Andre J. Marrero

Chef Andre trained at The French Culinary Institute in New York and went on to work in some of New York’s leading kitchens with some of the best chefs in the world. Among them: DB Bistro Moderne, Jean-Georges Vongerichten’s Perry Street Restaurant and L’Atelier de Joel Robuchon in the Four Seasons Hotel. Most recently he was the Executive Chef of Event Operations at his alma mater where he oversaw the creation of a world-class Catering and Private Events Division. He was honored to be selected as Guest Chef for the prestigious James Beard House for New Year’s Eve.

Marcella Anise Smith

General Manager / Beverage Director

Marcella began her career in hospitality as a teenager in Houston, Texas, working as a server in various locations over the years. She moved on to attend the University of Arkansas where she continued to employ herself in restaurants while pursuing a degree in theater. Marcella eventually landed in New York City where she took a position at L’Ecole, The Restaurant of the French Culinary Institute. In 2007 Marcella was named the Assistant General Manager of L’Ecole, and in 2009 she was promoted to General Manager/ Beverage Director overseeing an award winning wine list with over 400 selections. Marcella is a certified sommelier and beverage educator and has trained with the American Sommelier Association, the Society of Wine Educators and the Court of Master Sommeliers.