Matt oversees the culinary operation for Gotham Hall and Ziegfeld Ballroom, having joined the team after a three-year stint as Executive Sous Chef of Abigail Kirsch Caterers. A graduate of the New England Culinary Institute, he began his professional career at the Regent Wall Street as Banquet Tournant. Matt moved uptown when he was recruited to the opening culinary team of the prestigious Mandarin Oriental Hotel. During his 11-year tenure there, he worked in all the food and beverage outlets of the property, from the fine dining Asiate to the lobby lounge, MoBar, before taking on the role of Head Banquet Chef. Married and a resident of New York City, Matt is a member of Les Amis d’Escoffier Society of New York.
Maureen Acampora serves as the Beverage Director for both the Ziegfeld Ballroom and Gotham Hall. Beginning her work at Gotham Hall ten years ago, Maureen soon became the Beverage Manager at Gotham Hall before being promoted to Beverage Director at both Gotham Hall and the Ziegfeld Ballroom. Maureen is a certified TIPS instructor and has cultivated a loyal following of professional bartenders.
Director of Banquet Service
With over 25 years’ experience in the New York City market, Robert has enjoyed executing events for corporate hotels and restaurants through the years. Getting started with the Marriot International hotel chain as a Banquet Manager. Having worked for Marriot, Hilton, Intercontinental and most recently with the famed Plaza Hotel, Robert brings a warm and winning personality to the team while always maintaining a personal touch with all events. Robert is married and lives with his wife in Long Island and is the proud father of three children.