Jean-Georges

Hospitality Career Paths

• 2022
• The most important lesson I’ve learned is, “If you want it, go and get it.” When I was a Sous Chef at Spice Market in...

  

  Tara Bryan

  Senior Culinary Director

  Jean-Georges Management

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• 2020
• I'm inspired by watching my team transform from a young and green cook into a line cool who really holds their own...

  

  Mark Lapico

  VP of Culinary Operations

  Jean-Georges Managment

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• 2012
• There was an open kitchen at Patisserie Douce France so we could see the faces of our customers. I remember making...

  

  Renata Ameni

  Executive Pastry Chef

  Kent Hospitality Group

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• I started as a Hospitality major at Johnson & Wales University and had friends who were Culinary majors. As I hung...

  

  Lindsey Bittner

  Chocolatier

  Gabriel Kreuther

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• 2011
• Daniel Boulud is like a father to me. I worked for him from ages 19-26. He made it possible for me to travel around...

  

  Johnny Iuzzini

  Consultant

  Freelance

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• 2010
• The ability to use cooking as a creative outlet, and seeing the joy in our guests eyes after they take their first...

  

  Sam Kim

  Chef Owner

  Osteria Sam Kim, Trattoria Sam Kim,

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• 2008
• My style of cheffing is very open – when I have a new dish, I have everyone on my team taste it and provide feedback....

  

  Grayson Schmitz

  Private Chef

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• 2006
• Every year an asparagus shoot peaks out of the ground, almost like clockwork. Every year I'm excited and challenged...

  

  Jamal James Kent

  Talented Chef, Mentor & Industry Leader

  Rest In Peace (1979 - 2024)

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• 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...

  

  Anthony Rudolf

  Partner & Managing Director

  Union Square Play & Stockton Inn

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• 2005
• Investing in people is what gets me skipping to work–inspiring the team to see their own potential, or simply...

  

  Graceanne Jordan

  Founder

  Company You Keep Hospitality

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• 2004
• Never be afraid to ask questions. If you're intimidated by other Chefs and don't ask questions about new techniques,...

  

  Melissa Walnock

  Lecturing Instructor & Pastry Chef

  The Culinary Institute of America

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• In this Industry, it’s a day-by-day scenario with clear drive and passion. As with any artist or craftsman learning a...

  

  Sylva Senat

  Culinary Director & Chef Owner

  Senat Restaurant Consulting

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