AM Kitchen Manager
Derek Sierocki grew up in Taipei, Taiwan before coming to the United States.
Early in his career he worked as a dishwasher, but he studied the line cooks from a distance and he knew that eventually his career would turn to cooking.
Derek officially began his hospitality and culinary journey in Hyde Park, New York, attending the Culinary Institute of America, where he graduated in 1997. Additionally, he attended Coast Guard A and C School in Petaluma, California.
Derek believes his ability to learn and adapt has led him to his current career. He is hands on with his co-workers and always strives to lead by example. The highlight of his career so far was cooking for 100+ Coast Guardsmen and 200 rescued Haitians for 21 days.
Derek enjoys any mole braised dishes and his favorite Cru dish is the house smoked and cured salmon, which he helped develop.