DANIEL DREXLER
EXECUTIVE CHEF

Daniel Drexler was raised in the New York’s Hudson Valley. Coming from a family that loved to cook, he was inspired to pursue a career in the culinary industry.

In 2011, Daniel graduated from Orange Ulster Culinary Career Academy. He got his start at a Relais & Châteaux, in Glenmere Mansion in Chester, NY where he worked as Garde Manger. He took his training and skills onto his next role as Chef de Partie at Millesime New York, NY.  In 2014, he assisted Chef Geoffroy Deconinck at the James Beard House. In 2015,  Daniel eventually got the opportunity to work at Bouley’s flagship as a Chef de Partie. 

While at Bouley, his passion and knowledge elevated him to the role of Sous Chef. In 2016, The Gohan Society presented him with a scholarship for the US-Japan Culinary exchange program where he traveled throughout Japan and studied under several chefs.  In 2017, he came to open Bouley at Home, where Daniel stayed on as an opening team member to then become Chef de Cuisine.

Before heading to Marseille to be Executive Chef  Daniel worked as a task force Chef at Timber Cove Resort in Sonoma county for Ironwave Hospitality as well as Chef De Cuisine at Halifax in Hoboken New Jersey.

Daniel will continue to showcase his strength as a team leader and innovative ideas as the Executive Chef for Gastronome and strive to grow his culinary acumen.

HEATHER ESCARENO
EXECUTIVE PASTRY CHEF

Heather Escareno is an experienced and innovative Pastry Chef with over a decade of professional experience across fine dining, boutique bakeries, high-volume restaurants, luxury catering, and culinary education. She specializes in classical and modern French pastry techniques, high-volume production systems, and refined plating and dessert presentation.

Heather has successfully launched pastry programs, created seasonal menus, and led teams in fast-paced, high-standard environments. With a strong focus on structural technique, creativity, and approachability, she is passionate about building thoughtful dessert experiences and mentoring future pastry talent.

Her work emphasizes precision, artistic detail, and modern flavor composition while honoring timeless pastry foundations.

MERRITT BARNWELL
SALES & EVENT PLANNER

Merritt is from New Mexico where her parents currently own two Memphis-style barbeque restaurants in both Santa Fe and Albuquerque. Growing up, she was  immersed in the region’s food and hospitality scene, assisting with catering jobs, pop-up event vending, food deliveries across the state, and participating in food competitions.

Since graduating from Yale University in 2022 for Studio Art, she has held various sales and event planning positions at galleries, boutique retailers, and experimental art spaces in both Santa Fe and New York, including Officine Creative and Smoke the Moon. Her passion for curating original experiences combined with her background in hospitality inform her unique approach to event coordination and client services. 

JONATHAN WEIZMANN
FOUNDER

Jonathan Weizmann has been in the food industry for 28 years. He's recognized throughout that time that success is built on collaboration and commitment. Jonathan prizes people above all in the process: working with his staff in planning and execution, and working with guests to fulfill their needs.

Jonathan’s service experience ranges from front of house at David Bouley to the Four Seasons Hotel. Along the way, he's learned the value of training, consistency and repetition as keys to success. 

Jonathan has also owned and managed POP Burger, a multi-unit retail operation in NYC. Prior to POP Burger, he worked in sales at Chloe's Soft Serve Fruit as well as Cloud Catering.

Gastronome Catering is an extension of Jonathan’s belief and persistence of seeking excellence in food and hospitality.