Jeff grew up in New York working in restaurants as a busboy to bartender – you name it. Jeff Started as a manager at Ark Restaurants and then B.R. Guest Restaurants for five years launching several restaurants through out New York City. In 2001 Corner Table was founded. Jeff’s passion for creating a unique and caring culture, and a company that is among the best restaurant groups to work for in the world is felt throughout Corner Table. Jeff’s attention to detail and hands on approach to everything from recipes and hospitality to music and lighting design sets the tone for the entire group.
A hospitality industry native and partner at Corner Table, Michael joined Jeff in 2012 bringing over 20 years of in-depth experience. Previously President of Starr Restaurants, one of the nation’s fasted growing operators with 36 restaurants, as well as COO of B.R. Guest Restaurants and President of national fitness chain Crunch, Michael’s expertise is felt throughout the culture of The Smith. Michael is an industry leader and frequent speaker. He is a board member of The New York City Hospitality Alliance, advisory board member at Culintro, and a special advisor to tech companies Hot Schedules, Avero and Ultimate Software. Michael has in depth restaurant operations knowledge ranging from systems and technology to compliance and finance, he has developed an infrastructure for Corner Table second to none.
Vice President of Operations
A Long Island native and seasoned restaurant industry professional, Adam Burke brings his expertise to The Smith as Vice President of Operations. As a member of the Corner Table Restaurants family since 2002, Adam plays a key role in perpetuating The Smith’s ethos of warm and welcoming service- a part of the industry he believes in wholeheartedly.
Vice President, Corporate Executive Chef
Chef Brian Ellis’ appreciation of all things culinary began when he was a student at Johnson & Wales university where he cultivated his passion for food and hospitality. After receiving his degree in Culinary Arts, Ellis relocated to NYC and worked in kitchens under Waldy Malouf at Beacon Restaurant, as well as Rocco DiSpirito at Union Pacific. Chef Ellis joined Corner Table as a member of the team of Jane Restaurant in 2003 as the Chef de Cuisine. He then went on to become the first Executive Chef of the original Smith Restaurant when it opened in the East Village in 2007. Ellis currently serves as the Executive Chef for Corner Table restaurants where he works consistently to develop seasonal and innovative takes on classic comfort food dishes.
Director of People
Debra Rose comes from a restaurant industry family, and started working in restaurants at age 15. As Director of People at Corner Table, Debra is the culture ambassador for a team of 600. Debra brings a genuine and caring approach to everything she does. Debra has worked in Human Resources in various industries including finance, beauty, and quick service restaurants with a strong focus on multi-unit operations, but hospitality has always been her passion. Debra graduated from the University of Delaware with a Hotel and Restaurant Management Degree, and also holds an HR certification from Cornell University.
Chuck grew up in Rockaway Beach, New York and helps lead the culinary teams at all of our restaurants. He works to improve the structure of our kitchens and put systems in place that support our high volume enviornment. He assists with the development of new recipes to ensure proper execution across all locations.
Amando was born in Gabon, Central Africa, and has travelled around the world. At a young age, his passion for food was ignited by his time spent in the kitchen with his mother. Amando helps lead the culinary team through training, coaching, and teaching of our culture. He assists with the implementation of systems to set up our new restaurants for success and cultivate a strong team.
Luis inherited his culinary love from his father whose restaurants he worked in on weekends as a child in his native Colombia. Luis helps lead the culinary teams at all of our restaurants. He provides support and training to the Chefs and helps develop new recipes. His guidance helps to make certain that proper procedures are being followed in the kitchen at all locations.
Corporate Pastry Chef
Ken brings his love of sweets and seasonal ingredients to the Smith. Ken works to develop new recipes and oversees the pastry program across all locations. His impact reaches farther than the dessert menu. From our burger buns to granola, Ken makes many of our items in house. He is constantly expanding the pastry program working to bring only the best recipes to The Smith.
Director of Operations
Jennifer is originally from Long Island and has been working in restaurants since she was a teenager. Jennifer plays an instrumental role in the development and education of staff at each restaurant and the continued success and growth of The Smith culture.
Director of Operations
Driven by a love of hospitality, Josh brings a positive attitude to everything he does. He works to ensure our hospitality standards are maintained across all restaurants and our staff is empowered to take great care of our guests.
Director of Operations
A New England native, Ben began his hospitality career as a dishwasher and continued to pursue his passion for food and beverage throughout college. Ben focuses on building a strong sense of community among our employees and believes this is the best way to make guests happy.
Corporate Beverage Manager
A life long New Yorker, David has spent years bartending at some of New York’s busiest bars and cocktail establishments. At Corner Table, David has found his perfect niche combining his passion for service and beverage. Inspired by local purveyors and unique ingredients, David has built a fun and inventive cocktail program coupled with an approachable wine list.