Meet the Team

Michael Niccoli

Chef & Educator

Chef Michael Niccoli, CEC, CCA, is a distinguished culinary professional with an AOS in Culinary Arts from the Culinary Institute of America, earned in 2000. He began his career with the Four Seasons Hospitality Group in San Diego as a Strategic Sous Chef, focusing on opening new food service establishments. In 2008, he returned to the East Coast to serve as Executive Chef and Director of Food & Beverage at the Century House Hotel and Conference Center.

Michael has been a dedicated member of the American Culinary Federation for 14 years and currently serves as treasurer for the local chapter, contributing significantly to the culinary community in New York’s Capital Region. At just 27, he was recognized with a 40 Under 40 award for initiating a program aimed at alleviating hunger through volunteerism and meal donation. He also won the Chef of the Year award for the ACF CDCNY this year.

After a decade at the Century House, Michael opened Restaurant Navona, focusing on wood-fired cooking, which he only moved on from after ten successful years. He operates a catering company and mobile bar service and has served as an adjunct instructor at Schenectady County Community College for the past 15 years. Currently, he works for the Hotel Culinary Arts and Tourism department and is the chief consultant for Navona Hospitality Solutions.

Eric Novak

Chef & Forager

Chef Eric Novak began his culinary journey in 2001 at Fannie’s Italian Restaurant, where he started as a dishwasher and short-order cook. He pursued a BBS in Culinary Arts and Service Management at Paul Smith’s College, gaining diverse experience through internships and work rotations, including a stint at Hawk’s Cay Resort in the Florida Keys.

From 2010 to 2016, Eric worked at The Century House, transitioning from a la carte service to Banquet Chef. Since 2016, he has been with Restaurant Navona, where he currently serves as Sous Chef and Chef de Cuisine. Eric enjoys cooking, spending time outdoors, and foraging for edible plants, emphasizing the importance of work-life balance and local food sourcing. He is dedicated to working with smaller groups to implement sustainable practices.

Greg Steo

Beginning Farmer & Chef

Chef Greg Steo is a passionate advocate for sustainability and regenerative agriculture with over seven years in the restaurant industry. Since 2018, he has held various roles that deepened his understanding of food sourcing and kitchen operations. Greg champions organic farming practices, polyculture gardening, and conservation, with a focus on developing native food forests. His mission is to create a sustainable food system that benefits both the planet and its people.

Kim Baker

Operations Coordinator & Manager

Kim Baker is an experienced hospitality professional with over 15 years of expertise in planning and coordinating a variety of events and weddings. An alumna of Excelsior College, where she obtained her master’s degree, Kim’s diverse educational background enhances her approach to event management. Her keen attention to detail guarantees that every occasion is executed flawlessly and leaves a lasting impression.

A strong advocate for conservation and sustainability, Kim incorporates eco-friendly practices into her projects. She is passionate about helping people connect with the food they consume, fostering a deeper understanding of its journey from farm to table. In her personal time, Kim enjoys growing her own food and hosting outdoor events that celebrate nature and local flavors. Through her efforts, she educates others on food preservation and preparation, nurturing a community that values sustainable living and the joy of shared meals.