The best career advice anyone can give or receive is to do what you love. It’s simple and true. If you feel passionate about the work you do every day, you work harder, grow faster and share that passion with the people around you. Work quickly begins to not feel like work.
Treat your colleagues the way you treat your guests. Each team member is as essential to the restaurant’s success as each guest.
Never stop striving for excellence. Restaurants are constantly changing. Without the ability to evolve, the restaurant will quickly lose its relevance.
Something I learned the hard way? And still learning… English! When I moved to NYC from Paris, I spoke next to no English and, while it’s still a ‘work in progress’, I didn’t let it hold me back.
Rewards don’t come without hard work. My first experience was at 9 years old at a small amusement park near my house, outside of Paris. I needed tickets to go on the bumper cars with friends. My parents told me in order to get the tickets, I had to get a job. So, I began polishing the carousel.
Having faith in my team and what we do has kept me motivated during tough times related to work. The team and the guests having faith in me, equally drives me.
I have a had a few great internships: Food Runner at Daniel, Assistant Captain at Daniel, Captain at Daniel, Assistant General Manager at Daniel, and now General Manager at Daniel. I’ve been here 12 years and still feel like an intern, because I am learning from the guest and team every day.
Chef Daniel Boulud and my mother are my mentors. Both were born in 1955, apparently a great year for wine and mentors. They taught me passion, self-discipline, curiosity, and how to care for people.