Meet and Greet the Team!
Eddie Bergman (Co-Owner) is a pescatarian. Eddie brings a business acumen and diverse portfolio to the ownership team of the EE Hospitality Group. He is an entrepreneur with a commitment to social justice. One of Eddie’s many passions is creating ventures and watching them grow from the ground up.
In addition to owning and operating restaurants, Bergman works to promote responsible entrepreneurism and travel through his involvement in a variety of organizations and businesses. He is President of Innovative Development Services (IDS) firm focusing on international and domestic tourism marketing and development as well as real estate management services in New York.
Eddie is also an adjunct instructor / professor of tourism at New York University (NYU) and social entrepreneurship at SUNY Stony Brook University. Eddie received his Masters from NYU’s Gallatin School of Individualized Study with a major in Social Entrepreneurship and his Bachelors in Hotel and Tourism Management from NYU’s Tisch Center for Hospitality, Tourism and Sports Management, where he was a Martin Luther King, Jr. Scholar.
Eddie was appointed a Goodwill Ambassador for The New Partnership for Africa’s Development (NEPAD), the economic development program of the African Union in recognition of his service as Executive Director of the Africa Travel Association, a position he held for nearly a decade (2006-2015).
He serves on the boards and advisory boards of several international organizations in the non-profit, education and travel and trade sectors, including MCW Global, Shared Interest, the International Crisis Group, NYU Africa House and NYU Gallatin School of Individualized Study and has served on the boards of the Museum for African Art, the Rubin Museum of Art and the Synergos Institute. He has received several humanitarian awards for his work, including the 2009 Ellis Island Medal of Honor.
As a restaurateur and vegetarian, he encourages the chefs to design menus that include fresh vegetables and seasonal ingredients. Eddie’s favorite food memory is eating fresh fish off the coast of West Africa.
Angelic Puglisi (Partner/Director of Operations/Wine Director/Pastry Chef) grew up in New York City. She began her restaurant industry career at the age of 16. Moving her way through the ranks, from host to server to bartender to manager. After many years of working the “Front of House”, she decided to hone her craft and in 2008 she graduated from the Classic Culinary Arts program at the International Culinary Center in NYC (formerly known as the French Culinary Institute).
Upon graduation, she worked in several catering kitchens, including Feasts and Fetes, Hudson Yards, and Olivier Cheng, until she became the pastry chef for the Westville Group. Before joining the team at E.E. Hospitality in 2013 as Hill and Bay’s first General Manger, Angelic was General Manager of The Cornelia Street Cafe, an iconic restaurant and live performance venue in Greenwich Village.
In 2014, Angelic furthered her studies at the International Culinary Center in the Intensive Wine Program, and became a Certified Sommelier through the The Court of Master Sommeliers.
One of Angelic’s favorite childhood food memories is of her spending summer days picking wild berries and baking pies with her Aunt in Upstate New York.
Oscar Antunez (Executive Chef) grew up on his family owned farm in Honduras. As a child, he spent his days working the farm, tending crops, raising chickens and milking their cows. Oscar’s mom was his first teacher. He watched her turn their farm fresh eggs and the milk from their cows into daily breakfast for the family. His family farming experience gave him the tastes and textures of corn and beans, which still inspire him today as he incorporates these flavors into menu items at E&E Grill House. Oscar says, “When we worked hard, the land gave us everything.” These formative years gave Oscar his passion for food, an appreciation for the family farm and a belief in sourcing fresh and healthy produce.
In just two years, Oscar worked his way up from dishwasher to line cook in his first professional kitchen, the Park Avenue Café. And before becoming Chef at E&E Grill house, he had worked with many of New York’s top chefs. About being a chef, Oscar says, “I love cooking, it’s no effort for me… I know I make people happy when I cook, and I love seeing customers smile.” This is what inspires and motivates him every day.
Canada Baltimore (Events, Sales and Marketing Manager) grew in up the Lower Hudson Valley in Nyack, NY. She graduated from Indiana University with a BA in the theater and drama. Canada discovered she had a passion for hospitality when working at the small mom and pop establishments. She started her career at Hudson House in Nyack. She further her skills and passion at Outback Steakhouse, Sweet Tomato Two and Southern Comfort, bartending, serving, event planning and front of house management. Eventually, she found her way into the world of event planning by working at Helen Hayes Hospital Foundation and the National Multiple Sclerosis Society, Southern New York Chapter.
Canada started as an Assistant Manager at E&E Grill House and quickly rose to become the General Manager and eventually the Sales and Marketing Manager. She has been with E.E. Hospitality since 2015. She is responsible for planning, implementing and managing special events at Hill and Bay and E&E Grill House. Canada loves that every day is different and it’s impossible to get bored. One minute she is planning an event, the next running the floor, and the next, running a marketing campaign. She is building her skill set every day. Canada feels lucky to combine her passion for food and beverage and event planning.
Canada has always been drawn to Southern food in any and all forms. Although she considers herself a foodie, she has a deep appreciation of her southern roots and fond memories of family meals. It is her absolute favorite.
Scott Dobrydney (Beverage Director) grew up in Milford, Connecticut and went to high school in Fairfield. After heading to New Orleans to study Music Industry in college, he transferred to Fordham in NYC. He has stayed in the New York.
Scott’s first job in NYC was as a server at Rodeo Bar. Being new to the industry, he tried to absorb as much information as possible. Soon he was bartending and managing Rodeo which offered an amazing crash course in customer relations, marketing strategies, and even talent management. There began his true passion for quality hospitality and the joys of hosting guests.
Scott became a Floor Manager at E&E Grill House where he quickly learned how to deal with Pre and Post theater rushes and the details of fine dining. This was a huge change of pace for him compared to the unpredictability of his previous job and certainly allowed me to grow further in the industry. Armed with this knowledge, he was promoted to General Manager of Hill and Bay. Scott again saw his new role as a learning opportunity. After a year and a half as General Manager, Scott was named Beverage Director which allows him to focus mainly on the bar program for all three restaurants, and get back to interacting with guests directly as server and bartender.
Scott’s favorite food memory was enjoying Sunday lunch at his Grandfather’s house growing up. “Walking into his house each week and being at the mercy of an olfactory wonderland will forever stay with me – it is that same sense of comfort and care that I try to bring to my work each day” Scott explains. If Scott had to eat one meal for the rest of his life it would be Chicken Parmesan—no doubt.