I have worked with incredible people over the years. Of all the things I’ve done in my life, I am proudest of the collaborative nature and sense of family that I have built with this amazing group. On the following pages you will find 16 selfies of those individuals who have directly helped shape the recipes in this book through constant collaboration, creativity, and lots of hard work. While not all of those pictured work in my kitchens, everyone acknowledged here has made me a better chef, and most importantly, all of them have become my closest friends.
Derrick Prince, Chef de Cuisine at The Stanton Social: When I found Derrick, one of my young guns, he was a computer programmer spending his day off cooking at a hot sauce festival. I could sense his creativity from day one. I knew if I could convince him to trade computers for pots and pans that he would become an excellent chef, and he is well on his way.
Jaime Sudberg, Executive Pastry Chef at Vandal: Jaime was the opening pastry chef at The Stanton Social in 2005 and has been by my side ever since. Jaime is, in fact, the first and only pastry chef I have ever hired, and she has collaborated with me on almost every project that I have done. It’s been over a decade that we’ve worked together and I hope to spend the rest of my career bouncing ideas off of my charmingly grouchy sugar queen.
Jonathan Kavourakis, Executive Chef/Partner at Vandal: Considering that Jonathan is the first chef who has become a partner in one of my restaurants, he has come an incredibly long way from almost getting fired for being too cocky in the early days of his employment. But in all seriousness, I am glad that I stuck with him, because while this boisterous Greek chef has an ego, he also has the talent and work ethic to back it up. They don’t call him “Big Sexy” for nothing,
Juan Borjas, Chef de Cuisine at Beauty & Essex: Part of the process of applying to be a part of my team is preparing a tasting for the management. I was immediately impressed by Juan’s steady, confident approach to all of the dishes he presented. He is always focused and not one to pat himself on the back. He is just super talented, creative, and humble—except when it comes to his game with the ladies.
Kyle Kingrey, Executive Chef at Beauty & Essex Los Angeles: I first met Kyle, as talented a chef as I’ve ever known, while we were working together in Las Vegas many years ago, and I was lucky enough to recruit him for the opening of Beauty & Essex in New York City. I lost Kyle briefly to the sandy beaches and blue waters of Turks and Caicos, but I have once again lured him back to run our West Coast kitchens. This time I’m not letting him go.
Ryan Angulo, former Executive Chef at The Stanton Social: Ryan was our opening chef at The Stanton Social, and like me, a Rhode Island boy, which also means we are friends for life. Ryan has moved on to open other restaurants, where he has had great success. Even though we haven’t worked together in years, his thumbprints are still on The Stanton Social menu ten years later, and in this book. He helped put Stanton on the map and for that I will always be grateful.
Neil Howell, former Executive Chef at The Stanton Social: Replacing Ryan at The Stanton Social proved to be a daunting task until this affable British chef walked through my doors. Neil effortlessly collaborated with me from our first day in the kitchen until his last. Not only is Neil a terrific chef, but he is one of the nicest guys you’ll ever meet. Plus, I’ve always been a sucker for an English accent.
Paul LeFebvre, Executive Production Chef at Beauty & Essex: Every kitchen team needs a driving force, and for Beauty & Essex that force is Paul. It’s funny to see him smiling in his selfie since I am used to him grunting, “Get out my way, I’m busy!” A seasonally driven chef, Paul is our go-to guy when the weather is changing, and his fresh contributions to our menu never cease to amaze.
Peder Hollinghurst, Executive Sous Chef at Beauty & Essex: Peder started with me as an underappreciated intern of sorts at The Stanton Social and slowly and steadily worked his way up the ladder. Peder, more than any of my other chefs, has a unique cooking style and is deeply prideful of his cooking. The result is that Peder’s dishes are always as charmingly quirky as he is.
Sarah Nelson, Executive Chef at Beauty & Essex and The Stanton Social: After we lost Kyle, along came Sarah. Sarah now runs two of my restaurants in New York, which means that she has mastered much more than just cooking. She is truly the rarest of chefs: assertive yet easygoing, able to command a kitchen with her quiet confidence day in and day out.
