The Perfect Location
A New York landmark located on Central Park in the heart of Manhattan’s most prestigious business, residential and shopping district, the hotel features neo-Georgian architecture and opulent décor that will add sophistication and elegance to your social or business function.
Legendary elegance provides the perfect backdrop for wedding celebrations that can only come to life at The Pierre, A Taj Hotel.
Coupled with our dedication to five star service and exemplary cuisine, the hotel is a natural fit for high-level conferences.
Unparalleled Event Experience
In addition to timeless opulence and world renowned cuisine, The Pierre provides an experienced, dedicated in-house team to assist with every step of planning an unforgettable event.
As The Pierre's Director of Catering for 27 years, Bill Spinner is one of the most respected people in the event industry. He has served as host to celebrities, socialites and heads of state, ensuring exceptional service and directing the production of New York's most celebrated events.
Prior to joining the hotel, Bill worked at legendary venues Windows on the World, the Rainbow Room and Cipriani. A graduate of the Hospitality School at Penn State, Bill is an active member of the Chaine de Rotisseurs, NY Wine and Food Society, James Beard Foundation and the National Association of Catering Executives.
"We have many couples who are continuing a family tradition by hosting their wedding at The Pierre. They come to us not only for our iconic spaces, but for our highly experienced team."
Mark has been a part of The Pierre's renowned events team for 25 years. With his extensive knowledge and background in serving luxury properties in New York City, he is known for his attention to detail, dedication and delivering a truly personalized experience for every client.
Mark's prior experience includes prestigious local venues such as Cipriani, the Rainbow Room and the Metropolitan Club.
"Luxury is not just about the number of stars or diamonds a hotel has behind its name – it’s about delivering one-of-a-kind experiences. That's what we provide to all of our guests and event clientele."
As Director of Group Sales, Nicole manages room block and catering needs for The Pierre’s social and corporate clients, ensuring every detail is taken care of.
Previously, Nicole managed groups for the Lotte New York Palace and Omni Berkshire Place. In addition, her experience includes operational roles at the Crosby Street Hotel and the SoHo Grand. A New Jersey native, Nicole graduated from Syracuse University with a degree in Hospitality Management.
"The Pierre has always been known for its exceptional level of service. I’m proud to be part of this great tradition and make sure clients receive everything they need to have a successful, memorable event."
Chris brings more than 35 years of experience in hospitality and fine dining to his role at The Pierre. He credits his long tenure in part to the collaborative environment fostered at the hotel.
This is Chris’ second term at The Pierre, beginning almost 25 years ago. He left to work for the famed Cipriani family at the Rainbow Room, where he was sent to train in Venice. Chris has also worked for private clubs and dining establishments in California and Florida. He was recently featured in the book, Food and the City by Ina Yalof.
"Everyone truly takes pride in the success of the hotel, so you want to do the best job that you can. It is truly rewarding just to have the opportunity to make our guests feel special."
Ashfer Biju brings a worldly vision inspired by regional ingredients to The Pierre. Raised in a family of restaurateurs near Kerala, India, Chef Ashfer earned his hospitality degree in India. His career has taken him all over the globe—from the Culinary Institute of America to kitchens in Napa Valley, the Maldives, Jean-Georges in London and Southeast Asia. Chef Ashfer enjoys working with couples to create a truly customized, unique wedding menu.
In addition to leading culinary operations for The Pierre's banquet spaces, Chef Ashfer oversees Perrine, The Rotunda and Two E Bar & Lounge, managing a team of 50 cooks and seven sous chefs that, during the hotel's busy season, serve up to 5,000 people per day.
"For one bride, our chefs drove to a pumpkin patch on Long Island to fulfill her request for pumpkin soup served in a rustic, autumnal plating style. After handpicking 150 pumpkins, we returned to the hotel to turn them into serving vessels for the soup. We take pride in incorporating fresh ingredients and are fortunate because we have so many sustainable options to choose from here in New York."