Executive Chef | PARTNER
Chef Lewis started his culinary journey participating in an intensive training program at the Culinary Institute of America in Napa Valley, later graduating from the International Culinary Center in NYC, formerly The French Culinary Institute.
Chef Lewis has worked with notable chefs such as Brad Farmerie at Public, Cesar Ramirez at Bar Blanc, and Nick Anderer at Maialino. Appealing to his sense of seasonality and focus on quality of ingredients, he is right at home serving his brand of market-driven cuisine in Gowanus, Brooklyn with Purslane. Chef Lewis is influenced by many cultures, including his West Indian heritage. His food exhibits his passion for discovering new flavors and ingredients while showcasing food cultures from around the world.
Events Director | PARTNER
With over a decade of events and hospitality experience, Amanda came to Purslane directly from the front lines of event planning for celebrity chef Eric Ripert in and out of the incomparable Le Bernardin. Originally from Houston, Texas, Amanda moved to New York in 2000 to attend NYU and fell in love with the energy and pace of the city. For the past ten years, she has made a home in Gowanus, Brooklyn, and brings a unique brand of professionalism and four-star service to events all over the New York area.
Isabel Renaud began her career at Purslane shortly after an intensive training program at Le Cordon Bleu, in the heart of Paris. While in Paris, she attended The Catherine Muller Flower School where she cultivated the art of floral design. Prior to her training overseas, Isabel received a degree in Hospitality Management at New York Institute of Technology. Isabel hails from the shores of Port-Au- Prince, Haiti, and her Caribbean flair adds warmth to her acumen.
Sales Manager | events coordinator
Coming from a background of corporate events and marketing, Ari joined the Purslane team with years of experience in coordinating galas and conferences in Europe and the U.S.
Growing up in Germany with an English mother and Italian father, Ari cultured an appreciation for diverse celebrations, with a particular interest in food and beverage. Her degree from Boston University in Art History and French Literature contributes to her enjoyment of creating and executing beautiful events.
After spending 11 years as a producer for some of the top fashion photographers in the industry, Nicolette decided to follow and expand upon her new passion of hospitality and event management.
She realized the most rewarding aspect of her professional career was making people happy, especially on a personal level. Her second favorite aspect? Excel spreadsheets. It was the combination of these facets coupled with her knack for planning, leadership and problem solving that led her to Purslane where she was very excited to join the team as the Venues Director.
Her art education, photo producing experience, and genuine love of event planning, brings both a creative and resourceful approach to executing events at Purslane's wonderfully unique Brooklyn locations.
Henry has opened and managed nine food businesses since he started his first company at age 22. As managing partner of Purslane, Rucola, June, Fitzcarraldo, and Franklin + Kent, Henry has been working towards providing sustainable, healthy, delicious, and affordable food in Brooklyn since opening Rucola with his cousin Julian Brizzi in the Spring of 2011.