As a college student working towards a bachelor’s degree in journalism, Jeff Callahan, executive chef of Alice’s Restaurant, decided that his real love was actually cooking. In 1992, he began his professional culinary career learning the basics of traditional French cuisine under the watchful eye of Guy Ivaldi, chef/owner of Silver Springs Farm.
Jeff has since held the executive chef position of various award-winning, northern New Jersey restaurants like the the Chesapeake Bay Seafood Company, Gladstone Tavern and The Stirling Hotel. Over the past 25 years, he has also cultivated strong relationships with the community’s most talented farmers, allowing him to bring the finest locally sourced ingredients to the table.
When he’s not in the kitchen, Jeff can be found volunteering at animal rescue shelters, as well as, writing and recording spoken word and folk music CDs, proceeds of which he donates to his favorite charity for childhood cancer research, Alex’s Lemonade Stand Foundation.
Leslie Werner has been in the restaurant industry for over a decade. Before joining Alice’s in 2013 Leslie developed her professional career at a variety of Northwest New Jersey institutions such as Crystal Springs Resort, Ballyowen Golf Club, Cafe Ala Mode, and Mountain Creek Ski Resort.
Leslie joined the Alice’s team in May 2013 as the Assistant Front of House Manager. In 2015 Leslie brought her ‘all things restaurant’ skills to the newly opened Windlass as Front of House manager. As Alice’s enters its second decade, Leslie is back at the helm of Alice’s front of house operations. She brings poise, thoughtfulness and a practical management style to Alice’s. The faced-paced, upscale environment of Alice’s is a perfect venue for Leslie to showcase her personality and skills.
On her days off Leslie tries to get out hiking with her handsome boyfriend Troy and human-like dog Brock.
Al Guglielmo moved to New York City from Rhode Island in 1976 to pursue a career in acting. After graduating the American Music and Drama Academy, he worked professionally in Broadway musicals and tours and in television as Al DeCristo.
In 1996 he took a part-time bar tending job (one of many, such is the life of an actor) at Louie's Westside Cafe in Manhattan, where he got to know Alice and Bela as part of his clientele. Assuming the Bar Manager position after a short time at Louie's, he began to gradually shift careers to restaurant management and accepted Alice and Bela's offer to help open a new venue on Lake Hopatcong-Alice's, in 2009.
Al is the only remaining member of the original team to open Alice's. He still lives in Manhattan with his wife Jennifer, the General Manager of Raybloch Marketing, and his son Roman, a freshman at Vassar College.
With over sixteen years of experience in the restaurant industry, Amy is a young chef always striving to push for more. During her career, Amy has accumulated a massive skill base in the culinary field. She started her career when in her teens working in her local hometown pub. Since then, she has spent years working under numerous influential chefs mastering French Cuisine, authentic Mexican, Pastry, Garde Manger, and even explored the art of Sushi.
Having spent a majority of her early career in the hustle and bustle of kitchens in New York, Amy has now found herself settled back into her hometown roots. Amy believes the best way to reach her professional goals is to learn as many techniques as possible. Amy's career choices have expanded her technical skill, enhanced her creativity and defined her palette. She is not done working her way up. "I just believe in making good, simple food that is both pleasing to the eye and soothing to the soul.”
Originally from Springfield, NJ, Andrew discovered his love for cooking at a young age when helping his family prepare for dinner parties and holiday feasts. He decided to pursue a career in the culinary field by enrolling at the Culinary Institute of America in Hyde Park, NY.
Upon graduating, he went on to work at BRG (Besh Restaurant Group) in New Orleans and took a station in the haute French-Creole restaurant, La Provence. It was there where he honed his skills and mastered the techniques of classic French cuisine with the local application of Cajun and Creole cooking. Andrew also had the opportunity to work on the grounds of the restaurant - tending to the back-yard raised animals (chickens, Mangalitsa pigs and goats) as well as cultivating the herb and vegetable gardens.
Andrew returned to the North East with a position at Time Square's renown Oceana. He quickly added seafood preparation to his resume - including preparing oysters which are his favorite food!
Andrew has traveled internationally with the goal of discovering authentic regional cooking and finding ways to include those applications to his personal cooking style and creativity. Aside from cooking and traveling, Andrew enjoys gardening, building furniture, and chasing squirrels with his giant puppy, Cleo. Andrew can be clearly identified around Alice's Restaurant by his hats which all have the picture of his spirit animal....Stitch.
Assistant Front of House Manager
Cyndi started her journey with the Live The Lake/Camp Six organization in Summer of 2016 as a server at the Windlass. While at the Windlass she became cross trained as a Hostess to fill in for the off-season. Cyndi quickly fell in love with all things related to Lake Hopatcong and Nolan’s Point. Recently an assistant manager position opened at Alice’s and Cyndi could not pass up the opportunity to continue to grow with the company.
Cyndi brings more than a decade of hospitality industry experience - with a resume which includes Bob Evan’s corporation and consulting for her family's Hotel and Restaurant business. She has also dabbled in the finance world and spent some time in the classroom as an English teacher. Cyndi loves customer service and providing an exceptional experience for all guests and is happy to be fulfilling that role at Alice’s.