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Chef\n\nAnnisa\n\nNYC, NY\n\n2005 - 2010\n\nCo-Founder / Chef\n\nRickshaw Dumpling Bar\n\nNYC, NY\n\n1995 - 1997\n\nExecutive Chef\n\nMirezi\n\nNYC, NY\n\n1993 - 1994\n\nExecutive Chef\n\nMaxims\n\nNYC, NY\n\n1993 - 1993\n\nExecutive Chef\n\nCan\n\nNYC, NY\n\n1991 - 1992\n\nLine Cook (all stations)\n\nChanterelle\n\nNYC, NY\n\n1990 - 1990\n\nInternships\n\nMichel Rostang, Bistro L'Etoile, L'Espadon\n\nParis, France\n\n1988 - 1989\n\nGarde Manger\n\nBouley\n\nNYC, NY\n\nEDUCATION\n\n1997 - 1997\n\nGrand Diplome\n\nEcole de Cuisine La Varenne\n\nParis, France\n\n1990 - 1990\n\nGrand Diplome\n\nEcole de Cuisine Ritz Escoffier\n\nParis, France\n\n1988 - 1988\n\nFrench Language Degree\n\nColumbia University\n\nNYC, NY\n\nThe best advice I received was to taste everything. David Waltuck taught me that.\n\nI consider David and Karen Waltuck my restaurant parents. My partner, who started Annisa with me, worked with them as well. They taught me the importance of a good staff meal - How it brings together the front and back of house as a team and as a family and how it shows respect for food, in general, and respect for your employees--all invaluable.\n\nMy first job was at Bouley. He was farm-to-table way before the trend. I learned the importance of pristine ingredients, handled with care.\n\nThe food has kept me motivated in tough times related to work. Great food never lets you down. In all bad times, a stellar meal lifts me up.\n\nMy most memorable externship was when I worked briefly at Michel Rostang and his Bistro D'a Cote in Paris. I just recently made some foie torchon with a langoustine running through the middle, like they had at Rostang, for Christmas gifts. The food, even the staff meals, was very memorable. I had sheep testicles at the bistro, which were fantastic. For staff meal, we had a sac of salmon eggs that one of the Japanese cooks had saved. There was even the rare female cook, on the hot line at Rostang, who was treated as an equal, as far as I could tell.\n\nI wish I had known 10 years ago to take better care of my body. This career can be grueling.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/anita-lo","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:28.930667+00:00","last_confirmed_at":"2026-09-14T16:24:28.930667+00:00"},{"label":"Bryan Dayton","value":{"name":"Bryan Dayton","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/bryan-dayton","format":"Published person (name and role labels)","jobTitle":"Founder & Owner of Half Eaten Cookie Hospitality","observedAt":"2026-09-14T16:24:28.562619835Z"}],"jobTitle":"Founder & Owner of Half Eaten Cookie Hospitality","description":"“\n\n„\n\nEXPERIENCE\n\n2020 - 2023\n\nOwner/Partner\n\nMelted Be Cool\n\nDenver, CO\n\n2020 - Present\n\nOwner/Partner\n\nBellota\n\nBoulder, Denver, CO\n\n2017 - Present\n\nOwner/Partner\n\nCorrida\n\nDenver, CO\n\n2015 - Present\n\nOwner/Partner\n\nBrider\n\nDener, CO\n\n2013 - 2020\n\nProprietor / Beverage Director\n\nAcorn\n\nDenver, CO\n\n2010 - Present\n\nProprietor / Beverage Director\n\nOak at Fourteenth\n\nBoulder, CO\n\n2010 - Present\n\nFounder & Owner\n\nHalf Eaten Cookie Hospitality\n\nDenver, CO\n\n2005 - 2010\n\nBackwaiter, Barback, Bar Manager\n\nFrasca Food and Wine\n\nBoulder, CO\n\n2009 - 2010\n\nBrand Ambassador\n\nDomaine de Canton\n\nColorado\n\n2002 - 2005\n\nBackwaiter, Bar Manager\n\nMeritage Restaurant and Bar\n\nEncinitas, CA\n\n2000 - 2001\n\nAssistant General Manager\n\nNoodles & Company\n\nBoulder, CO\n\n1999 - 2000\n\nFOH Director\n\nBoston Pizza\n\nAshville, TN\n\n1994 - 1999\n\nBusser, Barback, Bartender\n\nJuanitas\n\nBoulder, CO\n\n1993 - 1993\n\nPrep Cook, Waiter\n\nThe Elephant Room\n\nKnoxville, TN\n\n1992 - 1993\n\nPrep Cook, Dishwasher, Commissary Cook\n\nCafeteria at the University of Tennessee\n\nKnoxville, TN\n\n1991 - 1992\n\nIrrigation, Fencing, Moving Cattle\n\nCattle Ranch\n\nSE Idaho\n\n1991 - 1992\n\nBusser\n\nMary Jane Ski Resort\n\nWinterpark, CO\n\n1989 - 1991\n\nPrep Cook\n\nPiggy's Place BBQ\n\nTullahoma, TN\n\n1988 - 1988\n\nDishwasher\n\nRafael's Italian Restaurant\n\nTullahoma, TN\n\nBobby Stuckey is a mentor and inspiration - seeing him work the floor. He’s one of the last great Maitre’D’s in the US right now.\n\nI get more distracted when things are comfortable. When it’s harder, I’m more motivated - If I’m challenged, I love that! \"Difficult takes a day, impossible takes a week.\" - Jay-Z\n\nLearn to take orders and learn to do the hard work that no one else wants to - Eat humble pie from the get go.\n\nTim Luca and Tom Sanders originally trained me - “mixology\" wasn’t even a word at that point. They taught me how to stir a Manhattan and the fundamentals of making great cocktails. They also showed warmth and hospitality, the classic bartending style.\n\nI keep a healthy lifestyle in this business by running and competing in a marathon once per year. I can see in this business you can really go either way - If you're not taking care of yourself physically and mentally, you’re no good to anybody.\n\nDo your job, do it well, work hard and take pride. Success with anything you do in life takes hard work and dedication.\n\nI've learned the importance of being more open, educating my team and being a better coach. I learn everyday.\n\nGroup dynamic is so hard - finding the right people to support you who you want to support back. Having good sense of humanity and good will goes a long way in business.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. 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I am continually learning and growing from those around me. When I first started as a GM and wine buyer in San Francisco, I relied heavily on a handful of incredible mentors, importers, and suppliers who helped me immensely. Later in my career, Bobby Stuckey and Rose Humphreys taught me to master every position you do, whether it's polishing glasses, running food, or bussing tables.\n\nI will be forever grateful for the two jobs I had early in my career at Sons & Daughters and Frasca Food & Wine. Sons & Daughters was the opportunity of a lifetime and put me in the situation to sink or swim, which taught me so many valuable lessons. Moving to Boulder, Colorado, to work at Frasca Food and Wine was the most significant decision of my life and has allowed me to learn from incredible mentors every day and thrive in a growing company.\n\nI am genuinely obsessed with all things wine and restaurant related. Just thinking about it brings a smile to my face and a real joy to my heart. I love everything about the wine industry from the people who make it to educating guests and staff. I even love the boring stuff like editing wine lists, the cost of goods sold, unpacking wine boxes, and inventory. There is truly nothing better than food and wine, and I couldn't imagine myself working in any other field.\n\nI feel that it is imperative to hire based on character. I seek out individuals who are humble, honest, curious by nature, ambitious, hardworking, and kind.