Martin Shapiro is the Managing Partner of Tribeca Grill and a founding partner of Drew Nieporent's Myriad Restaurant Group. Along with his responsibility for the daily operations at Tribeca Grill, as partner in the Myriad Restaurant Group, Martin helps oversee the consulting arm of the company as well as the development, day to day operations and personnel recruitment for the company's restaurants.
Martin serves on the Board of Directors for both the New York State Restaurant Association and the American Institute of Wine & Food where he was Chapter Chair for three years. He also sits on the advisory boards of several culinary schools including the Institute of Culinary Education (ICE), the Culinary Arts Institute (CAI) and the New York City College of Technology. Martin has been a guest speaker for the Restaurant Management Programs at Cornell University, The Institute of Culinary Education, The Art Institute and The New School and has been a featured panelist at several industry conferences including the Food Arts 'Power Circles Symposium' and Sante Magazine's Restaurant Symposium.
He received his B.F.A. from the University of North Carolina at Chapel Hill.
Kamal Rose's rise to executive chef of Tribeca Grill is an inspiring story of talent, persistence and hard work. As a child on St. Vincent and The Grenadines, he was encouraged to cook by his grandmother. Kamal moved to New York when he was 15 years old, and in his senior year of high school he got the opportunity to do an internship at Tribeca Grill.
Working his way through every station in the kitchen from garde manger and tournant to head of Banquets and then to sous chef, Kamal perfected his craft with focus and determination. In 2009, he won a $20,000 scholarship in a national cooking competition and also earned a diploma in Culinary Arts from the Institute of Culinary Education.
Kamal's work ethic, passion and leadership earned him a promotion to executive chef in the summer of 2012. At Tribeca Grill he oversees a close-knit team and shares the vision of his mentors, former head chef Stephen Lewandowski and restaurateur Drew Nieporent. His signature dishes reflect his Caribbean heritage, his travels and his desire to showcase local products. Kamal has cooked at many noteworthy events including the James Beard Foundation, Kristen Ann Carr Fund, City Harvest, and Share Our Strength.
David Gordon is leading Tribeca Grill to new standards in wine service. Since the restaurant opened in 1990, he has expanded the wine list 20-fold, establishing Tribeca Grill as a wine destination. His impressive list - 1,800 selections and over 20,000 bottles -- has received Wine Spectator's Grand Award every year since 2002. Only 76 restaurants worldwide hold this honor and only 5 are in New York City. He is most proud of the over 300 different Chateauneuf du Papes on the list, the largest collection in the world from that appellation.
David consults for Continental Airlines as one of the two members of their Congress of Wine Masters, and advises them on their first class cabin selections.
He is wine director not only for Tribeca Grill but also for Nobu, Myriad's acclaimed Japanese restaurant. In addition, David helped shape the wine lists for other Myriad establishments such as Lucca at the Boca Raton Resort and Club and 15 ria in the Washington Terrace Hotel. He recently created the wine program for Mai House, a new Vietnamese restaurant located next to Tribeca Grill and last year fashioned the wine list at Centrico, another Drew Nieporent owned venture in Tribeca.
As a consultant, he has created stellar wine lists for a number of New York restaurants including Stone Park Café, The Sea Grill, Rock Center Café, Verbena, Icon, Sardi's, District and Old Homestead. With Steven Olson, he recently designed the entire wine and spirits program for the eleven restaurants at the Borgata, a two thousand-room hotel and casino in Atlantic City. For the Borgata, he helped create the very successful Women in Wine event, an annual gathering of the greatest women owners and winemakers in the world where they pour wines alongside food stations manned by Borgata chefs such as Wolfgang Puck, Michael Mina and Bobby Flay.
David has been featured in articles in many publications including Wine Spectator, Wine and Spirits Magazine, Cheers, New York Magazine, Santé, The Wine Enthusiast, Market Watch, The New York Times and Time Out New York. He frequently participates in the NY Times wine panel with Eric Asimov and Florence Fabricant. He has been heard on Tampa's Vine Talk radio show, is a regular guest lecturer on Crystal Cruise lines and has worked with CBS on segments for "Tony's Table."
David is honored to have participated as a guest sommelier at the Wine Spectator's Wine Experience every year since 1991. Along with America's best sommeliers, they taste, decant and prepare thousands of wines to be served at the event. He has organized and led the sommelier service at La Paulée de New York, a Burgundian tasting and dinner organized by fellow sommelier Daniel Johnnes. Most recently, he presided over 50 sommeliers who participated in the 2007 La Paulee, where hundreds of wine collectors shared rare bottles from their personal collections with 20 different winemakers from Burgundy.
His charitable efforts include participating in the American Cancer Society's Celebrity Chef and Sommelier event in Hartford, CT for the past several years as well as presenting wine tastings for the Make a Wish foundation.
David hosts frequent wine dinners and events at Tribeca Grill. He produces and distributes his own California wine under the Jeanne Marie, Bacchus, and Sandy Cove labels. Throughout his career, David Gordon has educated thousands of people on the joy of drinking wine.