During different times of the year we have anywhere from 50-100+ culinary and utility staff throughout the company. It takes a lot of coordination and effort to make it all work seamlessly. One of the most important elements to making it all happen is having talented and hardworking chefs in the right key positions in order to make all of the aspects of our very multifaceted operations work. Our chefs coordinate the production and execution of a wide range of culinary applications that range form a picnic for 20 or a hamburger lunch for 2, all the way to high end tasting menus for the most discerning palates and giant high end, themed events for thousands of people. They manage, teach and mentor 5-30 staff members each and are in our opinion the best at what they do. Here’s an introduction to the team of chefs that make up the Mazzone Management Group.
Executive Chef
Glen Sanders Mansion
Will Brown
years with company: 4
culinary school: SCCC
Catering Chef
Glen Sanders Mansion
Lee Dupont
Years with company: 9
Culinary School: Self Taught
Sous Chef
Glen Sanders Mansion
Carlos Rivera
Years with company: 4
Culinary School: Self Taught
Chef de Cuisine
Angelos Tavolo
Frank Tardio
Years with Company :12
Culinary School: Self Taught
Sous Chef
Angelos Tavolo
Joe Cormier
Years with Company : 1
Culinary School: Johnson and Whales
Executive Pastry Chef
Glen Sanders Mansion Bakery
Derek Heroux
Years with Company: 3
Culinary School: Johnson and Whales
Chef de cuisine
677 Prime
Steve Kerzner
Years with company: 3
Culinary school: CIA, SCCC
Sous Chef
677 Prime
Ken Kehn
Years with company: 6
Culinary school: Paul Smiths
Executive Chef
Saratoga National Golf Club
Jason Saunders
Years with company: 9
Culinary School: SCCC
Chef de cuisine
Prime at Saratoga National
Jereme Keough
Years with company: 1
Culinary School: CIA
Sous Chef
Prime Saratoga National
Tim Thompson
Years with Company: 1
Culinary School: CIA
Executive Chef
Hall of Springs
Andy Hurd
Years with company: 3
Culinary School: SCCC
Executive Chef
Aperitivo Bistro
Devin Ziemann
Years with Company :2 yrs
Culinary School: SCCC
Sous Chef
Aperitivo Bistro
Mike Zehner
Years with Company : 2
Culinary School: SCCC
by Cheryl Busino, on 02.19.10 @ 1:32 pm
Devin, we enjoyed a delicious dinner Wednesday evening prior to a Proctors show and had the opportunity to meet you at our table.(Thanks to a wonderful waitress) The four of us had just devoured your panko encrusted ahi tuna and wondered if you would give out the recipe. I also hope to see it on the regular menu as compared to one of your specials,so we can enjoy it on another visit to Aperitivo Bistro. The dressing on the mixed green and arugala salad was also wonderful. Thanks for a memorable meal! Cheryl Busino