\n\nThere are so many vital skills to possess for a sommelier. Some of the most important are organization, communication, a passion for learning and teaching, a genuine love for wine, math, language, geography, and so many more.\n\nI find inspiration in my team. I work with incredible people and am honored to be able to work with them."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/carlin-karr","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:20.151097+00:00","last_confirmed_at":"2026-09-14T16:24:20.151097+00:00"},{"label":"Culinary Agents Blog","value":{"url":"https://blog.culinaryagents.com/?og=1","name":"Culinary Agents Blog","@type":"Person","sources":[{"url":"https://blog.culinaryagents.com","format":"Published person","observedAt":"2026-09-14T16:24:12.645340664Z"},{"url":"https://blog.culinaryagents.com/","format":"Published person","observedAt":"2026-09-14T16:24:16.350860046Z"},{"url":"https://blog.culinaryagents.com/?og=1","format":"Published person","observedAt":"2026-09-14T16:24:16.350917411Z"}]},"basis":"publisher_declared","via":["https://blog.culinaryagents.com","Published person"],"first_observed_at":"2026-09-14T16:24:12.645340+00:00","last_confirmed_at":"2026-09-14T16:24:12.645340+00:00"},{"label":"culinaryagents","value":{"url":"https://blog.culinaryagents.com/","name":"culinaryagents","@type":"Person","image":"https://64.media.tumblr.com/avatar_7b51ab22cc15_96.pnj","sources":[{"url":"https://blog.culinaryagents.com/post/106528092542/words-of-wisdom-career-advice-from-leaders-in","format":"Published person (schema.org)","observedAt":"2026-09-14T16:24:14.718262563Z"}]},"basis":"publisher_declared","via":["https://blog.culinaryagents.com/post/106528092542/words-of-wisdom-career-advice-from-leaders-in","Published person (schema.org)"],"first_observed_at":"2026-09-14T16:24:14.718262+00:00","last_confirmed_at":"2026-09-14T16:24:14.718262+00:00"},{"label":"Eric Moorer","value":{"url":"https://culinaryagents.com/career/timeline/eric-moorer","name":"Eric Moorer","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/eric-moorer","format":"Published person (name and role labels)","jobTitle":"Wine Director at Gemini","observedAt":"2026-09-14T16:24:21.879463209Z"}],"jobTitle":"Wine Director at Gemini","description":"“\n\n„\n\nEXPERIENCE\n\n2023 - Present\n\nWine Director\n\nGemini\n\nWashington, DC\n\n2018 - 2023\n\nDirector of Sales/Wine Club Director\n\nDomestique\n\nWashington, DC\n\n2017 - 2018\n\nBeverage Director\n\nor, The Whale\n\nPittsburgh, PA\n\n2015 - 2017\n\nBartender, Beverage Director\n\nPizzaiolo Primo\n\nPittsburgh, PA\n\n2011 - 2015\n\nServer, Bartender, Wine Coordinator\n\nSonoma Grille\n\nPittsburgh, PA\n\nThe biggest lesson that I've learned is that there is no point in doing things that don’t ultimately allow you to be yourself. Every place that I’ve worked that has encouraged everyone’s individuality which allowed for us to find the ways that we work best as a team and has gotten the best results out of me personally.\n\nWhen hiring, I look for curiosity above all. You’ve got to find people who are interested in consistently growing because that attitude is is contagious. It gives the “a rising tide raises all ships” vibe.\n\nCuriosity and seeking growth are important for my job. Wine is one of those things where it becomes easy to rest on your laurels and accept your position, but that feels entirely boring to me. It also requires a level of humility to admit that you can always be better or do a bit more to get more out of yourself and the team around you.\n\nSomething that has always inspired me is music. I look at a ton of artists who I’ve listened to for the better part of two or three decades and how they’re continuously reinventing themselves or refining their sound. That is hugely inspiring. Between that and attending shows where I see people my age, as well as a younger generation, equally excited about the music that initially inspired me, I feel like I'm on the right path.\n\nI really love Substack. I read Solo Record, which is the Substack of the lead singer of the band Thursday, Geoff Rickly. I read Matters of Taste which is from this lovely woman named Abby Roskind. The Scumbler from Eliza Brooke, Sangiovese + Sediment from Rachel Signer, and From Marissa A. Ross which entails all of the details of that. On top of that, I’ve had a years-long subscription to Noble Rot because even if I wasn’t into wine, that publication is brilliant. Outside of that, I’m a big fiction person. I think you need to have that separation between yourself and reality. I’ve just recently finished Last Summer in the City by Gianfranco Calliagarich, and I’m currently bouncing between a couple of different David Sedaris books because that man is hilarious.\n\nI love podcasts. I love the Indie Wine Podcast, the HardLore podcast, So True with Caleb Hearon, Normal Gossip. I could truly go on. I listen to a ton, and most of them are about my interests outside of wine, but wine always finds its way into my daily life.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/eric-moorer","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879463+00:00","last_confirmed_at":"2026-09-14T16:24:21.879463+00:00"},{"label":"Filters","value":{"name":"Filters","@type":"Person","sources":[{"url":"https://culinaryagents.com/marketplace/search/6-specialty-food","format":"Published person (name and role labels)","jobTitle":"CULINARY AGENTS","observedAt":"2026-09-14T16:24:14.70886281Z"}],"jobTitle":"CULINARY AGENTS","description":"Jobs\n\nCompanies\n\nMarketplace\n\nEvents\n\nResources"},"basis":"publisher_declared","via":["https://culinaryagents.com/marketplace/search/6-specialty-food","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:14.708862+00:00","last_confirmed_at":"2026-09-14T16:24:14.708862+00:00"},{"label":"Jason Leeds","value":{"url":"https://culinaryagents.com/career/timeline/jason-leeds","name":"Jason Leeds","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/jason-leeds","format":"Published person (name and role labels)","jobTitle":"Founder of Chelsea Hospitality & Chief Growth Officer at Dartcor Enterprises","observedAt":"2026-09-14T16:24:21.879502019Z"}],"jobTitle":"Founder of Chelsea Hospitality & Chief Growth Officer at Dartcor Enterprises","description":"“\n\n„\n\nEXPERIENCE\n\n2019 - Present\n\nFounder\n\nChelsea Hospitality\n\nWhippany, NJ\n\n2019 - Present\n\nChief Growth Officer\n\nDartcor Enterprises\n\nWhippany, NJ\n\n2017 - 2019\n\nFounder & Partner\n\nBocce Union Square\n\nNew York, NY\n\n2016 - 2018\n\nBusiness Development\n\nNuts.com\n\nJersey City, NJ\n\n2011 - 2013\n\nAnalyst – Investment Banking\n\nGoldman Sachs\n\nNew York, NY\n\n2010 - 2010\n\nSummer Analyst\n\nGoldman Sachs\n\nNew York, NY\n\nEDUCATION\n\n2007 - 2011\n\nBachelor’s Degree in Economics\n\nHaverford College\n\nHaverford, PA\n\nHospitality is much bigger than food, service, or operations. Those things matter enormously, but they’re not the point. The real work of hospitality is shaping how people feel in a place, how they behave toward one another, and whether they feel like they belong there. People may forget what they ordered. They may forget the exact sequence of the evening or the meeting or the event. But they remember whether they felt seen. They remember whether the place had energy. They remember whether it made them want to come back. Hospitality isn’t a layer you add at the end––it’s the emotional infrastructure of a place. Done well, it turns spaces into communities.