The Launch Issue PREMIERE ISSUE
N OV E M B E R 2 022
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November 2022 PUBLISHER
Brigitte McLaughlin Brigitte.Mclaughlin@citylifestyle.com EDITOR
LIFESTYLE LETTER
Valerie Bianculli | valerie.bianculli@citylifestyle.com
Welcome to the Premiere Issue of Staten Island City Lifestyle!
STAFF PHOTOGR APHER
Hello and welcome to the premiere issue of Staten Island Lifestyle. We are so thrilled to be your new source for all things local here in Staten Island. It has been a true labor of love to launch a publication like this and we hope that as you flip through these pages you will be drawn to the incredible stories behind the people and places that call Staten Island home. Every month we will highlight local families and businesses, community, fitness, food, health, home, music, style, charitable organizations and a host of other topics and events taking place in your community. We hope that Staten Island Lifestyle will serve as a guide not only for the people of the community but for the businesses and services that sustain it as well. As we take the time to put this magazine together each and every month we hope to inspire and uplift you – our readers – through entertaining articles, expertly curated content and unique experiences that connect our community. Thank you for inviting us into your homes and sharing your lives with us, we can’t wait to see you around town!
Mike Gloria | info@mikegloriaphoto.com
PLUG New York PUBLICATION DIR ECTOR
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Jayme Emery CONTR IBUTING PHOTOGR APHER
Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell
BRIGITTE MCLAUGHLIN, PUBLISHER @ S TAT E N I S L A N D C I T Y L I F E S T Y L E
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Proverbs 3:5-6 Staten Island City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Staten Island area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Staten Island City Lifestyle™ is gathered from sources considered
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L I F E ST Y LE LE T T E R
to be reliable, but the accuracy of all information cannot be guaranteed.
2655, 2095 Richmond Ave, Staten Island, NY 10314 (718) 477-4000 Geraldpetersinc.com
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inside the issue The Premiere Issue
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F E ATU R E D
D E PA RTM E NTS
14 Aging Backwards with Chi Aesthetics Med Spa
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Lifestyle Letter
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City Scene
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Business Monthly
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Hot Spot
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Local Limelight
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Culinary Creations
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Party Planning
LI FE + C U LT U R E
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Locally Sourced
FI NA NC E + LEGA L SE RV IC E S
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Local’s Choice
A Multi-Cultural Med Spa for Every Skin Tone
18 Celebrating 40 Years of Gerald Peters Learn the Secrets to Success from Family Owned Jewelry Store
32 Empire State Mindset
Sitting Down with Phil Guarnieri, CEO of Empire State Bank
O N T H E C OV E R
Photography: MALFI Peonies in New York by MALFI Oil & Acrylic on Glass
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HEA LT H + WELLNES S S HO PPI NG FO O D + B EV E R AG E
LI FE + C U LT U R E
Destress Yourself Manual Lymphatic Drainage | Body Contouring RF Skin Tightening | Vacuum Therapy Enhancements, Swedish, Deep Tissue & Therapeutic Massages
1553 Forest Avenue, Suite 19 Jaritza M. Lima, LMT, MLD-C
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Fix your spine, fix your life Spine Specialist Sports Chiropractor Holistic Nutritionist Strength & Conditioning Coach
Dr. Michael Romagnolo 718-554-4080
7001 Amboy Rd. Staten Island, NY 10307 NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/STAT E N I S L A N D
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N OV E M B E R 2 0 2 2
city scene
Where neighbors can see and be seen. 1
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@SIEDC
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@SIEDC
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@SIEDC
1: Inside the REVOLVE Gallery for NYC September 2022 Fashion Week 2: A focus on sustainable fashion at the REVOLVE Gallery with @discovercotton 3: The 818 Tequila Bar was a hit at the REVOLVE Gallery 4: The Staten Island Economic Development Corporation hosted its 2022 Annual Awards Gala 5: Inside the SIEDC “Off to the Races” 2022 Annual Awards Gala 6: Tablescape at SIEDC “Off to the Races” Gala at Angelina’s Ristorante 7: SIEDC thanks its sponsors, ambassadors and all who attended this year’s annual gala
Want to be seen in the magazine? Tag your Instagram photos with @statenislandcitylifestyle
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C I T Y SC E N E
Nationally Certified Personal Trainers 1- o n -1 T r a i n i n g | G r o u p T r a i n i n g Programs for adults & kids (718) 210-2957 | evolve-33si.com | 58 New Dorp Plz, Staten Island, NY 10306
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N OV E M B E R 2 0 2 2
Full-Service Travel Planning for the Vacation You’ve Been Dreaming Of Bring Your Bucket List to Life
CONTACT US TODAY 718-873-1354 www.A2ZTravelDesign.com
WHERE COMMON PEOPLE ACHIEVE UNCOMMON RESULTS
F I RS T CL A SS F RE E
business monthly A round-up of exciting news from local businesses.
