Murray's Cheese
Maria Gaube has a diverse work experience in the hospitality industry, specializing in pastry and corporate sales. Maria is currently working as the Associate Director of Hospitality Sales & Commissary at Murray's Cheese, where they manage accounts and develops business strategies. Prior to this role, Maria held positions such as Sr Manager Corporate Sales & Commissary and Catering Sales Manager at the same company. Maria also worked as the Hospitality and Business Operations Manager and Corporate & Catering Accounts Specialist. Before joining Murray's Cheese, Maria worked as a Pastry Chef Consultant, providing services to various restaurants and businesses in the city, including menu design, staff training, and recipe development. Maria also gained experience as a Pastry Chef and Pastry Sous Chef at Altamarea Group, managing teams and creating desserts. In addition, Maria has held pastry positions at Quality Italian and Quality Branded, where they were responsible for training employees, recipe development, and managing production.
Maria Gaube received their high school diploma from the International School of Panama. Maria then went on to pursue an associate's degree in Cooking and Related Culinary Arts, General at Academia de Artes Culinarias from 2005 to 2006. Following this, Maria attended The Culinary Institute of America from 2006 to 2010, where they earned a Bachelor of Business Administration (BBA) degree in Baking and Pastry Arts/Baker/Pastry Chef.
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray’s is proud to be a Greenwich Village-based business and part of the neighborhood’s rich food history. It’s a pretty safe bet to say that we’re cheese obsessed: our goal is to find the most delicious cheese across the globe, and then feed it to you! Murray was a Jewish veteran of the Spanish Civil War who was rumored to be a Communist – but pay no mind, he was a smart capitalist who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that had a lot of block cheeses and catered to the little Italian enclave that Bleecker Street was at the time. Rob Kaufelt bought the Murray’s in the early 90s and began traveling the globe, finding new cheeses that no one had ever heard of and bringing them back to the US. He and our lucky team travel regularly both in Europe and across the US in search of the new and great artisan cheeses being produced from California to Vermont and from Athens to Wales. And everywhere in between. The main thing that makes Murray’s special is our passion for cheese – we share that with our friends and customers, whether you’re visiting one of our shops in New York, stopping by a Murray’s kiosk at your local supermarket, trolling on our web site, taking a class with us, or working with our wholesale department for your restaurant.