\n\n“Pay attention to the details because details are how people experience care.” That idea has stayed with me. In hospitality, a detail is rarely just a detail. Everything adds up to create a world we want our guests to experience. It’s the greeting at the door, the rhythm of service, the feel of a napkin, and small branded moments. The fact that a need was anticipated before it had to be asked for.\n\nGreat hospitality is made up of small signals that say: you matter here. This approach is common in great restaurants and hotels, but we're interested in bringing it to the often-overlooked places where people spend most of their time—like workplaces. People can feel the difference between something that was simply executed and something that was genuinely cared for.\n\nI look for people who notice. Curiosity matters. Emotional intelligence matters. Humility matters. But the common thread is noticing—noticing when someone feels uncomfortable, when a teammate needs help, when a room feels off, when a guest needs something before they ask. Technical skills, systems, and standards can be taught. But it’s much harder to teach genuine care. The best hospitality people aren’t just friendly––they’re awake to the people around them. They understand that their job is not simply to complete a task, but to change the way someone experiences a moment.\n\nA lot of my work sits between different worlds: food, design, operations, real estate, workplace culture, finance, and guest experience. You have to understand the business model, but you also have to understand the atmosphere. You have to think operationally, but also emotionally. You have to know what makes something work and what makes it matter. The most important hospitality leaders today need a balance of taste, discipline, empathy, and strategic thinking. Because the opportunity is no longer just to serve people well––it’s to build places people actually want to be part of.\n\nI try not to romanticize exhaustion. Hospitality takes real emotional energy. You're constantly reading people, solving problems, and creating experiences that help others feel comfortable and cared for. That's incredibly rewarding, but it can also be draining if you're not honest about it.\n\nDon’t confuse innovation with humanity. The tools are changing quickly. Technology can make hospitality more efficient, more seamless, and more personalized. But it can’t replace the human moment. It cannot host. It cannot read a room with empathy. It cannot make someone feel genuinely seen. The future of hospitality will not belong to the companies with the most amenities or the flashiest technology. It will belong to the ones that remember what hospitality is really for: creating trust, belonging, and connection.\n\nMy advice to leaders is to treat hospitality as a cultural force, not just an operational function. Whether you are building a restaurant, workplace, hotel, or event, ask: How should people feel here? What behavior are we encouraging? What kind of community are we creating? That is where the real work begins.\n\nWe focus on hiring people who are naturally wired for hospitality, while also giving them tools to sustain that work over time. That includes ongoing training around mindfulness, breathing exercises, and other practices that help people manage stress, stay present, and recover more effectively. I also think the people around you—and the systems you build—matter enormously. When teams trust one another, share responsibility, and have clear processes in place, it becomes much easier for everyone to step away, recharge, and come back at their best.\n\nHospitality was always around me. I grew up around my family's catering business, so I understood the work from an early age––the pace, the pressure, the details, the pride. But I don't think I fully understood the power of hospitality until later. I worked in finance, then in business development, and eventually started a seasonal restaurant and bar in Union Square. Each step taught me something different about people, energy, and experience. The real turning point was coming out of COVID. When the world reopened, the pent-up demand to simply be together was unlike anything I'd seen. People weren't just going out to eat––they were hungry for human connection. It was a powerful reminder of what this profession actually does. And it made me think about what we're up against. We live in a world that pulls people apart––screens, algorithms, social media, AI. These aren't necessarily bad things in isolation, but the cumulative effect is that genuine human experience is getting crowded out. I started to see what we do differently after that. We're creating the conditions for humans to remain human.\n\nOne thing we've intentionally invested in is creating systems that support people, not just operations. That's part of why we worked with Kristi Ellingsworth to formalize her Director of Hospitality role, which focuses on helping employees feel connected, supported, and equipped to navigate the pressures that come with hospitality work.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/jason-leeds","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879502+00:00","last_confirmed_at":"2026-09-14T16:24:21.879502+00:00"},{"label":"Jennifer Pesce","value":{"name":"Jennifer Pesce","@type":"Person","image":"https://s3.amazonaws.com/cuag/web/v1/talents/Location_15h@2x.png","sameAs":["https://www.linkedin.com/in/jenniferrpesce/"],"sources":[{"url":"https://culinaryagents.com/talents/4758-Jennifer-Pesce","format":"Published person (name and role labels)","jobTitle":"Marketing Manager","observedAt":"2026-09-14T16:24:13.832259809Z"}],"jobTitle":"Marketing Manager"},"basis":"publisher_declared","via":["https://culinaryagents.com/talents/4758-Jennifer-Pesce","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:13.832259+00:00","last_confirmed_at":"2026-09-14T16:24:13.832259+00:00"},{"label":"Joanna Fenerlis","value":{"url":"https://culinaryagents.com/career/timeline/joanna-fenerlis","name":"Joanna Fenerlis","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/joanna-fenerlis","format":"Published person (name and role labels)","jobTitle":"General Manager at Daily Provisions","observedAt":"2026-09-14T16:24:21.879537671Z"}],"jobTitle":"General Manager at Daily Provisions","description":"“\n\n„\n\nEXPERIENCE\n\n2024 - Present\n\nGeneral Manager\n\nDaily Provisions\n\nBoston, MA\n\n2024 - 2025\n\nDirector of Operations\n\nKured\n\nBoston, MA\n\n2022 - 2024\n\nCustomer Success Manager, Customer Support and Onboarding Specialist\n\nPerfect Venue\n\nRemote\n\n2020 - 2022\n\nEvents, Service, and Marketing Manager, Café Manager\n\nThe Lexington\n\nCafé Beatrice\n\nCambridge, MA\n\n2020 - 2020\n\nGeneral Manager\n\nCaffe Ducali\n\nBoston, MA\n\n2016 - 2020\n\nAssistant General Manager, Café Manager, Barista/Counter Staff\n\nTatte Bakery and Café\n\nBoston, MA\n\nI fell into this industry like so many do at such a young age. When I was at the beginning of my career, I felt so entitled to recognition, the next promotion, or just being the most knowledgeable person in the room. As time went on, the biggest thing I have learned is to put my ego aside and focus on how much I could learn and get out of each experience.