ADI BOKER

General Manager | Lead Chef

Born and raised in Israel, Adi always had a passion for baking. Her professional culinary journey began as a pastry cook at a well-known bistro. In 2015, she moved to the United States to pursue her culinary dreams. After graduating top of her class at The International Culinary Center’s pastry arts program, Adi immersed herself in New York City’s food scene, gaining experience in various bakeries and commercial kitchens, including Butter & Scotch, Union Square Events, and Erie Coffeeshop & Bakery.

ANDRE GOMEZ

Assistant Manager | Kitchen Assistant

Andre joined the team in late 2022 and quickly thrived, showing amazing leadership. He now resides as the assistant manager supporting the physical assets of the location while assisting chefs in both classes, catered events, and most importantly chef competitions.

ELIZABETH MIGLIORE

Lead Chef | Weekly Meals Chef

GUILLERMO MEJIA

Lead Chef

Born and raised in Mexico City, Chef Guillermo found his passion for cooking when he was 18 years old; his first culinary experience was in Jaso Restaurant in the hip neighbourhood of Polanco. Upon graduating in 2010 with a degree in Culinary Arts, he decided to move to New Jersey and work in some of the most prestigious restaurants in New York City including Cafe Altro Paradiso, Morimoto and Simon and the Whale. At Hudson Table, Chef Guillermo brings his vast culinary experience to share with his guests at hands-on classes, as well as his very own interpretation of Contemporary Mexican Cuisine to his Chef Tables and private events.

ALEXIS SICKLICK

Lead Chef

Chef Alexis Sicklick graduated top of her class from both The Culinary Institute of America and Cornell University’s School of Hotel Administration. Before joining Hudson Table, Alexis has worked at some of the most respected and influential restaurants In NYC including Dirt Candy, Aquavit, and most recently as the Executive Chef of Balaboosta. When she is not busy teaching classes, competing, or presenting Cellar Dinners, Alexis enjoys showcasing her Contemporary American cuisine through pop-ups under her brand Syncopated, where she offers vegetable forward cooking with a rhythmical flair.

ERIN TARECTECAN

Lead Chef | Kitchen Assistant

BOB KIM

Lead Chef

Born in the U.S. to Korean parents who ran a Korean food wholesale business, Chef Bob Kim grew up surrounded by the rhythms and aromas of food from both sides of the world. Those early experiences inspired a lifelong passion for blending tradition, culture, and creativity through cooking. After earning a Bachelor of Arts and Sciences from Syracuse University, he pursued his culinary education at the Institute of Culinary Education, followed by a pastry diploma from Le Cordon Bleu in Seoul, South Korea. Upon returning to New York City, he refined his pastry craft working at two of Bobby Flay’s acclaimed restaurants — Bar Americain and Mesa Grill — where he mastered both precision and creativity in high-energy professional kitchens. Chef Bob later became the Bakery Manager at Mitsuwa Marketplace in Edgewater, New Jersey, overseeing daily operations and creative product development for five years. His journey eventually led him to own and operate a bagel shop, where his hands-on passion for baking met his entrepreneurial drive. For the past eight years, Chef Bob has been a chef instructor at the Institute of Culinary Education and now at Hudson Table, sharing his knowledge and passion with guests at hands-on classes, inspiring them to approach the kitchen with technique, curiosity and heart.

BRANDON PEREZ

Lead Chef

Chef Brandon Perez was born and raised in the Bronx, proudly embracing his Puerto Rican heritage, which continues to influence his artistry in the kitchen. A graduate of the Institute of Culinary Education, Chef Brandon refined his craft across the Tri-State area, working in some of the most acclaimed kitchens, including those of Morimoto, Daniel Boulud, Noma, and the Starr Restaurant Group. His culinary style reflects a marriage of fine dining technique with soulful, ingredient-driven creativity. You can find Chef Brandon competing and cooking at hT as well as curating intimate chef’s table experiences, offering bespoke tasting menus that celebrate seasonality, artistry, and storytelling through food.

EDWARD HALA

Lead Chef

A graduate from Le Cordon Bleu Orlando, Ed began his culinary career with Universal Orlando. Over his 5 year tenure with the company he was able to be a part of their banquets team as well as have a hand in the openings of several of their restaurants. His career carried him back to New York where he had the opportunity of leading the kitchens of a couple popular community bars in Hell’s Kitchen, including Hold Fast Kitchen & Spirits. He’s excited to bring his experience to Hudson Table and share his passion with the community.

RYAN BEEGLE

Kitchen Assistant

GIAN PEREZ

Kitchen Assistant

PATRICIA MUNOZ

Dishwasher

ANDREW GUZMAN

Kitchen Assistant | Dish