Lespinasse Company
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Lespinasse Employees
Employee
Years
Job
Industry
Yuhi Fujinaga Yuhi Fujinaga's Lespinasse Experience 2002 - 2003
Job Executive Chef of the Sea Grill at Patina Restaurant Group
Industry Food & Beverages
Experience
Patina Restaurant Group April 2012 - Present
Bar Basque at the EVENTI Hotel May 2010 - March 2012
China Grill Management May 2010 - March 2012
81 restaurant LLC October 2009 - April 2010
Lespinasse 2002 - 2003
Skills
Fine Dining, Culinary Skills, Banquets, Menu Development, Pre-opening, Recipes, Food & Beverage, Chef, Gourmet, Restaurant Management, Hospitality Management, Food Service, Cuisine, Sanitation, Restaurants, Catering, Culinary Management, Pastry, Menu Costing
Education
Kapiolani Community College 1997 — 2001
Associate of Science (A.S.), Culinary Arts/Chef Training
Patina Restaurant Group April 2012 - Present
Bar Basque at the EVENTI Hotel May 2010 - March 2012
China Grill Management May 2010 - March 2012
81 restaurant LLC October 2009 - April 2010
Lespinasse 2002 - 2003
Skills
Fine Dining, Culinary Skills, Banquets, Menu Development, Pre-opening, Recipes, Food & Beverage, Chef, Gourmet, Restaurant Management, Hospitality Management, Food Service, Cuisine, Sanitation, Restaurants, Catering, Culinary Management, Pastry, Menu Costing
Education
Kapiolani Community College 1997 — 2001
Associate of Science (A.S.), Culinary Arts/Chef Training
Leslie Randazzo Leslie Randazzo's Lespinasse Experience September 2002 - January 2003
Job CPA Candidate
Industry Accounting
Experience
EY July 2015 - Present
Baruch College, Zicklin School of Business August 2012 - December 2014
Mark Joseph Cakes, LLC. June 2007 - August 2012
All Shows Ticket Service January 2003 - June 2007
Lespinasse September 2002 - January 2003
Skills
Microsoft Office, Financial Analysis, QuickBooks, Accounting, Financial Accounting, Tax Preparation, Organization, Teamwork, Leadership, Communication Skills, Client Relations Skills, Auditing, Finance, Management, Tax, Analysis, Financial Reporting, Bookkeeping, Entrepreneurship
Education
City University of New York-Baruch College - Zicklin School of Business 2012 — 2014
Master of Science (MS), Accountancy
Culinary Institute of America 2000 — 2002
AOS Professional Studies, Baking and Pastry Arts
Hofstra University 1997 — 2000
Bachelor of Business Administration (BBA), Business Administration and Management, General
EY July 2015 - Present
Baruch College, Zicklin School of Business August 2012 - December 2014
Mark Joseph Cakes, LLC. June 2007 - August 2012
All Shows Ticket Service January 2003 - June 2007
Lespinasse September 2002 - January 2003
Skills
Microsoft Office, Financial Analysis, QuickBooks, Accounting, Financial Accounting, Tax Preparation, Organization, Teamwork, Leadership, Communication Skills, Client Relations Skills, Auditing, Finance, Management, Tax, Analysis, Financial Reporting, Bookkeeping, Entrepreneurship
Education
City University of New York-Baruch College - Zicklin School of Business 2012 — 2014
Master of Science (MS), Accountancy
Culinary Institute of America 2000 — 2002
AOS Professional Studies, Baking and Pastry Arts
Hofstra University 1997 — 2000
Bachelor of Business Administration (BBA), Business Administration and Management, General
Bill Brasile Bill Brasile's Lespinasse Experience 1998 - 2001
Job Executive Chef at Minetta Tavern
Industry Restaurants
Experience
Minetta Tavern May 2013 - Present
Minetta Tavern January 2009 - April 2013
L'Herbe Rouge, Valaire France 2008 - 2008
Morimoto New York 2005 - 2006
360 September 2004 - November 2005
Compass 2002 - 2004
Wallse 2001 - 2002
Lespinasse 1998 - 2001
Le Cirque 1997 - 1998
Skills
