Claudine Revere’s love of hospitality stems from a childhood of enjoying family meals around the kitchen table filled with great food and lots of love. After managing several high profile restaurants and catering companies in New York City, Revere started Relish in October of 2001. Claudine’s vision for Relish was to create a catering and event planning company that worked with clients to create innovative events across a vast culinary landscape. Her desire to provide clients with an exceptional service and culinary experience is evident in every event Relish executes.
David is a seasoned hospitality and food and beverage professional with over 20 years of executive management and leadership experience in restaurants and catering in boutique hotels, conference hotels and centers, resorts, and catering firms around the U.S. including Hiltons, Ritz-Carltons, and Abigail Kirsch. His experience in the luxury segment also includes restaurant and hotel openings, restaurant re-positioning, and high level event planning and execution. His educational background includes a Bachelor's Degree in Business Management with a focus in Hospitality from The University of Phoenix as well as Professional Development Program courses at Cornell University.
David has a passion for innovative food, beverage, and service execution as well as effective sales and marketing strategies in restaurants and catering. He has a keen understanding of and demonstrated ability in bringing all these aspects together to ensure exceptional event experiences while delivering strong financial performance.
Blake C. Farrar
Born in Louisiana and raised in South Carolina, Blake Farrar has always been part of a food centric environment. While earning a degree in Hospitality Management from the University of South Carolina, Blake worked at a local restaurant where his love for the food industry was solidified. Upon graduation in 2004, Blake enrolled in the Culinary Institute of America and began his venture in the food scene in the great city of New York.
He began as an extern under Chef Jeremy Marshall at Aqua Grill; a New York classic. In 2006, he became a line cook at the River Café in Brooklyn where he not only learned about amazing ingredients and the art of fine dining, but also met his future wife. From there, Blake took his next step in his career as Sous Chef at South Gate at the Essex House. Under Chef Kerry Heffernan, he began working with local ingredients while also honing his skills as a kitchen manager. By 2010, Blake was ready to join the team of Jean-Georges Vongerichten at The Mark Restaurant by Jean-Georges. Following Jean-Georges’ love of local, seasonal ingredients, Blake worked on a daily basis upholding the standards of one of the most respected chefs in the world and maintaining The Mark as one of the most popular restaurants in the Upper East side.
During his time at The Mark, Blake was given the opportunity to join Jean-Georges on several events in Asia. From the Singapore Grand Prix to a restaurant opening in Shanghai, he was able to work with local, seasonal ingredients on the other side of the world. In 2013, Blake Farrar became the Chef de Cuisine of The Inn at Pound Ridge by Jean-Georges in Westchester, New York. There he worked with local farms to supply the restaurant and continued the standard of excellence, earning the restaurant the highest rating by the New York Times.
Much of Blake's personal time is spent cooking. He has a passion for learning new techniques and recipes and is interested in the evolution of food from past to present. He incorporates these experiments into new recipes at work. He loves woodworking and furniture building as a creative expression and mental exercise. He and his wife also paint and enjoy painting the same subject matter together then comparing their different perspectives. After all, the best chef knows flavors in food preparation are very much like colors in painting!
Executive Sous Chef
During his high school years, Mathew worked for a variety of restaurants and catering facilities. He then went on to Southern Connecticut State University and earned a Bachelor's of Science degree in Psychology. However, he realized he was missing his true calling, so he went on to earn a Diploma in Culinary Arts with highest honors at The Institute of Culinary Education in New York. Mathew's favorite cuisine is Southeast Asian as he loves working with fragrant, vibrant herbs and spices.
Mathew brings to Relish a rich culinary background having worked in many capacities at The Mark Restaurant by Jean Georges.
When not working, Mathew enjoys spending time with his wife, his newly born son, and playing drums and soccer!
Executive Sous Chef, Washington, D.C.
Ashley grew up with a love for food and cooking. Her grandmother owned a fairly successful restaurant in Portland, Oregon before passing. When she found her grandmother's cookbooks amongst her mother's things, she began to cook for her family at every opportunity.
