Chef/Owner Peter Botros
Chef/Owner Peter Botros has been in the food service since he was thirteen. Peter has worked in all areas of the restaurant and catering industry. His passion for food and service has led him to realize his dream, The Stone House at Clove Lakes!
The Stone House is the total package of ambiance, gourmet food, and spectacular service. Peter and his staff welcome you to experience what all the buzz is about.
In addition to Peter’s restaurant accolades, he is a well-respected Mortgage Banker. Peter is a Senior Loan Officer with US Mortgage and is regarded by many to be an expert in this field.
Executive Chef Antonio Vasquez Flores
Antonio emigrated from Mexico to the United States in 1983. His first job upon arriving to the US was as a dishwasher. In 1987, he started working at Toto’s, a prominent family owned restaurant on Staten Island. The Toto’s owned several restaurants and event venues and Antonio found himself quickly rising through the ranks of a restaurant kitchen. In 1989, he was named Sous Chef at the highly touted South Shore Country Club and Golf Course. For the next fifteen years, he was in charge of both the a la carte and banquet facilities. In 2005, Antonio landed a new position as Executive Chef of The Lake Club. In 2012, he left The Lake Club and had several brief stints at high end restaurants around NYC. In 2014, he was hired as Executive Chef of The Stone House at Clove Lakes. Together with Chef/Owner Peter Botros, Antonio has created an eclectic contemporary American menu that sees changes seasonally. In March of 2015, Antonio and Peter launched Chef’s Loft at The Stone House. Chef’s Loft is an intimate 16 to 20 seat Loft overlooking Staten Island’s most romantic dining room. The Chef’s Loft at The Stone House is among the most innovative and exclusive dining experiences in New York City. A new tasting menu is introduced each month consisting of 5 courses and includes wine and cocktail pairings for each course.
Sommelier Roberto Hernandez
Roberto Hernandez was born in Mexico City he discovered his passion for the food and beverage industry, after graduating business school, he was able to travel across Mexico, it was here where Roberto had the opportunity to taste some of the most unique and delicious drinks and food. After that he decided to move to America to start a new career. He started working in a catering company at Westchester county later on he was able to work a Mexican restaurant curating the selection of tequilas with over 120 bottles. By 2009 he started to work with chef Angelo Magno,one of the most awarded chefs in westchester, where he was in charge to select wines at Milongas, an Argentinian and Italian restaurant. Fernando Oliveira GM at half moon in dobbs ferry became one of his first mentores he started to convince him to start preparing for his career. He had the opportunity to work for David Bouley where he meet some of the top sommeliers in America, he saw this as an inspiration and decided to enrolled ICC in order to obtain his certification by the court of masters sommeliers. Roberto is currently working for one the top 10 sommeliers in the world Alexander LaPratt (MS) at Atrium Dumbo. Right now Roberto Hernandez is looking to achieve a third level of the court of masters.