Podcasts about altamarea group

#81. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa's exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather's wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher's World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan's West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan's Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs

Season 2 Episode 19: Kayla Bolyai, Director of Marketing at Altamarea Group by Hook + Ladder Digital

On today's episode of All in the Industry®, Shari Bayer's guest is Jessica Schupak, a New York-based F&B development consultant, who works with developers, hotel companies, operators, and cultural institutions that are introducing new F&B experiences or reimagining existing ones. An alum of the Altamarea Group, Jessica has opened restaurants in multiple US cities, Europe, and Asia, and she has worked on some of NYC's most beloved restaurants, such as Osteria Morini, as well as with some of the dining world's most revered institutions, including multiple projects with the James Beard Foundation. Today's show also features Shari's PR tip to be a good listener; Speed Round; Industry News Discussion on upcoming New York restaurant openings via Florence Fabricant at The New York Times; and Shari's Solo Dining experience at Kiki's Tavern in Mykonos, Greece. Photo Courtesy of Jessica Schupak.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

We're at The Langham NYC where we spoke with Managing Director Richard Busierre and Ahmass Fakahany, CEO & Owner of Altamarea Group on what it takes to have a successful hotel and profitable F&B operation that not only makes guests happy but draws in folks from the community. Plus, we learn how they converted three hotel rooms with terraces into an exciting new outdoor bar and restaurant.

We're at The Langham NYC where we spoke with Managing Director Richard Busierre and Ahmass Fakahany, CEO & Owner of Altamarea Group on what it takes to have a successful hotel and profitable F&B operation that not only makes guests happy but draws in folks from the community. Plus, we learn how they converted three hotel rooms with terraces into an exciting new outdoor bar and restaurant.

#108 - INTERVIEW with David Schneider, Director of Ops at Portale Restaurant This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** "Marketing of the thing can’t make up for the thing." The best way to market a product is to create a product worth buying. On today’s episode I had the great pleasure of sitting down with my longtime friend and colleague, David Schneider. He spent years wiorking with Chef Michael White at the Altamarea Group and is now the Director of Operations for Portale restaurant here in NYC. We spend a good deal of the conversation talking about relationship between operations and marketing. He’s one of the smartest guys I know and also perhaps the nicest. I hope you enjoy this week’s interview. IMPORTANT LINKS: David Schenider's Instagram - https://www.instagram.com/davidschneiderny/Portale Restaurant - https://www.portalerestaurant.com *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#108 - INTERVIEW with David Schneider, Director of Ops at Portale Restaurant This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** "Marketing of the thing can’t make up for the thing." The best way to market a product is to create a product worth buying. On today’s episode I had the great pleasure of sitting down with my longtime friend and colleague, David Schneider. He spent years wiorking with Chef Michael White at the Altamarea Group and is now the Director of Operations for Portale restaurant here in NYC. We spend a good deal of the conversation talking about relationship between operations and marketing. He’s one of the smartest guys I know and also perhaps the nicest. I hope you enjoy this week’s interview. IMPORTANT LINKS: David Schenider's Instagram - https://www.instagram.com/davidschneiderny/Portale Restaurant - https://www.portalerestaurant.com *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

Episode 99 - How will tech play an even more important role moving forward with Levi Aron from SevenRooms Tech will play such an important role in how hospitality brands function and remain profitable moving forward. One of the most credible players in this space is SevenRooms. Levi Aron is the Chief Revenue Officer at SevenRooms, a guest experience platform for the hospitality industry. Prior to joining SevenRooms, Levi was the Australian CEO and Country Manager of Deliveroo, a London-based food delivery tech startup. Throughout his tenure at Deliveroo, Aron was instrumental in helping grow the service into 13 countries, over 500 cities globally. In addition to being a strong people leader, Levi’s drive for creativity, efficiency and innovation have seen him implement countless data-led strategies across organizations to transform the customer and partner experience. His previous experience includes roles at YumTable, Catch of the Day, and Roxberry Group. SevenRooms is a fully-integrated, data-driven guest experience platform that helps hospitality operators connect data across the guest journey. From neighbourhood restaurants and bars to international, multi-concept hospitality groups, the end-to-end platform enables operators to automatically drive revenue and profitability by leveraging data to build direct relationships, deliver exceptional experiences, and increase repeat visits & orders. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and Providence Strategic Growth, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including Bloomin’ Brands, MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Momento Hospitality Group, SkyCity Entertainment Group, Matteo Sydney, LDV Hospitality, Zuma, Altamarea Group, Major Food Group, AELTC, Chase Hospitality Group, D&D London, Corbin & King, Live Nation and Topgolf. The company was recently included on Inc.’s annual Best Workplaces for 2020 and Forbes’ Best Startup Employers 2020 lists. Please connect with SevenRooms here: Linkedin: https://www.linkedin.com/company/sevenrooms/ Facebook: https://www.facebook.com/SevenRooms/ Instagram: https://instagram.com/sevenrooms Twitter: https://twitter.com/SevenRooms --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

