After a short career in finance Chef Andrew Booth attended The French Culinary Institute and started working as a line cook at The Sea Grill in Rockefeller Center.  Since then he has worked at BLT Steak, Lehman Brothers Executive Dining Room, and Alain Ducasse at the Essex House on Central Park West.  He lives in the Bronx with his wife Jaime and their son Hudson.

Chef Terence Sullivan has over 15 years of restaurant and catering experience.  He has worked at Lundy's in Sheepshead Bay, Mastercard International Headquarters, The River Cafe and The Water Club.  He was born and raised in Breezy Point and now resides in Valhalla NY with his wife two children.