“From the mixologists who craft our one-of-a-kind cocktails, to the chefs who whip up our Asian street food-inspired menu, each member of our team brings their unique skills and passion to create a one-of-a-kind dining experience.”
David Schneider - Owner
A seasoned restaurateur who has been immersed in the New York City food and drink scene for over 35 years. He started his career as a bar manager at Copacabana before working as a manager at the Johnny Rockets chain in Manhattan. He then became the Director of operations at Brother Jimmy’s barbecue/bamboo Bernie’s/bear bar and later became a partner/operator at world café on 69th and Columbus. David’s entrepreneurial spirit led him to become the owner/operator of several successful Brooklyn restaurants including lobo for five years, harvest for nine years, and Oaxaca for 11 years. as a pioneer of the original Brooklyn restaurant Renaissance David was heavily involved in the Brooklyn/lower Manhattan food scene, developing many different businesses and new venues. David’s interest in the Catskills started after purchasing the breathe inn in Lanesville in August 2018. After the pandemic, he decided to make Tannersville his home and open tabla cat skills in November 2021, which has been well received and won accolades from the Hudson valley press. he recently acquired the rights to operate the colonial golf course Clubhouse and rebranded it as the notch, renovating the decor and the food. David is deeply involved in the community and is even running for mayor of Tannersville this year.
Anthony Gargano - Chef
Anthony started his career in the kitchen at the age of 15 working for his grandfathers bars. After attending art school for film and advertising, he pursued his passion for cooking and worked in several ⅔ star Michelin starred kitchens in NYC, including uncle boons, GILT, momofuku noddle/ko, Roberta’s, empellon, pok pok, John Dory, Toro NY, and Rucola. He worked his way up to sous chef at Fitzcarraldo before moving to Philadelphia to continue his culinary journey. There, he worked as sous chef at several restaurants such as hungry pigeon, root, and Suraya, before becoming the CDC at Dibruno brothers where he created the concept for their first restaurant. He then worked at barbuzzo, running their private dining and developing their menu. During the pandemic, he worked at DIG to open up their first Philadelphia restaurant. He eventually became the executive chef at Barbuzzo before leaving the city to work in the Catskills.