About Us

The Crystal Spoon was founded by Paul Ghiron and the talents of Executive Chef Sean Kerins.  Our Philosophy from the outset has been to focus on the needs of Corporate Clients throughout the metropolitan area.  Both formerly of Landmark Events, we have over 40 years of catering experience between us.

Paul Ghiron (Owner): Born in Manhattan, raised in Westchester, Paul has a degree in Engineering Operations.  While growing up was actively involved in the family business Execu-Lunch Inc, one of Westchester first Corporate caterers. 

Paul spent 7 years in the US Air Force both flying fighter airplanes as well as working as a program manager of procurement.  Following this he worked for 4 years as a program director of development programs at a systems and software defense contractor before joining the family business.  Once joining Execu-Lunch he led the company through a 400% growth before his father retired, forcing a change in the corporate structure into what is now the Crystal Spoon.

Sean Kerins (Executive Chef):  Formerly the Executive Chef of the Stamford Marriott, CT Sean is an artistic innovator in the food service industry.  His ability to create new and exciting cuisine is matched by his patience and skill in training the kitchen staff.  Sean has over 20 years of food service experience in all aspects of the restaurant, banquet, and food service industry.  His resume of experience includes Executive Chef at DoubleTree Guests Suites Hotel in Times Square, NYC; Banquet Chef at the Hotel Macklowe in Midtown Manhattan; Prep Chef Opened the new Mickey Mantles Restaurant in central Park South, NYC; as well as various other cook, chef and bartending positions.  Sean enjoys the freedom of creating new dishes, using the delightful mix of local produce, fresh local seafood and herbs with traditional pastas and meats. Sean’s innovative offerings are easily recognizable and popular with many of our patrons.

Danny Jimenez (Executive Sous Chef) :  Formerly of the River Cafe and Garden City Hotel.  Danny has a BS Degree in Culinary Arts from the Culinary Institute of America (CIA) in Hyde Park, NY.  Danny is the primary driving force in preparing and decorating all of our Catering platters.  Previously, Danny worked as the Banquet Chef at Lundy's in Brooklyn, NY 

AS professionals in the catering industry we are keenly aware that we can never stop learning or improving on our talents and experience.  We passionately welcome comment, suggestions and criticism from our customers.  If you recently had us cater one of your events please take a moment to fill out our customer survey.