Ian Law

After my first year at NYU, I needed a summertime job. My passion for this industry began when I was able to attain a bussing job at Michael Psilakis' Onera on the Upper West Side, a Greek restaurant that pushed the boundaries of what the definition of Greek food was, serving dishes such as pickled beets with sea urchin tzatziki, crudos in the interpretation of Meze, and rabbit Mousaka. Having never been exposed to this high end level of food and being newly surrounded by colleagues with a passion for food/service/beverage and hospitality in general, inspiration I had never felt kicked in and I now knew what I wanted to do with my life. From there I have worked my way up through the world of hospitality, working in settings that range form small, whiskey focused gastropubs to hotels, nightclubs, sports bars, and fine dining. While I have accomplished a lot in my career, I most importantly have learned the art of leading people through inspiration, empathy, and education

After my first year at NYU, I needed a summertime job. My passion for this industry began when I was able to attain a bussing job at Michael Psilakis' Onera on the Upper West Side, a Greek restaurant that pushed the boundaries of what the definition of Greek food was, serving dishes such as pickled beets with sea urchin tzatziki, crudos in the interpretation of Meze, and rabbit Mousaka. Having never been exposed to this high end level of food and being newly surrounded by colleagues with a passion for food/service/beverage and hospitality in general, inspiration I had never felt kicked in and I now knew what I wanted to do with my life. From there I have worked my way up through the world of hospitality, working in settings that range form small, whiskey focused gastropubs to hotels, nightclubs, sports bars, and fine dining. While I have accomplished a lot in my career, I most importantly have learned the art of leading people through inspiration, empathy, and education

Some College at NYU with a focus on communications