After attending the Culinary Institute of America in Hyde Park, she went on to study wine at the Napa Valley campus. Her love for food, wine, and hospitality spurred her into the hotel business working within Marriott brands including Marriott New Orleans, Renaissance Seattle Hotel and The Gaylord National in Maryland, where she's worked as both a front-of-house manager and as a chef before finding a home at Relish Caterers + Event Planning. In her spare time, Ashley enjoys reading, writing, and drawing.
Chef de Cuisine
Chef Arlin Foster brings a wealth of knowledge and experience to celebrate- snug harbor. Arlin is well versed in fine dining preparation as well as delicious, simple, straight forward cooking. Arlin has a passion for cooking and using local ingredients. The Heritage Farm, located on the grounds of snug harbor is the perfect place to start menu planning.
Born in cambridge, mass., Arlin graduated the cordon bleu cookery school, London, England. chef Arlin returned to Cambridge as chef de cuisine of the Peacock restaurant, outside of Harvard square. in the mid 90s Arlin moved to Stamford, ct. where he held positions as chef de cuisine of Amunadus restaurant as well as chef de cuisine of Ainfield’s, located in the Hyatt Regency hotel, Greenwich, ct. from there, he joined the Bristol Hospitality group as their area executive chef, building on his culinary talent with the most recent position as chef de cuisine at the New York Marriott Marquis. under his direction, celebrate- snug harbor offers modern, local, american farm-to-table cuisine. Accessible and approachable, chef Arlin’s new menus feature dishes that range from old family recipes to playful twists on contemporary american favorites.
Arlin spends his spare time gardening and raising vegetables and spices and loves to golf.
Sous Chef, Washington, D.C.
Remus Turnier is a New York native with Georgia roots. In his early childhood, Remus spent a great deal of time with his mother in the kitchen as she cooked for his family of eight.
In 2005 Remus was accepted into the Rochester Institute of Technology and studied Mechanical Engineering. While working as a cook on campus, Remus realized his passion for food and cooking. He continued his studies at Georgia State University and completed a degree in Managerial Sciences. Remus expanded his culinary knowledge by accepting an internship in Sao Paulo, Brazil. Remus worked and traveled extensively through Brazil learning about the culture and local cooking techniques.
Remus returned to New York where he achieved a variety of roles at Peaches’ HotHouse in Brooklyn, Tavern on the Green in Central Park and The Standard Hotel . Remus has a passion working with his hands and cooking. His burning desire is to become a great caterer.
Darryll’s curiosity with food started at a young age spending time with his grandmother in the kitchen learning to cook. When his family moved in New York, he started working in a chain restaurant at the age of 16. In 2009 he began at Milos Estratoria where he spent a lot of time working closely with the chefs and over time became the lead line cook. His love, passion, and curiosity In the culinary industry gave him the opportunity to work in many restaurants such as The Mark Restaurant by Jean- George. Before joining relish, Darryll worked at The Metropolitan Museum with Restaurant Associates where he ran the ala carte restaurant as a sous chef.
Senior Catering and Event Specialist
Courtney Maggart, a graduate of Cornell’s School of Hotel Administration, has been a member of the Relish team since 2007. Utilizing her academic training in conjunction with a background in fine dining and a passion for entertaining, Courtney designs and oversees the execution of both corporate and private events. As an avid “foodie,” Courtney enjoys exploring the NYC restaurant scene, scouring Manhattan and the outer boroughs for the latest and greatest food and beverages that New York has to offer – from five stars to dive bars and everything in between.
