Experience
2020 - 2024
Chef Owner
Cayenne - Nashville Style Hot ChickenNew York, NY
2014 - 2014
Consultant
Bar BolonotNew York, NY
2014 - 2014
Consultant
CorkBuzz Chelsea MarketNew York, NY
2008 - 2008
Sous Chef
Bar MilanoNew York, NY
2006 - 2006
Sous Chef
Bolo RestaurantNew York, NY
2004 - 2006
Sous Chef
Mesa GrillNew York, NY
2000 - 2011
Culinary Instructor
The Jewish Center of the HamptonsEast Hampton, NY
Education
2003
A.A.S Culinary Arts
The Cooking and Hospitality Institute of Chicago, Le Cordon BleuChicago, Illinois
2000
B.S. Business and Marketing
Indiana UniversityBloomington, Indiana
Advice from Hillary Sterling
Quotes about career path, skills, and teamwork from an industry leader.
One of my first kitchen jobs was at a local Irish pub.
I walked in one morning to find the owner, Nancy, flipping burgers on the line after someone called in sick. It really drove home how critical it is to be able - and willing - to work every position in the restaurant. You can't just be an owner or an executive chef, you have to also be ready to jump in wherever you're needed.
It's critical to set goals and find communities outside of the kitchen.
I've personally found that through CrossFit and by competing in races and triathlons, including Chefs Cycle for No Kid Hungry - all great outlets for gaining perspective.
When hiring, I'm looking for someone who has a team-oriented mindset.
I'm always interested in learning what people did during the pandemic - did they take up a new hobby? Spend more time with their family? Learn something new? I think seeing that side of a candidate can tell you a lot about what they might bring to the team.
I love discovering old cookbooks and finding new dishes or preparations that have somehow gotten left behind.
Marcella Hazan and Joshua McFadden's books really helped me appreciate the power of simplicity in Italian cooking for their celebration of vegetables.
Roles in Culinary
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