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Neuman's Kitchen

About. Inspired by Nature. Inspired by Art.

We Are Deliciously Inspired

About Us.

The joy of our business is to start each day handling the freshest, most beautiful ingredients and then to have the privilege of transforming them into deliciously inspired cuisine designed to make an emotional connection with your guests.

We started the business over thirty years ago to live at the intersection of food, art and commerce. The only thing that has changed is our perspective and experience. Our mission is the same – to delight, inspire and be inspired.

 

Neuman's Kitchen About Us - Green Market - Local - NYC - Clean Eating - Catering - SustainabilityInspired by Sustainability.

At Neuman’s Kitchen we recognize that the choices we make about how we do business affect the future. At every turn we seek the most sustainable solution, from selecting bio-diesel in our vehicles to composting our kitchen waste, sustainability has always been core to who we are.
Green is not just the color of the artichoke in our logo, it’s central to our philosophy of being a responsible and sustainable community member.

Neuman's Kitchen About Us - Green Market - Local - NYC - Clean Eating - Catering - SustainabilityInspired by Responsibility.

Giving back to the community that has helped make us a thriving business is a source of pride for Neuman’s Kitchen.

For over thirty years we have made a weekly donation to an Upper East Side soup kitchen, totaling over thirty tons of food for the less fortunate. Neuman’s Kitchen partners with a number of not-for-profits to assist with their catered events and continues to donate surplus food to The Bowery Mission.

 

For the past ten years we have been involved with programs that alleviate poverty by providing employment and training services for undeserved adult New Yorkers.

Paul Neuman proudly serves as the board chair of the HOPE Program, donating meals and training on business skills through the First Step Program of the Coalition for the Homeless.

Neuman’s Kitchen works with high school students through The Exploring Program, providing guidance and experiential learning for high school students interested in fulfilling careers in the foodservice industry. We’ve shared similar guidance for high school students through The Principal for a Day (PENCIL) Program.

Neuman’s Kitchen has been providing one hundred delicious and healthy dinners for the patients and families at Ronald McDonald House each month for the past five years.

Inspired by Each Other.
Facility Manager

Darvin (Kiko) Batista

Facility Manager

Facility Manager

Darvin (Kiko) Batista

Facility Manager

Darvin (Kiko) Batista, Facility Manager joined the Neuman’s team back in 1995 as a driver/helper and has since worked his way up to Facility Manager. Part of his daily responsibilities includes managing and maintenance of the event props, kitchen equipment and display items used for corporate, social and special events. Kiko is also the in-house handy-man and has the skill and knowledge to repair and fix just about anything.
Operations Manager

Angel Coira

Operations Manager

Operations Manager

Angel Coira

Operations Manager

Angel was born and raised in Hell's Kitchen, NY.  At 16 years old, Angel began his career in the catering world as a porter but quickly cooked his way through each kitchen station. Soon after he discovered a passion for beverage and operations management in the NYC events world.  His repertoire includes managing concerts in Central Park to running kitchen operations for the NYRR marathon. Neuman's Kitchen welcomes Angel as a vital part of our logistical operations.
Executive Pastry Chef

Alycia Delaney

Executive Pastry Chef

Executive Pastry Chef

Alycia Delaney

Executive Pastry Chef

Born and raised in the Maine fresh air, Alycia’s affection for food began with gardening alongside her father. Her introduction to the culinary world was washing dishes at UMaine, which evolved into a passion for the environment and industry. Alycia pursued her dreams, earning an associate degree in culinary. After experiencing life in the bakery decorating wedding cakes at Montes Catering, she realized her true love was pastry. Shortly after, Alycia ventured to Johnson and Wales University to master the art of all things sweet. Post-graduation, she began her career at New York City’s Koi as a pastry chef, later gaining the title of Senior Pastry Chef at Abigail Kirsch. Prior to joining Neuman’s Kitchen, Alycia spent time at the iconic Forge in Miami Beach. Her most-loved memories of past events include working with Marcus Samuelsson, Michelle Bernstein and participating in events with the Central Park Conservancy. We are elated to have her as a member of our team - she continues to inspire our culinary process and clients every day!
Vice President of Development

