 |
 |
 |
|
 |
|
 |
|
 |
|
 |
Conor Donahue
Conor began his career in the restaurant industry at 15 as a cook and dishwasher, and this humble inspiration started him on the path to earn a B.S. from Boston University's Hospitality program. His focus in the course was on management, marketing, and customer relations, but food was always his passion. Upon graduation, he moved to the West Coast and enrolled at the California Culinary Academy for further studies. After finishing the AOS program, he spent the next two years cooking under Mark Franz and Parke Ulrich at San Francisco's famed Farallon Restaurant. Conor then went on to be an integral part of the highly regarded kitchen at Range as they earned their Michelin Star. His insatiable culinary curiosity and attention to detail, combined with a passion and head for business make Conor an invaluable asset
to The Culinary Edge team.
Aaron Noveshen
Founder
Stephen Goldmann
Principal
Steven Goldstein
New York Partner
Conor Donahue
Chef
Jeffrey Decker
Chef, Project Coordinator
Heidi Larsen
Operations Manager
Connie Ching
Operations Coordinator
Claire Montaut
Project Manager
Amy Shimm
Graphic Designer