Vin Mocarski, Executive Chef, Valley and The Garrison
A Hudson Valley native, Vinny was introduced to the wonders of the kitchen at a young age, helping his Italian grandmother prepare the family dinners every Sunday and spending time baking with his babysitter. By his teen years he was passionate about cooking, and this baseball / basketball player took home economics every semester with the goal of pursuing a career as a professional chef. Throughout his high school years, Vinny became an accomplished multi-tasker -- balancing school, working in the kitchen of the local Elks club and preparing dinner for his family a few nights a week.
Vinny graduated from the Culinary Institute of America in Hyde Park and was chosen as one of eight graduates to work in the prestigious Fellowship teacher’s assistant program at the CIA, a position he says “was one of the best experiences I’ve ever had, developing important organizational and management skills that are key to my success today.” He then took a position as a line cook at the Sheraton in Ocean City, Maryland before returning to the Hudson Valley to work at The Garrison’s Bill Brown restaurant. He was quickly promoted to sous chef, and then to chef de cuisine, a position he retained when the restaurant was renovated to Valley. As the Executive Chef at Valley and for the special events at The Garrison, Vinny says “I’m looking forward to the collaborative approach we are taking in the kitchen and to furthering our farm-to-table philosophy throughout all menus at The Garrison.”