Pablo started his career by obtaining a bachelor's degree from the Culinary Institute of America and, upon graduation, served as a rounds man at Daniel Restaurant in New York City. At Daniel, Pablo worked under Chef Alex Lee, whom he followed to Glen Oaks Club in Old Westbury, New York. At Glen Oaks, Pablo met Keith Armstrong who he eventually left with to serve as his Executive Sous Chef at the Piping Rock Club in Matinecock, New York. Pablo again followed Chef Armstrong to Greenwich Country Club in Greenwich, Connecticut, back in 2006, where he accepted the Executive Chef position. Pablo served as Chef Armstrong's Executive Sous Chef through 2012 when he accepted the Executive Chef position at Brookville Country Club in Glen Head, New York. In 2014, Pablo accepted the position as our Executive Chef, and we are excited to have his passion and culinary expertise at our Club!