Connie was born in Torre Forte, Sicily and moved with her family to Albany when she was eight years old. She started working in restaurants at the age of 16. Connie left Albany for Las Vegas managing high-end nightclubs and fine dining restaurants. While working at Lombardi's in Caesar's Forum, she transferred to Miami, FL to manage their new restaurant at the upscale Bay Side Marina, where she met her future husband. After a short time in Miami, Connie moved to Atlanta, taking a job with the prestigious Buckhead Life Restaurant Group, where she worked until moving back to Albany to rejoin her family.
Mitch started his restaurant career with the Buckhead Life Restaurant Group in 1983, working his way through all positions in the front of the house as well as working as a prep cook. Leaving BLRG he spent six years traveling the country training restaurant, hotel and country club staff and management, ultimately being involved in over 70 restaurant openings. In 1992 he returned to work with BLRG as the IT Director, a position he stayed with until he and Connie relocated to Albany in 2002.
Elliot Cunniff is an up and coming chef to watch in New York's Capital District. Elliot's restaurant career started as a young teen at Carmine’s restaurant in Albany as a busboy. After working through positions of food runner, waiter and bartender, he decided to try his hand in the kitchen. Elliot studied hospitality management and culinary arts at SUNY Buffalo State College and SUNY Erie Community College. After a few years of working in Buffalo, Elliot returned to Albany to work at The Crowne Plaza Hotel and open The Envy Lounge. Elliot has also held positions with Mazzone Hospitality Group and White Management, which led him to varied restaurant and catering experiences. With an affinity for food, he strives to excel throughout all facets of food service. His strengths include refined a la carte dining, catered weddings and corporate events, and private in home catering / cooking classes. His participation in Albany's Wine & Dine for the Arts, Saratoga's Jazz and Wine Festivals, and several dinners for La Confrèrie de la Chaíne des Rôtisseurs have highlighted his culinary talents. Elliot's youthful prowess and energetic professionalism are just a taste of what he has to offer today's discerning palate.
Guest on 10/27/2009