Menu Development, Restaurants, Culinary Skills, Restaurant Management, Fine Dining, Food & Beverage, Catering, Cuisine, Food, Cooking, Banquets, Food Service, Recipes, Hospitality, Food Preparation, Hospitality Management, Food Safety, Sanitation, Pastry, Wine, Chef, Hospitality Industry, Gourmet, Menu Costing, Culinary Management, Food Industry, Sauces, Food Cost Management, Recipe Testing, Labor Control, Seafood, Food Cost Analysis, Food Quality, Ingredients, New Restaurant Openings, Culinary Education
Education
Culinary Institute of America 1997 — 1998
AOS, Culinary Arts
Minetta Tavern May 2013 - Present
Minetta Tavern January 2009 - April 2013
L'Herbe Rouge, Valaire France 2008 - 2008
Morimoto New York 2005 - 2006
360 September 2004 - November 2005
Compass 2002 - 2004
Wallse 2001 - 2002
Lespinasse 1998 - 2001
Le Cirque 1997 - 1998
Skills
Menu Development, Restaurants, Culinary Skills, Restaurant Management, Fine Dining, Food & Beverage, Catering, Cuisine, Food, Cooking, Banquets, Food Service, Recipes, Hospitality, Food Preparation, Hospitality Management, Food Safety, Sanitation, Pastry, Wine, Chef, Hospitality Industry, Gourmet, Menu Costing, Culinary Management, Food Industry, Sauces, Food Cost Management, Recipe Testing, Labor Control, Seafood, Food Cost Analysis, Food Quality, Ingredients, New Restaurant Openings, Culinary Education
Education
Culinary Institute of America 1997 — 1998
AOS, Culinary Arts
Lisa Schroeder Lisa Schroeder's Lespinasse Experience 1996 - 1997
Job Owner, Mother's Bistro & Bar
Industry Restaurants
Experience
Mother's Bistro & Bar January 2000 - Present
Mama Mia Trattoria August 2004 - June 2011
Besaw's Cafe 1997 - 1999
Lespinasse 1996 - 1997
Le Cirque 1995 - 1996
Publishers Clearing House January 1990 - January 1993
Creative Cuisines January 1982 - January 1993
Weight Watchers 1990 - 1993
Boerner Foodservice January 1987 - January 1990
Skills
Bread, Taste, Pasta, Cuisine, Chef, Recipes, Cooking, American Cuisine, Food Preparation, Menu Development, Food, Bartending, Catering, Wine, Restaurants, Pastry, Customer Service, Food Service, Culinary Skills, Comfort Food, Sanitation, Culinary Management, Parties, Sales, Baking, Dinners, Food Safety, Ingredients, Gourmet, Recipe Testing, Culinary Education, Marketing, Sauces, Food Industry, Trade Shows, Food Quality, Menu Costing, Food & Beverage, Seafood, Fine Dining, Restaurant Management, Banquets, Food Writing, New Restaurant Openings
Education
The Culinary Institute of America 1993 — 1995
AOS, Culinary Arts
LIU Post 1980 — 1988
BA, English, Political Science
Mother's Bistro & Bar January 2000 - Present
Mama Mia Trattoria August 2004 - June 2011
Besaw's Cafe 1997 - 1999
Lespinasse 1996 - 1997
Le Cirque 1995 - 1996
Publishers Clearing House January 1990 - January 1993
Creative Cuisines January 1982 - January 1993
Weight Watchers 1990 - 1993
Boerner Foodservice January 1987 - January 1990
Skills
Bread, Taste, Pasta, Cuisine, Chef, Recipes, Cooking, American Cuisine, Food Preparation, Menu Development, Food, Bartending, Catering, Wine, Restaurants, Pastry, Customer Service, Food Service, Culinary Skills, Comfort Food, Sanitation, Culinary Management, Parties, Sales, Baking, Dinners, Food Safety, Ingredients, Gourmet, Recipe Testing, Culinary Education, Marketing, Sauces, Food Industry, Trade Shows, Food Quality, Menu Costing, Food & Beverage, Seafood, Fine Dining, Restaurant Management, Banquets, Food Writing, New Restaurant Openings
Education
The Culinary Institute of America 1993 — 1995
AOS, Culinary Arts
LIU Post 1980 — 1988
BA, English, Political Science
Cornelius Gallagher Cornelius Gallagher's Lespinasse Experience January 1997 - July 1998
Job Associate Vice President at Celebrity Cruises, Inc.
