Thierry Carrier

General Manager/Director of Operations

Avenue’s General Manager/Director of Operations Thierry Carrier has refined international service standards in his blood. Born in St. Julien, France — a small town near the border of France and Switzerland, and raised in Divonne Les Bains — a tourist destination close to Geneva, this third generation hospitality professional was educated at the prestigious Lycée Hôtelier Savoie Léman of Thonon les Bains, and worked in Geneva, London, South Beach, The Hamptons and New York City before coming to Long Branch, New Jersey to help conceive and run Avenue. Thierry grew up running the halls and learning the ropes inside Le Rucher, a sixty-room hotel with a Michelin Star restaurant that his grandfather built and his mother and father ran in Divonne Les Bains. Thierry’s mom was the gracious innkeeper, and his father was the fastidious chef.

After graduating from Lycée Hôtelier Savoie Léman, Carrier spent his late teens working in hotels in Geneva, Switzerland, and then worked for several years in London, where he had the pleasure of de-boning Dover Sole tableside for Prime Minister Margaret Thatcher, who commended the young server on his knife skills and finesse while working with the delicate, beloved whitefish.

At twenty three years of age, Thierry spent a year at sea working aboard the ocean liner SS France, which was the largest passenger ship in the world until the RMS Queen Mary 2 was launched in 2004.

By his mid-twenties, Carrier was catering to Miami’s elite and hosting celebrities like Prince and Madonna while managing legendary South Beach nightlife brands The Strand, Tantra and Pacific Time.

Thierry left Miami for The Hamptons to manage Pacific East in Amagansett in 2001, and a year later made his way to Manhattan to open and run several hot restaurant/lounge concepts.

In 2005, Carrier joined Avenue to utilize his three decades of intense hospitality experience to lead the design of what has been called one of the premier beach club, restaurant and nightlife concepts in the U.S.

Joshua Sauer

Executive Chef

From an early age, Josh Sauer had a unique passion for cooking. He watched his grandfather and father create home-made cheese and sausage and learned the importance of using only the freshest ingredients to prepare food. This prompted Mr. Sauer to enroll in Brookdale’s Culinary Arts Program and, during his studies, intern at the Grenville Hotel in Bay Head developing patisserie skills.  

After graduating in 2004, he spent time at other shore-area landmarks like Doris and Ed’s but knew his true calling was in fine dining. He was given the opportunity to work at Rat’s Restaurant at the Grounds for Sculpture and was impressed that all the menu items were made from scratch and that their attention to detail extended past the cuisine to the architecture, creating a dining experience.

Avenue’s elegant beach-side brasserie in Long Branch has been the perfect fit for Mr. Sauer, who began as a line cook more than 8 years ago. Avenue’s focus on ambience combined with elegant, fresh cuisine was alluring to Sauer who has always had a desire to have a diverse culinary background. In Avenue’s off-seasons, Sauer has explored restaurants in New York City and Park City, Utah to experiment in an evolving industry and bring cutting edge trends back to the local area.

As Executive Chef, he encourages the other members of the kitchen team to develop their uniqueness so they can excel in their future endeavors.

Stuart Marx

Pastry Chef

Fascinated by cooking from the time he was 5 years old, Stuart Marx has always possessed a passion for food. He grew up watching chefs like Julia Child demonstrate culinary skills and techniques that he implemented when cooking for family and friends. In 1997, after spending the last 15 years in the arts and antique business, he decided to pursue his dream and attend New York Restaurant School where he received a degree in Culinary Arts and Pastry Arts.

Upon graduation, Marks began an internship with Chef Jean Georges Vongerichten at his famous fusion restaurant, Vong, in New York City. After one year at Vong, Marx joined the Glazier Group working at both Monkey Bar and Tapika and played a key role in the opening of Striphouse.

After leaving the Glazier Group, Chef Marx returned to his home of Long Island. He worked for 3 years as Head Pastry Chef for the 5 star Garden City Hotel where he began to create his own unique style and many of his signature desserts.

Chef Marx missed Manhattan and returned to take the Head Pastry Chef position at the famous Tribeca eatery, The Odeon. After 5 years at The Odeon, Chef Marx was recommended for a new project with the Riese Restaurant Group called Hawaiian Tropic Zone where he met consulting chef, David Burke.

After that project Chef Marx worked his way through the David Burke Group, ultimately joining them at Fromagerie in Rumson, NJ for 4 years where he was awarded the 2014 Jersey Choice Restaurant Poll Award for Best Desserts in Central NJ.

Ready to achieve the next level in his career in March 2015, he joined the Ironstate Group taking the head pastry positions at The W Hotel in Hoboken and Avenue in Long Branch, NJ where he brings his signature desserts and unique style he describes as “classic with a twist.”