The Team

Ralf Kuettel, Chef and Owner, was born and raised in Turbenthal, at the foothills of the Alps. Surrounded by woods and farmland, he grew up with an appreciation for the earth’s bounty and a taste for fresh, seasonal ingredients. From his 'premiere' into the industry as a cooking apprenticeship at Restaurant Seehus Stäfa in Stäfa, Switzerland to a high-profile job as a Tournant at New York City’s Union Square Café -  and all the way out West to the 3-star Palm Court restaurant in Seattle and the Adams Street Bar and Grill in Breckenridge - Ralf has always sought new ways to expand his culinary skills and creativity. When he returned to New York City (this time for good) he worked as a Sous-Chef in the kitchen at Soho’s chic Zoë restaurant before accepting the Chef de Cuisine position at NYT 3-star Cena. In addition to his pursuits in the kitchen, Ralf worked to expand his wine expertise through a wine buyer position at Chelsea Wine Vault - a role that brought his food and wine knowledge full circle. In 2006, with these experiences under his toque and a desire to build from the ground up, fate led Ralf to a charming corner restaurant space in New York City’s Chelsea neighborhood - and Trestle on Tenth was born.

Thomas Dunn, General Manager, began his romance with the restaurant industry on February 14, (Valentine's Day) in 1998 as a server and bartender at Papa Razzi Trattoria in White Plains, New York. By 2002 he'd acquired all of the essential skills to Front of House, propelling him into an Assistant GM position at The Ginger Man in Greenwich, Connecticut. All the while, Thomas' interest in the beverage side of the business was growing. As he transitioned into the role of Assistant Food and Beverage Director at The Thayer Hotel at West Point, New York - he also earned certificates from prestigious wine programs, including Windows of the World Wine School (2005) and the Sommelier Society of America (2006). By the time he had finished his third year as the Food and Beverage Manager at NYC's Warwick Hotel, he was eager for a more challenging wine program - and a complementary level of cuisine and passion; Trestle on Tenth was the perfect fit. Thomas has been a leader on the ToT team since 2010. His charm and good spirit bring a warmth to the room and his beverage knowledge has helped to support a top-level wine list and innovative cocktail program, including his latest creation and top-seller, 20/20.


Rachel Ventura, Manager, is a small city girl with a big city spirit. Born and raised in Cleveland, Ohio, Rachel joined the restaurant industry at sixteen to help pay her way through high school and college. After graduating from Cleveland State University in 2008 with a degree in Social Work, she moved to New York City to jump start her career. Here, with a bartending job to pay the bills, she gained exposure to Manhattan's exciting restaurant scene and was swept into the passion of the food industry. She joined the La Fonda Del Sol waitstaff in 2009 and spent a few years building her culinary and Front of House knowledge. Then, in 2011, she was accepted for a position at Jean George's acclaimed ABC Kitchen, with a focus on local, organic fare. There she was challenged to uphold the highest level of customer service and culinary education. Having embraced this new food philosophy, her transition onto the Management team at Trestle on Tenth came naturally. Rachel brings her colorful spirit and good nature to the floor to help cultivate the restaurant's attention to the guest - and enrich the 'ToT dining experience'.


Danielle Kapner, Pastry Chef, grew up in Central New Jersey with a love for baking. From cookies and brownies to muffins and pies - over time she evolved her sense for sweets into a career. To further develop her craft (and her sweet tooth) she attended the Pastry Arts and Culinary Management programs at New York City's Institute of Culinary Education. During this time she completed an externship at the acclaimed Gotham Bar & Grill - growing from pasty cook to pasty sous chef. By 2008 Danielle was ready to take on another perspective on the food business and so she accepted a position of General Manager at a Bakery/Cafe in Hoboken, New Jersey. While she found the FOH/managerial roles of the industry to be interesting, the experience proved that her heart belonged in the kitchen. She joined Chef Ralf Kuettel and the team at Trestle on Tenth in August of 2010 and has since helped to build a notable dessert menu. Her favorite dessert (which also happens to be her favorite birthday treat) is the restaurant's top-selling Coconut Cake.


Fresh Pepper, Marketing and PR team, partnered with Ralf and the ToT family in 2010. Built on the philosophy that real conversations begin at the dinner table (not the conference table) it was a natural coming together. Like Trestle on Tenth, Fresh Pepper believes that great food, wine, service and friends combined - make for great memories. This is the true passion behind hospitality.