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.
Gary King joined the PRINT team in May of 2018. Chef King strives on a daily basis to preserve the quality and integrity of fresh ingredients by highlighting and enhancing their flavor to give guests a true taste of what the local area has to offer. As executive chef and owner of Oceanside Restaurant in Maui, Gary prepared a rustic American menu with Mediterranean influences, showcasing the finest seasonal produce and seafood that Maui had to offer while supporting local farmers and fisherman.
Originally from Oceanside, California, Gary has spent most of his working life in some of New York City’s finest restaurants. He began his journey with the legendary San Domenico in midtown Manhattan, then ventured on to the French Culinary Institute, and traveled to Italy where he worked at the Michelin-starred Ristorante Reale in Rivisondoli learning to make hand-crafted pastas and seasonal Michelin-starred farm-to-table cuisine.
In 2005 Gary returned to New York City to join the team of Tom Colicchio’s acclaimed restaurant Craft, where he used high quality seasonal produce to execute the restaurant’s simply-prepared dishes. Moving on to Australia, he worked at the classic Sydney establishment Otto, further strengthening his knowledge of rustic Italian dishes.
Upon returning to the states, Gary worked as sous chef at Chelsea mainstay Cookshop, where he developed close relationships with tri-state farmers and served a daily-changing menu of farm-to-table fare. He then joined Nick Hatsatouris and Lincoln Pilcher to open Moby’s Montauk & East Hampton, another very successful farm-to-table restaurant.
Chef King joined longtime friend and fellow chef Justin Smilie at il Buco, and then worked alongside Smilie opening Upland in 2014 as Chef de Cuisine.
In 2015 Gary was introduced to Paul and Preston Cheng, who together owned Oceanside Restaurant in Maui. They were looking for a new chef, and King being a longtime fan and supporter of all things farmer was excited at the prospect of working in a Maui restaurant and having direct access to the area’s pristine produce and seafood. He joined Paul and Preston Cheng to open the restaurant which made its debut in December 2015.
In 2017, Gary returned to New York City. He became the executive chef at NoMo SoHo for a year and a half, before joining the team at PRINT.
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.
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 The 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’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 PRINT blog with her recipes inspired by ingredients of the season.