Born and raised in Westchester, New York Emily learned about Mexican food during her childhood where she spent much of her time cooking alongside her grandmother, mother and aunts. Starting her career professionally as a graduate of the International Culinary Center, Emily gained experience working at The John Dory Oyster Bar, Cosme and most recently Blue Hill at Stone Barns.
Julio Enriquez comes to La Casa after a long career at Blue Hill at Stone Barns. He was increasingly drawn to the kitchen and inspired by how great chefs channel their passion for food into creating something that truly impacts people. His search for finding that same creative outlet led him to the bar where he was given the opportunity to work with the seasonal ingredients that came into the restaurant. Most recently he served as the bar manager where he curated cocktails for the Blue Hill residency program. At La Casa, Julio plans to complement Chefs food with a cocktail menu that is inspired by Mexican cuisine.
Ronald comes to La Casa with over fifteen years of experience in hospitality, having worked for industry leaders such as Danny Meyer, Dan Barber, and Steven Starr. Being from a large family, Ronald’s passion for serving others began at an early age when he would assist in setting up for up to fifty extended family members at their regular gatherings. Most recently, Ronald completed six years of service at Blue Hill at Stone Barns where he worked as a Captain and most recently as a service manager for events helping to curate guest experience. As a certified Sommelier and a lover of mezcal margaritas and tongue tacos, Ronald brings his passion for food and beverage to the floor of La Casa every night. In his spare time, you can find Ronald traveling the world seeking his next culinary thrill.
Viana joins the La Casa team with over ten years of restaurant experience. Following her seven year tenure at Blue Hill at Stone Barns, Viana moved to Manhattan to join the opening team at Simon and the Whale. Proving to be a key player in developing their service style, Viana brings this same talent and energy to La Casa. With a background in fashion, and a passion for restoring vintage furniture, Viana has a keen eye for design and enjoys contributing to La Casa’s social media accounts.
Spencer Pingel is a first-time restaurateur. His lifelong passion for cooking -- and keen interest in healthy, sustainable, ethically sourced food -- led him to open La Casa Bronxville after retiring from a 30-year career in Marketing, Insights and Design at Colgate Palmolive.
Spencer can trace his love of cooking to childhood, including a near-disastrous attempt to grill outside of his 14th floor bedroom window in New York City via an hibachi rigged to a makeshift platform. Subsequent cooking attempts have happily proved more successful, and even led to an appearance on the Food Network, cooking alongside famed chef Jacques Pepin for the 1990s hit television show “Ready, Set, Cook.”
Summers spent in Mexico and Spain during college gave Spencer his Spanish language skills and cemented his love for the rich traditions of Mexican cuisine. He cites the high-end, sophisticated restaurants in Mexico City as a major influence on his vision for La Casa, and has also been profoundly influenced by “The Third Plate,” Dan Barber’s vision of a more sustainable food system.
Indeed, Spencer and his wife have been frequent patrons at Barber’s Blue Hill at Stone Barns for 15 years. Inspired by the beloved restaurant, Spencer seeks with La Casa to bring a similar farm-to-table experience with exceptional quality and a focus on sustainability, but at reasonable ‘upscale casual’ prices, thereby creating a true neighborhood hub for the Bronxville community where he and his family have lived since 2003.