P aulstich started his culinary journey at 14 years old as a dishwasher in Queens, New York at the Queens Center Mall where his parents owned a plant business. From there, he got a job at Ocean Beach on Fire Island, where he decided it was time to get serious about his craft. Paulstich then made his way to Florida with friends where he worked at Deerfield Beach. There, Paulstich worked under a chef for the first time where he was inspired to take his culinary journey to the next level. Returning to New York, Paulstich worked at the Water Club in Manhattan where he practiced sauce work, butchering, and other skills to improve his craft. Once Paulstich began working under Chef Christian Delouvirer as the fish chef, his career took off. “My cooking background I owe a lot to Christian Delouvrier,” Paulstich says. Paulstich was quickly promoted to saucier then sous chef and even had the opportunity to work with Ed Brown, the current Senior Vice President of Food and Beverage for Restaurant Associates. Paulstich’s first executive chef gig was at the Mark Hotel for 5 years, where he broke records for the restaurant’s monetary income. Now, Paulstich resides at the exclusive Knickerbocker Club in Manhattan, accompanied by many of the same people who were by his side at the Mark Hotel decades ago. “All the people who are in the kitchen with me now were with me in the mark hotel 20 years ago…we all climbed the ladder quite nicely and were all hard workers coming out of that kitchen.” The Knickerbocker Club is a members-only club in the heart of New York City that serves over 50 covers a night and caters for events of over 250 people. The club, which has been around since 1871, is regarded as the most exclusive club in the United States. In order to make the Knickerbocker club as successful as the Mark Hotel, Paulstich needed help from other talented professionals. He worked alongside names like Phillipe Boulout who all have successful endeavors of their own now and have kept in touch with Paulstich throughout the years. Paulstich emphasizes that keeping connections is very important to him.
A CHEF AND HIS TEAM CHEF DAVID PAULSTICH OF THE KNICKERBOCKER CLUB DIGNITY DIVIDENDS THE OF
BY: ELENI FINKELSTEIN
A chef without a team behind them is just a good cook, and Chef David Paulstich knows this better than anyone. Paulstitch has been in the industry for decades, and what makes him unique is his dedicated staff, who have worked alongside Paulstitch for up to 30 years!
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