Julie Carrion
Julie Carrion is the Culinary Director at Chef’s Dinner Table NYC, a private dining venue known for its immersive culinary experiences, exclusive dining events, and collaborative chef-driven programs. She is also an independent culinary consultant and travel chef, with recent highlights including a guest chef appointment aboard the Sea Cloud Spirit, a luxurious three-masted windjammer sailing voyages through Europe and the Caribbean.
Previously, Julie served for a decade as Executive Chef at Yale University, where she led large-scale culinary operations and catered to distinguished guests of the university president. Upon relocating to Connecticut, she became Director of Catering and Education at Forge City Works, a Hartford nonprofit dedicated to culinary job training, community engagement, and expanding access to healthy food.
Julie began her culinary career in New York City, cooking alongside Michelin-starred chef and Top Chef Masters alum Anita Lo, and later with acclaimed Montreal chef Normand Laprise of Toqué!. She subsequently joined the kitchen at Restaurant Daniel during the year Daniel Boulud reclaimed the restaurant’s coveted fourth star from The New York Times.
David Kasinos
David Kasinos is a professionally trained chef who, after graduating from culinary school, traveled the world working in some of the finest Michelin Star restaurants from Paris to New York City. After spending years of his life in gourmet kitchens, David decided to change his path and focus on a more personal direction in the food world. Building off of his love of creating catered culinary experiences for private events, David started a boutique catering company that specializes in memorable culinary experiences. His passion for creative events ensures David Kasinos will provide a one-of-a-kind dining experience.
David Kirschner
David Kirschner's life has centered around food, visiting local farm markets, and spending time with family around the table each night. He attended culinary school at Johnson & Wales and accepted a Chef de Partie position with Michael Mina to open SeaBlue at the Borgata in Atlantic City. He was Executive Sous Chef at Daryl Daryl Wine Bar in New Brunswick, NJ. and achieved a James Beard nomination for “Best New Restaurant in America”. After time spent opening and leading the team at W Hotel in Hoboken, David accepted a position at Bar Boulud, Daniel Boulud’s French bistro, where he worked closely with the Executive Chefs of Bar Boulud and Boulud Sud, cultivating their unique private dining program. Inspired by his extensive experience entertaining clients, curating menus, vetting chefs, and conceptualizing events, David found inspiration to launch dineDK, a boutique private dining company specializing in custom culinary experiences and private chef placement services.