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. More than a decade later, she has 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 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
'' 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