Sami Toujani
Sami hails from Tunisia where he began his culinary training. In New York, Sami was on the opening team for the Tribeca Grand Hotel where he was promoted to Chef de Partie. He then became an Executive Chef at The Peninsula, the legendary 5 star hotel where he supervised their signature restaurant, Fives. In 2007, Sami was instrumental in the launching of a French-North African restaurant named Nomad that the NY TIMES reviewed as "unimpeachably good". Sami has also worked as a private chef for some of New York's most prominent families. His food is an exciting combination of traditional American bistro fare and exotic panache. He's most definitely a rising star in the New York culinary scene. We're thrilled to have Sami onboard.
NANCY WEBER
After decades of writing novels and nonfiction—including The Lisfe Swap, which has been called a 1970s cult classic, a newspaper assignment led Nancy to the French Culinary Institute. In 1998, she enrolled in their professional culinary arts program. Since then she has made approximately 14,087 canapes, 387 festive occasion cakes, and enough fancy cocktail nuts to fill Bethesda Fountain. She also teaches cooking, tests recipes, and carries her love of food outside the usual boundaries—most recently marketing TruffleLips, a lip balm flavored with Italian truffles.
Mark Chen
Mark is a Japanese master chef with over a decade of experience. He and his team of Japanese sushi chefs provide a memorable addition to any event. Mark is acclaimed for his cutting edge approach. He celebrates the traditional in Japanese foods while creating taste sensations that have been described as "stunningly sublime." Mark's previous chef experiences include such prestigious Japanese restaurants as Morimoto in New York City, Kotobuki on Long Island and most notably, Nobu in Tribeca.
Mostly, our staff are our friends. They may be a Broadway actor, a playwright, a stage director, a jazz musician, cabaret singer or an abstract painter but they’re also highly skilled bartenders, waiters and kitchen personnel. We know an event is dependent on many details but we know a successful event must have a friendly, attentive, professional staff. We take great pride in who works with us.