Seth Coburn, Executive Production Chef at Vandal: Seth was my first sous chef, period. Within a few days of working together we almost got into a fistfight in the kitchen. The next day we became best friends. After many decades of being very best friends, we recently reunited professionally and I am happy to report there haven’t been any fights—just good food and good times.
Timothy Peterson, Executive Culinary Assistant: Timothy has been my secret weapon since 1996. Always by my side, Timmy has literally been a part of every restaurant I have ever opened and almost every dish that we have served. He is the culinary yin to my yang, and, as far as I’m concerned, the hardest working man in show business. He is my brother and his loyalty knows no bounds.
Tommy Gillespie, Director of Purchasing: I call Tommy my consigliere, as I bounce every idea off of him before executing. Technically speaking, Tommy was actually my boss when I first moved to New York City, and he taught me the ropes. Now, many years later, I am proud to call him my partner as well as one of the greatest drinking buddies I have ever known.
Richard Wolf, Partner and Co-Founder of The Stanton Social, Beauty & Essex, and Vandal: Rich has been my business partner for over a decade and has opened more doors than I could ever have asked for. More importantly, he challenges me daily to be a better chef, leader, and friend to our enormous family of employees. In short, he has been the greatest mentor and someone to whom I will always be grateful. In addition he throws one hell of a party.
Erica Beth Koffler, Cookbook Assistant, Life Coach: Erica worked tirelessly on this book, but prior to that was my first full-time assistant, something I never dreamed I would ever need. Over five years, Erica not only showed me that I in fact did need a bright, motivated individual to keep me organized and on point daily while juggling multiple projects, but also that I could take on and accomplish so much more with an “Assistant-Partner” pushing me each day. Part-time cheerleader, part-time therapist, part-time recipe tester, Erica was and will always be full-time family to me.
Amy Landsman, Executive Assistant: Amy has accrued many nicknames as my assistant, such as “Ray of Sunshine” or “Button” (as in cute as a button), but I prefer to call her “The Little Engine That Could.” She is willing and able to take on any project big or small and if she doesn’t know how, she figures it out and fast. Better still, when I don’t know how, she figures it out and fast! Like a little sister and mini-CEO of All Things Related to Me, Amy is a superhero—which is fitting since she is a comic book nerd, too.
In addition, there are a few other people I would like to acknowledge. Foremost, a general thank-you and shout-out to my entire family: My brothers Jay and Mark, my sister Ginny, and my closest friends for their general understanding for all of the special occasions I had to miss in order to pursue my dreams.
A BIG THANK-YOU—
To Enda Mullen, wherever he may roam, the very first chef I worked for at the age of 13. You actually inspired me on that very first day to be what I am today.
To Jared Boles and Jen Rucker, my managing partners, who guide the restaurants with a steady hand. They run a tight ship, and I am forever grateful for their amazing dedication.
To Chad Harris, you made the White House West Wing kitchen like a second home to me and my staff. That was an incredible honor, and I am even more grateful to have made such great friends along the way.
To Joe Torkomian, an amazing chef I first met in culinary school and had the pleasure to work with in Massachusetts. Over time, Joe became my best friend, and like family, he has been instrumental in keeping my confidence and drive up when times get tough. Thank you, Joe!
To Cliff Rigano and the Jägermeister Family, for bringing me and my food all over the country so that I could connect with fellow music and food lovers across America.
To Grand Central book editor Karen Murgolo, co-author Rick Rodgers, and photographer Quentin Bacon, who made what I thought was going to be a difficult task in writing this book amazingly easy and actually fun. Copyeditor Deri Reed was exacting and her work made the book even better. Also to Gary Tooth of Empire Design Studio for giving the book its visual appeal. And to my various agents: Ashley Eyzengart, Ken Slotnick, and David Vigliano, who found a home for this book. Thank you so much for all of your hard work.
Finally, thank you to Cynthia and Tyson, who were there every step of the way.