OUR TEAM

Will Lustberg is a professional chef currently residing in Northern New Jersey and running the kitchens of The Princeton Club of NY in NYC.  Will spent most of his career cooking for Presidents, Politicians, Actors and a wide range of celebrities while working for the Waldorf Astoria Hotel where he held the position of Chef Saucier and Chef Bull and Bear.  While there, Will needed more of a challenge, so he applied to be on a new TV show that would later be called CHOPPED.  After shooting the pilot episode, the directors asked Will to come back and shoot another episode.  William landed in a close second place, but still needed more.  Will set his eyes on FOX’s Hells Kitchen.  After a long interview process, Will was chosen for the cast of season 9.  While filming, Will led the competition from beginning to end.  To many peoples dismay, Will was the runner up on his season.  After the show had aired, Will and his wife Tara had a beautiful son named Noah.  Will enjoys spending as much time with his family while still following his dreams.

Nicolle Walker has been a professional chef in NY/NJ for 11 years.  After working for several high end catering companies, running the kitchens for parties large and small, Nicolle moved to Front of House Operations.  She helped to open and run several branches of Le Pain Quotidien in Manhattan before realizing how much she missed cooking.  A year ago Nicolle opened her own Personal Chef business, catering to families looking to commit to a healthier way of life.  While she specializes in healthier eating, Nicolle has a mastery of many cuisines and can create menus to satisfy any craving.  Nicolle is also available for catering and menu planning, and can be reached at NicolleWalker

Brian Bennett, Jersey City native spent the last 10 years cooking in the South before returning home. French trained with southern flare, Chef Bennett spent most of his time in New Orleans and Austin, Texas learning nose-to-tail cooking and true farm-to-table fare. He takes a simple approach to many cuisines that can easily be applied at home.

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

Chef Chef Eton grew up in his parents Chinese restaurant in Chicago. He continued his culinary education at the French Culinary Institute in New York, and has worked at Cafe Gray, Asiate at the Mandarin Oriental Hotel, and also ran his own dumpling and steam bun establishment in Brooklyn. Eton is currently heading the breakfast and lunch operations at Facebook New York, bringing with him a focus on making authentic international cuisines accessible locally.

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!

Nicole was hunting for kitchen space for her small granola business when she landed upon Hudson Table. Inspired by the space and its staff, she drank the juice and ended up with a culinary degree from the International Culinary Center’s Farm-to-Table program. After exploring the world of catering and restaurants and a few magical months at Blue Hill Farm, Nicole returned to Hudson Table as Operations Manager to dot some I’s and cross some T’s. She’s the one working with vendors, proof-reading recipes, standing on the counter to reach the fruit basket and organizing the spice collection.

Nicole has an affinity for tacos, Big Green Eggs, and raw dough. Outside of hT, she can be found in her Hoboken home cooking too much food, hoarding too many cookbooks, and walking too many dogs.

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.

Taposh is the yin to Allen’s yang. Five years his brother’s elder, Taposh draws upon his experiences – both personal and professional – to serve as Hudson Table’s strategic, creative and spiritual advisor.

In Hoboken for over a decade, Taposh has evolved from Saturday night PATH rider to local uptown eatery patron and a regular at the Garden Street Farmers Market scene on summer Saturday mornings, kiddies in tow.

Equal parts left and right brain, Taposh is eager to see Hudson Table transcend the conventional label of “cooking school” and become a staple amidst Hoboken’s thriving food scene.

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

But don’t let his modest Jersey roots fool you; he spent the past five 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.