Saturday 11:30 - 3:30pm
Sunday 11:30 - 5:00pm
Monday-Friday 8:00 am - 12:00pm
Monday-Friday 12:00 - 5:00pm
11am - midnight
Branden is co-owner of Pearl & Ash and Rebelle restaurants. He started his restaurant career in Grosse Pointe, Michigan in 1998. Moving to Chicago, Branden spent six years working at Alinea, Blackbird, Avec and Tru. Branden then moved to New York to work at The Modern for Danny Meyer in 2008. From there, moved to positions at Jean-Georges, Benoit, The Mark Hotel, The Hotel Williamsburg, and The Red Rooster. In November 2012, Branden partnered with Alessandro Zampedri and Patrick Cappiello to open Pearl & Ash. In April 2015, Branden opened Rebelle with Patrick and chef Daniel Eddy, formerly of Spring in Paris, near Pearl & Ash on the Bowery. Branden currently resides in Manhattan’s Lower East Side.
Daniel, a native New Yorker, began his culinary career in 2004 with Michael Psilakis’ first restaurant, Onera. Over the next four years, they opened Dona, Anthos, and Mia Dona. Following his time with Chef Psilakis, Daniel decided to travel, ultimately landing in Paris in 2009, where he had a chance to work with Daniel Rose at acclaimed restaurant, Spring. Soon after, Chef Rose offered Daniel a post in the opening of his new restaurant. In May 2010, he returned to Paris, and after a year and a half, Chef Rose promoted Daniel to Sous Chef de Cuisine. In October 2013, Daniel returned home to NYC hoping to spread the joie de vivre, eventually teaming up with Branden and Patrick to make the dream a reality.
Patrick is a Partner and Wine Director of Pearl & Ash and Rebelle Restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine.
His wine career has given him access to three of the worlds greatest wine cellars. All have been recipients of Wine Spectators “Grand Award”; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Additionally he was named “Sommelier of the Year 2014” by Food & Wine Magazine, “Wine Person of the Year 2014” by Imbibe Magazine, and “Sommelier of the Year 2015” by Eater National.
He has been featured in the New York Times, Food & Wine Magazine, Men’s Journal, the New York Post, Martha Stewart, and many additional times in Wine Spectator issues. Mr Cappiello resides on New York City’s Lower East Side. He is an avid vinyl collector.
Sous Chef Andy Wooton is an original member of the opening team at Rebelle. Chef Andy has spent time cooking in kitchens in Texas, Colorado, California, and New York. Through his travels he has picked up many trade skills and secrets, and loves to share them. He enjoys hanging out with his dog in his free time and watching both kinds of football.
Morgan was raised in New Jersey by two dedicated non-cooks; this made her early and ardent love of baking something of an anomaly in her family. Tasked with making holiday pies, she taught herself how to make pastry dough and fillings from scratch out of an old copy of <i>The Joy of Cooking</i>. Following a degree in Biological Sciences from Wellesley College, and several attempted and abandoned careers (both in the lab and on the stage), Morgan returned to her old love by enrolling at The French Culinary Institute in New York. She began her restaurant career at Jean Georges Vongerichten’s ABC Kitchen, and has also worked at Morimoto NYC, LA’s Melisse, and the Upper West Side’s dearly departed Picholine Restaurant. After a six month stint in the wine country of Northern California, she returned to New York and was thrilled to join the team at Rebelle. Morgan lives in Chinatown with her husband and son.
Chad Richard began his professional cooking career in 2008 at Tom Colicchio’s Craft and Craftbar in Atlanta where we worked under CDCs Kevin Maxey (Craft) and Adam Evans (Craftbar). For the next two years, Chad would work his way through every station at Craftbar and worked very closely with Evans who, along with Maxey, advised Chad to move to New York. In 2010, Chad transferred to Craftbar in New York where he worked under CDC Lauren Hirschberg. After working there for two years, Chad received an offer to be an opening Sous Chef at the Optimist in Atlanta, with Evans at its helm. By 2014, Chad had developed a strong desire to move back to New York. One year later, Chad met Daniel Eddy through a friend and in August of 2015, he joined the team at Rebelle.
Mel began her career in her hometown of Northfield, Minnesota, serving up pots of coffee at 6:00 a.m. throughout her high school and college years. After graduating from Minnesota State University with a BA in Theatre performance, Mel moved to New York in 2001 where she continued to pursue acting at the Maggie Flanigan School for Meisner Technique. Throughout the city, she took up several roles including host, server, and bartender at Gilt, eventually finding a home with the Pearl & Ash pre-opening team. Most recently, Mel became the General Manager of Rebelle, now overseeing two Bowery restaurants. Mel resides in Manhattan with her two rabbits: A bunny named Sue, and Jackson.
Patty got her start in the restaurant industry after lying on her resume about having previous restaurant experience. The job was at Toro in Chelsea, where she joined the opening team as a reservationist, eventually becoming Toro’s Operations Manager. In June 2015, Patty left her position to travel Europe for four months, eating her way through Paris, Spain, Germany, and more. In the fall she returned to New York and began her role as Associate Editor at Eater New York, writing about all things happening in the industry. Already a dear fan of Rebelle, and eager to get back into the restaurant industry, Patty joined the team in January. When Patty is not talking about restaurants, she’s at one.
Kimberly Prokoshyn began working in restaurants when she was 15-years-old in her home state of Connecticut. When she moved to New York at 19-years-old, she worked at a bistro in the East Village and has since been working in New York hospitality. Kim never realized wine could be a career possibility until working alongside Patrick at Pearl & Ash. She began working as Patrick’s cellar rat while also taking classes with American Sommelier Association. Six months later, she began working the floor as a Sommelier at Pearl & Ash. Two years later, Kim helped open Rebelle and created the restaurant’s opening wine list. In addition to wine, Kim is passionate about food and the dining experience. She graduated from Hunter College with a degree in Fine Art and Psychology, but feels truly at home in restaurants and the hospitality industry.
Kaitlyn was born in America’s hometown of Plymouth, Massachusetts. She has worked in the hospitality industry since the age of 15, working summers at a number of Cape Cod restaurants. After receiving a Bachelor’s of Science degree in Nutrition and Food Sciences from the University of Vermont, Kaitlyn moved to New York City in January of 2012. After working in Brooklyn as a hostess and server, she was hired at Pearl & Ash in the fall of 2013. She then joined the wine program at Pearl & Ash, where she interned and went through her sommelier testing under the guidance of Bryn Birkhan and Kim Prokoshyn. Kaitlyn was given the opportunity to join the Rebelle wine team as a Sommelier and was thrilled to be a part of the opening crew. In her spare time, Kaitlyn enjoys running, going out to eat, and watching football in Park Slope.