Matt oversees the culinary operation for Gotham Hall and Ziegfeld Ballroom, having joined the team after a three-year stint as Executive Sous Chef of Abigail Kirsch Caterers. A graduate of the New England Culinary Institute, he began his professional career at the Regent Wall Street as Banquet Tournant. Matt moved uptown when he was recruited to the opening culinary team of the prestigious Mandarin Oriental Hotel. During his 11-year tenure there, he worked in all the food and beverage outlets of the property, from the fine dining Asiate to the lobby lounge, MoBar, before taking on the role of Head Banquet Chef. Married and a resident of New York City, Matt is a member of Les Amis d’Escoffier Society of New York.
Executive Director of Service
Upon graduating from the Culinary Institute of America, Craig was accepted into the managerial succession planning program at the famed Waldorf Astoria hotel, where he worked in a number of positions over five years. Subsequently, he served as Banquet Director, Catering Sales Manager, and Director of Operations for New York at Cipriani; Director of Catering at the Museum of Natural History; Director of Catering at the Garden City Hotel; and Director of Banquet Services with Abigail Kirsch at Pier Sixty, The Lighthouse, and Current, before being reunited with his former colleague and close friend James Munz at Ziegfeld Ballroom in 2017. When not working, Craig spends his time with his wife Diana, his children Matthew and Lauren, and their dogs Junior and Sookie.
Maureen Acampora serves as the Beverage Director for both the Ziegfeld Ballroom and Gotham Hall. Beginning her work at Gotham Hall ten years ago, Maureen soon became the Beverage Manager at Gotham Hall before being promoted to Beverage Director. Prior to this, Maureen worked as a Manager for a music venue located in Greenwich Village while attending school.