Thomas Edward kepner
Joining the group with the founding of Rail Trail Flatbread Co, Executive Chef, Thomas Kepner has proven to be an unmatched creative force in the kitchen. Cooking since he could walk, he relished the opportunity to execute his unique vision and seized the opportunity with gusto.
Last year he began concocting unique from-scratch test batches to share with employees, friends and family out of the Rail Trail prep kitchen. They received overwhelmingly positive reactions as their new audience craved and begged for more. The feedback was clear and universal; not only is it delicious, but it is reminiscent. It is ice cream made the way it used to be.
karim el-gamal, michael kasseris, jason kleinerman
Before founding NewCity, Karim El-Gamal and Michael Kasseris were classmates in the MBA program at Babson College. The pair bonded over their passion for the culinary arts and began researching and developing these ideas. In 2012, they launched The Railtrail Flatbread Company in the heart of downtown Hudson.
Proving to be a great success, Railtrail has been featured in various regional publications and broadcasts, including The Phantom Gourmet. The partners have also received local entrepreneurship awards and been recognized for turning the city around and creating what has become a resurgence in downtown Hudson.
Jason Kleinerman - a Bentley University alum and childhood friend of Mr. Kasseris - became inspired by the Railtrail mission and left a career in Real Estate to partner with the pair and renew his passion for food. Coming from three varying tastes and backgrounds, the three found one common ground in their love of ice cream.
executive PASTRY CHEF
Elaine Stella joined the team over a year in advance of the opening of New City performing R & D on Ice Cream as well as cementing the dessert program at Rail Trail Flatbread Co.
A member of the third graduating Pastry Major class of the Culinary Institute of America in Hyde Park, she immediately made her presence felt and fit right in as a member of the team. Having run pastry and dessert programs for established restaurant groups in Boston, she understands how to create delectables that people can adore and brings a baking acumen that adds an essential dimension to the group.