Meet the team

Prior to leading the kitchen at Peak, Rose collaborated with acclaimed chef Marcus Samuelsson, opening Hav & Mar in Chelsea. The restaurant showcased the vibrant flavors of the Caribbean, North Africa, and Southern cuisine, providing Rose with a platform to express her creativity and culinary expertise.

A Brooklyn native, she found passion in the kitchen from an early age. Seeking an escape from the bustling household she grew up in, Rose discovered her love for cooking and began experimenting with flavors and ingredients in her home kitchen. Influenced by her parents, who were both exceptional cooks, Rose developed a deep appreciation for the culinary arts and their distinct ability to evoke cultures – a sense of time and place – with the combinations of flavors and textures.

Chris Nelson joined RHC as General Manager for Peak restaurant in December 2019. Nelson leads the management team at Peak restaurant and bar on the 101st Floor. He is an award-winning hospitality professional devoted to presenting a dining experience that pairs the highest level of service and stellar cuisine.

Prior to Peak, Nelson held the role of General Manager for restaurateur Danny Meyer’s iconic Union Square Café in New York City. Under his leadership, the return of the flagship restaurant Union Square Café was awarded three stars from The New York Times. He honed his unparalleled management and hospitality skills at Union Square Hospitality Group restaurants in front of the house roles as Wine Director and Assistant General Manager, rising through the ranks to General Manager.

Zack Kameron was brought to RHC in 2019 to oversee the openings of Peak and Edge in early 2020. Zack is now responsible for all of RHC’s beverage operations in the United States. A hospitality and beverage industry veteran with over 18 years of experience, Zack has worked for some of the world’s most well-known importers and restaurants, including A Voce Columbus, where he won a Wine Spectator Grand Award in 2012. At Peak, Zack and his team have grown the program into one of the city’s largest, with over 2,000 selections and won several awards, including a Best Award of Excellence from Wine Spectator.

With each future outlet, Zack’s mission is to hone the beverage program into a more dynamic and sustainable version of itself, continuing to drive innovation and efficiency in each step of the process.

Laura has worked in hospitality in New York City for over a decade, selling and planning hundreds of spectacular events in NYC’s most notable venues. As Director of Sales at Peak, she enjoys delivering sky-high hospitality and service to her clients.

Judy has 15 years of experience in the special events world. Her background includes several years at Party Rental as well as in floral and event design.
She has spent the last 6+ years on the off-premises team at Abigail Kirsch Catering. There she led all types of events including weddings, dinners, conferences etc. in venues throughout NYC ranging from intimate events to those with 1,000+ guests.

Anne has strived for operational excellence over her tenure in New York City’s hospitality industry.  With a passion to develop and execute in all areas of hospitality, she drives herself and her team with a hands-on approach to create memorable evenings with exceptional service.

Alison has over 15 years of experience in various sectors of the hospitality industry in the NYC area, including front-of-house restaurant and hotel management, operations, and in-house corporate catering and event planning for top pharmaceutical and technology companies.

She coordinates the details of events in our smaller spaces, from informal after work happy hours and high-level business dinners, to milestone birthdays or intimate weddings, creating memorable moments beyond the views.