\n\nIt's ok to admit that you don't know something or that you were wrong. In hospitality, we are so lucky to be surrounded by some of the most resilient, creative, and hardworking people who all have their own tips, tricks, and experiences. Through the good and the bad, I can confidently say I have learned from every opportunity and every leader I have had.\n\nA mentor once told me, \"We are just putting croissants in bags.\" This industry can feel so high stress and high stakes all the time, and it's important to put the day in perspective. As I have moved through my career, it's the phrase I have used most with teams. It really calms people down during the most chaotic and stressful days.\n\nIt's so important that someone is just a good person who can hold a conversation. 9 times out of 10 I am hiring the \"inexperienced\" applicant who wants to work hard and learn.\n\nThe ability to communicate and collaborate are so important for my job! No one person can be a successful leader; we are made up of every individual on our team and the trust we build with them to talk to each other and brainstorm together.\n\nFollow your gut and work with people who want to teach you.\n\nOpening Cafe Beatrice, The Lexington, and Geppetto was a career highlight. We were a teeny, tiny team who opened these concepts during peak COVID, in an area that was essentially empty. We had to change our business model to cater towards demographics we never thought we would serve (hello construction workers!) and we were constantly working together to come up with new ideas to drive business all while protecting our team and our guests.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/joanna-fenerlis","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879537+00:00","last_confirmed_at":"2026-09-14T16:24:21.879537+00:00"},{"label":"Job Details","value":{"name":"Job Details","@type":"Person","sources":[{"url":"https://culinaryagents.com/jobs/681405-Floor-Manager","format":"Published person (name and role labels)","jobTitle":"FLOOR MANAGER POSITION AT FEARLESS RESTAURANT GROUP","observedAt":"2026-09-14T16:24:36.946340273Z"},{"url":"https://culinaryagents.com/jobs/681407-Assistant-General-Manager","format":"Published person (name and role labels)","jobTitle":"ASSISTANT GENERAL MANAGER POSITION AT FEARLESS RESTAURANT GROUP","observedAt":"2026-09-14T16:24:37.257433016Z"},{"url":"https://culinaryagents.com/jobs/681419-Sous-Chef","format":"Published person (name and role labels)","jobTitle":"SOUS CHEF POSITION AT FEARLESS RESTAURANT GROUP","observedAt":"2026-09-14T16:24:37.339640525Z"},{"url":"https://culinaryagents.com/jobs/722684-Private-Chef","format":"Published person (name and role labels)","jobTitle":"Position: Rotational Private Chef","observedAt":"2026-09-14T16:24:39.605177176Z"},{"url":"https://culinaryagents.com/jobs/710023-Executive-Chef","format":"Published person (name and role labels)","jobTitle":"Executive Chef Opportunity","observedAt":"2026-09-14T16:24:40.861278501Z"}],"jobTitle":"FLOOR MANAGER POSITION AT FEARLESS RESTAURANT GROUP","description":"What makes Fearless Restaurants special and a great place to work?!\n\nCuz’ we give a damn!\n\nWe are part of Fearless Restaurant Group; a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, our talent, teamwork, resources, and opportunity define us. We build our workplaces on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward.\n\nThe White Dog Cafe in Chester Springs is now open. Built on a rich history of over 40 years in business, White Dog Cafe was a pioneer in the farm-to-table, sustainable food movement beginning in 1983.\n\nWhite Dog currently has a few locations throughout the Greater Philadelphia area, but we are excited to add a new puppy to the mix, with the White Dog in Chester Springs!\n\nFor more info on White Dog, check out our website: https://www.whitedog.com\n\nWe are a group of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for individuals full of intellect, passion, integrity, creativity, and energy driven by an unshakable belief in hospitality as a foundation. We require honest, hardworking professionals that manage and mentor others with respect, empathy, and dignity. Candidate should enjoy coaching and managing a team of 50-75 in a high-volume setting.\n\nSkills/Requirements\n\n1+ years of restaurant experience in a high volume, excellence driven environment\n\nExtensive service knowledge\n\nExtensive experience training\n\nMust love interacting with guests and creating raves\n\nExcellent work ethic and dedication to the hospitality industry\n\nMust be driven to meet or exceed standards of operational excellence\n\nOutstanding written and verbal communication acumen\n\nRestaurant scheduling, inventory and purchasing\n\nAbility to work full-time (50-55 hours a week)\n\nConflict resolution\n\nSpecial event execution\n\nWine, beer, and spirit knowledge preferred\n\nFood Safety Knowledge\n\nMust have ServSafe Food Handlers license\n\nExperience working with POS Systems\n\nRecruiting, staff education, and motivation\n\nSalary/Benefits\n\nSalary: $60,000-$70,000\n\nDirect deposit\n\nTwo consecutive days off a week\n\nSet schedule\n\nPremium PPO health and dental insurance through Independence Blue Cross\n\n15 days paid vacation (Yr 1-4); 20 days paid vacation (Yr 5 and on)\n\nSick time\n\nEmployee Dining Benefit Program at all Fearless Restaurant locations\n\n401k through Vanguard"},"basis":"publisher_declared","via":["https://culinaryagents.com/jobs/681405-Floor-Manager","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:36.946340+00:00","last_confirmed_at":"2026-09-14T16:24:36.946340+00:00"},{"label":"Joey Campanaro","value":{"url":"https://culinaryagents.com/career/timeline/joey-campanaro","name":"Joey Campanaro","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/joey-campanaro","format":"Published person (name and role labels)","jobTitle":"Founding CEO of Blackfoot Hospitality","observedAt":"2026-09-14T16:24:21.879571929Z"}],"jobTitle":"Founding CEO of Blackfoot Hospitality","description":"“\n\n„\n\nEXPERIENCE\n\n2020 - 2020\n\nAuthor\n\nBig Love Cooking\n\n2017 - Present\n\nOwner & Operator\n\nCampanaro Catering (Little Owl - the Townhouse)\n\nNew York, NY\n\n2012 - Present\n\nPartner & Operator\n\nThe Clam\n\nNew York, NY\n\n2007 - Present\n\nPartner & Operator\n\nMarket Table\n\nNew York, NY\n\n2006 - Present\n\nOwner & Executive Chef\n\nLittle Owl - the Chef’s Room\n\nNew York, NY\n\n2004 - 2005\n\nExecutive Chef\n\nPace\n\nNew York, NY\n\n2001 - 2004\n\nExecutive Chef\n\nThe Harrison Restaurant\n\nNew York, NY\n\n1996 - 2001\n\nSous Chef à Chef de Cuisine\n\nArk Restaurants\n\nBryant Park Grill\n\nNew York, NY; Washington, DC; Las Vegas, NV; Los Angeles, CA\n\n1993 - 1996\n\nLine Cook, Saucier\n\nSymphony Cafe\n\nNew York, NY\n\nI have learned to only make deals where everyone wins, to manage personal humility, be kind, and to understand the balance and power of vulnerability and reciprocation.