The Cover: Christopher Malfi's Peonies in New York Christopher Malfi is a local artist from Staten Island. Malfi's unique artwork was something our publisher, Brigitte McLaughlin quickly gravitated to while doing her research on local artists. Each art piece Malfi creates is simply amazing and unique. It is an honor to be able to feature one of Malfi's pieces (Peonies in New York) in our first issue. To see more of Malfi's artwork, check out his Instagram page @_malfi_. Photography Christopher Malfi @_malfi_
Interval Functional Classes Strength Training Classes Spin Youth Classes Personal Training 301 CROMWELL AVENUE BKSOCIETYFITNESS.COM
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B USIN E SS M ON T H LY
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Get in touch by heading over to our landing page to connect: CityLifestyle.com/StatenIsland
Destress Yourself's November Promotion A massage is a tool to help reach the better you and heal. Whether it's stress, an illness or simply to pamper yourself, the benefits of massage can be life-changing. Jaritza Lima would be honored to take that journey with you. This month receive one free massage with the purchase of any of Destress Yourself’s packages. @destress_yourself Photography Staten Island City Lifestyle
Scan to read more.
Something Blü's Fall Vendor's Market Something Blü Creative Studio will be hosting its first-ever Fall Vendor's Market on Saturday, November 19th. Something Blü is a bridal shop as well as an event venue here on Staten Island. Owner Miriam Nosseir had a unique vision and created something that no one has seen on Staten Island. Something Blü's Creative Studio can be used for bridal showers, special events, photo shoots, pop-up shops and much more. Check out their upcoming event! @somethingblucreativestudio Photography Staten Island City Lifestyle
Scan to read more.
SERVICES DENTAL IMPLANTS VENEERS ROOT CANAL THERAPY SAME DAY CROWNS INVISALIGN
Address
Phone
142 Annadale Rd. Staten Island, NY 10312
(718) 948-1600
dentiststatenisland.com NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/STAT E N I S L A N D
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Aging Backwards with Chi Aesthetics Med Spa
ARTICLE BY BRIG IT TE MCL AUG H LIN
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H OT SP OT | HEALTH + WELLNE S S
IT IS SO NICE TO SIT DOWN WITH YOU TODAY, DR. GIBSON. LET’S START OFF WITH WHY YOU OPENED CHI AESTHETICS. I FOUND IT VERY INSPIRATIONAL. Dr. Gibson: I have been in the healthcare industry for over 20 years, and I was (a) CNO. Unfortunately, during COVID, my brother passed away. It made me realize how life is so precious, and you never know when your time will be. Why wait to do what you always wanted to do?
WHAT IS CHI AESTHETICS MED SPA? Dr. Gibson: Chi Aesthetics is a multicultural med spa for every skin tone, which means we treat every skin type. We offer solutions to skin issues for everyone without the worry of wondering if the treatment is right for their skin and their skin tone. Chi is a one-stop med spa where our clients can come to boost their self-esteem. We have every treatment from Hydra facials to more advanced services like the 4-D Facelift with the Fontana laser. In fact, we’re the only med spa in Staten Island that has the 4-D Facelift laser. Chi is short for Chikodiri, my name. Chikodiri means God, faith, happiness, and peace and without those things, this would not have been possible for me.
