ABOUT

Michael Glick

COO/Owner

Michael graduated from Cornell University, The School of Hotel Administration in 1998. Michael began his professional career with China Grill Management working at both China Grill and Asia de Cuba. He then left to become the General Manager of Commune Restaurant. After two years, he moved on to become the General Manager of Butter Restaurant. A year later, Michael began working for Grand Hospitality, running the food and beverage operations at both Tribeca Grand and Soho Grand Hotels. He returned to independent restaurant operations to join the MARC Group where he became the Opening General Manager of Gaia Restaurant in Greewich, CT. The MARC Group then opened A Voce (3 Stars, NY Times) on 26th and Madison Avenue.

After completing his responsibilities at A Voce, Michael purchased a dark, dreary retail space and began his plans to renovate it. 37 days later, the Upper East Side had a brand new upscale bar and lounge. Michael called the place BB&R. (Short for 'A Blonde, Brunette, and a Redhead.') The neighbors were simply awed by the transformation.

Later on, Michael spotted Geronimo opening just up the block, at 1600 Third Avenue. He remarked how fond he was of the space, and resolved to take it over once Geronimo failed. In January of 2008, after long negotiations with the landlord, Michael signed the lease and began his plans for constructing a beautiful casual fine-dining restaurant. Parlor Steakhouse, the realization of all Michael's professional dreams and aspirations, was born.

Susy Salvo Glick

Maitre'D/Owner

Susy and Michael first met when she became the head Maitre'D at Gaia Restaurant in Greenwich, CT on the exact same day that he assumed his role as General Manager. They worked together extremely well on and off the restaurant floor. They began dating and then became business partners when they opened BB&R together. They married three years later.

Her experience centered in a dual role: The study of medicine/forensic psychology, and while in school, bartending and managing at some of the hottest establishments in Westchester and NYC. Susy quickly found that she had the uncanny ability to command a room. People are drawn to her energy. She remembers everyone's name and makes each guest feel as if they are the most important person in the room. To Susy, getting to know others is a passion. She has qualities you cannot train or teach. Besides these innate talents, she has furthered her knowledge through the study of the anatomy of the human body and mind.

Susy has become the 'face' of BB&R. People come from far and wide to see her and those who meet her for the first time are amazed by her energy. She truly is an ambassador to any project on she works. People return to see her and feed off her 'good time' vibe.

The Maitre'D position is by far the most important to the lifeblood of any successful restaurant venture. The impact of how guests feel when they are greeted at that first moment can dictate their entire experience. Susy's amazing ability to remember names, recognize repeat diners, and make immediate friends is an asset you cannot possibly measure in worth or describe accurately in words. People will come from far and wide to see and feel her presence.

Lucas Billheimer

Executive Chef

Lucas, 30, started cooking when he was 15 years old at his family's restaurant. He cooked for 9 years in Colorado and Florida, working as a Sous Chef for the latter 4 years. At 25, he came to New York to attend the Culinary Institute of America. After graduation he spend time studying in Las Vegas for Le Cirque and Osteria Del Circo. When he returned to NYC, he started at The Park Avenue Café. He studied there for two and a half years before moving to Aureole to study for another full year. He return to Park Avenue Café as a Sous Chef and was promoted to Co-Executive Chef. After that, he left Park Avenue to take the Sous Chef position at Lure Fishbar.

His food is seasonal and ingredient-driven with an emphasis on freshness. The flavors he uses are straight-forward but approached with technical refinement. While he is humble in manner, he still loves coming out to the dining room to chat with his guests. He is young, energetic, and has the skills and knowledge to run a first class kitchen operation.

Andrea Bucheli

Pastry Chef

Andrea attended the New York Restaurant School where she learned her real passion was to become a Pastry Chef. Andrea participated in the opening of Todd English's Olive as a pastry cook under Executive Pastry Chefs Lincoln Carson and Alfred Stephen who showed her the standards of perfection, creativity and presentation. She received a three year education at Olive that demonstrated the true foundation of the pastry arts. Andrea craved more knowledge, so she went to work in two different pastry departments: Geoffrey Zakkarian's Town and The Mark Hotel. At age 24, she joined Le Cirque 2000 as the Pastry Sous Chef where she furthered her knowledge of chocolate, sugar, and the art of cake-making.

After Le Cirque, she joined Chef Harzewski in the opening of Zakkarian's Country. She spent 2 years as the Pastry Sous Chef before being promoted to Pastry Chef at the age of 27. Within Andrea's first 9 years of experience within the field, she had worked in different highly awarded and recognized restaurants throughout New York City. She joined Parlor Steakhouse to participate in her third restaurant opening where she has been able to create her style of delicious desserts, using seasonal ingredients to find the right balance of flavors, temperatures and textures. Her menu is an amazing illustration of her past exeprience and passion for pastry.

Thierry Fontanier

General Manager

Thierry was born in the south of France in 1970. He earned a degree in mathematics from Toulouse University. During a summer vacation, he took a side job working as a bartender. Once he touched the world of hospitality, he realized that this was his niche and a place where he knew he could excel to greatness. He enjoyed all of the fruits of the hospitality industry life and spent the next 6 years in seasonal settings. During the winters he worked in the Alps on ski resorts throughout Italy, France and Switzerland. And in the summer months, he found himself on the beaches of Cote D'Azur working for luxury hotels such as the Carlton and Martinez. From there, Thierry wanted to expand his knowledge and expertise in the fine dining hospitality industry and he went to London for a year and joined Frere Jaques as their General Manager.

Still thirsty for knowledge, life took him across the world to India where he helped open one of the first 4 star resorts in Bombay. Still on a quest for the ultimate experience in hospitality, he came to the United States.

His first American work experience was the Abraham Merchant Group where he was part of the opening process of Merchants, La Fourchette and Southwest NY. His next venture was joining the Matthew Kenny Group, where he opened Commissary, a spinoff of Commune. This is where Michael and Thierry began their friendship and working relationship. After that, Thierry was offered an amazing opportunity to join the MARC Group as the Manager of Gaia Restaurant (3 stars, NY Times), also with Michael and Susy. It was here that the threesome began their friendship, incredible working relationship, and a mutual respect.

Thierry joined Michael in the opening of A Voce (3 stars, NY Times) and helped to create an amazingly successful establishment. His talents and expertise are unmatchable, and the role he fills at Parlor is truly indispensible.