\n\nWhen I first became a chef I'd balance out seasonal and local availability with what makes money and what I can teach cooks to produce. Now I find my ideas are about perfect bites using fat, acid, salt and sweetness as four flavor categories that I can get people to enjoy all at once; while still being able to experience textures and temperatures. Considering those guidelines, my inspiration comes from everywhere really. I have to remind myself of my responsibilities as I get to do this – it's less of a job and more of a challenge to get to complete as I am developing menus and creating dishes. Nowadays, my job is less about being a chef and more about being an operator, a leader who inspires others to be natural leaders and I think I am getting better at it, but my favorite line any cook ever said to me was “Don’t give up on me, chef.”\n\nI like to go fishing, especially in spots in summer time at the Jersey shore. I catch fluke and crabs and cook and eat outside. Spend time with vulnerability. I am going to start watercolor painting too.\n\nI like to listen to the Found podcast, Andrew Talks to Chefs with Andrew Freidman, and The Unfiltered Truth with Jeremiah Tower. I also enjoy reading the works of Andrea Strong.\n\nLittle Owl has been open for 20 years (since May 28, 2006). You do not survive two decades in New York City, on a tiny crooked corner in the West Village, by yourself - I don’t care how good your meatballs are. Being a chef and restaurateur for the last 20 years is definitely the headline, but the real flex is the team. I work with the best people around me and I say that with my whole chest. Miguel Machuca has been my brother through all of it. The crazy nights, the miracle services, the moments where we looked at each other like, “Yo, how are we still standing right now?” and somehow we kept pushing. South Philly taught me loyalty matters more than almost anything, and I’ve been lucky enough to build with loyal people. Essence Shirley helped shape my digital identity in a way that actually feels like me, not a fake polished version. Maggie B Hollingsworth always came in with the big picture energy, reminding me to think bigger than the chaos of the day to day. And becoming an author does not happen because a chef suddenly thinks he’s Hemingway after a couple glasses of wine. Theresa Gambacorta, Amy Tucker, Paul Grimes, Con Poulos, the Chronicle Publishing crew, and my agent Janice Donnaud carried me through that process with patience and love. Mike Price is family, and we are partners at Market Table, The Clam and the Marylane. Jack Goodman runs Little Owl with heart, style, and real pride every day.\n\nThe biggest accomplishment is not one article or one cookbook or one celebrity walking through the door. It’s that after 20 years, the people around me are still around me. That’s my win. We built something with soul, attitude, gratitude, and a little South Philly survival toughness. And somehow we’re still here, still standing, still laughing, and still feeding people. That means the world to me.\n\nHaving a diverse team brings a wide range of perspectives and experiences to every guest interaction. Different backgrounds naturally foster varied interests, creating richer and more meaningful connections between staff and guests. Team members are encouraged to stay engaged with the arts, theater, cultural traditions, and the broader community. The more informed and curious they are, the more confidently and stylishly they can connect with guests and customize the hospitality experience.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/joey-campanaro","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879571+00:00","last_confirmed_at":"2026-09-14T16:24:21.879571+00:00"},{"label":"Jordan Coplan","value":{"url":"https://culinaryagents.com/career/timeline/jordan-coplan","name":"Jordan Coplan","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/jordan-coplan","format":"Published person (name and role labels)","jobTitle":"Restaurant Manager at Restaurant Kinsley","observedAt":"2026-09-14T16:24:21.879597047Z"}],"jobTitle":"Restaurant Manager at Restaurant Kinsley","description":"“\n\n„\n\nEXPERIENCE\n\n2025 - Present\n\nRestaurant Manager\n\nRestaurant Kinsley\n\nKingston, NY\n\n2022 - 2023\n\nMarketing & Public Relations Consultant\n\nEcho Farm\n\nEssex, NY\n\n2022 - 2023\n\nFront of House Floor Manager\n\nDeer’s Head Inn\n\nElizabethtown, NY\n\n2019 - 2024\n\nDirector of Professional Development\n\nCurriculum Advantage\n\n2017 - 2022\n\nEvents Coordinator & Front of House Manager\n\nWok’n in Memphis\n\nMemphis, TN\n\n2016 - 2019\n\nElementary Educator\n\nMemphis Shelby County Schools\n\nMemphis, TN\n\nEDUCATION\n\n2025\n\nM.S., Industrial-Organizational Psychology\n\nUniversity of Hartford\n\nHartford, CT\n\n2022\n\nHospitality & Management Certification\n\nCornell University\n\nIthaca, NY\n\n2014\n\nB.A.: Art Therapy & Psychology | Minors: Studio Art & Criminology\n\nCapital University\n\nColumbus, OH\n\nBeing my authentic self, albeit highly uncomfortable at first, was a true game changer. Not only is it beneficial for yourself, but authentic leadership creates psychological safety, which improves trust and team performance. Employees are more engaged when leaders are emotionally transparent and consistent. Plus, vulnerability from leadership often gives permission for staff to communicate honestly, which can also support stronger customer service.\n\nWe all know when hospitality is performative versus genuine. The more authentic I became as a leader, the more my work life became congruent with my values and beliefs, making an easier work-life balance because I was being truer to myself.\n\nThe conversation you are dreading will likely only take 30 seconds. Don’t give it all the thought, worry, and build up. Get it over with already (kindly, of course)! Plus, timely feedback creates trust. If we build it up, things become more serious than they need to be. Clear, respectful communication reduces workplace stress and resentment for everyone.\n\nI can really geek out about hiring practices. Emotional intelligence is very important for longevity in this industry and preventing burn out. Technical skills can be taught, but emotional intelligence is much harder to do. Specifically, conscientiousness - those who look for the details, follow-through, and understand cause and effect - are an employee gold mine. I found a free test online that I administered after our initial interview. I set percentages for each category that I’m looking for, and this is my selection battery. Hospitality really is emotional labor, and we need a team that can regulate without losing their humanity.