WHAT ARE SOME OF YOUR MOST POPULAR TREATMENTS? Dr. Gibson: I would say the 4-D Facelift using the Fontana 4-D laser is our most popular treatment. It is a non-invasive procedure that provides the best natural results for the skin. The number of treatments needed depends on a client’s age. For example, clients in their 20s receive two treatments, whereas clients in their 60s will receive six. Today, everyone is so busy, CONTINUED >
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and procedures that require recovery time are not desirable. However, with the 4-D laser, you can literally have the treatment during your lunch hour and go right back to work as if you had nothing done at all. People experience amazing results from the facelift. They have their natural look but are more refreshed and rejuvenated, as if they look very good for their age, or maybe a bit younger. Around 25, we start to lose collagen in our skin. This procedure increases the collagen level in the skin both during and after the treatment. We even have clients tell us that people say they look like they’ve lost weight because the procedure sculpts the face, making you look “snatched”. Another popular treatment we have at Chi’s is body sculpting, which stimulates the body’s natural collagen production, providing a natural lifting effect. The intensity of the sessions is increased with every treatment to provide the desired effect. Even though there is no downtime, it is important to have patience. The treatments take some time to provide the full effect.
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H OT SP OT | HEALTH + WELLNE S S
WHAT IS THE BRIDAL SKIN PEEL? Dr. Gibson: The Bridal Skin Peel is actually a collection of treatments used together to provide brides with that natural glow before their wedding and to prepare their skin for their makeup and photos. It is an excellent way to provide a real wow factor to the bride’s look on her special day.
HOW LONG IN ADVANCE SHOULD A BRIDE COME TO YOU BEFORE THEIR WEDDING? Dr. Gibson: The entire process takes about three months, so brides should contact us about three months before their wedding day to begin the process of preparing the skin. We start with the major treatments of the skin, and then, the final treatment is the week of the wedding. Our goal is to provide them with glowing beautiful skin that looks completely natural.
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CELEBRATING 40 YEARS OF GERALD PETERS STATEN ISLAND LIFESTYLE SITS DOWN WITH THE OWNERS OF GERALD PETERS, THE GO-TO DESTINATION ON THE ISLAND FOR FINE JEWELRY
ARTICLE BY VALERIE BIANCULLI PHOTOGRAPHY BY MIKE GLORIA
To be the owner of a high-end fine jewelry store is an appealing title but in reality, becoming a successful entrepreneur in this industry doesn’t happen overnight and takes years of commitment and sacrifice. Gerald Peters is Staten Island’s premier destination for fine jewelry and luxury timepieces. Staten Island Lifestyle sat down with the owners to find out what the secret sauce is to building a thriving business where clients feel comfortable shopping for life’s most memorable moments.
CONGRATULATIONS ON CELEBRATING 40 YEARS! IF YOU WOULDN’T MIND EXPLAINING TO US A LITTLE BIT ABOUT HOW YOU GOT STARTED? Jerry: A friend of mine was the manager of a jewelry store in Brooklyn. It was during a time when the price of gold shot up and he asked me if I would like to help out. I was interested in the industry so took the opportunity to learn about the different types of metals, what’s real what’s fake etc. and it all started there.
HOW WAS THE BUSINESS DIFFERENT 40 YEARS AGO WHEN YOU FIRST STARTED? Jerry: It was very different, I would literally have a cigarette in my mouth, you would have a cigarette in your mouth and we would be talking with an ashtray in front of us and I’d be putting a necklace on you. It was very relaxed. The Pac-Man charm was our hottest seller at the time.
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LOCA L LIM E LIGH T | SHOPPI NG
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LOCA L LIM E LIGH T | SHOPPI NG
DID YOU ALWAYS KNOW YOU WANTED TO MAKE THIS A FAMILY BUSINESS? Jerry: Their mother used to say they wouldn’t be in the business because the business takes a lot from you. We work weekends, holidays, etc. Being in retail I had to give up a lot, but I liked it and made sacrifices for my family. When I started slowing down it was emotional for me, but now with my sons in the business, I’m taking up hobbies such as golf at the Richmond County Country Club.
WHAT SETS YOU APART FROM THE OTHER JEWELRY STORES? Jerry: Honesty is important. Reputation is important. One of our sayings is reputation before profit. You have to be nice to people. Relationships and trust go a long way in this business. It’s important to be personable and also have great products. I always strive to have the nicest product and a different assortment.
