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Mt. Kisco Daily Voice serves Mt. Kisco, NY
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New Chef Takes Over At Mount Kisco's Grand Prix NY And Spins Bowl

Grand Prix New York and Spins Bowl of Mount Kisco has named Joesph Walsh as its executive chef for the FUEL restaurant and its catering facility.
Grand Prix New York and Spins Bowl of Mount Kisco has named Joesph Walsh as its executive chef for the FUEL restaurant and its catering facility. Photo Credit: Grand Prix New York and Spin Bowl

MOUNT KISCO, N.Y. – Next time you take a break between racing go-karts and knocking down bowling pins at Grand Prix New York and Spins Bowl, you might want to check out its new menu.

The indoor racing, social entertainment and corporate event spot located in Mount Kisco recently named Joseph Walsh as executive chef at FUEL restaurant and its catering facility.

“With Executive Chef Joe Walsh joining our team, we will continue to elevate our a la carte dining experience and surpass any culinary expectation that a large bar mitzvah, social or corporate customer may have,” said Bill Diamond, CEO of Grand Prix New York.

Walsh has worked with New York City chef Daniel Boulud and was personal chef to former MetLife President Harry G. Hohn. He has prepared meals for comedian Bill Cosby and Chappaqua resident and former President Bill Clinton.

A graduate of New York Restaurant School, Walsh said he plans to keep the majority of the menu but will add some of his own artistically plated, seasonal items.

“Aside from having exemplary culinary abilities, executive chefs must be skilled in communication, time management, leadership and accounting in order to run a kitchen successfully,” he said. “We do a lot more than cook food: we research food industry trends, plan menus and develop budgets in addition to recruiting and instructing the staff.”

Walsh should have no problem cooking and planning for large crowds, as his background includes overseeing the 250-seat Dolce International dining facility at General Electric global headquarters, while also providing room service for 188 suites and catering for a 25,000-square-foot conference center.

“My goal is to draw on my professional experience and use high-quality ingredients to create the perfect meal for every setting,” said Walsh.

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