About Our Staff
With over 25 years of experience in the industry, Martin Shanley has strived to create dream weddings for many brides and grooms over the years! With an Associate’s Degree from Sullivan Culinary College and a Bachelor’s Degree in hotel management from East Stroudsburg University, Martin knew right out of high school where his professional and career interests lay. Through the years, Martin has honed his expertise as a Banquet Manager, Catering Sales Manager and The Director of Catering for several of the areas best hotels including the Rye Town Hilton, Headquarters Plaza, Long Branch Hilton and the Sheraton Mahwah Hotel, where he spent 10 years as Director of Catering, before joining the Old Tappan Manor in 2011. With Martin’s hotel industry education and background he has the know-how to coordinate all facets of the planning process and execution of an event and truly enjoys exceeding his clients and their guests’ expectations.
Moufid attended and graduated the Le Lycee National School in Paris France in 1993 with a degree in restaurant management. He brought his knowledge to the US and began his unparalleled passion for catering and banquets to the Chanticler where he was the Director of Banquets and Sales. He was responsible for the introduction of many international menu contributions and the recipient of many of the areas greatest “Best of” NJ accolades. In 2000 Moufid received the honor of becoming a member of the International Chefs Association. He then joined New Jerseys renowned Seasons and Venetian Catering team where he was the Director of Banquet Sales and oversaw enormous facility renovations and menu innovations that once again raised the standard of excellence in the NJ wedding and events market. In 2013 Moufid joined The Old Tappan Manor as the Director of Operations where he continues to create and produce the finest setting and experience for special events and occasions.
Chef David Bloch
Chef David is a graduate of the acclaimed Philadelphia Restaurant School, The country’s first private college to offer career training in private dining and luxury hospitality. Chef David attained various internships and apprenticeships in the Philadelphia area while completing his culinary degree. Upon graduation he had the honor of working under French Chef Michele Haines. In early 1998 Chef David moved to New Jersey to further pursue his culinary career where he was offered a position working under Chef Rocco Di Spirito. He continued to refine his culinary skills working at The Gram House and Arthur’s Landing. He then became an operating partner and Executive Chef of a multi-unit New Jersey Restaurant Group where he was able to design custom menus and chef’s signature dishes. Chef David’s culinary expertise includes a la carte dining, banquet and catering operations as well as high-end corporate dining entertaining clients from around the world. These vast experiences throughout the culinary industry equipped Chef David with a multi-faceted approach to banquet dining at The Old Tappan Manor. Having traveled the world Chef David has developed an international approach to our culinary operations, menus, and authentic flavors enhancing our clients’ individualities and traditions.