Meet Birch Hill Management, Culinary and Event Leadership Team
Steven grew up in his family’s Restaurants in the late sixties and seventies. Visiting his father and grandfather involved going to the restaurants to “help out.” After school Steven would help out at all of the family restaurants, Herbert’s, Daddy-O’s, Mall Mart, Dadd-O’s Party Place, Snack Shack and Albany Business College Food Services. Steven opened his first restaurant, Dadd-O’s North in Lake George, following his high school graduation. A graduate of the Culinary Institute of America, Steven has always immersed himself in the family business. He likes to say he grew up with “Russian Dressing in my blood.” Steven has been there for many of the changes over the years. From relocating Herbert’s due to the fire in 1974, to the acquisition and renovation of Birch Hill in 1987, Steven has been a driving force of the growth for the family businesses. From managing events of 55,000 people to small intimate weddings, Steven has seen and done it all over the years. He is excited about his son, Blake, following in his footsteps and looks forward to continuing to grow Birch Hill Catering while working side-by-side with him in the years to come.
Like his father before him, Blake Feldman was born and raised in the world of catering and hospitality. But unlike Steven, whose penchant for food and service followed a more traditional path, Blake’s passion for innovation and the applied sciences led him first to attend Clarkson University where he graduated with a dual degree in Engineering and Management. Following his studies, Blake sharpened his engineering skills at General Electric, where he eventually left to fulfill his role as the fourth generation Feldman to advance the Birch Hill legacy. Shortly after beginning his duties as Vice President of Birch Hill, Blake soon realized his two passions–food and technology–were not so dissimilar after all, as he continues to find ways to marry technology into the catering process, keeping this 80-year old company at the forefront of what’s new and trending. When he is not working, you’ll find Blake either building computers or playing with his Australian Shepard, Bleu.
Growing up in the tourist-driven Lake Placid region, Jordan started working in restaurants and hospitality at a younger age than most. From his first job bussing tables at an airport cafe, Jordan used his drive for success to continue learning and growing, working in each and every facet of the industry from dish-washing, to bartending, and then finally to management in 2001. His aptitude for restaurant management combined with his wanderlust for travel, took him to the countries finest restaurants–from North Carolina, to Las Vegas, and then finally back to his home in upstate NY. In February 2016, Jordan joined the Birch Hill family as Head of Operations Management, where he continues to incorporate his energetic and motivating personality into making each and every event here an event to remember.
Growing up along the Southeast coastline, Head Chef Gregory Mason, developed an intimate admiration for Atlantic seafood—a fascination that eventually led to his life-long dedication to imagining and creating great cuisine. After attaining a Culinary Art’s Degree from Johnson and Wales University in South Florida, Chef Gregory went on to win four gold medals in various culinary competitions and became the key feature in three critically acclaimed food journals. After mastering his local cuisine, Chef Gregory challenged himself to learn a global breadth of gastronomic delights and culture before taking over the kitchen at Birch Hill. From authentic Italian and classic French cuisine, to experimenting with seasonal specialties, with over twenty years’ experience in the kitchen, our talented Chef continues to set Birch Hill’s food above the rest.
Special Events Sales Manager
As a graduate of Schenectady County Community College’s Hotel and Restaurant Management Program as well as their Kentucky Derby Internship, Bridget began working in local banquet facilities and hotels. Working through the ranks, she gained valuable experience holding positions from Banquet Manager to Catering Sales Manager, and Food & Beverage Director. Bridget joined Birch Hill as a Sales Manager in 2014 but has over 15 years of Experience in this Industry. Her enthusiasm for sales as well as her energetic personality and attention to detail make for a seamless planning process, start to finish.
Special Events Sales Manager
Growing up in the Hudson Valley’s rich food culture, Sarah developed a passion early on for finding the best plates around. Her mission led her to working her way up from waitress to right-hand woman for one of Kingston NY’s premiere farm to table catering companies. Her position brought her mainly to upstate NY barns, where she fell in love with the intimate simplicity that rustic weddings provide for brides and grooms. After taking a break from the catering world to finish her studies devoted to her other love in life, English literature, the rewarding world of catering called to her again and led her through the doors of Birch Hill where she has been since July 2015.
Special Events Sales Manager
Lauren received a degree in Industrial and Management Engineering in 2011 from Rensselaer Polytechnic Institute. Following graduation, she traveled as a consultant for her sorority, Alpha Gamma Delta, coordinating recruitment events and managing expansion efforts across the country. Once completing her time on the road, Lauren moved to New York City where she spent two and a half years planning and executing fundraising galas for various non-profit organizations in the city. Not able to stay away from the Capital Region for too long, she returned to Troy and started at Birch Hill Catering earlier this year. After managing events for the past 5 years, Lauren is very excited about joining the team and can’t wait to combine her organization skills and creativity in planning the flawless event of your dreams!
We take great pride in the service and food we provide for our guests. For over 80 years we have been holding ourselves to the highest of standards.