La Cote Basque
Industry: Restaurant
DescriptionLa Côte Basque was a New York City restaurant. It opened in the late 1950s and operated until it closed on March 7, 2004. In business for 45 years, upon its closing The New York Times called it a "former high-society temple of French cuisine at 60 West 55th Street."
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La Cote Basque Employees
Employee
Years
Job
Industry
Randy Carroll Randy Carroll's La Cote Basque Experience 1996 - 2001
Job Cross Industry | Developer of People | Sales Management | Culinary | French Language Proficiency Academic Advising
Industry Retail
Experience
The Container Store 2005 - Present
The Institute of Culinary Education 2002 - 2004
La Cote Basque 1996 - 2001
Grubb and Ellis Company January 1988 - March 1996
Skills
Sales Management, Customer Service, Sales, French, Event Planning, Team Building, Retail, Higher Education..., Peer Mentoring, Drive Change, Developer of People, Peer Development, Specialty Retail, Higher Education..., Food & Beverage, F&B Operations, Culinary Education, International Cuisines, Cross Industry, Culinary Management, Recruiting, Interviews, Leadership, Social Networking, Marketing Strategy, Public Speaking, Marketing, Negotiation
Education
Institute of Culinary Education
Culinary Arts
The Hill School
University of Richmond
Bachelor of Arts (B.A.)
The Container Store 2005 - Present
The Institute of Culinary Education 2002 - 2004
La Cote Basque 1996 - 2001
Grubb and Ellis Company January 1988 - March 1996
Skills
Sales Management, Customer Service, Sales, French, Event Planning, Team Building, Retail, Higher Education..., Peer Mentoring, Drive Change, Developer of People, Peer Development, Specialty Retail, Higher Education..., Food & Beverage, F&B Operations, Culinary Education, International Cuisines, Cross Industry, Culinary Management, Recruiting, Interviews, Leadership, Social Networking, Marketing Strategy, Public Speaking, Marketing, Negotiation
Education
Institute of Culinary Education
Culinary Arts
The Hill School
University of Richmond
Bachelor of Arts (B.A.)
Lincoln Carson Lincoln Carson's La Cote Basque Experience May 1996 - July 1997
Job Chef, Owner at Lincoln Heavy Industries, Pastry Consulting
Industry Food & Beverages
Experience
Lincoln Heavy Industries Pastry & Hospitality Consulting February 2015 - Present
Superba Food + Bread March 2014 - February 2015
Mina Group September 2006 - April 2014
Wynn Las Vegas February 2005 - September 2006
BR Guest April 2003 - January 2005
W Hotels August 2000 - April 2003
Bellagio April 1999 - August 2000
The Highlands Inn August 1997 - April 1999
La Cote Basque May 1996 - July 1997
Skills
Cuisine, Fine Dining, Culinary Skills, Menu Development, Pastry, Restaurants, Chef, Recipes, Bread, Hotels, Banquets, Chocolate, Recipe Testing, Hospitality, Food Service, Food & Beverage, Catering, Restaurant Management, Food, Bakery, Menu Costing, Desserts, Culinary Management, Sanitation, Food Cost Management, Cakes, Food Preparation, Hiring, Pre-opening, Gourmet, Mediterranean, Cooking, Menu Engineering, Wine, Food Safety, Sauces
Education
Johnson & Wales University
Lincoln Heavy Industries Pastry & Hospitality Consulting February 2015 - Present
Superba Food + Bread March 2014 - February 2015
Mina Group September 2006 - April 2014
Wynn Las Vegas February 2005 - September 2006
BR Guest April 2003 - January 2005
W Hotels August 2000 - April 2003
Bellagio April 1999 - August 2000
The Highlands Inn August 1997 - April 1999
La Cote Basque May 1996 - July 1997
Skills
Cuisine, Fine Dining, Culinary Skills, Menu Development, Pastry, Restaurants, Chef, Recipes, Bread, Hotels, Banquets, Chocolate, Recipe Testing, Hospitality, Food Service, Food & Beverage, Catering, Restaurant Management, Food, Bakery, Menu Costing, Desserts, Culinary Management, Sanitation, Food Cost Management, Cakes, Food Preparation, Hiring, Pre-opening, Gourmet, Mediterranean, Cooking, Menu Engineering, Wine, Food Safety, Sauces
Education
Johnson & Wales University
Eric Marx Eric Marx's La Cote Basque Experience 2000 - 2000
Job Principal at The Metric
Industry Hospitality
Experience
The Metric September 2011 - Present
The Monarch Room September 2011 - Present
EMM Group Inc April 2006 - September 2011
Tenjune April 2006 - September 2009
Midnight Oil Company August 2003 - April 2006
Gerber Group 2003 - 2006
Hudson Hotel 2001 - 2001
La Cote Basque 2000 - 2000
Skills
