The Squab Squad
A dreamer and a doer, Eric Alderman is the owner of The Stoop Kitchen and The Stoop Bakery Cafe and brings together his love for locally farm-sourced food, community, life-experience philosophies and entrepreneurship, writing about his thoughts, observations and journey as a restauranteur, teacher, and parent, in his blog Sittin’ On The Stoop.
Abigail, our tribal leader, was raised from a young age with a front yard of rainbow chard and a furious intolerance to dairy, resulting in a love for fresh vegetables and an awareness for food inclusivity. When the idea of culinary school sparked, she was called to the Natural Gourmet Institute in Manhattan, specializing in plant-based, gluten free, considerate cuisine. Through her beloved restaurant and now organization LoFo-love food, local focus (founded 2012) she creates magical food moments that celebrate where food and community connect. Her role in The Stoop Kitchen family is rooted in community relations, and focused on social impact. Disclaimer: If you don’t like hugs, stand at least an arm’s length away.
Sarah leads The Stoop Kitchen culinary team as its Executive Chef, food encyclopedia, and its culinary conscience. Chef Hassler’s passion for locally sourced, truly seasonal farm-to-table food, and a talent for pairing wines was most recently celebrated at Veraisions at Glenora Wine Cellars (Finger Lakes, NY) where her collaboration with Executive Chef Orlando Rodriguez appeared in Food and Wine magazine (February 2017). As a classically trained CIA chef, Chef Hassler’s method is precise while her practice considerate. Infused with the flavors of her culinary trail throughout the Hudson Valley and Pacific Northwest, Chef Hassler’s thoughtful cuisine has found a home in the hip and homey Stoop Kitchen establishment, creating familiar dishes with a balance of traditional and modern techniques.
Yemen was born in Lyon, France where from the tender age of 12 he was a classically trained as a baker of bread, pastries and viennoiserie. Yemen has traveled the world working as Master Baker, and Pastry Chef, in England, Ireland, Romania, Switzerland, Spain, Corsica and the Seychelles, to name a few. He has worked for famed names such as Paul Bakery, Eric Kayser, La Boulangerie des Gourmets, Crusto, The Twelve Hotel, Boulanger des Invalides, Constance Ephelia Resort, and for two of the most prominent and respected retail food groups in Europe, Real Metro Group and Migros. Yemen was invited to join the French team in the World Cup of baking, Louis Lesaffre 2015.
Yemen comes to us at newly formed The Stoop Bakery, from his most recent position of Master Baker at Apple’s (yes, the iPhone Apple) opening of the largest restaurant and bakery facility in the world, at their new headquarters in Austin, Texas. Yemen has created many specialties well recognized throughout Europe, and is ecstatic to share them with the patrons of Syracuse. “Syracuse reminds me of a small European village, with the walking streets and the daily market. The produce is incredibly delicious and fresh, and I am looking forward to using local purveyors in my products throughout the seasons”.
Hospitality is an art, which is why we have Jennissa at the helm of The Stoop Kitchen dining room as our Front Of House Manager. An accomplished and nationally shown artist, Jennissa has learned and grown in the service industry since age 14, Jennissa’s food journey began with a slap on the wrist and the challenge, “if you can work here you can work anywhere.” Fast forward through 22 years in the CNY food scene, Jennissa delivers far more than great food to the table. The Danny Meyer quote guides her path: “Service is about soul; and service without soul, no matter how elegant, is quickly forgotten by the guest,”.
If he’s not behind the bar at The Stoop Kitchen, you will likely find Chris Sgroi barefoot in his garden where the expanse of his raised beds quadruples the size of his camper-life extraordinaire. His chuckle gives off his “live aloha” mentality and his stories are concocted as creatively as his cocktails. When it comes to his craft he believes fresh ingredients should be a given, thoughtful and local should not be extras, and providing great service is his standard. “I strive to always be mindful. It's hard and I don't always succeed but that's why I'm a bartender and not a monk.”