CULINARY
ASPIRATIONS
REALIZED
WELCOME AND HELLO
My passion and experience in the hospitality industry has uniquely positioned me to build my next enterprise. I will be opening new restaurants, continuing to create dynamic events, launching new brands and consulting with others in the industry to achieve their dreams.
"JoanN, named one of the most gracious Restaurant hosts in NYC"
- ZAGAT NYC
BACKGROUND
At the age of 16, I was given the extraordinary opportunity to intern in the kitchen of one of the finest restaurants in the world, La Caravelle. This experience confirmed that I wanted to become a chef and one day own my own restaurant. Focused and driven, I returned to La Caravelle as their first female cook after I graduated from the Culinary Institute of America. Without knowing it, I was part of a culinary revolution, honing my cooking skills and discussing with my co-workers how we would help shape the industry in the following years.
Along my culinary journey I had the honor and pleasure of working with many great cooks, chefs, sommeliers, managers and culinary innovators. When I landed a job with with the founders of Dean and Deluca, I broadened my knowledge in another part of this industry. Once again I found myself working with culinary leaders who meticulously guided me through the ins and outs of the gourmet food retail business. I walked away three years later with a lot more than I ever expected. I gained extensive knowledge in purchasing, marketing, coffee roasting and procurement, product development, branding and customer service.
Rounding out my experience I worked in a handful of NYC restaurants as a Restaurant Manager and Service Director. These roles were no doubt the most challenging of all my positions but prepared me well for the roles I would take on in my own establishments years later.
"TRUE HOSPITALITY CONSISTS OF GIVING THE BEST OF YOURSELF TO YOUR GUESTS"
- ELEANOR ROOSEVELT
Creating and opening Tocqueville Restaurant in 2000, was a dream come true and a labor of love. The days were challenging but the rewards were great. Tocqueville received consistent praise from critics, constantly topping Zagat’s list of the best restaurants, restaurant decor, best American food, and restaurant service for New York City. It received two stars from The New York Times in 2000, sighting Tocqueville as “an elegant haven for elegant food,”
Seven years later my second restaurant, 15 East was born. The sushi bar and restaurant were awarded two stars from The New York Times and a Michelin Star. 15 East remains one of New York’s most well-respected and talked about Japanese restaurants.
In 2014, I worked closely with the Hyatt hotel organization to design, develop and execute all the food and beverages outlets in The Hyatt Union Square. Five concepts were developed and implemented including a custom brand of coffee.
IN BUSINESS
RESTAURANT
CONSULTANT
RESTAURANT MANAGEMENT COACH & CATALYST
BRAND
DEVELOPER
EVENT CREATIVE
DIRECTOR
CONSULTING SERVICES
FULL CATERERING
EVENT DESIGN
VENUE PROCUREMENT
EVENT COORDINATION
CULINARY SERVICES
THINGS YOU MAY NOT KNOW ABOUT ME...
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I worked in Nantucket as a cook, chef, caterer and baker during and after attending CIA. Nantucket remains a frequented place for me and my family to visit. The landscape, seascape, local restaurants and farms remain an inspiration to me.
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I am loyal contributor and volunteer to CityMeals-On-Wheels and sit on the annual Women's Power Lunch Committee and Culinary Circle.
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Recently inducted into Les Dames d'Escoffier International.
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A catalyst, visionary and contributor to GrowNYC's Project Farmhouse.
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Mom to Francesca, my fantastic teenage daughter.
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Rode my bike from Zurich to Paris in 30 days.
I have created my blog so we can keep in touch as I launch new projects, taste new wines and seek wonderful ingredients. Please share your culinary ideas, passion and interests with me by emailing me or signing up below so we can realize our culinary aspirations together.
Cheers,
Joann