Bill was raised in Edmonton, Canada. Aside from his role as a founding partner of Topping Rose House, he is currently a Senior Advisor to the Chairman of JPMorgan Chase, where he previously served as Chairman of Chase Card Services. Campbell was also Chairman of Visa International, where he led the organization to the largest IPO in US history and prior was CEO of Citigroup’s Global Consumer Business. He is also President of Sanoch Management, a consulting and investment firm he formed in 2000.
An avid supporter of the arts, Campbell is Vice Chairman of the Brooklyn Academy of Music and is a member of the executive committee of The Byrd Hoffman Water Mill Foundation.
Simon was born and raised in England. His career in luxury goods has spanned over 30 years and four different countries beginning with the Luxury Division of L’Oréal in Paris. He spent 15 years with the Richemont Group as CEO of Cartier North America, and then CEO of Alfred Dunhill in London. He left the group in 2006 to devote his skills to helping businesses small and large, while leaving a little time for himself.
Although both men have known each other since the late 80’s, Simon partnered with Bill Campbell for the first time in 2003 on a smaller investment. That positive experience led to Topping Rose House, this new and exciting project in which they are equal partners.
Born and raised in Elizabeth, NJ, Tom Colicchio made his New York cooking debut at prominent restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. He opened Gramercy Tavern with Danny Meyer in 1994 and in 2001, he opened the critically acclaimed Craft. Ten years later, there are Craft restaurants in New York and Los Angeles; Craftsteak in Las Vegas; Craftbar in New York and Los Angeles; Colicchio & Sons and Riverpark in New York; and ‘wichcraft sandwich shops across the country. Tom is the recipient of five James Beard Foundation awards including the 2010 Outstanding Chef award and, since 2006, he has served as head judge on Bravo’s hit reality cooking series “Top Chef.” Tom is also the author of three cookbooks, Think Like a Chef (2000), Craft of Cooking (2003), and ‘wichcraft (2009).
Born and raised in Denton, Texas, Chef de Cuisine Kyle Koenig spent summers growing up on his grandparents’ farm where he grew vegetables and prepared meals with his family. Years later, after graduating from high school, Koenig took a job as a dishwasher at a local restaurant in Dallas and quickly fell in love with the fast-paced energy of the restaurant kitchen. After earning a degree from the Culinary Institute of America, Koenig got his first taste of the East End’s abundant local seafood as a line cook at North Fork Table. Landing a position in New York City as a line cook at the Plaza’s The Oak Room, Koenig quickly worked his way up to sous chef. In 2010, Koenig joined the Craft family as a line cook at Colicchio & Sons, learning from chef Tom Colicchio’s straightforward cooking style and the restaurant’s refined preparations of high-quality, seasonal ingredients, and was soon promoted to sous chef.
Two years after joining the Colicchio & Sons team, Koenig learned of Colicchio’s plans for Topping Rose House. Koenig signed on, excited about the prospect of continuing to work with the acclaimed chef while having accessibility to the bounty of local produce and seafood available on the East End. He joined the opening team with former chef de cuisine Ty Kotz in 2012 and has been an integral part of the kitchen team since, gathering inspiration daily from the produce grown on the property’s one-acre farm.
As Director of Food & Beverage, Landy Labadie brings not only a passion for hospitality but also invaluable experience to Topping Rose House. Originally from Northern New Jersey, Landy headed south to attend Florida State University, where he received a Bachelor of Science in economics. Instead of pursuing a career in finance, Landy’s interest in food & beverage lead him to Miami where he accepted a position as General Manager at Estefan Enterprises. Landy spent the next five years managing and operating some of southern Florida’s finest restaurants and hotels including the Grove Isle Hotel and Spa, Chispa Restaurants and Mia at Biscayne. Landy’s hard work and dedication lead the Miami New Times to name him one of 2006’s “Top 50 Savvy Single Business People in Miami.”
In 2008, Landy returned to New York as Director of Food & Beverage at the Montauk Yacht Club Resort & Marina where he oversaw all food and beverage operations at the historic resort including room service, private dining and catering. Before joining the Topping Rose House team, Landy served as the Corporate Director of Food and Beverage Operations for the St. Thomas Restaurant Group. Under his direction, STRG grew into the largest restaurant group in the Virgin Islands, expanding to include 10 distinct restaurants located within luxury resorts.
Growing up in a small town outside Philadelphia, Shupp spent much of her childhood baking with her mother. From a young age, her artistic side showed, especially in the kitchen as she enjoyed creating beautiful desserts. After earning her Bachelors degree in visual arts from North Carolina State University, she moved to New York City in 2009 to pursue her passion for baking and enrolled in the career pastry program at the Institute of Culinary Education.
After graduation, Shupp honed her professional skills in renowned New York City kitchens including chef Daniel Boulud’s DB Bistro Moderne and Bar Boulud, before moving on to on to Gramercy Tavern where she worked closely with acclaimed pastry chef Nancy Olson. When Shupp felt she was ready for the next step in her career, she left to become head pastry chef at The French Culinary Institute’s restaurant, L’Ecole, in late 2011. She took on the role with enthusiasm, redesigning the dessert menu with each season.
Shupp was connected with chef Colicchio’s team through a fellow pastry chef and learned about the position they were looking to fill at Topping Rose House. She was excited by the prospect of working closely with the acclaimed chef and by the access to the fresh ingredients from the property’s farm. The pastry program at Topping Rose House is inspired by the produce grown on-site and the local farmers’ bounty. Whether she is preparing a tart or fresh ricotta cheese served with her brunch pastry basket, she makes all baked goods and accompaniments in house.