Event Management, Event Planning, Hospitality Management, Food & Beverage, Restaurant Management, Pre-opening, Micros, P&L Management, Guest Satisfaction, Hospitality Industry, Food, Hospitality, Menu Development, Restaurants, Customer Satisfaction, Banquets, Catering, Hotels, Food Service, Social Media Marketing, Marketing Strategy, Marketing, Public Relations, Management
Education
Syracuse University 1999 — 2003
The Metric September 2011 - Present
The Monarch Room September 2011 - Present
EMM Group Inc April 2006 - September 2011
Tenjune April 2006 - September 2009
Midnight Oil Company August 2003 - April 2006
Gerber Group 2003 - 2006
Hudson Hotel 2001 - 2001
La Cote Basque 2000 - 2000
Skills
Event Management, Event Planning, Hospitality Management, Food & Beverage, Restaurant Management, Pre-opening, Micros, P&L Management, Guest Satisfaction, Hospitality Industry, Food, Hospitality, Menu Development, Restaurants, Customer Satisfaction, Banquets, Catering, Hotels, Food Service, Social Media Marketing, Marketing Strategy, Marketing, Public Relations, Management
Education
Syracuse University 1999 — 2003
Anthony Baratta Anthony Baratta's La Cote Basque Experience June 1997 - February 1998
Job Executive chef
Industry Hospitality
Experience
The Water Stone Grille March 2012 - August 2014
Bishops and Barons April 2009 - February 2012
Franklyn Steak House Italian Rest. September 2005 - March 2009
Petit Abille September 2002 - August 2005
The Meadow Club of Southampton May 2002 - August 2002
The Half King March 2001 - May 2001
Seppís and Kino Restaurant March 2000 - March 2001
Bella Notte Restaurant and Cafe March 1999 - March 2000
The Oak Room, Plaza Hotel February 1998 - March 1999
La Cote Basque June 1997 - February 1998
Skills
Chef, Food Preparation, Menu Development, Food Safety, Teamwork, Food Cost Management, Employee Training, Recipe Development, Customer Service, Recipe Testing, Menu Costing, Food Quality, Cost Control, Team Management, Customer Experience, Customer Satisfaction, Cross-functional Team..., Cost Management, Quality Control, Public Speaking, English, Research, Microsoft Word
Education
Culinary Institute of America 1996 — 1998
Associate's degree, Food Technology and Processing
Hunter College 2002 — 2003
certificate program in marketing, Food Technology and Processing
The Water Stone Grille March 2012 - August 2014
Bishops and Barons April 2009 - February 2012
Franklyn Steak House Italian Rest. September 2005 - March 2009
Petit Abille September 2002 - August 2005
The Meadow Club of Southampton May 2002 - August 2002
The Half King March 2001 - May 2001
Seppís and Kino Restaurant March 2000 - March 2001
Bella Notte Restaurant and Cafe March 1999 - March 2000
The Oak Room, Plaza Hotel February 1998 - March 1999
La Cote Basque June 1997 - February 1998
Skills
Chef, Food Preparation, Menu Development, Food Safety, Teamwork, Food Cost Management, Employee Training, Recipe Development, Customer Service, Recipe Testing, Menu Costing, Food Quality, Cost Control, Team Management, Customer Experience, Customer Satisfaction, Cross-functional Team..., Cost Management, Quality Control, Public Speaking, English, Research, Microsoft Word
Education
Culinary Institute of America 1996 — 1998
Associate's degree, Food Technology and Processing
Hunter College 2002 — 2003
certificate program in marketing, Food Technology and Processing
Hector Griswold's La Cote Basque Experience 1990 - 2006
Job Vice President at GriswoldWean and Owner, GriswoldWean
Industry Food & Beverages
Experience
Griswold-Wean MCAAMiddlebury College2004 - 2008
La Cote Basque 1990 - 2006
Harry M Stevens 1979 - 1995
Skills
Fundraising, Social Media, Entrepreneurship, Nonprofits, Event Planning, Editing, Research, Strategic Planning, Non-profits, Spanish, Public Speaking, Grant Writing, Community Outreach, Volunteer Management, Social Media Marketing, Social Networking, Program Development
Education
Boston College - Wallace E. Carroll Graduate School of Management 1973 — 1975
Master of Business Administration (MBA), Finance, General, Management Information Systems
Middlebury College 1967 — 1971
BA, Biology
Wooster school
Griswold-Wean MCAAMiddlebury College2004 - 2008
La Cote Basque 1990 - 2006
Harry M Stevens 1979 - 1995
Skills
Fundraising, Social Media, Entrepreneurship, Nonprofits, Event Planning, Editing, Research, Strategic Planning, Non-profits, Spanish, Public Speaking, Grant Writing, Community Outreach, Volunteer Management, Social Media Marketing, Social Networking, Program Development
