{"id":112674,"date":"2025-04-27T13:51:54","date_gmt":"2025-04-27T17:51:54","guid":{"rendered":"https:\/\/hudsontable.com\/hoboken\/?page_id=112674"},"modified":"2025-10-07T18:55:20","modified_gmt":"2025-10-07T22:55:20","slug":"leadership-team","status":"publish","type":"page","link":"https:\/\/hudsontable.com\/hoboken\/leadership-team\/","title":{"rendered":"CORP PAGE \u2013 Leadership Team"},"content":{"rendered":"\n

Our Leadership Team<\/h2>\n\n\n\n
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ALLEN BARI<\/h2>\n\n\n\n

Founder | CEO | CFO<\/strong><\/h4>\n\n\n\n
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A New Jersey native, Allen has proudly called Hoboken home for over nearly 2 decades. 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.<\/p>\n<\/div>\n\n\n\n

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ALLISON BARI<\/h2>\n\n\n\n

Owner | Creative Director<\/strong><\/h4>\n\n\n\n
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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.<\/p>\n<\/div>\n\n\n\n

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ANNA ZUCK DOWNS<\/h2>\n\n\n\n

COO<\/strong><\/h4>\n\n\n\n
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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 in Brooklyn, Hoboken and Stamford, and sharing her passion for food and beverage with our staff and guests across all of our locations!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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ERIC CLEMENTE<\/h2>\n\n\n\n

Vice President Of Operations<\/strong><\/h4>\n\n\n\n
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New Jersey native Eric has been cooking for over 15 years. While his professional culinary journey began in Parma, Italy at the prestigious culinary academy, Alma, his obsession with food began long before that. Growing up in an Italian-American family, food was always pivotal and often the entire reason for gathering. Childhood summers spent with family in Japan eventually led him to live and cook there professionally as an adult. Since 2019 Eric has been the Executive Chef and a partner at Fork Hill Kitchen in Union City.<\/p>\n<\/div>\n\n\n\n

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ALEX CHING<\/h2>\n\n\n\n

Director of Procurement<\/strong><\/h4>\n\n\n\n
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Hailing from South East London, Alex brings a wealth of experience from across the pond. His professional journey began behind the stoves in the kitchen of Mayfair\u2019s iconic Claridge\u2019s Hotel before he transitioned into procurement rising through the purchasing departments of some of London\u2019s finest hotels. After an inspiring period of travel, he chose New York as the setting for his next chapter. In 2016, he returned to his culinary roots, teaching classes at Hudson Table Hoboken. Having connected with the vision and drive of the owners, his role quickly evolved, and he became an integral part of the team and now leads the purchasing charge as Director of Procurement.<\/p>\n\n\n\n


With a keen focus on the exciting future of the business, he collaborates closely with his colleagues to continuously enhance and streamline operational and administrative processes whilst ensuring that both our teams and customers have every essential piece of equipment, tool and ingredient to create a truly unique and unforgettable experience.<\/p>\n<\/div>\n\n\n\n

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SARA KARTZMER FRY<\/h2>\n\n\n\n

Chief of Kids Programming<\/strong><\/h4>\n\n\n\n
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Sara 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\u2019s 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!<\/p>\n<\/div>\n\n\n\n

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LIZ DOWLING<\/h2>\n\n\n\n

Manager – Fulfillment Center<\/strong><\/h4>\n\n\n\n
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Liz is a New Jersey native with a lifelong love of food and the stories it tells. Upon graduating Institute of Culinary Education in 2017, she has moved quickly through the Tri-State food scene\u2014from Union Square Hospitality kitchens to private farm-to-table events and managing a specialty wild game butcher shop. She believe good food starts at the source and ends with connection.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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