Industry Hospitality
Experience
Bohlsen Restaurant Group July 2009 - July 2012
Sonnier and Castle Luxury Events September 2006 - February 2009
Oceana Restaurant June 2002 - September 2006
Restaurant Daniel December 1999 - June 2001
Peacock Alley Restaurant July 1998 - December 1999
Lespinasse January 1997 - July 1998
La Plage Restaurant August 1995 - November 1996
Waldorf Astoria Hotel February 1993 - March 1995
Restaurant Bouley 1995 - 1995
Skills
Cuisine, Recipes, Menu Development, Fine Dining, Culinary Skills, Inventory Control, Production Budgeting, Gourmet, Food & Beverage, Banquets, Pastry, Catering, Restaurants, Food Service, Inventory Management, Restaurant Management, Portion Control, Cooking, Food, Food Preparation, Sauces, Culinary Management, Sanitation, Recipe Testing, Mediterranean, Menu Costing, Seafood, Food Industry, Cost Control, Resorts, Gastronomy, Chef, New Restaurant Openings, Food Safety, Menu Engineering, HACCP, Food Writing, Italian cuisine, Food Cost Management, Food Quality, Culinary Education, Labor Control, Food Cost Analysis, Banquet Operations, Food Styling, Butchery, French Cuisine, Mediterranean Cuisine
Education
Culinary Institute of America 1991 — 1994
AOS
Board of Cooperative Educational Studies 1987 — 1990
Certificate
Bohlsen Restaurant Group July 2009 - July 2012
Sonnier and Castle Luxury Events September 2006 - February 2009
Oceana Restaurant June 2002 - September 2006
Restaurant Daniel December 1999 - June 2001
Peacock Alley Restaurant July 1998 - December 1999
Lespinasse January 1997 - July 1998
La Plage Restaurant August 1995 - November 1996
Waldorf Astoria Hotel February 1993 - March 1995
Restaurant Bouley 1995 - 1995
Skills
Cuisine, Recipes, Menu Development, Fine Dining, Culinary Skills, Inventory Control, Production Budgeting, Gourmet, Food & Beverage, Banquets, Pastry, Catering, Restaurants, Food Service, Inventory Management, Restaurant Management, Portion Control, Cooking, Food, Food Preparation, Sauces, Culinary Management, Sanitation, Recipe Testing, Mediterranean, Menu Costing, Seafood, Food Industry, Cost Control, Resorts, Gastronomy, Chef, New Restaurant Openings, Food Safety, Menu Engineering, HACCP, Food Writing, Italian cuisine, Food Cost Management, Food Quality, Culinary Education, Labor Control, Food Cost Analysis, Banquet Operations, Food Styling, Butchery, French Cuisine, Mediterranean Cuisine
Education
Culinary Institute of America 1991 — 1994
AOS
Board of Cooperative Educational Studies 1987 — 1990
Certificate
John Rellah John Rellah's Lespinasse Experience January 1994 - December 1997
Job Executive Chef at New York Yacht Club
Industry Food & Beverages
Experience
New York Yacht Club 2009 - Present
The Union Club September 2002 - November 2007
Plainfield Country Club November 1997 - November 2000
Lespinasse January 1994 - December 1997
Skills
Menu Development, Fine Dining, Restaurants, Culinary Skills, Banquets, Recipes, Cuisine, Catering, Gourmet, Restaurant Management, Mediterranean, Food, Pastry, Cooking, Sanitation, Wine, Culinary Management, Seafood, Sauces, Food Industry, Italian cuisine, Food Service, Food Quality, Menu Costing, Food & Beverage, Food Preparation, Food Safety, HACCP, Recipe Testing, Labor Control, Culinary Education, Food Cost Management, Food Styling, Bakery, Menu Engineering, Pre-opening, Chef, Food Cost Analysis, New Restaurant Openings, Gastronomy
