Co-owner of the Burgundy Basin Employed since 1987, purchased the business in 2006.
Upon graduation from McQuaid and University of Rochester, became a full time front of the house manager.and after the planned retirement of his father and uncle, he began taking on responsibilities of ownership. While still a presence at events, his focus has shifted towards the planning of the events. This include the ordering of food, equipment, meeting with guests and potential guests. His greatest satisfaction comes from being part of the success of someone’s special day.
Loves what we do best- the Meats- Prime Rib or the Filets- Tender, tasty and done to perfection.
Co-Owner of the Burgundy Basin
Employed since 1996 and purchased the business in 2006. He was originally headed for a career in education and while in graduate school he worked part time at his wife’s family business, the Burgundy Basin. Attention to detail, commitment to the customer, the energy level and the long history of a very successful family owned company changed his mind about his career choice. He receives from the Burgundy a sense of satisfaction at the end of a night knowing he played a role in one of the most significant and memorable days of peoples lives. Favorite Food- Tony’s tender medium rare filet mignon with homemade au jus, nothing beats it.
Head Chef since 2014
Head chef of the Burgundy Basin with many years of diverse culinary experience. Tony has worked at many upscale restaurants in both Key West, Florida and the Rochester area. In Florida he occasionally indulged his passion for fishing by catching the daily special and then cooking it that evening for his guests. He has received many awards for his culinary dinners and desserts.
His favorite item on the menu is Greens and Beans.
Office Manager/Cake Designer since 1981
MCC and Nazareth graduate with Bachelors in Studio Art
Office Sales Staff/Office Manager/Bookkeeping/ Wedding Cakes Designer and Baker. Knows the history of the company better than any other employee and has insight and guidance that she delivers daily (sometimes without solicitation) to the running of the company. Is an extremely talented artist/photographer whose skills are translated to her wedding cakes that she will create for you. Received the Front of the House Employee of the Year by the New York State restaurant Association in 2014.
Favorite food- CAKE, of course or Coconut Shrimp
Sales Manager and Decorator since 1992
Denise came to us many years ago after holding various management positions in local upscale restaurants.
Denise is the first team member to greet customers that call, drop by or email. She specializes in making sure every detail is met and most repeat customers know her by name. She is also the one you talk to about your special centerpiece or the decorating packages.
Favorite food at the Burgundy is Scallops wrapped in Bacon.
Wait staff Team Leader/Event Host since 2002
A Penfield and University of Buffalo graduate. At various times you may find Sarah, answering customer’s questions in the office or giving wedding tours, and assisting a waitstaff member with their schedule. Sarah’s cheerfulness, energy level (she works many hours) and work ethics are unsurpassed. She has worked her way up from Server, Event Host, Waitstaff Manager, and Sales among other duties
Favorite food at the Basin is ANYTHING CHOCOLATE!
Bar Team Leader since 1999
Sara began her career with us as a server. She worked her way into becoming a bartender and now runs that department. Both our customer’s and staff love her gregarious personality and she always awaits you with a huge smile and the drink of your choice.
Favorite Food- Chicken French
Event Host since 2007
Jessica came to work at the Basin by her sister, Sarah! She is a teacher within the Penfield Schools after graduating from Geneseo and Nazareth with her degrees in education. While in school she worked here as a server and quickly became one of our Event Hosts. She has a lot of experience in planning weddings as her wedding was here in June of 2015.
Her favorite item on our menu is a tie between Cheese Tortellini and Mediterranean Chicken.
Key and Host
You will find Kim on almost any given day at the Burgundy Basin as either a Key (managing the waitstaff) or as your host. Employed with us for over 15 years, Kim brought with her years of banquet and event experiences including stints at Bay Hill Country Club in Orlando, FLA (she worked for Arnold Palmer), Indigo Lakes and Country Club Daytona Beach, FLA and Rosemont Suites Hotel in Chicago, IL. If she is not working you will find her on a sunny day at a local golf course indulging her passion for the sport.
Favorite Food at Burgundy Basin: “Vegetable Lasagna and Wedding Cake”