As beverage director and certified sommelier, she curated the beverage program for world renowned Chef Jean-Georges at 66 and (Mercer) Kitchen.Īs opening General Manager of Copeland, Morristown, NJ Copeland received Top 20 Best Restaurant in NJ. As part of the management team for The Fireman Hospitality Group in NYC she was involved with multi high-volume restaurant openings. Hsu quickly expanded her skills in hospitality by working as a server and bartender and training others to high levels of standards. Her career began as a reservationist for a multi-unit family owned restaurants in Long Island, NY. Chin resides in Bergen County New Jersey with his wife and has two adult children.Įvelyn Ciszak has 25+ years of experience. A graduate of New York University School of Business, majoring in Accounting, Mr. Chin managed the Binghamton Ferry Restaurant with over 750 seats in New Jersey.
All were critically acclaimed and recognized in the industry. It is now reconceived as Bâtard Restaurant. Chin became a founding partner along with Drew Nieporent, in several three star restaurants - Montrachet located in Tribeca which was later to become Corton. Chin began his career as the General Manager and Catering Director of the Fifth Avenue Hotel in Greenwich Village. He was responsible for helping to build and develop six new concepts during his tenure there along with overseeing the daily operations and maintenance of the hospitality standards for nine restaurants which generated revenues exceeding $65 million. He was formerly with The Fireman Hospitality Group from 1996 to 2010 with his last position as its COO. His recent consultancy projects include the opening of Marcus Samuelsson’s The Red Rooster in Harlem, NY, The Farmhouse Cafes in Westwood and Cresskill NJ, and Chakra Restaurant in Paramus NJ. He has partnerships in the highly acclaimed Bâtard Restaurant in Tribeca with Drew Nieporent and with Bond 45 Italian Steakhouse in Times Square which he oversaw building and developing. He is currently a sought after restaurant consultant and investor/partner in restaurants in NYC. Michael Chin has over 35 years of restaurant industry experience predominately with high profile chefs and locations in New York City.
Chef Ciszak is seen as an industry activist often participating in philanthropic events, forums and televised segments. Professionally active internationally from Europe, India, Asia and the USA.
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Ciszak is Partner in full service Restaurant consulting company Silk Road Consulting. Flatiron Tapas Bar received ***1/2 stars in Boston Globe.Īs Owner of Chakra Restaurant he earned 3 ½ Stars in the Bergen Record. Blue Morel was listed under Gayot “Best New Restaurants in the USA”. Continued training and study in Europe, Chef Ciszak honed his craft at the 2 Michelin Star Modern French Restaurant Residence.Ĭhef-Owner-Restaurateur Thomas Ciszak is widely respected for his conception and work at Blue Morel Restaurant (Morristown, NJ) and Flatiron Tapas Bar (Boston, MA). Stage at the Rotisserie Stromberg cooking “Novelle Cuisine”. Starting his cooking career at 15 years old. Also known as Chef Ciszak he created and opened Copeland Restaurant as well the highly Acclaimed Blue Morel Restaurant at the Westin Hotel. In Charge of all Food & Beverage at all of Sixty Islands Hotel, including the Westin Hotel in Morristown. Ciszak currently Managing Chakra Restaurant in Paramus NJ hold the position as Vice President of Food and Beverage at Island Hospitality Management.
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