Blue Hill at Stone Barns

Hospitality Career Paths

• 2024
• Throughout my career, I have found that openness to new ideas and perspectives are key to developing our teams and...

  

  Daniel Gibson

  General Manager

  The Modern

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• 2019
• Working in hospitality not only requires you to be passionate about food and the industry, but being able to work...

  

  Gayle Miner

  Co-Owner, Associate Sales Manager

  Phinney's, Row 7 Seed Company

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• 2017
• Work with other leaders who can be both complementary and a worthwhile challenge to each other. When looking at what...

  

  Christine Langelier

  Director of Operations

  Tributary Hotel

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• 2015
• I am inspired by those I cross paths with everyday: the farmers, ranchers, distillers, brewers, winemakers, cooks,...

  

  Katie Bell

  Consultant

  Freelance

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• 2012
• This industry is hard work, and only gets tougher the more you push yourself, which is why it's so important to work...

  

  Robert Andreozzi

  Owner

  Pizza Marvin, Pizza Wine

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• Don't go in with a chip on your shoulder. So many kids come out of culinary school with this holier than thou...

  

  Roxanne Spruance

  Chef

  bernadette

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• 2011
• The most important quality is eagerness to learn. We want someone who is excited to learn how we do things, and then...

  

  Greg Baxtrom

  Chef and Owner

  Baxtrom Hospitality Group

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• 2006
• I’m inspired by the never-ending learning experience that is working at USHG. Such talented and driven leaders have...

  

  Michael Anthony

  Author, Chef Partner

  Gramercy Tavern & Waldorf Astoria New York

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