OUR TEAM

Owner/Founder

ALLEN BARI

Allen was born in Jersey City, raised in West Orange and educated in New Brunswick. He’s been a Hoboken resident for over a decade.

But don’t let his modest Jersey roots fool you; he spent the past ten years traveling the world as a professional poker player, a career that culminated with a World Series of Poker bracelet and an experience that ignited his interest in food.

As someone who’s always followed his passion – he left a career on Wall Street to pursue poker – Allen acted on his latest entrepreneurial instinct by enrolling in the French Culinary Institute and founding Hudson Table to address a void in the market. He hopes to build a business that educates people on all things food while serving as an alternative form of recreation in a thriving community of young professionals and growing families.

Owner/Social Media Manager

ALLISON BARI

Allison helps oversee day-to-day operations of the space, whether it’s hosting an event or class, snapping photos for our social media pages, or helping with the overall decor of the space. With her eye for detail and keeping the staff and patrons smiling, she has her hand in a little bit of everything at Hudson Table.

Always having a passion for cooking, and food, she and her husband, owner Allen, took numerous cooking classes prompting her to urge him with the idea to open Hudson Table in Hoboken.
Originally from West Orange, now a Hoboken resident for 6 years, she balances her time between a career in hair styling and helping to building the brand of Hudson Table.
Manager

MATT HOPE

Matt joined Hudson Table as a part-time Kitchen Assistant in 2015 before joining our team fulltime in 2018. He studied Hospitality Management at the University of Delaware and has worked all over the industry, from hotels to restaurants and everything in between, with a focus on front-of-house operations.

Matt is a social media content contributor, assists with quality assurance, and helps manage our website, but like most of us, he can be found wearing many hats at Hudson Table. You’ll still see him working as a Kitchen Assistant, hosting events, and touring the space.

When he’s not at Hudson Table, you can find Matt at MetLife Stadium yelling irrationally at his New York Giants. He’s a wannabe fitness fanatic and washed-up soccer player, whose cooking style is protein-centric umami with an occasional vegetable for kicks. He’s Italian, but he doesn’t love pasta (what?).

Matt lives in Hoboken with his wife, Abby, and their two dogs, Lilly and Walter.

kitchen manager/kitchen assistant

DAN CONDORELLI

Dan was born in New York City and raised in the Tampa Bay Area to parents who immigrated from Italy, making him fortunate enough to learn how to speak Italian and become engulfed in Italian culture and cuisine.

After graduating from the USF, he sought after a new adventure which led him to Hoboken and eventually Hudson Table. Through his hard work and passion, Dan grew into a position as Kitchen Manager at Hudson Table. Since opening Dan has been passing on his knowledge and passion to everyone that comes in!

chef instructor/head of offsite catering

GENE MONACO

Gene is a multi-faceted employee that does kitchen assistant, Chef and Catering jobs for us. A 2011 alumni of The French Culinary Institute, he draws from his Italian-American background to inspire people to cook locally and share his passion for New Jersey Shellfish and Seafood. In addition to his extensive catering background, he worked at the landmark Union Square Cafe in NYC for 5 years earning his stripes as a line cook and then finishing his career there as Sous Chef. He currently resides in Woodland Park, NJ with his wife Lauren and 4 year old son Lucca.
culinary instructor

SARA KARTZMER FRY

Chef Sara Kartzmer Fry, a Hoboken resident, is a health supportive chef (with a sweet tooth!) Sara knew from an early age that she wanted to be a chef and has never looked back. She 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. Sara has a special interest in farm-to-table food preparation, and spent six months at Katchkie Farms in upstate New York, showing children the joys of cooking with seasonal ingredients. She is currently employed as a chef instructor for Wellness in the Schools, a non-profit organization serving NYC Public schools. To learn more about Sara’s personal cheffing business, visit saraswholesomekitchen.com

culinary instructor

KELLY ZAVALA

Kelly’s Salvadoran and Guatemalan roots have given her a love of food from an early age. Being raised in a military family provided her with the opportunity to travel and experience different cuisines, which can be seen throughout her universal style of cooking.

After graduating The French Culinary Institute in 2007, Kelly fully immersed herself in NJ/NYC restaurants, honing her skills in farm-to-table and seasonal fare. These days she works as a Private Chef, while continuing to make memories through food at HT.

culinary instructor

ANGIE MARIN

Angie was born and raised in Queens, NY. First generation Colombian-American. While climbing her way through a career in non-profit she would satiate her desire of working in food with part-time gigs after her nine to five job. She assisted chef instructors at two cooking schools and worked on video productions for online food content.

Without culinary school as an option, she made the ultimate leap, leaving the non-profit field behind and fully immersing herself in cooking. After hopping around as a line cook in the far reaches of Michigan and back home in New York City, she settled on teaching and private chef work. Her food is influenced by the myriad of cultures in Queens and her Colombian roots. Specifically, Afro-Colombian cuisine from Cartagena and Barranquilla. Her goal is to highlight how influential and important Latin American cuisine is in North America by sharing and educating people on food and culture. She also leads workshops on race and food disparity and greenmarket tours for underserved communities. Admittedly, her “death row last meal” would be a toss-up between one of her grandmother’s cherished dishes or Taco Bell.

'' Hudson Table was conceived with the local community in mind and a philosophy built around inspiring the inner-chef in all of us. Our charming culinary studio serves to foster an inviting and memorable experience shaped by an ongoing feedback loop between our team and our customers. We hope to see you in the kitchen! ''

- ALLEN BARI