DANIEL DREXLER
EXECUTIVE CHEF

Daniel Drexler was raised in the New York’s Hudson Valley. Coming from a family that loved to cook, he was inspired to pursue a career in the culinary industry.

In 2011, Daniel graduated from Orange Ulster Culinary Career Academy. He got his start at a Relais & Châteaux, in Glenmere Mansion in Chester, NY where he worked as Garde Manger. He took his training and skills onto his next role as Chef de Partie at Millesime New York, NY.  In 2014, he assisted Chef Geoffroy Deconinck at the James Beard House. In 2015,  Daniel eventually got the opportunity to work at Bouley’s flagship as a Chef de Partie. 

While at Bouley, his passion and knowledge elevated him to the role of Sous Chef. In 2016, The Gohan Society presented him with a scholarship for the US-Japan Culinary exchange program where he traveled throughout Japan and studied under several chefs.  In 2017, he came to open Bouley at Home, where Daniel stayed on as an opening team member to then become Chef de Cuisine.

Before heading to Marseille to be Executive Chef  Daniel worked as a task force Chef at Timber Cove Resort in Sonoma county for Ironwave Hospitality as well as Chef De Cuisine at Halifax in Hoboken New Jersey.

Daniel will continue to showcase his strength as a team leader and innovative ideas as the Executive Chef for Gastronome and strive to grow his culinary acumen.

ALEX GRUNERT
EXECUTIVE PASTRY CHEF

Originally from Vienna, Austria, Alex Grunert’s passion for pastries began at a young age, growing up with a family that regularly baked at home. Alex established his pastry career in Vienna, first at Hotel Inter-Continental restaurant, Vier Jahreszeiten, followed by pastry shop Oberlaa Konditorei under acclaimed pastry chef Karl Schuhmacher. After a decade of honing his skills abroad, Alex moved to New York City, where he worked under chef David Bouley at Danube as a Pastry Sous Chef. During the seven years Alex was with Danube, he was promoted to Executive Pastry Chef, and also became the executive pastry chef of Bouley.

Alex went on to join the team at Blue Hill at Stone Barns as Pastry Chef, where he first met and worked alongside Chef Greg Baxtrom. For five years at Blue Hill, Alex created desserts from ingredients harvested at the Stone Barns Center farm, and his creations were widely recognized by publications such as The New York Times and Epicurious, among others. Alex left Blue Hill at Stone Barns and traveled the world, learning new techniques he has gone on to incorporate into his pastry style. In 2018, Alex joined his friend Greg at Olmsted as their pastry chef, incorporating global flavors and techniques into memorable desserts. 

Alex is now back to Gastronome Catering but also to Gastronome Bakery. Not only will his great creations raise the bar in our Catering division but he has taken on the task in further developing and solidifying the Bakery as one of the premier bakeries & patisseries in NYC.

MELISSA RUBIN
SALES & EVENT PLANNER

Melissa grew up on the south shore of Long Island but established her love of the food industry while studying in California. She was introduced to key players in the Slow Food Movement like Alice Waters and Michael Pollan and quickly fell in love with the industry.

After moving back to the East Coast, she couldn't wait to dive deeper into the extensive food scene of New York City. Her never ending quest to dine at all the fine establishments the city has to offer continues to fuel her weeknights and weekends. 

With retail sales experience at companies like Hal’s New York and Les Trois Petits Cochons (The Three Little Pigs), she brings a unique skillset to the Gastronome Sales Team.

JONATHAN WEIZMANN
FOUNDER

Jonathan Weizmann has been in the food industry for 28 years. He's recognized throughout that time that success is built on collaboration and commitment. Jonathan prizes people above all in the process: working with his staff in planning and execution, and working with guests to fulfill their needs.

Jonathan’s service experience ranges from front of house at David Bouley to the Four Seasons Hotel. Along the way, he's learned the value of training, consistency and repetition as keys to success. 

Jonathan has also owned and managed POP Burger, a multi-unit retail operation in NYC. Prior to POP Burger, he worked in sales at Chloe's Soft Serve Fruit as well as Cloud Catering.

Gastronome Catering is an extension of Jonathan’s belief and persistence of seeking excellence in food and hospitality.