Richard Zampella: The Pierre Hotel in New York City

Richard Zampella at The Pierre Hotel in NYC

Born and raised in Northwest, NJ Richard Zampella was exposed to the world of food and hospitality at a young age; he took his first position at the age of nineteen when he accepted his first management position at The Oyster Bar in Grand Central Station under Jerome Brody and Mario Staub. He credits his father for introducing him to the culinary world which led him to a fifteen year engagement at The Rainbow Room under his mentor Joseph Baum.  He continued his experience working as restaurant manager in some of New York's best restaurants including Le Cirque, Aureole, and The Oak Room & Bar at The Plaza Hotel before being recruited as a Food & Beverage Manager of the Essex House Hotel on Central Park South.

Richard Zampella is the founder and President of the restaurant consulting company Zampella & Company. The restaurant consulting company provides numerous services, that include; restaurant interiors design, marketing, branding and online multimedia for hosptality projects in the U.S., Europe and Asia.

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Zampella & Company