Education
Academy of Culinary Arts 1987 — 1989
Culinary, Culinary Arts and Related Services
Atlantic Cape Community College 1987 — 1989
Associate's degree, Culinary Arts/Chef Training
New York Yacht Club 2009 - Present
The Union Club September 2002 - November 2007
Plainfield Country Club November 1997 - November 2000
Lespinasse January 1994 - December 1997
Skills
Menu Development, Fine Dining, Restaurants, Culinary Skills, Banquets, Recipes, Cuisine, Catering, Gourmet, Restaurant Management, Mediterranean, Food, Pastry, Cooking, Sanitation, Wine, Culinary Management, Seafood, Sauces, Food Industry, Italian cuisine, Food Service, Food Quality, Menu Costing, Food & Beverage, Food Preparation, Food Safety, HACCP, Recipe Testing, Labor Control, Culinary Education, Food Cost Management, Food Styling, Bakery, Menu Engineering, Pre-opening, Chef, Food Cost Analysis, New Restaurant Openings, Gastronomy
Education
Academy of Culinary Arts 1987 — 1989
Culinary, Culinary Arts and Related Services
Atlantic Cape Community College 1987 — 1989
Associate's degree, Culinary Arts/Chef Training
James Tracey James Tracey's Lespinasse Experience February 2000 - January 2001
Job Culinary Director for Starr Restaurants
Industry Hospitality
Experience
STARR Restaurants November 2013 - Present
Crafted Hospitality April 2011 - November 2013
Craft Restaurant April 2007 - April 2011
Mezze Restaurant Group April 2003 - April 2007
Craft Restaurant January 2001 - April 2003
Lespinasse February 2000 - January 2001
Gramercy Tavern June 1997 - February 2000
Luma Restaurant January 1997 - June 1997
Vidalia Restaurant September 1995 - January 1997
Skills
Management, Recipe Development, Menu Development, Expediting, Cooking, Food, Culinary Skills
Education
The Culinary Institute of America
STARR Restaurants November 2013 - Present
Crafted Hospitality April 2011 - November 2013
Craft Restaurant April 2007 - April 2011
Mezze Restaurant Group April 2003 - April 2007
Craft Restaurant January 2001 - April 2003
Lespinasse February 2000 - January 2001
Gramercy Tavern June 1997 - February 2000
Luma Restaurant January 1997 - June 1997
Vidalia Restaurant September 1995 - January 1997
Skills
Management, Recipe Development, Menu Development, Expediting, Cooking, Food, Culinary Skills
Education
The Culinary Institute of America
Jill Rose's Lespinasse Experience September 1993 - January 1996
Job Owner, Chiboust Bistro and Bakery
Industry Food & Beverages
Experience
Chiboust Bistro + Bakery April 2003 - Present
La Caravelle, NYC May 2002 - June 2003
Urban Horizons Center for Culinary Arts March 1999 - January 2002
Lespinasse Restaurant January 1996 - January 1999
Lespinasse September 1993 - January 1996
Skills
Culinary Skills, Pastry, Bakery, Event Planning, Event Management, Menu Development, Marketing Strategy, Interior Design, Recipes, Restaurants, Newsletters, Cuisine, Food Service, Editing, Gourmet, Fine Dining, Baking, Banquets, Food & Beverage, Cakes, Hotels, Wine
Education
Culinary Institute of America 1992 — 1993
Advanced Certificate, Pastry
Culinary Institute of America 1989 — 1992
Aos, Culinary
Chiboust Bistro + Bakery April 2003 - Present
La Caravelle, NYC May 2002 - June 2003
