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The Gigi Staff are committed to the Hudson Valley way of life. After
pursuing careers in other places they all have chosen to return to the
Valley. Upon hearing what was going on in the Hudson Valley with the
growing interest in sustainable local food we all felt that pull to
come back and be part of it. Also all were joined by a personal concern
about improving their quality of life; to slow down a bit and partake
in all the nourishing aspects the valley has to offer, whether it be
the amazing vistas and scenery (majestic mountains, rivers, lakes),
a healthier way of life and to enjoy the bountiful farms, artisanal
foods, locally raised and grown produce, poultry, eggs, meats, cheeses,
wines, honey, and breads. |
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General
Manager |
John Storm’s small hometown, New Milford, CT is where he developed
a love for farm-fresh foods. You could actually pick-up eggs and milk
from a nearby farm, leaving money in the milk box on one’s honor.
Earning an AOS degree in Professional Chef studies at SUNY Cobleskill
launched his career in the hotel and restaurant industry. Shortly after
enrollment John realized that he preferred being the front-of-the-house
where he could provide guests with his brand of exceptional service
and use his well developed problem-solving skills. Continuing his
studies at the University of Houston John earned a B.S. in Hotel and
Restaurant Management. While enrolled at the university he gained essential
catering experience with Kaye Kayle Catering. John then held the
position of General Manager of Par Excellence Catering and concurrently
held a front office position at The Lancaster Hotel in Houston. Back to Connecticut, he held the Director of Catering position at The Harrison Conference Center, a venue with a mix of social and corporate functions; and Dining Room Manager at Maison Leblanc, a classic country French Restaurant rated two stars by Mimi Sheraton of The New York Times. John took over beverage operations of the Crowne Plaza Hotel--Times Square’s landmark pink glass structure—where he was instrumental in developing a busy bar and in-room bar department. While at the Crowne Plaza, he worked with one of the best hoteliers in New York, Michael Silberstein. After three years in New York, he headed back to Connecticut to close Maison Le Blanc before heading to The Culinary Institute of America (CIA) in the Hudson Valley to teach service and hospitality in the CIA’s award-winning restaurants. While at The CIA, John acted as the off premise catering director for Gigi Trattoria in Rhinebeck, NY. After eleven years at The CIA, he recently joined the Gigi team in June, 2006 where his untiring care for service, hospitality and staff development is leading Gigi Trattoria into future growth.
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Gigi Market Manager
& Development Director |
Lori got her first taste of the Hudson Valley vacationing
each summer in Willow New York while growing up on Long Island. After
moving South to Atlanta, GA to begin an 8 year career in advertising
which carried her back to New York City at McCann Erickson
she then decided to change career paths and pursue a culinary career.
She completed her culinary training at the Institute of Culinary Education
(formally Peter Kump’s New York Cooking School ) in New York City,
where she received a Blue Ribbon distinction in Techniques of Professional
French Cooking, Pastry and Baking. She was recently one of only thirty
graduates to be inducted in the school’s Hall of Achievement.
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Director of Catering
and Events |
After graduating from the Culinary Institute of America
in 2003, Derek joined the staff of Gigi Trattoria. Working with a team
totally committed to customer satisfaction gave Derek a send of belonging,
a sentiment that he feels spills over to the customer: “Our guests
can sense the positive energy and come in night after night not only
for the great food but for the experience and sense of being valued
& appreciated.” Derek moved on to New York where he worked
as an Event Director for the renowned Abigail Kirsch Company. During
the three years in this role, Derek planned galas, large and small,
in some of the most interesting and unique locations in New York City.
