Chef Andrés Julian Grundy has built a culinary career full of distinctions. He has worked alongside world-renowned chefs at Michelin-star restaurants in the United States and Europe, and has brought his international culinary expertise to Manhattan’s Hotel Americano. He oversaw all aspects of the property’s many culinary outlets such as The Americano Restaurant, In-Room Dining Service, and seasonal rooftop restaurant concepts.
At La Bouche in Madrid, Chef Grundy attained a foundational pillar in the development of his career as Chef de Partie. Working under Sergi Arola, he earned the restaurant two Michelin stars. While staging at Alain Passard’s three Michelin-star restaurant L’Arpege, in Paris, Chef Grundy learned a pivotal lesson- balancing intensity with humble creativity. Chef Grundy drew upon that same repertoire as Chef de Cuisine at Ken Oringer’s Clio in Boston.
Chef Grundy left Clio to relocate to his hometown, New York, L’Atelier de Joel Robuchon, located in the Four Seasons Hotel. Chef Grundy’s deep desire to continue working in the best kitchens lead him to head Insiemé, the Michelin-rated restaurant in New York’s Michelangelo Hotel. He later opened as a Partner of Pillar & Plough in Brooklyn. It was here that he had the opportunity to test his ideas and share a personal style which has proven a vibrant dining experience that is both distinctly New York, and conceptually innovative.
Chef Grundy decided to lend his creative formula to other chefs and business owners by acting as consulting chef for Juli & Ebru Hospitality Consulting.
Pastry Chef Jennifer W Lee began her pastry career in 2006 when she decided to leave her corporate job and trade in her suit for a chef’s jacket. Chef Lee moved from NYC to San Francisco to attend Le Cordon Bleu for formal pastry training. While in San Francisco, she worked at prestigious restaurants and bakeries including Wolfgang Puck's Postrio, Pascal Rigo’s La Boulange Bakery, and Elizabeth Faulkner’s Citizen Cake. At Citizen Cake she started as a pastry cook and was quickly promoted to Pastry Chef. It is there that she was first allowed to exercise her creativity and develop her own desserts and pastries for both Citizen Cake and Citizen Cupcake.
In 2009, Chef Lee moved back to her hometown of NYC to accept a position as a head baker for Bouley Market and pastry cook at Bouley restaurant. In 2010 Chef Lee accepted a position at Jean Georges’ fledgling ABC Kitchen as a Pastry Sous Chef. She witnessed the creation of new menus and learned from her peers in a dynamic and creative environment.
In 2013 Chef Lee left to experience the catering world. Starting as a kitchen assistant at on site events and working in the pastry kitchens of Great Performances Catering and Creative Edge Parties. Continuing to develop her knowledge of pastry, in 2014 Chef Lee then went to Corner Cafe and Bakery as the Pastry Chef, Test Kitchen Chef, and head baker, overseeing the bakery, catering and restaurant. The free reign in creating and producing unique desserts and pastries allowed her creativity to further develop. She continued developing creative, scalable desserts at Callahan Catering in 2017, before accepting a role at Gastronome in 2018.
Chef Lee feels that “The most amazing desserts don’t have to be complicated. Love what you bake, bake what you love, it shows in your art and customers feel that with each bite.”
SALES AND MARKETING SPECIALIST
Sukey Hendrix believes unconventional wisdom and flawless execution are the foundations for best-in-class events.
Sukey began her Event Planning career in Philadelphia at Stockton Events. At Stockton, she gained hands-on experience with large and prestigious companies across corporate, hospitality and real estate design.
Looking to expand her career experience, Sukey accepted the position of Director of Operations and built Waverly Interiors from the foundation up. Her focus was in providing and realizing high-end real estate interior design for private developers and real estate firms.
Sukey's great strengths lie in her ability to understand individual clients' needs, strategize, and transform their vision into a dynamic end product. Also, Sukey knows how to cultivate and maintain a meaningful client relationship with focused account management, thoughtful strategic positioning and an uncanny ability to execute flawlessly.
In 2019, Sukey found her way to Gastronome, and brings her strong cross-functional base of experience in both Event Planning and Design. She enjoys meticulously curating unforgettable events for a long roster of discerning clients.
Jonathan Weizmann has been involved in the food industry for over 20 years. He has recognized that throughout his career in the food industry, that success is built on partnerships with individuals and an overall commitment to the guest. Great service and great product for him is an essential part to the success of Gastronome but he has recognized that it is also its people that can make Gastronome be where it needs to be.
Jonathan’s experience ranges from Front of House service from David Bouley to the Four Seasons Hotel, where he has been trained in understanding of how service merges, compliments and gets created with food. He has also recognized in the four star service worlds, that training, consistency and repetition are the keys to success.
Jonathan has also owned and managed three restaurants in POP Burger. His knowledge of leadership and dealing with the ownership level enables him to understand what it takes to open, run and seek the success for Gastronome. Jonathan has moved onto in to the world of Sales by being a Director of Sales for Chloe’s Soft Serve Fruit and to Sales at Cloud Catering.
Gastronome is an extension of Jonathan’s relentless persistence and search for excellence in food and hospitality. He has the commitment to realize what it takes to seek out new clients but also achieve and finalize the end result in the execution and the planning of an event. Gastronome is for him about great food and great service.