 |
James P. Quinlivan attended the Culinary Institute of America, Hyde Park, NY. Jim has apprenticed with such famous chefs as Paul Prudhomme and David Boulet. As Executive Chef of the Doral family of hotels in New York, he was responsible for the management, preparation and presentation of all cuisine served in the Time and Again Restaurant as well as all food and beverage services in the three hotels in the complex. Jim became Executive Chef of the West 63rd Street Steakhouse, the exclusive restaurant owned by billionaire John Kluge, located in the Empire Hotel across from Lincoln Center. Jim’s skills in preparation and presentation earned him writeups in Bon Appetit Magazine and Gourmet Magazine.
|
|
Peter Hamme attended Syracuse University and graduated with a degree in Food Services Management. Peter began his career at La Camargue Restaurant in Philadelphia at which he trained under Marcel Brossete.
Peter ‘s team earned the Marriott Golf Digest’s Highest Rating for a Resort while he was managing the kitchen and five restaurants, one of which held a AAA Five Diamond rating, at the Marriott at Sawgrass Resort. Prior to his arrival at the Stone House, Peter was Executive Chef at the Huntington Hilton and later, Bennett’s Steak House in Stamford, CT. Peter holds the American Culinary Institute’s Award of Culinary Excellence for 2001. |
|
|
|
|