In this episode we talk with Ilana Brown, Director of Customer Success @ Seven Rooms in NYC.Illana dives into the 4 CX Success Pillars @ Seven Rooms -- and what its taken to build out the customer facing team in NYC. From neighborhood restaurants to international, multi-concept hospitality groups, SevenRooms empowers operators to create and cultivate the meaningful, direct relationships with guests that make exceptional experiences possible. Founded in 2011 in New York, the reservation, seating and guest management solution gives operators the tools they need to develop direct relationships with guests, boosting revenue and enabling personalized service and marketing.SevenRooms has restaurant, hotel and nightlife clients in more than 100 cities worldwide, including: Jumeirah Group, The Cosmopolitan of Las Vegas, Standard Hotels, LDV Hospitality, Live Nation, TAO Group, Zuma, Bagatelle, Altamarea Group, Batali & Bastianich Hospitality Group, NoHo Hospitality Group, Chase Hospitality Group, Mercer Street Hospitality, Corbin and King, Ethan Stowell Restaurants and The h.wood Group .www.sevenrooms.comSupport the show (https://cxchronicles.com/)

Advanced Sommelier Hristo Zisovski was raised in Greek diners working the grill, eventually taking him to the Culinary Institute of America. Hristo gravitated to the "front of the house" first working with Wayne Nish at the 3 star restaurant March, spent seven years at Jean Georges, earning a 2010 James Beard Award for "Outstanding Wine Service". He joined the Altamarea Group in 2010, serving as the Corporate Beverage Director since 2014. Hristo is a Wine and Spirits Magazine "Best New Sommelier", Food and Wines "Sommelier of the Year" and he just received a 2018 Wine Spectator "Grand Award for the restaurant Ai Fiori wine program

On this week's episode of All in the Industry, Shari is joined in studio by Olivia Young, founder of Box + Flow, a new fitness studio combining boxing and yoga for women who aren't afraid to get messy and men who aren't ashamed to flow. Olivia is the former Brand and Communications Director of Altamarea Group, a global hospitality group in food and beverage, and she's also the co-founder of Pound For Pound Consulting.

On the 100th episode of Food Talk with Mike Colameco, Mike is joined by Hristo Zisovski, wine director for the Altamarea Group. Tune in to hear them sample a spread of Bordeaux, Burgundy, Chablis and, of course, cheese.