HOW WOULD YOU DESCRIBE THE GERALD PETERS EXPERIENCE? Gerald & Peter: We pride ourselves on not pushing sales but assisting instead. We have 4 Core Values; 1. Reputation Over Profit, 2. The Gerald Peters Experience, 3. Honesty and Integrity and 4. Teamwork. It’s never about the dollar amount. The staff has all been here for 20-40 years so it feels like family and very welcoming whenever you come to the boutique whether you are making a purchase or bringing in a repair we always want you to have a positive experience.
WHAT ARE YOU MOST GRATEFUL FOR AND WHAT’S AN IMPORTANT PIECE OF ADVICE YOU WOULD GIVE TO SOMEONE JUST STARTING OUT? Jerry: Work in an industry that you are passionate about. Learn the business. Make the sacrifices you need to. Work hard. Being an entrepreneur means you have to love it because it’s hard work. My biggest accomplishments are having a successful business and being able to continue the legacy with my family.
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ARTICLE BY GINA HOMOLKA, @SKINNYTASTE
CHEESY PUM PK I N PA STA BA K E W ITH PA NCET TA, K A LE A ND W HITE BE A NS
Yes, healthy and comfy! @skinnytaste pairs pumpkin, pasta and pancetta with kale, white beans and topped with gruyère and panko breadcrumbs. Delicious!
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
THIS HEALTHY PUMPKIN PASTA BAKE IS TOTAL COMFORT FOOD!
makes:
cook time:
prep time:
total time:
8 servings
15 minutes
1 hour
1 hour 15 minutes
ingredients: • 6 ounces pancetta, diced • 1 onion, thinly sliced • Kosher salt and freshly ground black pepper • Cooking spray • 2 cloves garlic, minced • ½ teaspoon red pepper flakes • 2 bunches kale, stemmed and torn • 1 (1-pound) bag DeLallo Organic Whole-Wheat Cavatappi Pasta • 2 (14-ounce) cans DeLallo Imported Cannellini Beans, drained and rinsed • 1 (15-ounce) can pumpkin puree, or butternut puree • 1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ ounce (I used Gruyere) • ½ cup DeLallo Panko Breadcrumbs or gluten-free breadcrumb
directions: 1. In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 teaspoons of rendered fat. 2. To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches. 3. Add 2 tablespoons of water to deglaze the pan, scrape up any browned bits, and remove from the heat. 4. While the onion cooks, fill a large pot of salted water and bring it to a boil. 5. Preheat the oven to 450°F and grease a rectangular baking dish with cooking spray. 6. Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander. 7. To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente. 8. Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale. 9. In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper. 10. Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water. 11. Fold in the pasta, kale, onions, pancetta and beans and stir well to coat. 12. Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning. 13. Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning. NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/STAT E N I S L A N D
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PHOTOGRAPHY BY JANIE JONES
Your Autumn Dinner Party Is Served Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings.
For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambiance using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.
“Thin k f l an n el bl an k ets , woo d e n t a bl es , f ire pit s , o pe n g r ill s , st r ing light s an d can dl es to c reat e a really cool e nv iron m e nt you h ave n’t bee n a bl e to d o all s u m m e r.”
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PA RT Y P LA N N IN G | L IFE + CULTURE
Insider Tips for Hosting:
• Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” • As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” CONTINUED > NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/STAT E N I S L A N D
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For this fall dinner party, Chef Kyle created the perfect dinner menu to tantalize guests' taste buds. For a complete list of recipes, scan the QR code below.
Autumn Dinner Party
RECEPTION • CANAPÉS • CHEESE BRÛLÉES • Aged goat cheese, thyme, figs, local honey, petite greens
APÉRITIF • Champagne
DINNER MENU • Roasted Whole Duck • Brined & Smoked Turkey breast • Grilled Bone-In Ribeye Steaks • Chef’s Sage Gourmet Stuffing • Roasted Brussels Sprouts & Hardwood Smoked Bacon • Heirloom Root Vegetable Hash • Red Bliss Buttered Mashed Potatoes • Gravy • Cranberry Orange Zest Sauce • Fresh Baked Dinner Rolls & Whipped Butter
DESSERT • Traditional Pumpkin Pie, Whipped Cream
Want to see more? Scan the QR code for additional recipes.
