The People Behind the Experience
From the first hello at the door to the last plate of the night, our Hoboken team makes every class feel like cooking with friends.
Born and raised in Israel, Adi discovered her passion for baking at an early age. After moving to the United States in 2015, she graduated at the top of her class from The International Culinary Center’s Pastry Arts program. She has since built an impressive culinary career working with renowned kitchens including Butter & Scotch, Union Square Events, and Erie Coffeeshop & Bakery. Today, Adi leads the Hoboken team with creativity, passion, and a commitment to delivering exceptional culinary experiences.
Andre joined Hudson Table in late 2022 and quickly became an invaluable member of the team through his strong work ethic and natural leadership. As Assistant Manager, he helps oversee daily operations, supports our chefs during classes and catered events, and plays a key role in keeping our signature Chef Competitions running smoothly. His positive attitude and dedication help create a seamless experience for both guests and staff.
Alexis graduated at the top of her class from both The Culinary Institute of America and Cornell University’s School of Hotel Administration. Before joining Hudson Table, she built her career at some of New York City’s most respected restaurants, including Dirt Candy, Aquavit, and Balaboosta. Today, Alexis brings her passion for contemporary American cuisine to every class and event, while also creating seasonal pop-up dinners through her culinary brand, Syncopated.
Chef Bob’s passion for cooking began early, inspired by his family’s Korean food business and a lifelong appreciation for diverse cuisines. After studying culinary arts and pastry in both New York and South Korea, he refined his craft in acclaimed kitchens before managing a bakery and operating his own bagel shop. Today, Chef Bob brings decades of culinary and teaching experience to Hudson Table, inspiring guests to cook with confidence, curiosity, and creativity.
Born and raised in the Bronx, Brandon draws inspiration from his Puerto Rican heritage and a passion for ingredient-driven cooking. A graduate of The Institute of Culinary Education, he has worked in renowned kitchens including Morimoto, Daniel Boulud, Noma, and the STARR Restaurant Group. At Hudson Table, Brandon leads hands-on classes, competes in Chef Competitions, and creates intimate Chef’s Table experiences that celebrate seasonal ingredients and creative storytelling through food.
A graduate of Le Cordon Bleu Orlando, Ed began his culinary career with Universal Orlando before helping open several restaurants and leading kitchens throughout New York City. His experience spans banquet operations, neighborhood restaurants, and high-volume kitchens, giving him a well-rounded approach to hospitality. At Hudson Table, Ed shares his passion for cooking by creating engaging classes, memorable events, and welcoming experiences for every guest.
