Michael Chernow started working in restaurants as a teenager on New York City's Upper East Side. He has since built a successful career in the industry, including eight years at Frank Prisinzano's eponymous flagship restaurant, Frank, and later graduated from the French Culinary Institute with honors and an associate's degree in both Culinary Arts and Restaurant Management. In 2010, Michael teamed up with his childhood friend Daniel Holzman and debuted The Meatball Shop in New York City's Lower East Side, which was an instant hit and five more locations opened in quick succession. Michael also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011. A passionate fisherman since childhood, Michael combines his love of fishing and his culinary expertise with the opening of Seamore's in New York City.

Todd began his adventures in hospitality in his hometown of Los Angeles, with stops in Boston and London before moving to New York City. Early in his career, Todd honed his craft as a fine dining captain working for notable chefs such as Daniel Boulud and Bobby Flay. He is a certified sommelier, and as a Wine & Beverage Director has curated a diverse collection of beverage programs in NYC including winning a Wine Spectator Award for his work at the legendary French bistro, Artisanal. Before joining Team Seamore’s, Todd oversaw food & beverage operations for a luxury hotel in SoHo, served as the General Manager at hot spot Sushi Samba, and collaborated with Eataly to open the first US location of Italian pizza brand Rossopomodoro. In a former life Todd was a professional tap dancer, and still spends much of his free time seeing live theatre. He is a proud second generation UCLA alumni, and is a devout fan. Go Bruins!

Christopher Cryer hails from southern Maryland along the Chesapeake Bay, where he developed a passion for seafood at an early age. Christopher moved to NYC in search of greater knowledge surrounding the restaurant business, so he secured a mentorship under New York native, Chef Julian Alonzo and was under his wing for 5 years. While under his guidance, Christopher was able to take his passion for the business to the next level.

While in New York City, Chef Christopher Cryer worked his way to the top of many kitchens before earning the title of Executive Chef at Seamores. He initially got his start in NYC with Paul Neumans Kitchen in the Lower Eastside, learning the greater importance of quality and growth. Later Chris took a position as Executive Sous with the STARR organization opening up the beautiful Hudson Garden Grill, all while running the culinary program at the historic New York Botanical Gardens. The crossing of paths between restaurateur Michael Chernow and Christopher Cryer was an instant attraction. Michaels concept behind Seamores was a perfect fit for the chef, as the restaurants main focus is to supply customers with the experience and knowledge of local sustainable seafood.

Throughout his growth in New York City, his primary focus still remains the same as his first day stepping into the kitchen, and that is to constantly gain knowledge surrounding his craft and staying true to the products used. 

Jersey native Cameron Hilario (we call him Cam) is one of the select few that came to us from working at The Meatball Shop. Cam knows a thing or two when it comes to beer, wine and spirits. You will normally find him attracting a crowd at our bar as everyone loves his incredible energy. In his spare time, Cam loves attending wine classes and meeting with local purveyors. He is an avid fan of organic chocolate chip cookies, and loves dipping them in his vanilla soy milk.

At Greenpoint Fish & Lobster Co., we believe that sustainable seafood starts with responsibly managed fisheries, transparency and traceability, and well-informed customers. Our goal is to serve as the go-between from our dedicated and responsible seafood suppliers to our sustainably-conscious customers in an effort to provide the highest quality seafood there is while helping to restore our marine and coastal ecosystems in the process.

Off the Wall is a state of mind. Thinking differently. Embracing creative self-expression. Choosing your own line on your board and your life. Since 1966, Vans has sought to inspire boardriders, musicians, artists, and anyone for whom creativity matters as they inspire us and every product we make

Born in West London, JGoldcrown is a self-taught artist/photographer now based in New York & LA.  He is now known internationally for his Bleeding Hearts/Lovewall murals that can be seen in the US around New York, California, Texas, Miami, Chicago as well as Japan, South Korea, China & Brazil.

In order to create the highest quality and freshest product available, OddFellows pasteurizes our own ice cream base -- using locally sourced, hormone-free and additive-free dairy -- in our Brooklyn kitchen. While more time consuming, pasteurizing on location allows us to add more nuance and depth into our ice cream flavors. The result? Distinctive, creamy, and scrumptious flavors ranging from inventive renditions of the classics to the delectably unconventional.

The entire Baltz team understands the remarkable value of listening. To our clients, the media, consumers, and to one another. We cultivate an agency environment where all publicists embrace strategy but never at the expense of consistent and ambitious tactical media results. We love a challenge and we strive to meet each one head on, daily.