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PA RT Y P LA N N IN G | L IFE + CULTURE
FRESH ROASTED BRUSSELS SPROUTS & HARDWOOD SMOKED BACON Yield: 6 servings
The Recipes
• • • • •
4 cups Brussels sprouts, raw, halved 1-2 tablespoons olive oil ¼ cup yellow onion, sliced 1 tablespoon garlic, sliced thin 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish - 1 tablespoon parsley, chopped
CRANBERRY ORANGE ZEST SAUCE Yields 4 cups
METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy!
CHEF NOTES: • If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.
• • • • • • • • • •
3 cups cranberries, fresh or frozen 1 cup cranberry juice, sweetened 1 piece orange peel 1 each orange for zesting ½ cup orange juice, freshly juiced 3 each cinnamon stick ¼ teaspoon clove, ground ¼ teaspoon allspice, ground ½ cup sugar Pinch salt
METHOD OF PREPARATION: 1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid. 2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens. 3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed. 4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat. 5. With hand-held blender, puree sauce, keeping some texture. 6. Freshly grate in orange zest, stir and season to taste. 7. Transfer sauce to jar and place in refrigerator to cool overnight. 8. Enjoy!
CHEF NOTES:
Bon appetit! Chef Kyle Williams, Savor & Swirl
• Enjoy with all types of poultry and game birds. • Do not use ground cinnamon. • Can puree with blender if you do not have hand-held blender. • Consistency should be thick sauce and not a jelly. CONTINUED > NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/STAT E N I S L A N D
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Wine Pairing
According to Savor & Swirl, wine pairing doesn’t need to be overly complicated for a casual outdoor dinner party. Have a lighter and fuller body style of white and red available with some sparkling thrown in. “Lighter to medium-bodied wines from Rhône Valley, Italy or California would be a good place to start,” they state. “Viognier is one of our favorite wines that goes great with fall-inspired cuisines. Pinot Noir wine goes great with just about any food. Lean towards California or Willamette Valley for a new-world style and go with France for a more earthy, old-world style. A big bold Napa Cab would fall in perfectly for the grilled ribeye steak! Cheers!”
ABOUT SAVOR & SWIRL Chef Kyle Williams has over 22 years of experience in the elite culinary industry, including 2 Michelin-starred restaurants in Italy, resorts in Hawaii, and alongside prestigious NYC celebrity chefs Todd English, David Burke, and Daniel Boulud. Savor & Swirl has recently expanded to include nationwide mobile catering. Book online, and they will bring their expertise to you, including customizable, in-home dinner parties or luncheons for holidays, events, business gatherings and surprise pop-ups. “We love to gather with people who value breaking bread together around a table with the special people in their lives.” savorandswirl.com Instagram: @savorandswirl, #savorandswirl
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PA RT Y P LA N N IN G | L IFE + CULTURE
Services Motorized shades
Lighting
Home theater systems
Access control
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Sound systems
Camera’s & surveillance
W E A R E A # 1 R AT E D AU D I O & V I S UA L D E S I G N C O M PA N Y NYC OFFICE 68 34th Street, Brooklyn, NY 11232 (347) 460-4590
MIAMI OFFICE 200 S Biscayne Blvd, Miami, FL 33131 sales@pse-av.com
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Address 1909 Victory Blvd. Staten Island, NY 10314 Phone (718) 494-1133
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Empire State Mindset with Phil Guarnieri
Sitting Down with the CEO of Empire State Bank ARTICLE BY VALERIE BIANCULLI
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LOCA LLY SOU R CE D | FINANCE + LE GAL S E RVI CE S
Business Man. Family Man. Risk Taker. Local Hero. City Lifestyle sits down with Phil Guarnieri, CEO of Empire State Bank to learn the tricks of the trade.
SO TO START LET’S GET SOME BACKGROUND INFO ON YOU. WHAT WAS YOUR EARLY CHILDHOOD LIKE? I grew up in the Borough Park section of Brooklyn. My childhood was completely different than how children grow up today. You basically had to become creative in how you amuse yourself. I grew up in an era where you played stickball in the street.
