He first began training at The Russian Tea Room, one of the most highly respected eateries in New York City, where he elevated from intern to line cook. His first job following graduation was first line cook at Gotham Bar and Grill, where he worked in all aspects of the kitchen serving under Chef Alfred Portale. SuDock’s next move was a line cook position under now celebrity chef, Bravo’s “Top Chef” host, and James Beard award winner, Tom Colicchio at Gramercy Tavern. Seasoned chef, Bill Telepan, the former chef at Gotham Bar and Grill, then recruited SuDock to work as executive sous chef at Ansonia followed by Judson Grill Restaurant. After a number of years in Manhattan, SuDock headed east to Long Island where he became chef de cuisine at Mirabelle Restaurant, award-winning Chef Guy Reuge’s four-star French eatery in St. James.

In 2003, SuDock opened Bistro M, a charming 55-seat restaurant in Glen Head, New York, where he served local, seasonal contemporary American cuisine accompanied by first-class service. From its inception to the end of a very successful seven-year run, Bistro M and SuDock received rave reviews including a “25” food rating in Zagat Survey. Newsday’s Peter Gianotti rated the restaurant three stars or “Excellent” and noted, “Mitch SuDock gives Bistro M its initial, which also stands for memorable” and “Bistro M deserves an A.” Meanwhile, the eatery garnered an “Excellent” rating from Joanne Starkey of The New York Times who declared, “That food is among the best being served on the Island today.”

In April 2011, SuDock closed the doors of Bistro M to prepare for a new venture in Albertson, New York, with the launch of Mitch and Toni’s American Bistro. As chef-owner, his tradition of serving the seasonal local contemporary American cuisine with top-notch service continues as he partners with general manager-owner, Toni Contino. Gianotti of Newsday writes, “There’s a lot to like at Mitch and Toni’s, a smoothly run eatery with sharp cooking by Mitch SuDock.”

SuDock feels “all dishes should tell a story” as he aims to excite diners and their palates with a core menu that will change seasonally and specials that will change daily. This becomes reflective in his menu, full of the freshest and finest ingredients made possible due to his long-standing relationships with farmers at New York City’s Greenmarket and on Long Island. In keeping with Mitch and Toni’s American Bistro’s aim to entertain guests’ five senses, SuDock uses unconventional cooking methods from wood-burning grills to rotisseries to immediately entice diners’ olfactory senses upon entering the front door.

In addition to his rave reviews, SuDock has been mentioned in Newsday and The Wall Street Journal and was a featured guest on Chef Tom Schaudel’s WHLI radio show, “Into the Fire.” He has been involved with several fundraisers and charities including Share Our Strength – a nonprofit organization dedicated to fighting hunger, The National Coalition for Domestic Violence, and The James Beard Foundation. SuDock has participated in numerous cooking demonstrations including, most recently, The First Annual Long Island Food and Wine Festival.

Her customer service career began following graduation from Fashion Institute of Technology in Manhattan when she joined Banana Republic as a retail manager. She managed more than 200 employees with her biggest sales increase for one store alone going from $1 million to $2 million in one year. It was here that Contino realized the key to success in any business is the focus on proper training of the staff and for them “to believe in what they are selling.” At the same time, she recognized the importance of customer relations – to appeal to their needs and to exceed their expectations.

In 2000, Contino applied both aspects of staff training and customer service when she entered real estate as a licensed sales associate for Hyde Realty in Port Washington, New York. She was responsible the training and development of new sales associates and reached more than $30 million in sales of residential and commercial real estate on Long Island’s famed Gold Coast.

Contino joined chef-owner Mitchell SuDock in 2003 as dining room manager at three-star Bistro M in Glen Head, New York. Her focus was to build and maintain high levels of customer service as well as enhance the development of employees and new concepts for the restaurant. For seven years, from Bistro M’s launch to closing night, Contino played an integral part in redefining the eatery. She aimed and succeeded in enticing customers by always having something new, from redesigning the outdoor space to introducing wine dinners and a more approachable wine list.

At Mitch and Toni’s American Bistro, Contino takes on a new position as co-owner but resumes her previous title of general manager. Customer service is just as important here as it was at Bistro M, where Contino led a staff noted to be a “hardworking, professional crew” and “mere acolytes for the food,” as quoted by Joanne Starkey of The New York Times. In this new venture, Contino continues to motivate her team and vows to recognize each guest’s individual needs, to satisfy those needs, and make them long to return to Mitch and Toni’s American Bistro for that feeling of satisfaction the restaurant has provided.