Team

After graduating from Lehigh University Matt entered the world of corporate sales where he was immediately successful but not satisfied. He then enrolled at The Culinary Institute and after graduating landed his first job in a kitchen at The Harrison in New York City under celebrity chef Amanda Freitag. Matt then moved to Mario Batalli and Joe Bastianich’s Esca learning the discipline and attention to detail it takes to run a world class restaurant. Most recently, he has been the chef de cuisine at The Brass Rail in Hoboken for the last two years. At the Rail, he created the steak lettuce wraps and has never met a pasta he didn’t like including his signature Pepperoni Bolognese with fresh black pepper Cavatelli. Look for him on this spring’s season of “Chopped."

Executive Chef at The Brass Rail from 2003 until the company’s expansion. He now orchestrates The Brass Rail, Moonshine Modern Supper Club and Stewed Cow kitchens as Culinary Director, creating incredible food. Fans of Doug know that he is passionate about cooking and are sometimes lucky enough to get a table visit by the chef. His prior experience includes senior kitchen positions at Maize in Newark, Soho on George, the Frog and the Peach in New Brunswick, and Lespinasse and Patroon in NYC. Doug is a graduate of Scottsdale Culinary Institute in Arizona.

Certified as a Sommelier by the ASA and WSET, and recognized for several inventive cocktails as well as the creator of one of New Jersey’s finest bourbon collections at The Stewed Cow. Joe is the driving force and Director of Operations of Hoboken's The Brass Rail since 2005, Moonshine Supper Club in Millburn, since 2011 and The Stewed Cow, Hoboken, since 2012. He works from behind the scenes on several other projects including the famous Rita and Joe's Italian Restaurant in Jersey City. Joe is always focused, incredibly knowledgeable, and passionate about the industry. Not willing to rest on his past successes, he strives for innovative concepts, incredible food and drinks, and spectacular service.

Certified Cicerone and cocktail specialist, Dave first got his taste for the hospitality industry working at famous NYC nightclubs; Limelight, The Tunnel, Sound Factory and Twilo. He honed his skill in restaurants working for Doherty Enterprises for 11 years. For the last three years, he has been the beverage director at the Brass Rail in Hoboken, where his passion and skill came together. He took the drinks to an art form, hand crafting indulgent flavors and spirits with unforgettable results. Expect even better things as he looks to lead Union Hall to a great future.

This wine and service specialist has Sommelier certifications from the ASA and WSET, both with merit. She honed her service skills during her tenure with the world renown Be Our Guest in NYC before becoming General Manager of the Brass Rail in 2005. In 2011, she led the team that opened Moonshine Supper Club in Milburn, NJ until. She has since been overseeing the beverage programs and service standard throughout the company while waiting for the next special assignment.