructor / Pastry Chef
The Culinary Institute of America



Jeffrey Porter
Beverage Director
Batali & Bastianich Hospitality Group



AJ Schaller
Former Executive Chef
Corkbuzz Wine Studio



Jason Franey
Executive Chef
Restaurant 1833



Nelson Daquip
Wine and Spirits Director
Canlis Restaurant



Jason Neve
Culinary Director
B&B Hospitality Group



Joe Campanale
Former Executive Beverage Director/Co-Founder
Epicurean Management Company



Erling Wu-Bower
Chef de Cuisine
Nico Osteria



Sylva Senat
Former Executive Chef
Tashan Restaurant



Raj Vaidya
Head Sommelier
Daniel



Cesar Gutierrez
Executive Sous Chef
CAFÉ BOULUD



Chris Baggetta
Director of Prestige Accounts
Pacific Wine and Spirits



Nadine Donovan
Executive Pastry Chef
Ace Eat Serve & Ace Juice Bar



Kevin Doherty
Executive Chef
Delaware North Companies Sportservice at TD Garden



Graceanne Jordan
Former Director of Operations
Craft Restaurant Group



Jeff Katz
General manager
Del Posto and La Sirena



Donald Madia
Owner and Partner
One Off Hospitality Group



Norman Van Aken
Executive Chef and Owner
Norman's



Zachary Engel
Chef de Cuisine
Shaya Restaurant