Shortly after moving up to the Hudson Valley with his family, David opened Tomatillo, the "Mexchester Original," with its Farm-to-Taco philosophy. It was soon followed by Sweet Grass Grill and Red Zebra all sharing the same locavore integrity. A fourth, a "fresh-casual" concept, Grass Roots Kitchen, is now open in Tarrytown.
Chef Jimenez was born in Puebla, Mexico and grew up in nearby Morelos. After college he moved to San Diego and then eventually New York where he joined the restaurant group led by Louis Lanza. He learned every station and was quickly running Lanza's most popular restaurants, Citrus and Josephina, on the upper westside. In 2013, he joined Sweet Grass Grill as a sous chef and a year later took over as the chef de cuisine. He is now the executive chef at ERL Hospitality.
Chef Caspi began his career in Israel, following in his father’s footsteps, before moving to New York. He spent several years there at the highest-end restaurants such as Daniel, Adour Alain Ducasse and Per Se. He moved north and worked with Dan Barber's team at Blue Hill at Stone Barns before joining ERL (Sweet Grass Grill) in 2015.
In her role as business manager at ERL, Jessica brings together her passion for sustainable lifestyles and customer service with the business skills she developed during her past career at IBM. Joining the team in 2013, Jessica’s focus is on HR and operations across all ERL restaurant locations.