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EXECUTIVE CHEFS AND SOMMELIER
Executive Chef Rob Stella’s culinary career includes having worked in New York City with Chef Jean Georges Vongerichten of JoJo/Jean Georges; at Aureole and Patria restaurants; and in Boston for the chefs, Edward Gannon at Aujourd’hui /Four Seasons and Chef Mark Orfaly at Pigalle. Chef Stella apprenticed with Johanna and Ditmar Maier at Michelin-rated Hubertus in Salzburg, Austria.
Executive Pastry Chef Taiesha Martin comes to Glenmere Mansion from a number of award-winning NYC restaurants including Michelin rated Fleur de Sel, Aureole, Tocqueville and David Burke Townhouse, formerly David Burke & Donatella. She is a graduate of Johnson & Wales University.
Sommelier Michael A. Cimino was on board for the opening of Glenmere Mansion in 2009 after a distinguished career in several area restaurants, including 10 years with Xaviar’s Restaurant Group. Cimino received the Award of Distinction from Wine Enthusiast Magazine twice and the Award of Excellence from The Wine Spectator. His book, The Wait-Person’s Guide To Wine – Practical Information For Service was released in April 2009. Cimino received a degree from the Sommelier Society of America in 1993. |
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