the team

Adam Block

Long time restaurant consultant and investor, Adam is the sole operator and owner of PRINT. Restaurant and the Press Lounge. As the principal and founder of Block & Associates, founded in 1987, Block has advised, developed and consulted on some of the most influential restaurants, hotels and projects in the world.

His experience working with iconic chefs and restaurateurs such as Thomas Keller (French Laundry and Per Se), Charlie Trotter, Alice Waters (Chez Panisse) and Judy Rodgers and Gilbert Pilgrim at Zuni Cafe, helped inspire the vision for PRINT. Restaurant and The Press Lounge.  He wanted to create a quality experience in a price-approachable restaurant dedicated to sustainability, regional sourcing and community. Since its opening in 2010, PRINT. and the Press Lounge continue to gain momentum on all fronts and PRINT. Restaurant is one of the country’s leading Ag-American restaurants.

There were many naysayers when Adam decided to open an ambitious eatery in Hell’s Kitchen in 2010. He didn’t want just any restaurant, but the kind with stalwart sourcing that it would have its own on-staff, full-time forager. Although the “farm-to-table” buzz term was just beginning to surface, it was a financially-tumultuous time and the idea of having a forager seemed frivolous at best.

Adam’s background in the food industry and in his consulting business well-prepared him to operate PRINT. and the Press Lounge, as these concepts require oversight by someone detail-oriented both operationally and financially in order for them to work.

Charles Rodriguez

Charles is the executive chef of PRINT. Restaurant, located in Manhattan’s Hell’s Kitchen. Born in Santiago, Dominican Republic, Charles was inspired by the natural, sustainable practices prevalent in his native culture. Surrounded by fresh fruits and vegetables, self-cultivated fare wasn’t a concept but simply a way of life. The Rodriguez family raised their own livestock and as a result, foraging and a farm-to-table concept was a natural progression for Charles.

Charles attended the NYC Technical College for Hospitality Management and then continued his studies with an internship in Ising, Germany at the Hotel Gut Ising. After Charles returned to New York, he worked for Harry Cipriani at Bellini. While working at family-owned restaurant Vecchio Mulino in Certosa di Pavia, Italy outside of Milan, Charles was exposed to the produce and techniques of the Lombardy region. Becoming known for his affinity for working with local farmers, Charles became the sous chef at Ansonia with Chef Bill Telepan, a first step in his trademark use of the greenmarket to serve the menu. In 1998, Rodriguez and Chef Telepan left to take over the kitchen at Judson Grill, which they reconceived with a greenmarket cooking concept. Soon thereafter, Judson Grill was given three stars by critic Ruth Reichl of The New York Times.

Beginning in 1999, Charles worked at the Sony Club, the second iteration of the four-star Quilted Giraffe.  Charles served as the Sony Club’s Executive Chef from 1999 to 2007. A new menu was executed every week, showcasing only the best ingredients.

Charles is passionate about working behind the scenes with delicious ingredients and a great team to bring the best experience to the dining room.

Amy Hess

Executive Pastry Chef Amy Hess joined PRINT.’s team in 2015. Having graduated with a culinary degree from The Culinary School of the Rockies (now known as Escoffier School for Culinary Arts, Boulder, CO.), Amy spent the first few years of her career immersing herself in the then relatively new, but fast-growing farm-to-table movement in Denver. Under the guidance of her first chef, Patrick Dupays, she learned the importance of the farmer-to-chef relationship and the how impact of using local products builds community, a passion that’s stayed with her ever since.

Amy has spent time both in Denver and New York, designing pastry and bread programs that focus local and sustainable ingredients. Prior to PRINT, she was the Executive Pastry Chef at The Breslin Bar & Dining Room as well as Northern Spy Food Company, where she earned accolades for her work from major publications including Food & Wine, Bon Appetit and Time Out.

Amy focuses on highlighting products when they’re at their peak and keeping flavors simple but unique.

John O’Mahoney

Hospitality professional, John O’Mahoney has handled thousands of NYC premiere events for more than two decades. In addition to his impressive lists of events that have attracted top-tier guests, from sitting Presidents and movie stars, to corporate moguls and world leaders, John has also opened some of New York’s top hotels and venues. Selected in 1998 to join the pre-opening team for the Five Star Regent Wall Street as the Associate Director of Catering for the 12,000 square foot ballroom, John oversaw some of the most prestigious political events, from President George W. Bush’s national address to Wall Street on Corporate Responsibility to a luncheon for the Joint Session of Congress, along with star-quality parties including the GQ Man of the Year Awards, Liza Minelli’s Wedding, Miramax mogul Bob Weinstein’s wedding and Clive Davis’ Annual Grammy Party, to fundraising galas for the Hospital for Special Surgery, AmeriCares, Greek America Foundation, Derek Jeter’s Turn 2 Foundation and the India Earthquake Relief (with special guest President Bill Clinton).

In 2003, John joined the Starwood Hotel Group as Director of Catering and Conference Services at the New York City landmark, the Essex House Hotel. In 2006, he was instrumental in the rebranding of the beautifully restored Essex House for the Seven Star Jumeirah Brand.

John came onboard the pre-opening team for Press Lounge and PRINT. Restaurant at Ink48 Hotel as the Director of Sales and Marketing. Here he teamed up with Owner & Operator Adam Block to develop New York City’s most elegant rooftop venue, the Press Lounge, which opened in April 2009. The newly-opened Press Lounge has already hosted top events including Nadia Swarovski’s CFDA reception for the New Designer Honorees, product launches for JetBLue, Lipton, Olay, Nike and L’Oreal.

Whether your event is global news or an intimate affair, John can work with you to ensure your party is the top event in NYC!

Meghan Boledovich

Meghan’s role as forager at PRINT. is as important as it is diverse.  She acts as a liaison between the farm and the table within the restaurant, working closely with all of the food and beverage purveyors.  Additionally, she is actively involved in connecting the restaurant with the community.

Seeking out farmers and artisans inside the region and out, she establishes relationships that serve to supply unique ingredients for PRINT.’s globally-inspired and locally-sourced menu. Mornings are often spent at the greenmarket and on PRINT.’s rooftop garden. During peak growing season you’ll find her scoping out local farms, and gathering ingredients at the greenmarket on her four-wheel forager bike, in pursuit of a sustainable balance between the needs of the farmer and the standards of PRINT..

Meghan’s diverse background in food began with the inspirational time she spent studying (and later teaching) in Aix-en-Provence and Bordeaux, France. There she immersed herself in the vibrant daily markets and explored the incredible abundance of artisan foods and local purveyors.

She found a way to correlate her Bachelor of Anthropology from the University of Kansas in Anthropology with her passion for gastronomy upon acceptance into the Food Studies Masters Program at New York University, where she analyzed urban food cultures and systems within a global framework.

Prior to her arrival at PRINT., her work experience in the food industry included positions as a biodynamic wine retailer, greenmarket manager, organizer of a community cooking club, urban farmer, content developer for various food tech sites, sous chef, and youth culinary instructor.

In her free time you will find her in her kitchen experimenting with seasonal ingredients and sharing abundant meals with friends.  It is this fulfillment that comes from cooking with such vibrant local ingredients that she hopes to share with guests through her foraging work at PRINT. and through the Forager’s Corner blog with her recipes inspired by ingredients of the season.