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General Manager/Owner
Craig Gross
Craig Gross's passion for food and wine has driven him to open savorNY. Craig oversees daily
dining operations, serving wine and introducing his unique menu to
guests.
He has years of professional restaurant experience as a server, a
bartender, and most recently as the Assistant General Manager of Blue
Water Grill in Union Square. Prior to working in the restaurant
industry, Craig graduated from Cornell University's School of Industrial
and Labor Relations and also worked as a management consultant for
Deloitte Consulting.
Craig loves to travel and to taste new wines.
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Executive Chef
Sachem "Son" Allison
Chef Allison has a varied cultural and culinary background that
has allowed him to develop a truly unique cuisine. Having trained under
Master Chef Walter Liebel, both of his parents, as well as numerous
lesser known chefs, Chef Allison is extremely proud of his "old school"
style. Throughout his career as a chef, Son has lived by the axiom,
"You must master the old school way before you can excel at the new way
of doing things."
After receiving numerous accolades for his Thai and Cuban cuisine as the
Executive Chef of Spice and Royal Barge Thai in Scottsdale, Arizona,
Chef Allison came to upstate New York's The Wellington House to develop
a critically acclaimed traditional American menu. Chef Allison then
revamped the kitchen at Mannahatta Restaurant on the Bowery in Manhattan
and was voted one of the Finest Chefs in Lower Manhattan by the
Villager.
Sachem has also worked as a sculptor, jewelry maker, knife maker, and
woodcarver, highlighting the creative connection to his craft. |
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