OUR TEAM

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.

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.

Anne is a native New Yorker whose culinary career brought her to Philadelphia. From a young age, Anne has loved food and the role it plays in making people feel welcome. While working in the publishing industry, Anne enrolled in culinary school at night and landed a job at her externship restaurant. Over the next decade she worked in restaurants all over Manhattan and Philadelphia, including The Modern, Momofuku Ko, Serpico, Morimoto, The Dandelion, and The Love.

Doug is a native of South Jersey, growing up on a farm in Mickleton.  From an early age the passion for cooking took hold, starting as a dishwasher at a local restaurant at 15. He studied culinary arts at the Art Institute of Philadelphia, followed by work at resorts, restaurants and corporate catering for over 15 years.

Doug enjoys cooking with locally sourced ingredients and values clean, simple flavors. Through his most recent endeavor, Farmhouse Flavors, he makes small-batch, seasonal preserves and shrubs, which combines those passions and celebrates his farming roots.

Chef Thomas Day III has worked in the restaurant industry for 25 years, most recently as a super yacht chef in the Caribbean and the Bahamas for the past 5 years. Prior to that he has been the executive and sous chef of multiple restaurants here in Philadelphia. On down time he freelances as a private chef and enjoys time outdoors with family.

Chef Justin joined our team as a Kitchen Assistant in 2022 and has become an indispensable member of the team, now as a Chef Instructor and competitor in our Chef Competitions. Prior to working at Hudson Table, he spent time in kitchens throughout Philly such as Little Fish and Stina.

Aloha! As a former educator, Justin has a passion for learning and teaching culinary arts. Intrigued by food and exploration, his travels have taken him to Maui where he spent four years eating and cooking Hawaiian cuisine. On island he worked for numerous restaurants and non-profit organizations that served the Lahaina youth. Having returned home to Pennsylvania he began working in Philadelphia restaurants, and providing culinary instruction. He has been a part of the Hudson Table Philly team since day one and his favorite classes are anything Asian….especially sushi. Mahalo (thanks) for reading, and hope to see you at a class or chef competition.

Jared has been in the food industry for over 20 years, having worked for restaurants in Philly (Tangerine, Max and David’s, the Wine Thief), Colorado (Vesta Dipping Grill, Dazzle Jazz Club), Florida, Southern California (BiCE), and the US Virgin Islands (Seafood Jungle). He has done every job in a kitchen, from dishwasher to executive chef, personal chef, restaurant owner, and now competitive chef and instructor. Jared also an instructor for our children’s programming, utilizing his experience as Krinsky Camps Culinary Program Director. His passion for food and travel has allowed him to visit 48 states and 34 countries. He creates his favorite dishes by combining flavors and techniques picked up along the way.

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!