In addition to my position as Dining Room Manager at Eleven Madison Park, I am also in charge of the restaurant's tea program, which currently features over 30 selections by the pot and 7 tableside options. Our program has been highlighted by The New York Times, Eater, Tasting Table, Fast Company and most recently, in NPR's Tea Tuesday section.With over 25 years experience in the restaurant business, I have been privileged to work at all levels of dining. From Bartending at TGI Fridays to Captaining at Per Se to Managing at Eleven Madison Park, I've experienced the full gamut of service styles and cultures and have been blessed to work with some of the finest professionals in our industry. Service is my passion and I seek inspiration from areas as diverse as the Navy SEALS, The Rock, Tony Robbins, and Islamic mysticism to help make me better at what I do. In training new staff members, my goal is to lead, inspire, and teach them to become the best possible version of themselves. For the past 13 years, I've also been working on building tea programs in the restaurants where I've worked. Starting with RM in 2002, continuing with Gilt in 2005, and now at Eleven Madison Park, I have been guided by the idea that tea is every bit as complex and nuanced as wine. My goal is to run a program with the same rigorous standard of excellence as the best award winning wine list. Inspired by the idea of "No guest left behind', I strive to build lists that appeal to every tea drinker - from novice to professional and to remain as true to the cultural roots of each particular style as possible, while also ensuring that the service makes sense in the context of the restaurant in which it will be served. I work hard to present tea in a way that can be appreciated by guests and staff from any background and with any level of knowledge.
Listed skills include Restaurants, Hospitality, Food And Beverage, Restaurant Management, and 30 others.
