|
 |
 |
We, the Gigi staff, are committed to the Hudson Valley way of life. Many of us have enjoyed careers and food experiences in other places. We have chosen a lifestyle in the Valley, a place we believe is next culinary "epicenter." This belief is rooted in the fact that the farmers and food and beverage artsians that we are privileged to directly work with produce exceptional and diverse products. Our culinary staff has a full artist's palate to work with, and the dining room and catering staff are proud to present you with their delicious and soul nourishing locally grown Gigi creations. |
 |
General
Manager |
John Storm’s small hometown, New Milford, CT is where he developed
a love for farm-fresh foods. You could actually pick-up eggs and milk
from a nearby farm, leaving money in the milk box on one’s honor.
Earning an AOS degree in Professional Chef studies at SUNY Cobleskill
launched his career in the hotel and restaurant industry. Shortly after
enrollment John realized that he preferred being the front-of-the-house
where he could provide guests with his brand of exceptional service and
use his well developed problem-solving skills. Continuing his studies
at the University of Houston John earned a B.S. in Hotel and Restaurant
Management. While enrolled at the university he gained essential catering
experience with Kaye Kayle Catering. John then held the position
of General Manager of Par Excellence Catering and concurrently held a
front office position at The Lancaster Hotel in Houston. Back to Connecticut, he held the Director of Catering position at The Harrison Conference Center, a venue with a mix of social and corporate functions; and Dining Room Manager at Maison Leblanc, a classic country French Restaurant rated two stars by Mimi Sheraton of The New York Times. John took over beverage operations of the Crowne Plaza Hotel--Times Square’s landmark pink glass structure—where he was instrumental in developing a busy bar and in-room bar department. While at the Crowne Plaza, he worked with one of the best hoteliers in New York, Michael Silberstein. After three years in New York, he headed back to Connecticut to close Maison Le Blanc before heading to The Culinary Institute of America (CIA) in the Hudson Valley to teach service and hospitality in the CIA’s award-winning restaurants. While at The CIA, John acted as the off premise catering director for Gigi Trattoria in Rhinebeck, NY. After eleven years at The CIA, he recently joined the Gigi team in June, 2006 where his untiring care for service, hospitality and staff development is leading Gigi Trattoria into future growth. |
 |
Director of Catering
and Events |
After graduating from the Culinary Institute of America
in 2003, Derek joined the staff of Gigi Trattoria. Working with a team
totally committed to customer satisfaction gave Derek a send of belonging,
a sentiment that he feels spills over to the customer: “Our guests
can sense the positive energy and come in night after night not only
for the great food but for the experience and sense of being valued
& appreciated.” Derek moved on to New York where he worked
as an Event Director for the renowned Abigail Kirsch Company. During
the three years in this role, Derek planned galas, large and small,
in some of the most interesting and unique locations in New York City.
|
 |
Executive
Chef |
In the melting pot of cultures and flavors of Sao Paulo, Brazil, Wilson
Costa began his culinary journey. His home city offered an abundance of
Japanese and Italian restaurants, as well as numerous Portuguese, German,
French and Spanish eateries. An appreciation for fusion of flavors and
an adventurous spirit in the kitchen was cultivated in his home kitchen
and at his favorite local restaurants, which included Brazilian Churrascarias
serving endless streams of barbequed meats and pizzas topped with tropical
local ingredients. In 1986, Wilson and his family moved to America settling
in Queens, NY. While rice, beans and other traditional dishes from his
homeland were the staples at home, he spent his time outside of the home
discovering the multicultural dishes that could be perfumed each city
block. Wilson took his first restaurant job at Neuilly-sur-Seine, a classic
French restaurant in Long Island, NY. Here he honed techniques and skills
that are the foundation of his cooking today. At, Manhattan Bistro in
Soho, Wilson found his mentor, a Thai restaurateur/chef named Nop, who
took him under his wing training him to develop speed and efficiency,
as well as great appreciation for Asian flavors. In 2001, Wilson moved
to the Hudson Valley. He excelled as the chef de cuisine at Rhinebeck's
Terrapin Restaurant and is now the Executive Chef at Gigi Trattoria, where
he brilliantly lends his refined technique and sense of world cuisine
to our Hudson Valley Mediterranean menus and daily specials. |
 |
Sous Chef |
Kevin’s first food related job was at a local grocery store in New Jersey at the age of 15. His family then moved to Kansas City in 1997. KC is where Kevin developed his passion for food by working at local restaurants beginning as a server and working his way up to assistant manager. Kevin enrolled at Johnson County Community College to further his training in food in 2003. While apprenticing under Andrew Kneesey at the Kansas City Country Club he was encouraged to be creative and developed a cheese plate/tasting using specialty cheeses. Other chef/restaurants that have encouraged/mentored Kevin are Chef Howard Hanna at the River Club, Brandon Winn at Room 39 and Chef Matt Maier at Aspen Mountain Club. KC is also where he realized his love of local foods and farmers and to mention just a few; local beef, roasted coffee, cheese, artisanal pork, corn and tomatoes. To refine his skills further he moved to the Hudson Valley to study at the CIA and graduated this past January. Kevin joined the Gigi staff in May of 2006 and was just recently promoted to sous chef. He has said that what really inspires him is that “you can change someone’s day by just one bite of a deliciously and carefully prepared meal”. |
|
 |
Pastry Chef |
| A graduate of the Culinary Institute of America, Ashley joined Gigi in the spring and is already changing the landscape of sweet and savory baked goods at the Market and the Trattoria. Ashley grew up in Poughkeepsie where she fell in love with baking at the age of ten; working alongside her grandmother and mother she baked pies, cakes and cookies for the neighborhood. At 16 she approached Barnes and Noble with the idea of making gelato for the cafe and quickly found herself making many flavors such as lemon, wild berry and chocolate hazelnut. After graduating the CIA she did an externship at Terrapin in Rhinebeck where she met Gigi Executive Chef Wilson Costa. Ashley also worked at the CIA's Apple Pie Cafe assisting in teaching adult baking classes, Taste Buds as a cutomer service supervisor and front of the house manager at Nordstrom Cafe in Pennsylvania. |
 |
Accounts Representative
|
Peggy is a native to Germantown. She is considered family here since she has been with Gigi since the very beginning. She is an active member of the NSA (National Society of Accountants) and is currently working on her ABA with NSA. Peggy has more than 25 years experience in bookkeeping and accounting for small to mid size businesses with a focus on sales and profit analysis, with special interest in auditing and forensic accounting. |
 |
Agent & Business
Liason |
Beth Shepard is principal of Beth Shepard Communications,
LLC located in Gill, MA. Since 2002, the company has specialized
in designing national and regional public relations campaigns for foodservice
and retail food products, commodity boards, cookbooks, registered dietitians
and chefs. The company also offers the following services: Professional Spokesperson Agency for culinary professionals, chefs,
cookbook authors, and registered dietitians. A sampling of our clients
includes Laura Pensiero, RD, Mollie Katzen, Chef Michel Nischan, Lisa
Hark, PhD, RD, Darwin Deen, MD, Jackie Newgent, RD, David Grotto, RD,
and Chef Steven Petusevsky. Electronic Press Releases - http://www.electricPressRelease.com
productive and cost-effective public relations communications. |
 |