imgresKen Trickilo

Executive Chef at Liberty House

Chef Ken Trickilo started his career in the kitchen as a high school student. He worked at a country club because he just needed a part time job. This is where he fell in love with cooking. When deciding what to do after college, he could only think of one thing, going to culinary school, even though his original plan was to go to school to be an architect. After obtaining his degree from the Culinary Institute of America, he worked for Chef Michael Colemico at his restaurant in Cape May. Afterwards he went on to work with Ed Stone at the Bernards Inn and then Panico’s in New Brunswick. In 1999 he obtained a Sous Chef position at Napa Valley Grill, where he eventually trained to be their head chef, who also traveled around the country opening new restaurants for the company. This is where he perfected his “farm to table” technique, using fresh, seasonal and if possible local ingredients to formulate amazing menus and exquisite cuisine. Here at Liberty House, Chef uses these same methods to create a dining experience in an unmatched locale. Among his many accolades, Chef’s most recent accomplishment was hosting the esteemed James Beard dinner.

 

Jerry Villa

Executive Chef at Stone House

Chef Villa received his formal training from the Culinary Institute of America. He has a long standing relationship with Landmark, dating back to 1997 when he was the Banquet Chef at The Boathouse in Central Park. In addition to The Boathouse, Chef Villa also worked with us as Executive Chef at Lundy’s in Sheepshead Bay, Brooklyn. In 2000, Chef Villa reunited with us when we opened Liberty House inside Liberty State Park, Jersey City. Jerry has also worked in conjunction with Relish Caterers and was Executive Chef at The Chart House.

 

 

 

Paul Seow

Sous Chef at Liberty House

A graduate of the New York Restaurant School, Paul’s expertise was fine-tuned while working in fast, fun Asian fusion restaurants in Manhattan. Paul started his career at Tom Restaurant in the West Village. After spending some time there he moved on to Phong, a Jean Georges establishment also in New York City. Before coming to Liberty House as Sous Chef, Paul also worked in the Bond Street Tavern kitchen. Paul is a fantastic addition to the team at Liberty House, his careful, skilled and fun take on the ingredients allows everything he creates to taste that much more special. Paul says “I absolutely love to cook and I love the hustle and bustle of the restaurant; my Dad cooked when I was growing up, and he was a big influence on why I chose this as a career.”

 

Jose Peralta

Sous Chef at Liberty House

Jose has been a memorymaker at Landmark since 1996 when started in the kitchen as a line chef at The Central Park Boathouse. He fondly speaks of this time as a great opportunity to learn and grow within a flourishing company and in the restaurant industry. Jose, a Dominican Republic native, attended culinary school in his native country, where he was taught from a global perspective and learned how to cook all types of cuisine. In 1999, Jose was part of the team that opened The Chart House, and then went on to help the company open Liberty House in 2001. Since Jose can remember, his family has been cooking together in the kitchen, this was the main reason why he decided that becoming a Chef was his destiny. His father, who still cooks family dinners in the kitchen at age 77, “is an excellent cook” and was another big part of why Jose pursued a career in the culinary arts.

 

 

Alexander Perez

Sous Chef at Stone House

As the youngest of nine children, Alexander was always in the kitchen with his mom. It seemed that his fate was to be a Chef from a very early age. “I grew up in the kitchen, helping my mom cook for our large family” says Alexander. He went on to hone his skills at the French Culinary Institute in New York City, and from there was hired as a line Chef at Stone House at Stirling Ridge, where he was part of our opening team. Alexander wanted to gain some more experience, so he left Stone House after a few years, and worked at a French bistro and then on to a trendy hotspot restaurant, both in Manhattan. A few years later, Alexander missed Stone House, and came back as our Sous Chef. His love of food and passion for excellence, make him a true memorymaker.

 

Thomas McAteer

General Manager at The Ryland Inn

With over 25 years of experience in fine dining, Thomas brings a passion for service, a love of local artisanal ingredients and the pursuit of excellence his position as General Manager of The Ryland Inn. Extensive experience as a consultant, General Manager and Maitre D’Hotel in many NYC and NJ leading restaurants including: (NYC) The Russian Tea Room, The Rainbow Room, Asia De Cuba, Heartland Brewery, The Globe, (NJ) Elements, Agricola, Brick Farm Tavern,. President Prospero Services LLC . Previously, Thomas was also in theater and film as Co-artistic Director of the award winning “The Mirror Repertory Company ” in NYC. Actor and Director, plays including The Seagull (with Bobby Lewis) The Elephant Man (Director) : Les Liaisons Dangereuse (American Premier Director), Hat Full of Rain (Director) and many other productions. Co Author of “Adieu Jacques” with Noel Harrison (also Directed NYC debut). Award winning co-author (with Sabra Jones) of “Arts in Education” program implemented in NYC public schools (Self Awareness through Dramatic Literature”). Having lived and worked in Manhattan for many years Thomas is thrilled to be at The Ryland Inn, the most Iconic culinary institution in all of New Jersey. He now lives on a farm in Skillman with his wife, children and sundry animals. He looks forward to making your visit to The Ryland memorable and fun!