Senior Events & Catering Specialist, NYC
As a native New Yorker, Lauren Puma began her career in Hospitality, working in restaurants as a waitress, hostess and bartender in Westchester Country and NYC. Before completing her degree in Business Management at Iona College, she had her first internship working at the Peggy Siegal Company. After finishing her degree, she began working as an Assistant at Thomas Preti Events, where she helped plan creative large-scale social events, held at landmark venues around NYC. Upon returning from Italy, she began working with Restaurant Associates at the CUNY Graduate Center as the Catering Manager, where she organized and managed corporate events for the building. Later, she worked at Monarch Rooftop as the Events Manager and Levy Restaurants at the Barclays Center, as the Senior Suites Manager. Laurens’ love for planning and managing events continues to be fueled by the creative ideas that clients imagine, and the opportunity to be a part of creating a memorable experience.
Senior Catering and Event Specialist
Growing up as a native New Yorker, Laura was exposed to various cultures and cuisines. it was this initial introduction that ignited a curiosity and passion for all things food related. she has held many positions in restaurants from hostess to sous chef. wanting to further her career, she attended the french culinary institute in nyc where she received a degree in classic culinary arts. it was then that she began and continues to work with the finest catering companies in NYC from culinary to event planning. Laura's in-depth knowledge of culinary operations makes her invaluable as an event specialist.
in her spare time, Laura enjoys spending time with her daughter and exploring new places and food on day trips together.
Catering Sales + Event Specialist
Growing up in a family of artists where entertaining and warm hospitality was the norm, Samantha found her passion for creating unforgettable food experiences. Samantha received her Bachelors Degree in Mass Communications from Virginia Commonwealth University in 2013, and has since hit the ground running building her career in the events industry. Utilizing her knowledge of event logistics, impeccable food and beverage, and client relationship management she has worked with private and corporate clients such as, Karla Otto, Baccarat, Tommy Hilfiger, and Conair. As a member of the Relish team, Samantha is ecstatic to bring client’s visions to life and create one-of-a-kind events.
Catering and Event Specialist, Washington, D.C.
“As a New York native, Shanttel Liberato started her career waiting tables and cooking on the line, from the bottom up. Upon completing her undergraduate degree, at The Pennsylvania State University, she jump started her career with Hilton Worldwide as a Food and Beverage Manager in Training, where she assisted the team in the grand opening of The Fountain Lounge at the Historic Waldorf Astoria Hotel & Resort, The Roosevelt in New Orleans, Louisiana. Later, Shanttel moved to the windy city of Chicago, Illinois, as one of the re-opening managers of The Terrace Rooftop at the Conrad Chicago. Recently, Shanttel worked for Starwood Hotels & Resorts at the W New York as their Beverage and Food Talent Coach and later Guest Services Talent Coach.
As a young adult, Shanttel always had a strong passion for creating memorable and everlasting moments for others and is ecstatic to fulfill her passion as a catering and event planning professional. She also has an energetic excitement for sales, operational excellence and process management.”
Karl joined the Relish Team in 2012. For over a decade, Karl has provided Finance/Accounting expertise to small & mid-sized businesses throughout a diversity of industries ranging from construction, design and radio. Prior experience includes Advertising Media Research and News Editing.
Payroll + Group Resource Manager
Paola Torres is one of the original Relish team members, hired at the company’s inception. Paola has held many positions throughout the company. Originally hired at The Wollman Rink Café, Paola was promoted to working in the catering department and was further promoted into a "Bookers" position in the corporate office. In addition to booking and coordinating staff, Paola is responsible for Payroll processing, employee and corporate insurance policy administration and general corporate office management.
Birthday Party Coordinator
Laura Aponte is a native New Yorker born of Puerto Rican descent. In early life, Laura's mother taught her the importance of traditional Puerto Rican Cuisine passed thru generations. At an early age, she loved cooking with her grandmother and mother.
Laura has a background in Retail and Traffic Enforcement before coming to Relish in October 2009. She worked in various positions at the café and concessions of Wollman Rink before working in Off Premise Catering. Currently Laura coordinates the hundreds of children’s birthday parties for Wollman Rink, Lasker Rink, and in the summer Victorian Gardens. Also, Laura organizes various meals for groups during both winter and summer seasons.
Laura loves Relish because she has been afforded opportunities to learn and grow while becoming an important part of our team.