Born into the restaurant business in 1965, I am the fourth generation of serving food to the public. From Italy to New York City and presently Long Island serving one the best aged steaks you’ll ever taste.
Over the course of my years I have opened and sold five successful restaurants. When I say “successful” I mean more than just profit. I can honestly say that every meal I have ever served and every guest that walked through my doors were treated with the upmost respect and courtesy they deserved. I am proud to have my family name lit up on the sign.
Over the years I have downsized to one family run restaurant, Pace’s Steak House in Hauppauge, New York. My family and I have been at this location for a little over thirty years. Here you’ll always find a warm greeting, a delicious meal and a sincere staff waiting to serve you.
The Restaurant business is my first passion, music is a close second. The last two years I was fortunate enough to cater shows at Nikon Jones Beach Theater and the NYCB Theatre at Westbury. I am privileged to have had the honor of serving great musicians, sound engineers, stage hands and executives. I am very much looking forward to having this privilege again.
To answer your question, what would be helpful to have in our staging area/ room. The Board of Health is going to want a hand sink, 3 bin pot sink and a dishwasher if we are not serving on disposable flatware. In order for my Chef’s and I to serve quality meals at the right temperatures, we would need a convection oven and a alto shaam. I hope these suggestions are helpful.
James R. Pace