Jan DeMarzo

Vice President of Development

Vice President of Development

Jan DeMarzo

Vice President of Development

Jan brings decades of experience in catering and café sales and operations as well as client management to the Neuman’s Kitchen (NK) team. Jan is responsible for the expansion of NK into the Philadelphia market and will be guiding Neuman’s relationships with cultural centers in Philadelphia and New York. Most recently Jan had oversight of the catering division at Brûlée Catering. Her responsibilities included leadership for the culinary, catering, marketing, sales and operations teams. Jan supervised accounts ranging from the Please Touch Museum, Independence Visitor’s Center, Free Library of Philadelphia, National Constitution Center, The HUB properties and Center City District. Prior to Brûlée Jan’s spent twelve years with Compass Group where her roles included East Coast Vice President for Wolfgang Puck Catering and Regional Director for Restaurant Associates. Jan was responsible for many high-profile accounts including the Philadelphia Museum of Art, Kimmel Center, Princeton University, Penn Museum of Archaeology and Anthropology, Longwood Garden, Georgia Aquarium, Newseum in Washington D.C. and Museum of Science in Boston. Jan brings her passion for excellence to find new and innovative ways to delight her clients.
Director of Operations

Elvis Estevez

Director of Operations

Director of Operations

Elvis Estevez

Director of Operations

Elvis Estevez, Director of Operations oversees the daily operations at Neuman’s Kitchen. He coordinates the dispatchers, drivers, helpers, and food/equipment handlers. He is directly responsible for training all new hires and assures that clients receive the high level of service they expect.
Culinary and Operations Analyst

Sam Feigeles

Culinary and Operations Analyst

Culinary and Operations Analyst

Sam Feigeles

Culinary and Operations Analyst

Sam comes to Neuman’s Kitchen with a wide breadth of experiences having spent 5 years working as a commodity and equity trader, and another 2 years in kitchens as a line cook. He is a graduate of both the Marshall School of Business at the University of Southern California, and the Culinary Institute of America at Hyde Park. Sam’s role here is to evaluate and innovate current processes to be able to provide the best experiences to our valued clients.
Executive Chef

Robb Garceau

Executive Chef

Executive Chef

Robb Garceau

Executive Chef

Raised in New York’s Hudson Valley by a family of gardeners, Robb Garceau’s deep appreciation for raw, organic ingredients is ingrained in his DNA. The meaning of adventure was revealed to him at a young age, spending summers on the road collecting memories and cultured experiences all over the country. From stopping at roadside burger stands to clamming on the shores of Rhode Island, it wasn’t long before Robb ate his way through America. His childhood memories gleam with growing tomatoes, harvesting and canning stone fruit and learning how to take care of the land. It should come as no surprise that Chef Garceau’s passion for seasonality is fueled by his family’s organic lifestyle, and translates seamlessly in his food.

1994 marked the beginning of a culinary journey that has landed Robb in celebrated New York City establishments including Jean-Gorges, Creative Edge Parties, Union Square Events, Sonnier & Castle and Great Performances. Today, Neuman’s Kitchen is proud to call Robb our Executive Chef. With a drive to learn from everyone and everything around him, his hunger for perfecting his craft is contagious. Fine-tuning logistics while remaining inventively creative is a constant balance Robb seeks to create in every menu he designs.

Mentors like Michael Romano are accredited sources of unwavering inspiration. For Robb, being comfortable with putting your food in front of colleagues and well-respected critics with the anticipation of constructive feedback brings him one step closer to excellence.

Robb is recognized for developing and executing the famed Box Frites concession stand at the Mets’ Citi Field ballpark during his time with Union Square Events. Robb has also championed events like the Veuve Clicquot Polo Classic, the Children’s Cancer and Blood Foundation Breakthrough Ball and the Hearst Building Opening.

Administrative Assistant

Mackensie Griffin

Administrative Assistant

Administrative Assistant

Mackensie Griffin

Administrative Assistant

Mackensie works alongside Lauren Weinstein, handling drop-off orders. She grew up in Connecticut, attended Bard College in upstate New York, and came to New York City to do a Master’s in Food Studies at NYU. While at graduate school, she also worked in food retail. She now lives in Brooklyn, and enjoys learning and writing about food culture, and throwing themed dinner parties.
Associate Event Manager

Kelly Gumpert

Associate Event Manager

Associate Event Manager

Kelly Gumpert

Associate Event Manager

Kelly Gumpert, Associate Event Manager works alongside Robert in coordinating all aspects of the private and corporate client events. Born and raised in Brooklyn, NY, Kelly spent four years in North Carolina, working her way through college at Carteret Community College in Morehead City, as an Assistant Manager in a restaurant with a catering business. Through this experience she honed her customer service skills and now joins Neuman’s Kitchen with a keen sense of determination and desire to make every event a successful one. In her spare time Kelly enjoys spending time with family and friends, cooking and traveling.
Event Manager