DID YOU HAVE ANY CAREER ASPIRATIONS? Career-wise I had no idea what I wanted to be. At 16 years old I got my first job in the stock room of a bank. I climbed the ladder there. In those days banks took the time to teach. Excluding IT, there is nothing in this bank that I have not done. I was a teller, I counted money, I approved loans, and I ran branches. When I graduated college I had a lot of friends that went to Wall St. They were making 3x the money that I was making but I decided at that time that I wanted to learn more so I remained in the banking environment. Sometimes you have to sacrifice dollars to learn things for the future.
IS THERE ANY ADVICE THAT YOU GAVE TO YOUR KIDS GROWING UP? For my kids, it was simple advice. Follow your path. But whatever path you follow, make it successful. You need to create and follow your destiny but be happy as you do it. Be happy with what you got because when you’re happy with what you got the next happiness is around the door.
WHAT’S YOUR TAKE ON GETTING PAST BUMPS IN THE ROAD? In any business and life, there are always challenges. I have my bad days and I have my good days. When it’s a bad day the initial reaction is anxiety and stress but it’s just something else you need to learn how to deal with. Every bad situation has a silver lining and you have to learn from it.
HOW DID EMPIRE STATE BANK START AND WHEN? I started Empire State Bank in 2004. We went out to our communities and raised the capital from friends and family. We raised 16.5 million dollars. In those days you needed 15 million to start a bank. The market was good in 2004, but when you go out and start a bank it’s very different because we sell a business plan on a piece of paper. It was 52 dogand-pony shows. Today less than 15% of the banks that started in 2004 still exist. Around 60% of them failed. From there we built the bank to be extremely profitable.
MEMORABLE MOMENTS? When COVID hit and everything was being shut down I sat in my office in tears. I brought out my team and said listen I have no idea where this is going but if we do our best to save every small business in our marketplace, we will only benefit from that. If they don’t exist we don’t exist. We were all fighting for survival. We did over 1300 PPP loans for around 20 million dollars. Of those customers, there were about 900 that never banked with us before. We saved their businesses and they easily transitioned over to us. Brand new customers that normally would’ve taken me 5 years took me just 9 months. What I thought was the end taught us so many things and ended up being the silver lining for us. Interview By: Phil Tursi
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BRIGITTE’S FAVORITE THINGS SOME OF YOUR PUBLISHER’S LOCAL FAVORITES
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WHO BRIGITTE MCLAUGHLIN WHAT PUBLISHER OF STATEN ISLAND CITY LIFESTYLE WHERE STATEN ISLAND, NEW YORK
1. NUMA - a newly released CBD skin and hair oil - shopnumacbd.com 2. Oriana LaMarca Designs Blessed Mother Necklace - orianalamarca.com 3. Cooking with Nonna Cookbook 4. MAC Creme D’Nude Lipstick & MAC Lip Liner in Oak 5. Miss Dior Blooming Bouquet Perfume 6. Ray Ban Blue Gradient Aviator Sunglasses 7. Nothing’s better than a lymphatic drainage facial massage at SI’s own Destress Yourself with Jaritza Lima
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LOCA L’S CH OICE | L IFE + CULTURE
- SERVICES FONTONA4D LASER FACE LIFT* BODY SCULPTING INJECTABLES PRP & PRF FACIAL REJUVENATION IV NUTRITION ESTHETIC TREATMENTS HYDRAFACIALMD FOTONA LASER BODY AND FACIAL TREATMENTS FACIAL & ZO PRODUCTS FOR SALE
631.315.3883 CHIAESTHETICS.COM
FOR MORE OF OUR SERVICES, PLEASE VISIT OUR WEBSITE OR INSTAGRAM PAGE
720 FOREST AVENUE STATEN ISLAND, NEW YORK 10310
*THE ONLY MED SPA WITH THESE TREATMENTS ON STATEN ISLAND
Specializing in fine jewelry, watches and custom orders.
Address
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69 W 47th St, New York, NY 10036
(347) 256-674
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antina STERIA
A Taste of Italy Osteria Santina celebrates big, harmonious Italian flavors sure to delight and satisfy your palate.
Open
TUESDAY - SUNDAY LUNCH | DINNER | CATERING | EVENTS
Call for Reservations (718) 448-6100 | OSTERIASANTINA .COM 502 JEWETT AVE. · STATEN ISLAND, NY 10302
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