Meet the Team

Executive Chef Lesley Sutter traces her California roots back to the gold rush of 1849. A native of Northern California, Chef Sutter trained at several top restaurants there, including San Francisco's Square One, Fog City, and Samantha's, and at Bistro Ralph in Healdsburg. She moved to Cornwall, New York, to pursue cooking and farming opportunities. That's when Cabbage Hill Farm became enamored by her French chicken eggs. Chef Sutter, the creative force behind the Flying Pig menu, marries the casual and healthy elegance of California cuisine with the vibrant flavors and colors of local and artisanal foods.

Catering Chef Donna Hammond is a Culinary Institute graduate who worked at Berkeley's Chez Panisse earlier in her career. After running a catering business in Cornwall, New York, Chef Hammond joined the Flying Pig team early in the restaurant's history. Hammond is known for her custom catering menus featuring seasonal, natural, local foods, including spiced lump crab cakes served with a sherry cayenne aioli, caramelized onion and goat cheese tart with local ingredients, steamed miniature pork buns with house-made kimchi, and Cabbage Hill beef sirloin with a wild mushroom glaze.

Events Planner Josephine (Jo) Mineo established her roots in the restaurant industry while she was still in high school. As manager of a small restaurant in downtown Chappaqua, Jo developed a keen ability to pair quality food with top-notch customer service. Jo joined the Flying Pig in 2005 after honing her customer service skills in the real estate, marketing, and promotions fields.

Catering Director Raul Gamboa is passionate about design. Moving to the US from his native Colombia, Raul honed his decorating skills while working for various Manhattan caterers and studying for his certification as an event planner and decorator. Raul was hired as Catering Director at the Flying Pig after he redecorated the restaurant's bar and brunch buffet tables during a stint as a bartender.

Floor Manager Romeo Ayala is a front-of-the-house veteran with extensive experience at Café Antico, the former restaurant at the Flying Pig location. His keen eye for efficient operations developed through his work in support and service positions at Café Antico and in his earlier work for cleaning companies and a bowling alley.

Floor Manager Daniel Miranda honed his customer service skills during his years of work at Café Antico, the restaurant that occupied the current Flying Pig space. Rising through the ranks from bus boy to manager, Daniel understands the needs of the customer and believes that good service is critical to the dining experience. He is working toward a civil engineering degree at City College of New York.