Education
Boston College - Wallace E. Carroll Graduate School of Management 1973 — 1975
Master of Business Administration (MBA), Finance, General, Management Information Systems
Middlebury College 1967 — 1971
BA, Biology
Wooster school
Gilles Guillou's La Cote Basque Experience July 1984 - April 1993
Job General Manager at Club 101
Industry Hospitality
Experience
Club 101 April 1996 - Present
The Carlyle Hotel November 1992 - April 1996
La Cote Basque July 1984 - April 1993
Skills
Union Negotiations, Purchasing, Menu Development, Budgeting, Wine, Scheduling, Cost Control, Strategic Planning, Contract Negotiations, Team Building, Customer Service, Customer Relations, Event Management, Event Planning, Public Relations, Operations Management, Inventory Management, P&L, Hiring, Problem Solving, Forecasting, Coaching, P&L Management, Employee Relations, Vendor Relations, Hospitality, Hospitality Management, Catering, Banquets, Hotels, Food, Payroll, Guest Satisfaction, Food & Beverage, Budget Management, Inventory Control, Facilities Management, Process Scheduler, Budgets, Income Statement, Negotiation, Corporate Events, Sales, Management, Fine Dining, Restaurants, Parties, Restaurant Management, Private Events, Hospitality Industry
Education
Baruch Community College 1990 — 1993
Bachelors of Science, Finance and Business Management
City University of New York-Brooklyn College 1988 — 1991
Associates of Applied Science, Hospitality Management; Hospitality Management
Club 101 April 1996 - Present
The Carlyle Hotel November 1992 - April 1996
La Cote Basque July 1984 - April 1993
Skills
Union Negotiations, Purchasing, Menu Development, Budgeting, Wine, Scheduling, Cost Control, Strategic Planning, Contract Negotiations, Team Building, Customer Service, Customer Relations, Event Management, Event Planning, Public Relations, Operations Management, Inventory Management, P&L, Hiring, Problem Solving, Forecasting, Coaching, P&L Management, Employee Relations, Vendor Relations, Hospitality, Hospitality Management, Catering, Banquets, Hotels, Food, Payroll, Guest Satisfaction, Food & Beverage, Budget Management, Inventory Control, Facilities Management, Process Scheduler, Budgets, Income Statement, Negotiation, Corporate Events, Sales, Management, Fine Dining, Restaurants, Parties, Restaurant Management, Private Events, Hospitality Industry
Education
Baruch Community College 1990 — 1993
Bachelors of Science, Finance and Business Management
City University of New York-Brooklyn College 1988 — 1991
Associates of Applied Science, Hospitality Management; Hospitality Management
John Dulko, CPA's La Cote Basque Experience December 1995 - March 2002
Job Accounting
Industry Pharmaceuticals
Experience
Nanoviricides ControllerThe Meatball ShopFebruary 2013 - May 2015
TAO Restaurant Group February 2012 - January 2013
GeoDesign December 2008 - February 2012
The Chefs Warehouse March 2007 - November 2008
Ace Endico March 2002 - March 2007
La Cote Basque December 1995 - March 2002
Pusser's 1992 - 1995
Skills
Financial Reporting, Accounting, Budgets, Managerial Finance, Strategic Planning, Internal Audit, Forecasting, Financial Analysis, Microsoft Excel, Restaurants, General Ledger, Analysis, Inventory Management, Sarbanes-Oxley Act, Internal Controls, Strategic Financial..., Financial Statements, Income Statement, Auditing, Payroll, Tax, Accounts Receivable, Corporate Tax, P&L
Education
Saint John's University 1978 — 1980
MBA, Public Accounting
College of the Holy Cross 1971 — 1975
BA, Economics
Nanoviricides ControllerThe Meatball ShopFebruary 2013 - May 2015
TAO Restaurant Group February 2012 - January 2013
GeoDesign December 2008 - February 2012
The Chefs Warehouse March 2007 - November 2008
Ace Endico March 2002 - March 2007
La Cote Basque December 1995 - March 2002
Pusser's 1992 - 1995
Skills
Financial Reporting, Accounting, Budgets, Managerial Finance, Strategic Planning, Internal Audit, Forecasting, Financial Analysis, Microsoft Excel, Restaurants, General Ledger, Analysis, Inventory Management, Sarbanes-Oxley Act, Internal Controls, Strategic Financial..., Financial Statements, Income Statement, Auditing, Payroll, Tax, Accounts Receivable, Corporate Tax, P&L
Education
Saint John's University 1978 — 1980
MBA, Public Accounting
College of the Holy Cross 1971 — 1975
BA, Economics
jim delfino's La Cote Basque Experience 1995 - 1997
Job Executive Chef Restaurant Associates at Barclays
