Who We Are

Andrew Feinberg, Owner 

Andrew believes that simple is the best. Less is more. That when properly prepared, Italian food is the best, most delicious cuisine in the world. He spends much of his time honing his understanding of traditional Italian foods and the relationship between farmer and chef, seasons and menu. 

“I believe that if a dish has 3 perfect ingredients then it doesn’t need anything else. The menu at franny’s is based on leaving out that ‘extra’ ingredient rather than putting it in,” says Andrew. “I want people to taste the purity of each ingredient in every dish,” he says.  He adds, “everything that I cook has got to be true to where it comes from.”

Along with being a co-owner of Bklyn Larder, Andrew is also a co-owner of our sister restaurant franny’s here in Brooklyn on Flatbush Avenue. 

Francine Stephens, Owner 

Francine has spent her entire professional career educating consumers, chefs, businesses, and community leaders about the means and benefits of an economy and environment improved by purchasing locally grown foods and products. Francine worked for numerous non-profit organizations before she owned franny’s including Mothers & Others for a Livable Planet and the Rainforest Alliance.

Along with being a co-owner of Bklyn Larder, Francine is also a co-owner of our sister restaurant franny’s here in Brooklyn on Flatbush Avenue. 

Gizella Otterson, General Manager
 

Florida native Gizella grew up amidst several food traditions: Filipino, Southern, and Cuban, but cheese captured her heart.  She honed her skills at Murray's Cheese and is now proud to call Bklyn Larder home.  When she's not at the store she's most likely at another store like it, tasting something new, or playing bass at a rock show. 

Halley Zelicoff, Purchaser and Manager

Originally from Pittsburgh, Halley always knew she wanted to work in the food industry. She began her restaurant career picking parsley and doing prep work at the age of 14. Determined, she only applied to The Culinary Institute of America with no back up plan if she didn't get in (thankfully, she did!). After CIA, Halley became a private chef for families in the Hamptons and Aspen, but always had her eye on specialty goods. She spent the last few years working for Whole Foods as a Specialty Team Leader, foraging for new products and helping develop new cheeses. She most recently won "Perfect Bite" at the Cheesemonger Invitational. When she isn't busy experimenting with pickling and fermenting in her Crown Heights kitchen, she can be found exploring farmers markets and restaurants around the city seeking out all the best foods.

Kristina Graeber, Store Manager

Kristina Graeber, who hails from Southern California, grew up eating healthy, wholesome food. From her grandmother's ragu to her mother's granola, an appreciation for fresh ingredients and slow cooking was instilled from an early age. She worked her way through college and grad school waiting tables, slinging drinks and generally making people feel at home in bars and restaurants all over this city, but she hung up the apron to pursue a career in textile sourcing. Throughout her 8 years in the fashion industry, she always thought fondly about her days in hospitality, yearning for something more local and sustainable. She has found that sense of community and a shared passion for great food at Bklyn Larder, and she loves discovering new tastes every day! When she's not at the Larder, you can find her cruising around on two wheels, in search of a good sip, a nice bite or a long stretch!

Patrick Shaw-Kitch, Executive Chef

Patrick grew up in Salinas, California. One the biggest agriculture areas in the country, it's known as the "Salad Bowl of the world" and the home of John Steinbeck. He grew up eating Mexican food, and had long been eating conchas before he ever had a croissant. He started working in kitchens at the age of 14, at a summer camp, working from 7 a.m. until 8 p.m., getting a taste of the lifestyle. After graduating from college he went straight back into kitchens and never looked back. He loves to create food that focuses on a single ingredient or a couple of ingredients, letting the quality of the ingredients be the star. 

Patrick lived in Seattle for 7 years after college and moved to Brooklyn 2 years ago. He enjoys running, reading, cooking and eating when not at work.

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