agree that a family-like atmosphere filled with respect has driven their team to the top, and each member of the family has their own role. Valverde is responsible for organizing the space, running inventory, and bringing creativity to the team. DeSantiago organizes, prepares the dessert, and creates the lunch menus. Both team members credit Paulstich with being “a day ahead and a dollar ahead” at all times. Paulstich agrees that being prepared is the best way to stay on top of his job. Menus are created at least 3 days in advance and meals are prepared with plenty of time to spare. If an event is at 6:00, everything is ready by 5:30 or earlier. Paulstich wants his team to have time to themselves, which strengthens the family dynamic. Of course, work comes first, and being prepared ahead of time frees up time for the team to bond. It also leaves time to fix any incidents that may occur. Even as the captain of the ship, Chef Paulstich accredits his success in the culinary world to his long-standing team. Running the most exclusive club in the country would not be possible without their hard work and keen eyes for perfection. “I have two hands and two legs. I cannot run a place this big without them… I’m a lucky guy to have a staff like that!” n
The menus at the club, created by Paulstich and his team, are nothing short of works of art. Their ever- changing seasonal menu is customized based on fresh and seasonal ingredients. Paulstich does not hesitate to fly in the best ingredients from around the world to please his guests’ taste buds. He praises his list of loyal vendors for helping him and his team supply their unique menus. D’Artagnan for game, Debragga & Spitler for aged beef and meats, Rozzo and Sons for seafood, Chef’s Warehouse for specialties and dry goods, and Sogno Toscano for Italian specialties. As a leader in the kitchen, Paulstich knows that a good boss is one who encourages greatness in his team. He promotes creative freedom among his staff and constantly asks them, “What do you need from me to be successful?” With a staff that has become as close as family, success is not new to the Knickerbocker team. General Manager of the club, Jean-luc Deguines, believes the key to the team’s success is having respect for one another and having the same goal to serve the members. “Without the team, we have nothing here.” Carlos Valverde, Executive Sous Chef of 28 years and Jean DeSantiago, Sous Chef and Pastry Chef of 25 years
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