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Executive
Chef |
In the melting pot of cultures and flavors of Sao Paulo, Brazil, Wilson
Costa began his culinary journey. His home city offered an abundance of
Japanese and Italian restaurants, as well as numerous Portuguese, German,
French and Spanish eateries. An appreciation for fusion of flavors and
an adventurous spirit in the kitchen was cultivated in his home kitchen
and at his favorite local restaurants, which included Brazilian Churrascarias
serving endless streams of barbequed meats and pizzas topped with tropical
local ingredients. In 1986, Wilson and his family moved to America settling
in Queens, NY. While rice, beans and other traditional dishes from his
homeland were the staples at home, he spent his time outside of the home
discovering the multicultural dishes that could be perfumed each city
block. Wilson took his first restaurant job at Neuilly-sur-Seine, a classic
French restaurant in Long Island, NY. Here he honed techniques and skills
that are the foundation of his cooking today. At, Manhattan Bistro in
Soho, Wilson found his mentor, a Thai restaurateur/chef named Nop, who
took him under his wing training him to develop speed and efficiency,
as well as great appreciation for Asian flavors. In 2001, Wilson moved
to the Hudson Valley. He excelled as the chef de cuisine at Rhinebeck's
Terrapin Restaurant and is now the Executive Chef at Gigi Trattoria, where
he brilliantly lends his refined technique and sense of world cuisine
to our Hudson Valley Mediterranean menus and daily specials. |
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Sous Chef |
Kevin’s first food related job was at a local grocery store in New Jersey at the age of 15. His family then moved to Kansas City in 1997. KC is where Kevin developed his passion for food by working at local restaurants beginning as a server and working his way up to assistant manager. Kevin enrolled at Johnson County Community College to further his training in food in 2003. While apprenticing under Andrew Kneesey at the Kansas City Country Club he was encouraged to be creative and developed a cheese plate/tasting using specialty cheeses. Other chef/restaurants that have encouraged/mentored Kevin are Chef Howard Hanna at the River Club, Brandon Winn at Room 39 and Chef Matt Maier at Aspen Mountain Club. KC is also where he realized his love of local foods and farmers and to mention just a few; local beef, roasted coffee, cheese, artisanal pork, corn and tomatoes. To refine his skills further he moved to the Hudson Valley to study at the CIA and graduated this past January. Kevin joined the Gigi staff in May of 2006 and was just recently promoted to sous chef. He has said that what really inspires him is that “you can change someone’s day by just one bite of a deliciously and carefully prepared meal”.
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Market Chef |
Born in Puerto Rico with Spanish Basque heritage Matthew’s family moved to New York when he was 1 ½ years old. He graduated from Ithaca state college with a degree in Marketing. Matthew never did get to use his degree since the love of snowboarding not only drew him to Breckenridge Colorado but to his first taste of what was the beginning of a culinary career. To support his love of the snow he worked his way up, over an 4 year period, to sous chef at the Blue River Bistro. His love of food increased and so did his interest in refining his craft. He moved with his girlfriend Jenesy to the Hudson Valley to attend the Culinary Institute of America and Jenesy to enroll at Bard College. Residing in Rhinebeck he quickly became immersed in the Hudson Valley food scene which also afforded him to meet his future boss Gigi’s Chef Wilson Costa. After graduating from the CIA in August 2006 with a strong love of Spanish Meditteranean foods it was only natural that he would desire to work at Gigi. Matthew’s diligence and hard work has paid off and was recently promoted to Market Chef at Gigi’s Market in Upper Red Hook. Matthew married Jenesy last October and they both have made their home in Tivoli, NY.
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Accounts Representative
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Peggy is a native to Germantown. She is considered family here since she has been with Gigi since the very beginning. She is an active member of the NSA (National Society of Accountants) and is currently working on her ABA with NSA. Peggy has more than 25 years experience in bookkeeping and accounting for small to mid size businesses with a focus on sales and profit analysis, with special interest in auditing and forensic accounting.
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Agent & Business
Liason |
Beth Shepard is principal of Beth Shepard Communications,
LLC located in Gill, MA. Since 2002, the company has specialized
in designing national and regional public relations campaigns for foodservice
and retail food products, commodity boards, cookbooks, registered dietitians
and chefs. The company also offers the following services:
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