OUR TEAM

A New Jersey native, Allen has proudly called Hoboken home for over a decade. His journey is defined by his drive to follow his passions, including a successful career as a professional poker player that took him around the world and earned him a World Series of Poker bracelet in 2011. However, it was during this time that Allen realized his growing interest in the culinary industry. While taking a cooking class, he identified a gap in the market and decided to shift his focus from poker to hospitality and food education. Leaving behind his poker career, Allen enrolled in the French Culinary Institute, leading to the founding of Hudson Table in 2014. What began as a local venture has since expanded to include additional locations in Stamford, CT, Brooklyn, NY, Philadelphia, PA, and Princeton, NJ.

Allie has been a Hoboken resident for 10 years. Always having a passion for cooking and food, she and Allen took numerous cooking classes before urging him with the idea to open Hudson Table. Together, they have opened 3 locations in the last few years with her guidance on design while helping make all things HT aesthetically pleasing. She manages all social media accounts for Hoboken, Brooklyn, and Philadelphia locations.

Anna was born and raised in Toronto, Canada and spent much of her early career in the travel industry running operations for international travel programs, living in places like Hong Kong and South Africa, and eating her way around the world. Landing in New York in 2014, she spent 6 years in the wine industry before joining the team at Hudson Table. You can find her sourcing exciting new wines from wine regions across the globe, leading the day to day operations at hT, managing private and corporate events, and sharing her passion for food and beverage with our staff and guests across all of our locations!

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.

In 2022, Adi joined Hudson Table as the general manager for Hoboken, where she not only oversees daily operations, but also enjoys teaching various classes, with a deep passion for our baking classes.

Chef Sara Kartzmer Fry is a health supportive chef who graduated from the Natural Gourmet Institute and shares her passion for wholesome cooking with children and adults, as a personal chef, chef instructor, and educator.   She’s been working with children in the kitchen for 13 years in various teaching kitchens including Sylvia Center, Wellness in the Schools, Stone Barns, and 92Y. Sara now leads our incredible kids and teen programming across all locations!

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.

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.