Formerly trained at the Culinary Institute of America, Chef Villa's career with Landmark began nearly 20 years ago. In that time, he has brought his talent and ideas to many of our venues until his most recent move to Liberty House in 2000.
Chef De Cuisine
As the youngest of nine children, Alex was always in the kitchen with his mom. It seemed that his fate was to be a Chef from a very early age. He went on to hone his skills at the French Culinary Institute in New York City, and from there was hired as a line Chef at Stone House at Stirling Ridge, where he was part of our opening team. Alex wanted to gain some more experience, so he left Stone House after a few years, and worked at a French bistro and then on to a trendy hotspot restaurant, both in Manhattan. A few years later Alex returned as our Chef De Cuisine . His love of food and passion for excellence, make him a true memorymaker.
A graduate of the New York Restaurant School, Chef Paller brings over 15 years of experience to the table. In addition to his current role as banquet chef at Stone House at Stirling Ridge, he also helps to run Landmark’s catering service Crave.
Forging lasting relationships with guests is one of the most rewarding facets of Andrea’s role as restaurant manager. She loves that her position empowers her to affect positive change into someone’s day in a very real and tangible way.
Restaurant Manager : Sommelier
Starting in high school, my first job was a bus boy here at the Stone House, eventually promoted to a server, and then bartender. After, I became the assistant brewmaster at Harvest Moon, in New Brunswick, NJ. While working towards my Culinary Management degree at the Institute of Culinary Education, I returned back to Stone House and have been with the company ever since. After becoming a Certified Sommelier through the Sommelier Society of America, I became the restaurant manager and the Sommelier here at the Stone House.
Director of Events
A 14-year veteran of Landmark, Carissa has over time worked her way up to her current role as Director of Events. She loves being a part of client’s most cherished moments and that each day and event is different than the last.
As the point of contact for clients from start to finish, Bonnie delivers the highest level of service in helping to flawlessly execute their visions. Both energetic and passionate, she never misses an opportunity to go above and beyond to make guests happy.
As an adviser from beginning to end, Deirdre is passionate and committed to delivering a memorable experience for our clients. Her favorite part of the job is being able to make her clients visions and dreams of their special day become a reality.
Frank attended the Culinary School of McMenaming Grill; at the same time was the manager of Mangos Bar Café in New York.
Although Frank first came to Stone House in 2007 through a temporary placement agency, it did not take long for his talents to be recognized. In 2008, Frank became Matre’d of the Stone House Banquet Room and has been delighting clients ever since.