The SoFo Spoon

I am a classically trained pastry chef with a heavy background in savory applications. I graduated from the prestigious Johnson and Wales University in 2018. Post graduation, through my early career, I worked in famed restaurants such as Jean Georges and Bouchon Bakery by Thomas Keller as well as serving as the Resident Chef at Sur La Table. I later held the role of executive chef with Southdown Coffee before relocating to Westchester. I enjoy creating food that is nostalgic with a modern twist. I joined The SoFo Spoon in 2020 and hold the role of Lead Event Chef. In early 2023, I came onto the team full time to work closely with clients and help on the administrative end of the business.

I love to travel and eat foods from all over—I live to eat and enjoy every bit of it. I am a graduate of Johnson and Wales University and studied abroad in Florence. I am a Research and Development Chef at Seviroli Foods. There I work in product development, creating delicious meals and transforming them into commercial manufacturing for millions to enjoy. I have worked all over Long Island from The Maidstone Inn in East Hampton to Southward HO Country Club. I’ve worked in many aspects of the kitchen including pastry and culinary instruction. In addition to RD Chef, I’m lucky to be a part of The SoFo Spoon team as a Private chef; catering private parties for small or large groups of friends and families.

I am a graduate of the Culinary Institute of America where I earned a degree in Culinary Arts. In my early career, I worked in a butcher shop before expanding as a chef and working at one of the busiest restaurants in Chicago. I then worked as the head of PM preparation operations for Eataly, Flatiron. I am now the owner of a catering company and a Culinary Teacher at Nassau BOCES while taking on events with The SoFo Spoon.

I’m a chef of all identities and I love what I do and want to keep learning to do it at a high level. I started my career working in hospitality with Russo’s On The Bay and was inspired to attend culinary school to become a chef. I previously worked at Eataly in NYC and currently hold the position of executive chef at Taj Village in Queens. I also work as a freelance private chef with Renee Blackman and The SoFo Spoon. I am a huge sneaker lover and you’ll always see me wearing something flavorful during events.

I am a chef from Long Island born and raised. I currently work as a line cook at WhiskeyNeat, an establishment that focuses on a higher level of food and beverage in the bar industry. I am also an assistant event chef with The SoFo Spoon. My future goals for my career are to focus on farm to table concepts of cooking and seeking out local produce/livestock. Eventually I want to take this way of cooking on the road by owning a food truck and being able to travel.

I was born and raised in Queens, New York where I currently reside. I started my career in hospitality working with Russo’s On The Bay. It was here that I fell in love with working in hospitality and being a part of our guests' special day. Giving them the best service and experience is very important to me. The team at The SoFo Spoon makes it so easy to make that attainable and I genuinely enjoy my position on Chef Danielle’s team. I am currently earning my degree in business and enjoy planting, exercising, and spending time with friends and family.

I am a Long Island native who truly enjoys spending time doing all that Long Island has to offer from food to fashion. I graduated from FIT in 2020 and have a background in wedding dress design and consulting. I am currently building my fashion portfolio and spend time traveling to new and exciting places during the year. I am so happy to be a part of The SoFo Spoon while here in New York as an assistant maitre’ d and bridal attendant. My favorite aspects about working with The SoFo Spoon is being able to watch my older sister, Chef Danielle grow her business, to help with event decor and ensure guests have the best event possible.

I’m a bartender turned restaurant manager who has a passion for all things hospitality. I have been in the industry for 18 years in many different roles, I just love to be around people. I have so much fun making quality cocktails and serving delicious food for clients that this job never feels like work! I currently work in bar management for the Lilly Flanagan Group and with The SoFo Spoon.

Former Special Education Teacher and avid sun seeker! Traveler and Boater who enjoys spending time at the beach or on anything that floats. When I’m not drinking coffee and petting my fluffy dog, I’m at the gym lifting weights. I enjoy working with The SoFo Spoon and serving up drinks to clients to celebrate their events.

I am a seasoned bartender working in a variety of establishments across Long Island. I am also the owner and operator of Urbanfields Agriculture—a hydroponic vertical microgreen farm that services restaurants from NYC to the east end. I’ll see you behind the bar at your next event!

I am from Long Island and now reside in Westchester, NY working as a math teacher. In my spare time I enjoy working for The SoFo Spoon because it provides me opportunities to connect with clients and meet so many new people. I also love to work alongside the chefs and get to be around amazing food.

I am proud to say that I graduated high school early and currently attend Suffolk County Community College, majoring in criminal justice. I am newer in my role in the hospitality industry but I love what it has taught me thus far. I spend my free time studying and enjoying my close friends and family—especially my little brother who is very special to me. I look forward to meeting you at your next event.

I started my career in the hospitality industry 15 years ago—I like to call myself a “Zach” of all trades. I began at the bottom dishwashing and prepping and worked my way into higher end bartending and management roles. I’m here to make sure guests are happy at all times. I’ll always be available to help and do whatever is necessary to succeed. Now let’s have a great event, eat excellent food, Drink the best cocktails and serve with a smile.