\n\nI also look for people who are receptive to feedback and get that there’s always room for growth. High emotional intelligence also further builds a psychologically-safe working environment, adding to the culture that I’m working hard to cultivate.\n\nPatience is the number one skill needed for my job. Being a third grade teacher was harder than managing a team of 17 adults. I always remind myself that. I’m a glass half full kind of person, and understanding that things take time, and giving people the grace to learn and accomplish things is important. I also think being able to harness my perfectionism and ADD helps me multitask, while not getting off track. This helps my nervous system stay calm and not change the energy of the dining room. This has taken a lot of reflection and understanding of myself and how I want to be showing up while under pressure.\n\nI find inspiration everywhere! I’m a creative person, and art is a huge part of my life. When I first met my husband, who’s coincidentally also my Chef (the tale as old as time), we were walking through Capitol Hill in Seattle, talking about the flowers blooming and how inspired he felt for spring and the new bounty ahead. I was currently working on an art project, and it really clicked how we could play off each other easily. The sun’s shining, it creates shadows. If it’s dark, we create our own light. We’re not always going to be in the mood, per se, but inspiration is everywhere.\n\nCuriosity is one of the most important traits in hospitality. If you stay curious, you stay inspired.\n\nI think hospitality has historically glorified burnout, and I’m really interested in helping shift that culture. I value my off days and try to be away from my phone, especially emails. I have introduced Slack to the restaurant so there are minimal work texts. This creates a solid boundary that when I open it up, I’m setting the intention of working, granting me the patience for whatever lies on the other side of the notification - and there does tend to be more grace for my team than anyone else. We’re a dog-friendly hotel, so those interactions are also sparkles of joy. I do yoga, daily walks, play in the dirt, have couch days (and giving yourself grace for them), and at-home facials for self-care!\n\nI am cheesy when it comes to motivating the team. We have stickers, we have “Food for Thought” moments on Slack, we take field trips to the POS and walk-in. We have selling challenges. One of the more fun learning & developments I did was SVU (Service Victim Unit), where we worked alongside Adrian Monk (the OCD TV detective) to solve the crime of what went wrong. People learn better when they feel safe, engaged, and not afraid of failure. I think it can all be summed up to laughing a lot and not being too serious. One of my favorite sayings is “the biggest room is the room for improvement,” and that’s my philosophy with learning. Learning builds empowerment, which leads to stronger workplace retention. Humor reduces stress. Recognition and autonomy improve motivation. It’s all intertwined.\n\nI think the grass is greener in hospitality. Healthy hospitality environments do exist. There is a sweet spot; places that put forward the hard work to show up for their team deserve people who are seeking this type of support. There’s a dime a dozen restaurants, why waste your time if you feel like it’s not working out? High-performing restaurants without being emotionally destructive are not unicorns (or shouldn’t be, at least). Dysfunction shouldn’t be normalized. There are so many leaders out there doing the good work: Burnt Chef Project, Chris Shepherd and Southern Smoke Foundation, and lots of research on psychological safety and employee wellbeing. Leadership and culture matter more than people realize, and it’s up to us to share resources and put these theories into practice.\n\nWe really need to prioritize empowerment, shared leadership, psychological safety, mentorship, and emotional intelligence. It seems like a lot, but there’s a lot of work to be done! We can’t assume anyone knows anything. We also can’t think that one way is the best way. We can all learn from each other, and people closest to the work often have the best solutions. There’s only so much we can control and should control; allow the team to make decisions that work for them and allocate more brain space to be creative. Bask in a smooth running service! Control is not the same as leadership.\n\nThere’s so much to learn! I’m inspired by the idea that restaurants can still be deeply human places. Hospitality evolves because people evolve. We have to keep trying, learning, and standing our ground on our beliefs and values. Just because it’s a trend doesn’t mean we have to adopt it, yet at the same time, because it is a trend, perhaps we should consider it. This industry is anything but stagnant; we roll through employees - no matter the reason. We have to keep learning and growing because our employees expect that from us too.\n\nI’m a big proponent of lived experiences - going places, trying new things, reflecting. Chef Spencer (my husband) and I always rank our best meal - best drink, best bite… and why? What can we take away from that? I think great hospitality leaders are observant. We’re constantly studying how people move, respond, connect, and feel. I also really am a nerd and love numbers and data, so I often read up on trends, economy, etc.\n\nWe should focus on collaboration and opportunities to share and grow together, rather than fear-mongering. These create healthier systems. Mentorship and emotional intelligence are not soft skills in hospitality. They’re operational skills.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/jordan-coplan","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879597+00:00","last_confirmed_at":"2026-09-14T16:24:21.879597+00:00"},{"label":"Leadership","value":{"name":"Leadership","@type":"Person","sources":[{"url":"https://culinaryagents.com/entities/305-Frasca-Food-%26-Wine","format":"Published person (name and role labels)","jobTitle":"Partner","observedAt":"2026-09-14T16:24:14.709078161Z"}],"jobTitle":"Partner","description":"Peter Hoglund"},"basis":"publisher_declared","via":["https://culinaryagents.com/entities/305-Frasca-Food-%26-Wine","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:14.709078+00:00","last_confirmed_at":"2026-09-14T16:24:14.709078+00:00"},{"label":"Mithu Malik","value":{"url":"https://culinaryagents.com/career/timeline/mithu-malik","name":"Mithu Malik","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/mithu-malik","format":"Published person (name and role labels)","jobTitle":"CEO / Managing Partner of The Spice Route Co.","observedAt":"2026-09-14T16:24:21.879271851Z"}],"jobTitle":"CEO / Managing Partner of The Spice Route Co.","description":"“\n\n„\n\nEXPERIENCE\n\n2025 - Present\n\nCEO / Managing Partner\n\nMusaafer NYC\n\nNew York, NY\n\n2017 - Present\n\nCEO / Managing Partner\n\nMusaafer Houston\n\nHouston, TX\n\n2006 - 2017\n\nPartner\n\nSeanzo General Trading\n\nDubai, UAE\n\n2002 - 2006\n\nOperations Director\n\nGourmet Kitchens Ltd. - Debonairs Pizza Franchise\n\nLagos, Nigeria\n\n1999 - 2002\n\nManaging Partner\n\nAura West Africa\n\nIvory Coast\n\n1993 - 1999\n\nManaging Partner\n\nGourmet Foods\n\nLagos, Nigeria\n\nEDUCATION\n\n1987 - 1991\n\nBachelors of Pharmacy\n\nPanjab University\n\nPunjab, India\n\nThe biggest lesson I’ve learned is that discipline and structure can translate across completely different careers and industries. My background as a pharmacist trained me to be precise, systems-oriented, and methodical—and I’ve found those same principles are just as critical in building and running restaurants. Whether it was opening the first pizza restaurant in Nigeria, importing the first American ice creams or launching Musaafer in Houston, I’ve learned that vision alone is not enough. You need strong systems, consistency, and the ability to execute at a high level every single day.\n\nOne of the most valuable learning experiences I had came from my franchise training with Debonairs Pizza in Johannesburg. It was a very intensive program that covered everything from operations and finance to inventory, marketing, and PR. What stayed with me is the importance of understanding every layer of the business—not just the concept or the creative idea, but how it actually runs day to day. That foundation has guided me in every restaurant I’ve built since.\n\nWhen I hire, I look for people who are curious, disciplined, and willing to learn. Hospitality is detail-driven, and I believe the best team members are those who respect systems and are committed to consistency. A positive and open attitude is often far more important than the type of work experience. I also value adaptability - especially in high-pressure environments - and a genuine interest in guest experience. At Musaafer, we are not just serving food; we are telling a story of India through every touchpoint, so I need people who are engaged in that vision and eager to be part of it.\n\nThe most important skills for my work are operational discipline, systems thinking, and cultural understanding. My pharmacy background taught me precision and structure, which I still rely on every day. The ability to effectively multitask and keep a constant eye and focus on all the moving parts of the business is equally important. I also think it’s essential to have the ability to translate a vision into execution—especially when building something as layered as Musaafer, where we are combining regional Indian cuisine, art, architecture, and storytelling into one immersive experience.\n\nMy inspiration comes from my upbringing and from food itself. Growing up in India, I was surrounded by my mother’s cooking; those meals were full of care, tradition, and storytelling. That connection to food has stayed with me my entire life. I also draw inspiration from travel and from the cultures I’ve experienced living in Nigeria, Ivory Coast, UAE, and the United States. Ultimately, I see food as a way to connect people to history, place, and emotion - and that’s what continues to inspire everything I do at Musaafer.\n\nFor me, staying grounded comes from staying connected to purpose and community. I’ve always believed in giving back, which is why I’m involved with organizations like the Houston Food Bank, the Coalition for the Homeless, Doctors Without Borders, World Central Kitchen etc. Being part of work that extends beyond the restaurant helps me stay balanced and reminds me why I started this journey in the first place.\n\nI love the Economist podcast and BBC for a grip on world events, but my favorite is The Moth, a lovely podcast where people tell their stories. I love fiction, especially by Indian authors. But I do read global authors.\n\nConstant trainings and support in the form of an “ongoing training” program is essential to provide support and regular appraisals and recognition/appreciation of performance. These are key to keeping the team motivated. Formal recognition and appreciation in the form of awards is also executed regularly. And of course, leading by example.\n\nPerseverance and hard work are essential to success, and there's no expiry date on either. Believing in yourself is key but, at the same time, acknowledging where you need the expertise and support of someone else is very important. Having a great team is instrumental to success.\n\nStriving for perfection always in the business is very important. Being fully committed and involved in your own business will keep it healthier, and always valuing and staying connected to the people in the business is very important for success—they are your biggest assets.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/mithu-malik","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:21.879271+00:00","last_confirmed_at":"2026-09-14T16:24:21.879271+00:00"},{"label":"Required Skills","value":{"name":"Required Skills","@type":"Person","sources":[{"url":"https://culinaryagents.com/jobs/715833-Baker","format":"Published person (name and role labels)","jobTitle":"Baking Bread","observedAt":"2026-09-14T16:24:40.48723906Z"},{"url":"https://culinaryagents.com/jobs/715657-Executive-Chef","format":"Published person (name and role labels)","jobTitle":"Culinary Skills","observedAt":"2026-09-14T16:24:43.175529751Z"}],"jobTitle":"Baking Bread","description":"Passion for Baking\n\nPassion for Baking Rustic, Handmade Breads\n\nEagerness to Learn\n\nDough Making\n\nAttention to Detail\n\nKnowledge/Experience Baking Baguettes, Sourdoughs, Miches & Boules\n\nTime Management Skills\n\nAbility to work under minimum supervision\n\nAbility to work in a team environment\n\nPortioning\n\nAdaptability in a High Volume Setting\n\nExperience With Using Poolish & Levain Starters\n\nGluten Free Cooking\n\nProblem Solving Skills\n\nAbility to Work in a High Volume Artisan Bakery\n\nCreativity in Baking\n\nPastry Commissary Knowledge\n\nCustomer Service Orientation\n\nWorks well under minimum supervision\n\nAbility to Follow Recipes Accurately\n\nViennoiserie Making\n\nAbility to Finish Prep/Baking Needs Within the Day\n\nStrong Work Ethic\n\nWoodfire Cooking\n\nAbility to Handle Stress\n\nAbility to lift up to 50 pounds\n\nWillingness to Take Initiative\n\nBread Knowledge\n\nAbility to Stand for at Least 8 Hours\n\nBaking Rolls\n\nKneading Doughs\n\nRead more"},"basis":"publisher_declared","via":["https://culinaryagents.com/jobs/715833-Baker","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:40.487239+00:00","last_confirmed_at":"2026-09-14T16:24:40.487239+00:00"},{"label":"Serigne Mbaye","value":{"url":"https://culinaryagents.com/career/timeline/serigne-mbaye","name":"Serigne