 

Andrea Tarantula

Restaurant Manager at Stone House

After graduating with a degree in political science/international relations from Dalhousie University in Halifax, Nova Scotia, Andrea began her career with Landmark, as a back server at Stone House.  It was only supposed to be a summer job, she had planned to go to law school, however, there was something about the restaurant business that intrigued her.   Due to her impeccable guest service, she soon became a server and then became the assistant manager of the restaurant in 2011.  “I love this restaurant, and it’s really awesome  to watch the restaurant grow and change over the years.  I feel like I grew up with this place.  I always say, I never set out to work in this business but it is in my heart, and it is what makes me happy, and that is something that makes me very grateful.”  Andrea has formed unbreakable friendships with many of the regular guests and loves meeting new people every day.  She loves being a part of our guests special celebrations and making their vision become a reality; she truly feels like a memorymaker because of it.

Terra Hudson

Event Stylist at Snug Harbor

Terra has always had a true love of food, creativity and celebrations. While working in the hospitality industry while obtaining a degree in Psychology she realized her true passion was planning and executing events. To further her knowledge of food and catering Terra obtained a Chefs’ degree from the Natural Gourmet Cookery School in Manhattan, a school that specializes in vegetarian and green cooking. Terra has worked in 4-Star hotels & upscale private clubs throughout New York City. Joining the Landmark team in 2004 Terra has used her experience and passion to help create spectacular celebrations and continuously exceeds her client’s expectations.

 

 

Danielle Villa

Event Stylist at Liberty House

Danielle started booking events and weddings in 1995 and has not stopped since. Her passion for perfection shines through in every event she coordinates. Her sense of style combined with her client’s personal preferences creates new and exciting spins and twists on the classic, traditional and contemporary features of each and every event she works on. Some of Danielle’s clients include the New York Jets, New York Giants, American Idol, New Jersey Devils and The Cake Boss. Her favorite part of her job is “obvious…making memories!”

 

 

Carissa DeMarco

Event Stylist at Stone House

Carissa has been working for Landmark for nearly 9 years. She started as a hostess, using this job as a way to help her pay for college. However, Carissa had found her home and career here and over time she has worked her way up to becoming an event stylist at Stone House. Her favorite part of the job is that she gets to be a part of one of the most important days of someone’s life, their wedding day. She loves that every day is different, every event is different and that she learns something new every single day.

 

 

 

Danielle Gomez

Event Stylist at The Ryland Inn

With over 20 years of experience in events and sales management, and armed with degrees from Johnson & Wales University, Danielle is a wonderful addition to The Ryland Inn team. Her experience includes working in high end, five star boutique hotels, such as the Cincinnatian, as well as the Marriot and Merry Makers Catering. In each position she has held she has organized and executed high end events for guests from twenty attendees to four hundred attendees. Her attention to detail, concern for her clients and sheer intelligence are her greatest attributes and are sure to make any occasion you work on with her, a memorable one.

 

 

John Williams

Vice President of Hospitality Operations

John Williams joined the Landmark Corporate Team in July 2012, in a newly created role of Director of Hospitality. He is responsible for leading the day to day operations while driving performance and revenue growth. John brings over 15 years of deep cross functional experience in hotels, restaurants and catering. Prior to joining Landmark, John held multiple senior level positions which include Director of Operations at Starr Restaurants, Director of Banquets at the W Union Square and General Manager at Perry St Restaurant, a Jean-George restaurant.  John has also been a consultant for iconic restaurants and hotel companies. John is a skilled strategist and hospitality operator with a proven track record in success in various areas of the hospitality business, operations, financials, sales & marketing. While at Landmark, John led the team in opening the Ryland Inn and in the process of opening Hotel du Village. In his day to day role John has also implemented key programs and processes that are invaluable in keeping the company in line for future growth and Development.