Since 1994, both Claire Winslow and Debra Dooley have combined their skills and talents, turning The Would into unique culinary eatery; the two have brought a dining experience unlike anything else seen in the Hudson Valley.
Claire Winslow Claire Winslow was born to be a chef.
Spending much of her childhood in the Would's kitchen with her mother and previous owner of The Would, Doris Wildrick, Claire began cooking at the age of ten. She never thought about doing anything else. She attended the Culinary Institute of America in Hyde Park, New York, participating with James Beard's Meals on Wheels program and training under world renown chefs, Bradley Ogden and Charlie Trotter. Claire's creative flair in the kitchen as won her kudos and respect from food columnists, peers, and the growing number of guests who return to the restaurant to experience her dishes.
Her take on New American Cuisine, with a touch of French flair, has earned her the title of "The Flavor Queen" by many of her colleagues. This respect and glowing admiriation has transcended the bounds of her own restaurant, winning her awards and favorable reviews from publications such as The New York Times and also being sought after to assist in such events as the Julia Child Cookbook Awards.
Claire's desire and dedication toward creating new and delicious dishes has only grown throughout years, and she isn't going to let it quit anytime soon.
Debra Dooley "In the high-stress world of work, work, work, it is more important now than ever for our guests to truly enjoy an evening out. I want them to leave satisfied."
Who better to run an incredibly seasoned restaurant than by someone who is incredibly seasoned in all shapes of life?
Debra Dooley was born and raised in California. She moved to this area to complete college and set her career in a new, unfamliar area. Within a short period of time, Debra became the first woman ever accepted into the International Brotherhood of Electrical Workers Local 631 of Newburgh, New York, in 1979. Desiring to learn more with a hands on approach, she became involved in Construction and Property Management, which soon led her to the grounds of The Would Restaraunt. After taking over the restaurant with Claire Winslow, Debra quickly transformed The Would into a world of its own. With local artists' works on the walls and a warm glow in the dining room, Debra has created what many call the epitome of "casual elegance."
Debra has had an assertive handle on every aspect of the restaurant. Her relationship with her staff has created a family-type setting, where each member feels more at home at the end of the night than anything else. When she hostesses she greets guests with a smile and takes time to sit and chat with them while they eat. Her dedication to each facet of the restaurant even goes into The Would's Wine Cellar, which, with over 150 wines, has won the Wine Spectator Magazine's Award of Excellence every year, since 1994. And her own words: "I've developed a passion for the business...I want to learn all that I can," shows that Debra will continue to commit her efforts to The Would, so that it can bring her guests an amazing dining experience.
Frederick Kormann was born into a family of Hungarian immigrants in August of 1974 in Passaic, NJ.At the age of three, he and his parents moved into a small home in Rockaway, where he spent his formative years.His childhood was filled with Little League baseball games, family vacations, doing assorted household repairs with his father, Fred also, and learning to cook with his mother, Zsuzsanna.
Under the watchful eye of his mother, he began to experiment in the kitchen- from preparing frozen vegetables and boxed cake mixes to baking fresh bread and traditional Hungarian dishes.
Throughout elementary and high school, he continued to learn more about food and cooking from family, as well as television icons like Julia Child and Jeff Smith, but also expanded his horizons by taking music classes.His love for music continued in high school as he performed with the marching, concert, and jazz bands.He also spent three summers touring the country with drum and bugle corps, living on a bus and playing about five shows a week.
After high school, he worked in a local fish market/restaurant, which was his first experience in professional foodservice. Over a short time he learned a great deal about restaurant life, and realized that it was his calling.He continued to work as a cook and fishmonger until he graduated from Montclair State University in 1995 with a Bachelors degree in Philosophy.
From here, he moved to the Hudson valley to attend the Culinary Institute of America.At the leading culinary school in the nation, he expanded his knowledge and experience, learning from some of the finest chef-instructors around.It was through the CIA that he landed his externship at The Would in August of 1999, and has been working for owners Claire Winslow and Debra Dooley ever since.
He married his girlfriend, Melanie, of ten years in 2003, and together they moved into their first home in 2006, and they have enjoyed life with their cat, Chicken-Pie, and dog, Maggie.
In his free time Fred enjoys camping, fishing, woodworking, as well as riding his 1975 Harley Davidson.