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

Prior to the conception of Feed Your Soul, it’s founder, _ Mya Jacobson Zoracki _, was a Trader on the American Stock Exchange. During her time on Wall Street, she earned a Juris Doctorate degree from Brooklyn Law School. While her days and nights were full, Mya knew there was something more she was destined to accomplish. Mya began perfecting her signature gourmet cookie recipes, including an inspirational message with each gift and donating a portion from every purchase to charity. Before long, the orders began to pour in. UPS wheeled hundreds of packages down the hall of her apartment building daily and tins were delivered to her loading dock/ “apartment 5B.” She was baking 16 cookies at a time out of a studio apartment in Hoboken, New Jersey! Feed Your Soul has grown tremendously since its humble beginnings in 2005. The current manufacturing facility is located in Kearny, NJ.  Offering a full line of products for the foodservice industry with distribution throughout the United States, they also offer a full line of gourmet products online.  Whether you are looking for a Feed Your Soul branded dessert or a custom manufactured contract, Feed Your Soul is able to handle requirements of all sizes. After all, it is the sweetest things in life that truly Feed Your Soul. _ Ivy Stark _ knew she wanted to be a chef from a young age. She graduated from an easy-bake oven to cooking classes at age nine. Since, her passion for international cuisine has led her to posts in acclaimed restaurants in New York and Los Angeles. As sous chef at the New York Times three and four star restaurants, Sign of the Dove and Cena she assisted Executive Chefs Andy D’Amico and Normand Laprise with menu creation and daily kitchen operations. She has also worked with celebrated chefs Gary Robins, Mary Sue Milliken and Susan Feniger. Currently the Executive Chef at New York’s hottest Mexican restaurant Dos Caminos, Ivy has earned her place among the top chefs in the city. _ Hristo Zisovski _ is an Advanced Sommelier based in New York City. Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood.  After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house.” In 2001, Hristo became the Assistant Beverage Director at the three-star restaurant March, and began his educational journey to becoming a Master Sommelier.  From March, Hristo moved to the three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier.  Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service.  Hristo was also awarded Wine & Spirits Best New Sommelier in 2007. In November 2010, Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at the Osteria Morinis, Nicoletta, Due Mari, Costata and The Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s three star review from The New York Times.  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco sits down with Herb Karlitz, founder of the Harlem EatUp! Festival taking place May 14-17, 2015. Herb enthusiastically explains that the four-day festival invites you to see and taste all Harlem has to offer from the artists of the kitchen, the canvas, the stage and the streets. Putting his head together with Harlemite Marcus Samuelsson, Herb also shares that the Festival will donate proceeds from ticket sales to Harlem Park to Park and City Meals-on-Wheels. After the break, Mike chats with Chef Scott Anderson of Elements restaurant in Princeton, NJ. Getting Scott’s take on running a successful restaurant in New Jersey and dealing with issues like the cost of a liquor license, he details his dedication to ingredients and ways he plans on improving the Elements experience once the newly relocated restaurant opens. Mike gets the details surrounding Elements’ wine program as well as what a great location Princeton is for quality ingredients. Rounding out the show, Advanced Sommelier Hristo Zisovski joins the studio with some bubbly in hand for a live tasting. Having worked with some major names in the culinary industry, he is currently the Beverage Director with the AltaMarea Group. Tune in for another great show!

This week on Food Talk, Mike speaks with Anita Lo, Owner and Executive Chef at Anissa in New York City, about the upcoming Share Our Strength event in Manhattan as well as how she has run her restaurant in order to earn a recent 3 star review in The New York Times. After the break, Mike welcomes Hristo Zisovski to the studio, the Head Sommelier at AltaMarea Group, to discuss being a sommelier in NYC to and taste a few wines. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Tom Cruz. “I had seen how crazy it is to own a restaurant, I didn’t necessarily want my own restaurant…but I did it anyway!” [17:30] –Anita Lo on Food Talk with Mike Colameco “Sommeliers are that next step of service, we’re trying to pamper you.” [53:30] –Hristo Zisovski on Food Talk with Mike Colamceo

This week on In the Drink, Hristo Zisovski joins host Joe Campanale in the studio to talk about about his career as beverage director for the Altamarea Group, and how he worked his way to becoming head sommelier. An Advanced Sommelier based in New York City, Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood. After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house”. In 2001, Hristo became the Assistant Beverage Director at three-star restaurant March and began his educational journey to becoming a Master Sommelier. From March, Hristo moved to three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also personally awarded Wine & Spirits Best New Sommelier in 2007. In November 2010 Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at Osteria Morini, Nicoletta, Due Mari & OsteriaMorini New Jersey as well as Costata & the Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s 3- star NY Times review. Ai Fiori’s wine list has been awarded Wine Spectator’s Award of Excellence. Hristo has also been featured in numerous wine publications including Wine & Sprits, Beverage Media, Wine Spectator, Allure Magazine and the New York Times. Also tune-in to learn more about binwise, a new cloud based technology that allows Hristo to have complete control over his wine inventory, and look forward to the future of his career. This program has been sponsored by Whole Foods Market. Thanks to PEELS for the today’s music. “My father said whatever you do, be the best at it.” [05:03] “You have to put your amplifier to 11 – it takes time to understand wine” [33:02] — Hristo Zisovski on In the Drink