Executive Chef Gustave Christman, III's relationship with food and love of cooking began with his great-grandmother in upstate New York on his family farm. She inspired him to do what he loved, and he did just that, whether it was hunting, fishing, or cooking. As Gustave grew older, growing up on a farm taught him a thing or two about simplicity. He cooked what he harvested from forest, field and garden; farm-raised meat was the custom.
Gustave received his Associate of Occupational Studies in Culinary Arts at the New England Culinary Institute in 2001, he then continued at NECI Commons perfecting his skills as a teacher's assistant. After three years Gustave decided to move on and continue his respective journey of culinary freedom. December of 2003 brought him a new opportunity working as a line cook at Todd English's Olives in the new W, New York Union Square Hotel. Gaining all the experience he needed, Gustave quickly moved up from line cook to banquet sous chef. By September just six months later, Gustave became Banquet Chef and then Executive Sous Chef and Banquet Chef. This is where his attention to detail and responsibility of large audiences gave him an experience that not many chefs have.
Throughout his time at the W Union Square, Gustave had exciting opportunities to work with great companies giving 'working under pressure' a new definition. These experiences included working closely with Todd English Enterprises on projects such as HSN, filming cooking demonstrations for Good Morning America, Fox Business, the Today Show and PBS. While at the W, he also catered Charity events at the Tavern on the Green, Lincoln Center Benefits, and Harvest in The Square, as well as James Beard Foundation events, and My Fair Wedding with David Tutera.