Urban Horizons Center for Culinary Arts March 1999 - January 2002
Lespinasse Restaurant January 1996 - January 1999
Lespinasse September 1993 - January 1996
Skills
Culinary Skills, Pastry, Bakery, Event Planning, Event Management, Menu Development, Marketing Strategy, Interior Design, Recipes, Restaurants, Newsletters, Cuisine, Food Service, Editing, Gourmet, Fine Dining, Baking, Banquets, Food & Beverage, Cakes, Hotels, Wine
Education
Culinary Institute of America 1992 — 1993
Advanced Certificate, Pastry
Culinary Institute of America 1989 — 1992
Aos, Culinary
Stephanie Kirkby Rose's Lespinasse Experience October 1996 - September 1998
Job Culinary Director at Hospitality High School of Washington DCA College Preparatory School
Industry Media Production
Experience
Hospitality High School of Washington DC-A College Preparatory School June 2013 - Present
Stephanie Rose Foodstylings March 2000 - Present
World Food Day 2013 - 2014
Food Network TV 1995 - 2002
Lespinasse October 1996 - September 1998
The Puck Building 1989 - 1995
Skills
Food Photography, Food Styling, Photography, Editorial, Food, Blogging, Editing, Cookbooks, Television, Magazines, Film, Advertising, Food Writing, Recipe Testing, Public Relations, Art, Media Relations, Social Media, Cooking, Event Management, Video, Marketing, Culinary Skills, Creative Direction, Recipes, Digital Photography, Photo Shoots, Commercial Photography
Education
Green Mountain College 2014 — 2016
Master of Science in Sustainable Food Systems, Sustainable Food Systems
La Varenne Ecole de Cuisine 1997 — 1998
Culinary, French Cuisine
The George Washington University 1982 — 1988
BA Theater, Theater
Kent School 1980 — 1982
High School
Walt Whitman 1978 — 1980
HS
Hospitality High School of Washington DC-A College Preparatory School June 2013 - Present
Stephanie Rose Foodstylings March 2000 - Present
World Food Day 2013 - 2014
Food Network TV 1995 - 2002
Lespinasse October 1996 - September 1998
The Puck Building 1989 - 1995
Skills
Food Photography, Food Styling, Photography, Editorial, Food, Blogging, Editing, Cookbooks, Television, Magazines, Film, Advertising, Food Writing, Recipe Testing, Public Relations, Art, Media Relations, Social Media, Cooking, Event Management, Video, Marketing, Culinary Skills, Creative Direction, Recipes, Digital Photography, Photo Shoots, Commercial Photography
Education
Green Mountain College 2014 — 2016
Master of Science in Sustainable Food Systems, Sustainable Food Systems
La Varenne Ecole de Cuisine 1997 — 1998
Culinary, French Cuisine
The George Washington University 1982 — 1988
BA Theater, Theater
Kent School 1980 — 1982
High School
Walt Whitman 1978 — 1980
HS
Tracy Kamperdyk Assue's Lespinasse Experience 1990 - 1991
Job Exec Pastry chef at Livanos Restaurant Group
Industry Restaurants
Experience
livanos group Poissonier, Tournade, Garde MangerThe Water Club1988 - 1999
Lespinasse 1990 - 1991
The River Cafe 1989 - 1990
Periyali Restaurant 1988 - 1988
Education
The Culinary Institute of America 1986 — 1988
State University of New York College at Plattsburgh
livanos group Poissonier, Tournade, Garde MangerThe Water Club1988 - 1999
Lespinasse 1990 - 1991
The River Cafe 1989 - 1990
Periyali Restaurant 1988 - 1988
Education
The Culinary Institute of America 1986 — 1988
State University of New York College at Plattsburgh