_______________________________________________________________________________________________ Berg Hospitality
▲ Annabelle Caviar Service - Photo : Kirsten Gilliam for it , and he put me in touch with an acquaintance who had contacts that owned luxury hotels in Lake Placid , New York , one of them being The Point . At the time , The Point was the number one small hotel in the US . I began working there as a bellman and then did a bit of everything except for housekeeping . After expressing my desire to leave the front desk and become more involved with the restaurant side of the business , Mark Stebbings , who was running the dining room – and is still my mentor to this day – offered me comprehensive management training . I fell in love with the world of hospitality from there and never looked back .
“ Subsequently , I attended Cornell Graduate School for Hospitality to further my understanding of the business and gained experience all over the country , from Mexico City to Las Vegas , South Carolina , New York , and Florida . But all along , I just had this drive to create my own business . So , when the opportunity arose and I felt I was prepared , I seized it and opened my first restaurant . I often tell others that getting a restaurant up and running feels like losing two years of your life , but slow and steady wins the race in the end . Despite the demanding nature of the industry , I find myself addicted to it . Growing a team , expanding a business , and continuously learning about different cuisines and aspects of the industry could never be boring to me ,” he reveals .
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