On any given night at the legendary Plaza Hotel Jack will serve a former Secretary of State, New York's
favorite Mayor, leading New York
fortune 500 CEO's, fashion icons and distinguished philanthropists who spend their lifetime supporting blue chip non-profits.
In the midst of the intense Gala season in New York
will execute 3,000 covers a week; meanwhile managing high level attention to detail for prominent high society weddings on the weekends.
On Sundays if he
is home he
will cook with his
wife, who is also a Chef, and for their three children.
says that his
kids do not like fast-food, and therefore, he
continues to prepare 4 star meals at home.
No rest for the weary is his
extraordinary and comprehensive culinary career over 30 years ago.
dishes with a clear understanding of how people enjoy food.
explains, "the building blocks to spectacular food presentation is to create simple but artfully prepared seasonal food with a touch of delicate and sometimes intense flavors of local herbs to finish off each plate".
learned from masters before him and continues to be true today.
studied at the famed Culinary Institute of America
and upon graduating Jack
started working major culinary giants such as Restaurant Associates
, Waters Edge Restaurant
and the legendary Tavern on the Green.
It was at the Tavern on the Green where Jack's role was Chef de Cuisine.
has never forgotten great advice from years ago-'listen to each guest's desire and not your own wishes".
This has led the way for a wonderful rapport between his
vision and the guest who waits in the dining room for their entrée.