Hilary Johnston Desmon
About Hilary Johnston Desmon
Hilary Johnston Desmon is a chef and general manager at Kashkaval Garden Restaurant, combining her expertise in culinary arts and media management. She transitioned from a successful career in advertising at The New York Times to the culinary industry after studying at the International Culinary Center.
Work at The New York Times
Hilary Johnston Desmon held multiple positions at The New York Times from 2003 to 2011. Initially, she worked as an Advertising Account Manager for five years, where she managed client accounts and advertising strategies. She then advanced to the role of Advertising Sales Manager, serving for three years until 2011. During this period, she also took on the role of Advertising Director for a brief five-month stint in 2011. Her experience at The New York Times provided her with a strong foundation in media management and advertising.
Education and Expertise
Hilary Johnston Desmon earned a Bachelor of Science degree in Media Management and Journalism from The University of Kansas, where she studied from 1995 to 1999. She furthered her education in the culinary field at the International Culinary Center, completing a program in Culinary Arts from 2010 to 2011. This combination of media management and culinary training equips her with a unique skill set that bridges both industries.
Culinary Career
Since May 2013, Hilary Johnston Desmon has served as the Chef and General Manager of Kashkaval Garden Restaurant. In this role, she oversees kitchen operations and restaurant management, applying her culinary training and leadership skills. Prior to this position, she gained practical culinary experience as a Line Cook at the Bar Room at The Modern Restaurant, working for one year from 2011 to 2012. Her transition from media to culinary arts reflects her diverse professional background.
Background
Hilary Johnston Desmon transitioned from a career in media management and advertising to the culinary industry. Her previous roles in advertising at The New York Times and Union Square Hospitality Group provided her with a strong understanding of business operations and client relations. This diverse background informs her approach to managing a restaurant and leading culinary teams.