Lauren Haberman

Event Manager

Event Manager

Lauren Haberman

Event Manager

Lauren Haberman, Event Manager, works alongside Kevin, Christina, and Regina in coordinating all aspects of special and corporate client events.  Born and raised in North Potomac, Maryland, Lauren moved to New York City to pursue her passion for event planning after graduating from Syracuse University with a degree in Hospitality and Food Service Management. She brings that knowledge and her special eye for detail to her work at Neuman’s Kitchen and has become a key member of the team.
Senior Corporate Event Manager

Cheryl Jochen

Senior Corporate Event Manager

Senior Corporate Event Manager

Cheryl Jochen

Senior Corporate Event Manager

Cheryl was born and raised, and still resides, in NYC. Cheryl’s specialty at Neuman’s Kitchen is supervising corporate client relations and managing conference center dining services. Cheryl has worked in the food service industry most of her life having started out working in a family run catering business as a young girl. After gaining further experience in the industry she joined Neuman’s Kitchen in 2003 working her way up throughout the years.
Associate Event Manager

Alexandra Kalfus

Associate Event Manager

Associate Event Manager

Alexandra Kalfus

Associate Event Manager

Alexandra Kalfus, Associate Event Manager, works alongside Cheryl, helping to plan corporate luncheon programs and events. Born and raised on the Connecticut shoreline, Allie graduated from the University of Connecticut in 2013 with a bachelor’s degree in Communication Sciences.  Growing up with a father in the hospitality industry, Allie has always known that she too would be in the business, as she developed a strong passion for food, events and great customer service.
Associate Event Manager

Jaqueline Liu

Associate Event Manager

Associate Event Manager

Jaqueline Liu

Associate Event Manager

As a native New Yorker, Jaqueline has always had an appreciation for food, and tastes of cultures around the world. She traveled to Paris, France to study Marketing, but fell in love with French cuisine instead. After working in the hospitality industry for 2 years, Jaqueline got her start in the Events Industry working as a Production Assistant, producing high end marketing events for nonprofit organizations and major publications such as InStyle, Cosmopolitan and Coastal Living. Her passion for events is fueled by her desire to exceed client’s culinary and visionary expectations. Her transition to Catering Events has been a fantastic (and delicious) learning experience.
President

Paul Neuman

President

President

Paul Neuman

President

Paul Neuman, President, is the fourth generation of his family to be involved in the food business in NYC.  His great grandfather, Sandel Lowenthal, was a chef and restaurant owner in the late 19th and early 20th centuries. His grandfather Cornelius and father Robert owned and operated the Rosedale Fish Market on the Upper East Side from 1906 until 2003. Paul currently serves as the chair of the board of HOPE Program, which recently received the 2017 Brooke W. Mahoney Award For Outstanding Board Governance. He is a past speaker at the Coalition for the Homeless First Step Program, and mentors H.S. students through the Exploring and PENCIL programs. When he’s not working he is busy in Connecticut being an artist. Get to know Paul, view the videos below:

VP of Sales & Events

Kevin Ramsawack

VP of Sales & Events

VP of Sales & Events

Kevin Ramsawack

VP of Sales & Events

Kevin Ramsawack, VP of Sales & Events joined Neuman's Kitchen in 1999 and is one of the company’s cultural leaders, running a team of three planners. Kevin’s clients trust his insight, experience and knowledge as they do the impossible day in and day out. Kevin has managed and produced some of Neuman’s Kitchen most sophisticated events, including cocktails for 1,000 guests at Lincoln Center and seated dinners at the New York Public Library. Kevin’s hard work and dedication have been instrumental to Neuman’s Kitchen success and he continues to deliver passion and creativity with every event.
Event Designer

Kait Rogers

Event Designer

Event Designer

Kait Rogers

Event Designer

Born and raised in Brooklyn, Kait is truly a product of what she’ll tell you is the best borough – artistic, full of life and stands out amongst the rest. Kait attended Marywood University in Pennsylvania, where she studied Interior Architecture and Design and acquired a Bachelor of Fine Arts. Shortly after graduation, Kait ventured back to the city to pursue her passion for design and became tastefully acquainted with Neuman’s Kitchen. Today, she excels in a variety of creative areas within the event planning industry, always exhibiting a commendable level of customer service. Kait enjoys building client/vendor relationships and planning events that allow her imagination to run wild.
Culinary Analyst

