started his culinary career at the Hilton Hotel in Lake Placid, New York. After moving to Manhattan in 1989, Bailey attended culinary school at the New York Restaurant school and graduated with honors in 1992.

His culinary career has taken him from extern and cook at Chef Wayne Nish’s March Restaurant, to the position sous-chef under Chef Patricia Williams at the Charlotte in New York’s Hotel Macklow, to other restaurants headed by Nish (the Supper Club, La Colombe d’Or). He has served as chef at restaurants such as Mary’s Restaurant in New York City’s West Village, as well as helped open Madison Avenue’s upscale Caviar Russe.

 

Joe Pounds began his cooking career in his native California. After holding several sous chef positions in Sacramento, he moved to London to work with Rowley Leigh at Kensington Place, eventually earning the sous chef title there as well. Pounds returned to California to become the chef at Oodles, a modern American restaurant in Sacromento. In New York, Pounds worked as sous chef at Bobby Flay’s Mesa Grill and also helped open several restaurants in various Brooklyn neighborhoods (Williamsburg’s Sweetwater; Carroll Gardens’ Pacifico). He is currently Wombat’s executive chef.

 

 

received his training in French cuisine at the revered La Cote Basque restaurant in Manhattan. As the banquet chef at New York’s Harvard Club, he prepared parties for various elite clientele.

From there, he served as Chef de Cuisine at March restaurant for seven years, where he created intricate and inspired menus using rare and interesting products. Statelman worked at Matthew Kenney’s restaurant, Matthew’s on 63rd & 3rd, and opened Madison Avenue’s Caviar Russe as general manager and cuisine consultant. Since 2002, Statelman has been the executive chef at Patois Restaurant, the bistro credited with initiating the dining renaissance of Smith Street in Carroll Gardens, Brooklyn.