Katie Bell

Katie Bell

Katie Bell, General Manager at Agern Restaurant in New York, shares her career timeline and advice for up-and-coming professionals.


I am inspired by those I cross paths with everyday: the farmers, ranchers, distillers, brewers, winemakers, cooks, chefs, bartenders, servers, and guests.


EXPERIENCE
EDUCATION
I learned the hard way that I was meant to work in hospitality after going to school, interning and working in advertising for three years. Though I enjoyed it and learned lessons applicable to a career in restaurants–marketing, social media, and organizational systems–I wasn’t passionate about the work. When I returned to restaurants, I knew this was what I wanted to do. Part of what makes a dining room team special is the diversity of the paths that led them to this industry.

Do things correctly. When I began working at Per Se I was driven insane by the perfectionism. Very quickly I learned to love the push for perfection. There is no reason for not doing things the right way. Treat your tools and those around you with respect and always search for a better way to do things with more finess. This joy in efficiency and striving to improve, in general and in the details, is something I keep with me.

Early on I learned the importance of treating every guest equally and with respect and interest. I’ve found that the most fascinating guests are not those with security guards or black cards, but often the most unassuming ones. Making connections with guests and helping to create special and memorable experiences are why I love my job.

I’ve learned the value of taking care of those in the industry–honoring their hard work and offering the royal treatment to our interns, cooks and commis when they dine out as well as treating staff from other restaurants like family when they dine with us.

Above all, Blue Hill has taught me the importance of taking care of your staff. Providing the best service possible requires a staff that is happy, inspired, challenged, and supported. We strive to create a family environment that pushes the staff to excel and continue learning.

I spent a part of a summer brewing with Jared Ruben of Goose Island Brewery. More and more, our industry values individuals who have spent time finding out how something gets to the plate or the glass: farming, brewing, wine making, distilling, cheese making. There is so much passion in the people who create what we cook, pour and serve. It is our responsibility (and joy) to be able to share in that passion and pass it along to the guests.



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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
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Ezra Pattek
Attaché
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Drew Belline
Vice President and Culinary Director
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Sara Fetbroth
General Manager
Oleana Restaurant



Josh Even
Executive Chef and Partner
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Borys Saciuk
Director of Trade Advocacy
The Bon Vivants



Matthew Ridgway
Executive Chef
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Tessa Thompson
Career Services Advisor
Institute of Culinary Education



Philippe Bertineau
Executive Chef
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Josh Henderson
Chef and Founder
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Carmen Quagliata
Executive Chef
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Grant Achatz
Chef and Owner
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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
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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
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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
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Robert Andreozzi
former Chef de Cuisine
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Adam Nadel
Executive Chef
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Shelley Lindgren
Co-Owner and Wine Director
A16 and SPQR



Brandon Malzahn
Corporate Pastry Chef
Fabio Trabocchi Restaurants



Michael Paley
Executive Chef
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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
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Tavel Bristol-Joseph
Pastry Chef / Partner
Emmer & Rye



Amanda Cohen
Chef/Owner
Dirt Candy



Benjamin Murray
Former Chef de Cuisine
Azul at Mandarin Oriental



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
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Kevin Fink
Chef/Owner
Emmer & Rye



Kim Floresca
Co-Executive Chef
[ONE] Restaurant



Timothy Hollingsworth
Owner / Chef
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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
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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
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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
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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
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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
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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
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Jason Franey
Executive Chef
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Nelson Daquip
Wine and Spirits Director
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Jason Neve
Culinary Director
B&B Hospitality Group



Joe Campanale
Former Executive Beverage Director/Co-Founder
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Erling Wu-Bower
Chef de Cuisine
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Sylva Senat
Former Executive Chef
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Raj Vaidya
Head Sommelier
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Cesar Gutierrez
Executive Sous Chef
CAFÉ BOULUD



Chris Baggetta
Director of Prestige Accounts
Pacific Wine and Spirits



Nadine Donovan
Executive Pastry Chef
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Kevin Doherty
Executive Chef
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Graceanne Jordan
Former Director of Operations
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Jeff Katz
General manager
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Donald Madia
Owner and Partner
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Norman Van Aken
Executive Chef and Owner
Norman's