In Rye Brook, Doral Arrowwood executives say they”™ve assembled a “dream team” of experienced and accomplished chefs for their food and beverage department.
Steve Mabus, general manager at the conference center and resort, said James Gambardella, Doral”™s executive chef since 2003, has been promoted to director of food and beverage, while Austrian-trained chef Michael Schmutzer has returned to manage day-to-day food service as executive chef.
Gambardella, a graduate of the Culinary Institute of America and a Brewster resident, spent seven years as culinary director at Doral. Earlier in his career he was executive banquet chef at the Rainbow Room in Manhattan and executive chef and culinary director for the U.S. Open tennis championship.
“Jim has done an outstanding job in shaping our menus and leading our staff and will focus on expanding our offerings, building our wedding and events business and monitoring the needs and tastes of our guests,” Mabus said.
Schmutzer, a native of Tyrol, Austria, rejoins Doral Arrowwood after a stint as executive sous chef at Abigail Kirsch Catering in Tarrytown. He worked in various chef positions at Doral from 1999 to 2006. Earlier in his career he was chef for the Seabourn-Cunard Line.
Having apprenticed at the renowned Hotel Stocker in Lienz, Austria, Schmutzer also has worked in several restaurants in New York, Switzerland and Austria.
“Mike returns to our kitchen in triumph bringing with him extensive experience in weddings and sophisticated events on top of his familiarity with our clients and our culture,” Mabus said. “Under his direction, both the staff and the clients can expect great things and a continental flair.”
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