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EXECUTIVE CHEFS AND SOMMELIER
Executive Chef Geoffroy Deconinck joins Glenmere Mansion after many successful years working with both Daniel Boulud and David Bouley at their award-winning restaurants in New York City. Most recently, Chef Deconinck was executive chef at the Camden Harbour Inn in Camden, Maine where he was nominated two consecutive years (2011, 2012) as Food & Wine Magazine’s “Best New Chef .” In addition, he has been a guest chef at the James Beard House in NYC. Prior to arriving in the U.S., Chef Deconinck worked for Alain Ducasse at the Plaza Athenee in Paris and at the Meridien Hotel in Brussels, Belgium. Chef Deconinck, born in Belgium, studied at the University of Brussels and graduated with honors from CERIA Cooking School in Brussels.
Executive Pastry Chef Taiesha Martin comes to Glenmere Mansion from a number of award-winning NYC restaurants including Michelin rated Fleur de Sel, Aureole, Tocqueville and David Burke Townhouse, formerly David Burke & Donatella. She is a graduate of Johnson & Wales University.
Sommelier Michael A. Cimino was on board for the opening of Glenmere Mansion in 2009 after a distinguished career in several area restaurants, including 10 years with Xaviar’s Restaurant Group. Cimino received the Award of Distinction from Wine Enthusiast Magazine twice and the Award of Excellence from The Wine Spectator. His book, The Wait-Person’s Guide To Wine – Practical Information For Service was released in April 2009. Cimino received a degree from the Sommelier Society of America in 1993.
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