Mbaye","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/serigne-mbaye","format":"Published person (name and role labels)","jobTitle":"Chef & Owner of Dakar NOLA","observedAt":"2026-09-14T16:24:22.240419569Z"}],"jobTitle":"Chef & Owner of Dakar NOLA","description":"“\n\n„\n\nEXPERIENCE\n\n2022 - Present\n\nChef & Owner\n\nDakar NOLA\n\nNew Orleans, LA\n\n2021 - 2022\n\nChef de Cuisine\n\nMosquitoes Supper Club\n\nNew Orleans, LA\n\n2020 - 2022\n\nChef & Owner\n\nDakar NOLA (Pop-Up)\n\nNew Orleans, LA\n\n2020 - 2020\n\nCook\n\nL'Atelier Joël Robuchon\n\nNew York, NY\n\n2018 - 2019\n\nCommis\n\nAtelier Crenn\n\nSan Francisco, CA\n\n2017 - 2018\n\nPM Sous Chef\n\nCafe Adelaide\n\nNew Orleans, LA\n\n2016 - 2017\n\nCook, Senior Line Cook\n\nCommander's Palace\n\nNew Orleans, LA\n\nEDUCATION\n\n2016\n\nCulinary Arts/Chef Training\n\nNew England Culinary Institute\n\nMontpelier, VT\n\nTake every opportunity to learn as much as you can in whatever position you’re in. Any job can be a valuable learning experience that helps prepare you for future success. Use those experiences to understand how things work and to build a strong foundation for when you eventually branch out on your own. If you consistently challenge yourself and stay open to growth, you’ll set yourself up for long-term success.\n\nWhen hiring, I look for those with curiosity, humility, respect, and a strong work ethic. You can teach technique. I want people who are eager to grow, who want to develop their skills, and who care about the team. Attention to detail also matters, especially in a fine dining restaurant, as plating is an art form.\n\nI find inspiration in history and in the kitchens of my mother and aunt while growing up in Senegal. I think about migration, memory, and the way ingredients travel across continents — from West Africa to the American South, from Senegal to New Orleans. The food tells its story long before it ever reaches the plate.\n\nTravel also shapes me, as does whatever is happening in my family, my community, and the world around me. My relationships and lived experiences naturally flow into my creative expression. I process and channel everything through creativity, and it’s reflected in my cuisine. What’s happening around me — culturally, socially, personally — becomes part of the story I tell through food.\n\nI like to collaborate with other chefs. At Dakar, we host collaboration events where a chef and I will craft a thoughtfully curated tasting menu bridging together our cuisines. Most recently, we did a collaboration with Moon Rabbit where Chef Kevin Tien, Pastry Chef Susan Bae, and their Bar Director Thi Nyugen joined us in New Orleans for a one-night only event. To bring West African and Vietnamese cuisine together on one menu was not only special for our teams, but also for our dining guests.\n\nI protect my mornings when I can — prayer, working out, music, watching or playing basketball, and spending time with family. I also remind myself that rest is part of leadership. If I’m exhausted, I can’t lead with clarity or generosity.\n\nBelieve in yourself. Whether you’re an aspiring restaurateur, bartender or pastry chef, hospitality can be a challenging industry. However, when you stay true to yourself and follow your dreams, you may amaze yourself on what you can accomplish. The rewards outweigh any challenge you may face. It’s important to have patience. It will all work out.\n\nIf you're struggling, remember why you started. Don’t be afraid to ask questions or to ask for help. I have found that people want to help. Despite the fact that there are many restaurants, large or small, the industry is filled with good people who are ready to lend a hand or share their knowledge. Always show gratitude and remember to pay it forward when you can.\n\nLead with empathy and respect. Create a space built on trust, culture, and collaboration. When your team feels seen and heard, the food tastes better and the guest experience is better too. If someone on your team makes an error, show them grace. Use it as a teachable moment by first asking questions to understand their thought process, then explain the why behind your approach and what your expectations are. By giving grace, it creates a working environment built on respect, communication and understanding.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others."},"basis":"publisher_declared","via":["https://culinaryagents.com/career/timeline/serigne-mbaye","Published person (name and role labels)"],"first_observed_at":"2026-09-14T16:24:22.240419+00:00","last_confirmed_at":"2026-09-14T16:24:22.240419+00:00"},{"label":"Telly Justice","value":{"url":"https://culinaryagents.com/career/timeline/telly-justice","name":"Telly Justice","@type":"Person","image":"https://cuag.s3.amazonaws.com/web/v1/resources/HCP.svg","sources":[{"url":"https://culinaryagents.com/career/timeline/telly-justice","format":"Published person (name and role labels)","jobTitle":"Owner & Executive Chef of HAGS","observedAt":"2026-09-14T16:24:22.240354422Z"}],"jobTitle":"Owner & Executive Chef of HAGS","description":"“\n\n„\n\nEXPERIENCE\n\n2020 - Present\n\nOwner, Executive Chef\n\nHAGS\n\nNew York, NY\n\n2019 - 2021\n\nChef de Partie, Sous Chef\n\nContra\n\nWildair\n\nNew York, NY\n\n2017 - 2019\n\nChef de Cuisine/Pastry Chef\n\nFive & Ten\n\nAthens, GA\n\n2016 - 2017\n\nChef de Cuisine\n\nThe General Muir\n\nAtlanta, GA\n\n2016 - 2016\n\nExecutive Sous Chef/Pastry Chef\n\nRestaurant Eugene\n\nAtlanta, GA\n\n2014 - 2016\n\nSous Chef\n\nKimball House\n\nAtlanta, GA\n\n2013 - 2014\n\nChef de Partie\n\nAlder\n\nNew York, NY\n\n2012 - 2013\n\nTournant\n\nA.kitchen\n\nPhiladelphia, PA\n\n2010 - 2011\n\nLine Cook\n\nLeon's Full Service\n\nAtlanta, GA\n\nSlow is fast. It is always easier to take your time and do things right the first way than rush and have to go back and fix the mistakes you made.\n\nPatience and communication are the most essential skills for being a leader and mentor. They are also strong skills for line cooks as they are developing their craft.\n\nI try really hard to stay away from the traditional inspirational sources of this industry. I prefer to go to movies, art museums, or bookstores over eating at other restaurants or scrolling Instagram to see what other chefs are doing. It keeps my brain from getting hung up on whats trending or focused on what other people are doing and instead engages me in a whole-brain creative craft.\n\nIf you're feeling burnt out, TAKE A BREAK! I took a lot of breaks in my career. I've pursued other interest and I've always come back to cooking. And each time, I come back more invested and creatively inspired.\n\nThe number one characteristic I look for in others is curiosity. If you are curious and you stay curious, there is no end to how far you can take this craft. In this industry, we are perpetual students, and there is so much to learn about cooking. When you lose your curiosity, you lose a lot.\n\nDisclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. 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