Industry Food & Beverages
Experience
Restaurant Associates September 2000 - Present
Barclays Capital September 2003 - Present
Restaurant Associates at UBS September 2000 - September 2003
Quatorze Bis April 1998 - March 2000
La Cote Basque 1995 - 1997
The River Cafe April 1992 - September 1995
Skills
Business Development, Catering, Event Management, Food & Beverage, Banquets, Food Service, Hospitality Management, Menu Development, Hospitality, Restaurant Management, Culinary Skills, Restaurants, Fine Dining, Food, Event Planning, Food Safety, Cuisine, Team Building, Recipes, Food Industry, Gourmet, Sanitation, Culinary Management, Food Preparation, Menu Costing, Parties, Corporate Events, Wine, Hospitality Industry, Pastry, Chef, Cooking, Training, P&L
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
Seton Hall University 1988 — 1989
Candidate for Masters in Arts, Comparative Literature
Wilkes University 1982 — 1986
BA, English
Restaurant Associates September 2000 - Present
Barclays Capital September 2003 - Present
Restaurant Associates at UBS September 2000 - September 2003
Quatorze Bis April 1998 - March 2000
La Cote Basque 1995 - 1997
The River Cafe April 1992 - September 1995
Skills
Business Development, Catering, Event Management, Food & Beverage, Banquets, Food Service, Hospitality Management, Menu Development, Hospitality, Restaurant Management, Culinary Skills, Restaurants, Fine Dining, Food, Event Planning, Food Safety, Cuisine, Team Building, Recipes, Food Industry, Gourmet, Sanitation, Culinary Management, Food Preparation, Menu Costing, Parties, Corporate Events, Wine, Hospitality Industry, Pastry, Chef, Cooking, Training, P&L
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
Seton Hall University 1988 — 1989
Candidate for Masters in Arts, Comparative Literature
Wilkes University 1982 — 1986
BA, English
Lou Piuggi's La Cote Basque Experience 1987 - 1991
Job SRVP Culinary Executive Chef at Patina Restaurant Group
Industry Food & Beverages
Experience
Patina Restaurant Group 2010 - Present
Patina Restaurant Group / Smith & Wollensky 2007 - 2010
Restaurant Associates / Patina 2005 - 2007
Restaurant Associates 2000 - 2005
Restaurant Associates 1995 - 2000
Le Pistou 1991 - 1995
La Cote Basque 1987 - 1991
Meurice Restaurant 1983 - 1987
Skills
Culinary Skills, Catering, Hospitality, Restaurant Management, Food & Beverage, Menu Engineering, Food, Menu Development, Event Management, Restaurants, Fine Dining, Food Service, Recipes, Income Statement, Banquets, Cuisine, Chef, Sanitation, Menu Costing, Pastry, Gourmet, Culinary Management, P&L, New Restaurant Openings, Seafood
Education
The Culinary Institute of America 1981 — 1983
Patina Restaurant Group 2010 - Present
Patina Restaurant Group / Smith & Wollensky 2007 - 2010
Restaurant Associates / Patina 2005 - 2007
Restaurant Associates 2000 - 2005
Restaurant Associates 1995 - 2000
Le Pistou 1991 - 1995
La Cote Basque 1987 - 1991
Meurice Restaurant 1983 - 1987
Skills
Culinary Skills, Catering, Hospitality, Restaurant Management, Food & Beverage, Menu Engineering, Food, Menu Development, Event Management, Restaurants, Fine Dining, Food Service, Recipes, Income Statement, Banquets, Cuisine, Chef, Sanitation, Menu Costing, Pastry, Gourmet, Culinary Management, P&L, New Restaurant Openings, Seafood
Education
The Culinary Institute of America 1981 — 1983
James Longstreet's La Cote Basque Experience November 1998 - May 1999
Job Department Manager at McDonald's
Industry Restaurants
Experience
McDonald's August 2010 - Present
Pearson Education Development Group May 1999 - December 2003
La Cote Basque November 1998 - May 1999
Skills
Cashiering, Inventory Management, Customer Service, Restaurant Management, Time Management, Food Service, Restaurants, Inventory Control, Customer Satisfaction, Cash Register, Retail, Food Safety
Education
The Culinary Institute of America 1996 — 1997
Associate's degree, Baking and Pastry Arts/Baker/Pastry Chef
McDonald's August 2010 - Present
Pearson Education Development Group May 1999 - December 2003
La Cote Basque November 1998 - May 1999
Skills
Cashiering, Inventory Management, Customer Service, Restaurant Management, Time Management, Food Service, Restaurants, Inventory Control, Customer Satisfaction, Cash Register, Retail, Food Safety
Education
The Culinary Institute of America 1996 — 1997
Associate's degree, Baking and Pastry Arts/Baker/Pastry Chef
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