Stephen Kirschner

Background

About Stephen Kirschner

Wanting to be a chef since I was 12, I attended and graduated from the Culinary Institute of America in 2009, and immediately began working in the kitchen at Daniel Boulud's Bar Boulud. Afterwards, I took a position in the kitchen at the one-star Michelin Seasonal in midtown Manhattan, transferring to Edi and the Wolf a year later. After rethinking cooking as a career, I transferred to front of house, opening Battello in Jersey City where I worked as a food runner, and then server. Through a connection at Battello, I gained a position at Neta, a sushi restaurant in the West Village. I started off as a food runner, served for a bit, and then earned a promotion to Assistant General Manager. I left Neta and started at Lidia Bastianich’s flagship, Felidia as a front waiter. I was asked to become the floor manager after my predecessor put in his notice. I worked as a floor manager until March 2020 when the restaurant was shut down due to Covid. I began investing and day trading from home when the city was shut down. I was able to earn enough to support myself. Although I have continued to trade and invest, I have decided to return to restaurants in September of 2022 in order to prepare for some future plans, and make more profitable use of my time. Tanya Bastianich was nice enough to pass along my resume to the general manager of Babbo where I currently work. I am currently preparing for a future business. There are some ideas in the works, such as a cafe, or restaurant.