It is an honor for our family to become a part of the distinguished history of this Gold Coast mansion. You will be embraced by the estate's timeless elegance and warmth. The dedicated and professional staff will consistently offer the highest quality service. Chef Paolo's inspired and creative presentations are the perfect combination of classic cuisine with modern style and flare. The Woodside Club family invites you to host your special event with us and create memories that will last a lifetime.
Chef Paolo Fontana’s story is a simple one. From his early cooking years to working with renowned Chefs, everything that Paolo Fontana has achieved is grander, richer, and just plain flavorful. Chef Paolo grew up in New York; a young boy of immigrant Sicilian parents. His love for cooking started at a very young age when he would spend time in the kitchen cooking with his mother. Throughout his life, Chef Paolo studied in Avellino (Italy), The Culinary Institute of America in New York, Stony Brook University, and NYU. Chef Paolo has also devoted himself to teaching the art of cooking to others as a culinary instructor at NYIT in New York. Chef Paolo has worked and apprenticed with world-renowned chefs. His talent and skills have taken him to an array of restaurants. He has worked for New York culinary landmarks such as Union Square Café, Babbo, Gramercy Tavern, Craft, and restaurant Mirabelle, under award-winning and La Toque d’Argent recipient, Chef Guy Reuge. After a successful career in kitchens around the world and after opening his own restaurant Bracci, Chef Paolo wanted a new passion to call his own. He was the executive chef and owner of the Simons Center for Geometry and Physics Café “SCGP Café” in Stony Brook, NY and served as a consultant for major food corporations. When he is not in the kitchen working on his marvelous creations, he is spending time with his family. His hobbies include organic gardening, and working with glass. You will find him in our kitchen creating devilishly good masterpieces that focus on French, Italian, and American cuisines. Chef Paolo is looking forward to meeting and extending his hand in hospitality to all the members and friends of the Woodside Club.
PAOLO FONTANA, EXECUTIVE CHEF
(516) 802-2900 X237
Sarah Mottola, Banquet Manager
(516) 802-2900 x216
Sarah Mottola has been with The Woodside Club since the doors opened nearly a decade ago. She was born into the hospitality industry as she spent her childhood growing up in her father’s catering business. This experience at such a young age afforded her the opportunity to not only understand the time and energy it takes to succeed but to cultivate her passion. While attending SUNY Cortland for Early Childhood Education, she worked as a server in a high-end restaurant and what began as a means to supplement her life as a college student, quickly reminded her of her natural ability and love for the job. After years of various positions in the restaurant business, Sarah solidified her career change when she was referred by the Executive Chef of the Woodside Club for the position of Food & Beverage Director. By her second year, she earned the additional title of Member Liaison by way of her natural rapport with members and her skills at delivering five-star service. Sarah was quickly promoted to Clubhouse Manager by 2015 and has played a vital role in supporting what the Woodside Club is today. She has assisted in building the longstanding roster of returning members, as well as facilitating numerous accomplished events including golf outings, corporate functions, and private events for Woodside Club members and non-members alike. In 2019, she has taken on the role of Special Events Director to focus on the burgeoning wedding business, all while continuing to expand on the relationships she has built with clients and members since her first day.
MAUREEN ODERWALD, FOOD & BEVERAGE MANAGER
(516) 802-2900 X207
Maureen Oderwald brings years of food and beverage experience and knowledge to the leadership team at Woodside Club. With more than 15 years in the industry, Oderwald's background spans from small independently owned boutique restaurants to large franchise restaurants producing over 10 million in annual revenues. Maureen received her Bachelor of Science in Hotel, Restaurant and Institutional Management with high honors from the University of Delaware. Maureen's commitment and desire to provide the ultimate customer experience is marked through her training skills, giving each event she touches memorable brilliance.