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Martin Doyle - Executive Chef
This Irish-born, Manhattan-hardened, classically trained chef studied at The Dublin College of Catering, and has spent the past ten years as the Executive Chef/Executive Sous Chef at such high-profile restaurants as The Red Eye Grill, which was the eighth highest grossing restaurant in the country, and the famed Windows on the World in New York. Chef Doyle was also a partner/Executive Chef at Twenty21 in Philadelphia, and most recently opened and ran the banquet department and served as Executive Chef for Susanna Foo’s Suilan at the Borgata. He has also worked at the prestigious five-star Berkely Court Hotel in Dublin. While in Philadelphia Chef Doyle won "Best of Show" in the Master’s Touch 3rd Annual Chef’s Choice Awards.
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Brian Perry - Executive Sous Chef
With 15 years in the business, Brian Perry opened the Borgata in 2002 as the Banquet Sous Chef for Spechio and Ombra. He is now the Executive Sous Chef for the Lyons Group properties in Altantic City, including Sonsie, the Trinity Pub & Carvery, and Game On! |
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Krista Emery - Executive Pastry Chef
Born in Lewisburg, Pennsylvania, Emery received her Associate Degree in Baking and Pastry Arts from Johnson and Whales in Providence, RI in 2000. Three years later she opened the Borgata, and was delighted to further her career when she was given the opportunity to work under Executive Chef Martin Doyle at Sonsie. |
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