Jangmu Sherpa

Culinary Analyst

Culinary Analyst

Jangmu Sherpa

Culinary Analyst

Jangmu was born in Nepal. She graduated with a Bachelor of Business Administration in Computer Information System from Baruch College, New York. After graduation, Jangmu worked as a Systems Analyst for a large IT Company. With that experience and a passion towards food, she is happy to be at Neuman’s where she works to assure the jobs of the kitchen team and the sales team are efficient and the clients receive high level of service.
Senior Event Manager

Robert Skelly

Senior Event Manager

Senior Event Manager

Robert Skelly

Senior Event Manager

Robert Skelly, Senior Event Manager has been with Neuman’s as a Client Relations Manager since 2007. After graduating college with a business degree, he moved to NYC and started in the restaurant industry eventually leading him to Neuman’s Kitchen. Robert’s client list covers many industries including Fashion, Advertising and Entertainment. He thoroughly enjoys interacting with his clients to create new menus and exciting events.
Client Relations Specialist

Lauren Weinstein

Client Relations Specialist

Client Relations Specialist

Lauren Weinstein

Client Relations Specialist

Lauren Weinstein, Client Relations Specialist, joined Neuman's Kitchen in 2015. A New York City native, she refined her palate early, as a child who loved dining out. Her career in food began in college at Umass-Amherst, where she wrote restaurant reviews for the school newspaper. Back in New York, she worked for nearly a decade in corporate hospitality, where she learned to navigate the needs of a diverse range of people. At night, she broadened her knowledge of food and cooking at The Institute of Culinary Education where she received her culinary arts degree in 2015. Lauren brings a dedication to elevated customer service and her love of dining out, farmers markets and healthy cooking to Neuman's Kitchen.
Senior Corporate & Special Event Manager

Diane Weiss

Senior Corporate & Special Event Manager

Senior Corporate & Special Event Manager

Diane Weiss

Senior Corporate & Special Event Manager

Diane Weiss, Senior Corporate & Special Event Manager joined Neuman’s Kitchen in March 2013 bringing her 18 years of experience in the off premise catering field. For the last 9 years, Diane was head of sales & special events for Jason’s Catering in Chelsea. Always striving to provide creative solutions to challenges at hand, Diane enjoys working with her clients to provide them with the very best product and presentation. Over the years, Diane has developed strong working relationships with clients in the fashion, tech, legal, medical and public relations fields. She takes pride in her ability to understand that professional customer service, attention to detail and logistics is the key to every successful event. As a result, Diane is known for the “companies she keeps”.
Inspired by Our History.
  • Sandel Lowenthal Seated in a Restaurant or Club Kitchen.

    Sandel Lowenthal Chef and restaurant owner in NYC. Worked at The Merchant’s Club as chef. Owned restaurants in NYC. Died 1941.

  • Cornelius Neuman standing in front of 1132 Lexington Avenue

    Cornelius Neuman Purchased the Sea Bright Fish Market from Moe Goodman in 1906. Operated it on Lexington Avenue as The Rosedale Fish Market until his passing in 1937.

  • Robert Neuman at Rosedale Fish Market – 1129 Lexington Avenue

    Robert Neuman ran the Rosedale Fish Market from 1937 until 2001. Built it into one of the premier retail fish markets in NYC. Renowned for quality and service. In 1969 he moved the store from 1132 Lexington Avenue to 1129 Lexington Avenue.

  • Paul Neuman at Rosedale Fish Market – 1129 Lexington Avenue

    Paul worked at the Rosedale Fish Market upon graduation from college in 1977. Worked there until opening Neuman & Bogdonoff on Third Avenue in 1981.

  • Robert Neuman With The Crew

    Rosedale Fish Market – 1129 Lex. Ave.

  • Neuman’s & Bogdonoff – 1385 Third Avenue

  • Neuman & Bogdonoff at the Third Avenue Street Fair

  • Neuman & Bogdonoff – Holiday Display

  • Neuman & Bogdonoff – 1383 – 1385 Third Avenue

    Neuman & Bogdonoff operated a retail store at 1385 Third Avenue from 1981 until 1996. In 1996 the retail store closed and the business moved to 175 Chrystie Street to focus exclusively on catering.

  • Neuman’s Kitchen -203 Chrystie Street

    In 2003 the company was rebranded at Neuman’s, following the dissolution of the partnership. It was rebranded again to Neuman’s Kitchen in 2011.

  • Robert Neuman in Front of Portrait of his Father

    In front of portrait of his father

  • Neuman’s Kitchen Moves to LIC

    On April 4, 2016 the company relocated to their new quarters in LIC.

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