Executive Director of Food & Beverage at Mattos Hospitality

I knew I was at home the moment I first stepped into the kitchen of Gramercy Tavern. I remember the sounds of the callbacks, pans clinking, knives chopping, the smells of things roasting, and the feeling of everyone working to accomplish a unified goal; it was an incredible feeling. I felt so lucky to have found a place where I fit.

Hiring individuals who can listen, take feedback, and humility are crucial components to a happy workplace. We all need to continue striving to be a little better each day, but this only comes through acceptance that we are all still continually learning. Even as an Executive Chef, there is much to learn from your team, and it is always important to remain open to this.

I give each member of the team a great deal of responsibly and treat each member as the chef of their stations. I think creating a culture of ownership and accountability creates inspiration, motivation, and a sense of purpose help to perpetuate the cycle for every member.

I have a desire to promote the hard work of others. Our BOH works incredibly hard to keep our standards high, and our kitchen progressing forward. I feel a sense of duty to help chefs along their journey in the same way many past chefs did for me.