Carenn Mackinnon
Rockefeller Center, Manhattan
In the midst of Halloweekend Rockefeller Center mayhem we entered Le Rock and were hit with a sun-soaked sense of serenity. The space is temple-like in scale, with ceilings higher than a New Yorker could dream, and has been constructed to match the gleaming Art Deco scene it sits in. AGM Carenn Mackinnon greeted us with as much warmth as the space itself, before we got to chatting over a few of her favorite wines during pre-service. As we spoke, much of the Le Rock staff hovered in to add anecdotes, teach us about the area history, and catch up with Carenn, who shared stories of her foray into the wine world (thanks to loads of determination, and a lie or two). Read on for her story, and if you find yourself in Rockefeller Plaza be sure to stop in for that same sense of serenity and a slice of Baba aux Muses Verte cake…you’ll probably see us there escaping the real world too.
Full name, age, where are you from?
Carenn Mackinnon. I am 34 years old & grew up in San Antonio, Texas.
What is your title and where do you work?
I am the Assistant General Manager at Le Rock.
Was food a big part of your upbringing?
Food was the absolute center of my upbringing. My mother worked full time but still made dinner every night. I spent afternoons after school with my grandparents gardening and cooking. We would go to this Italian market every weekend to buy pantry staples and I have vivid memories of sneaking more than one sample of Parmigiano off the counter when no one was looking. I started making meals for family gatherings when I was 12 years old. I remember being in the kitchen while the kids were outside playing & the adults were milling about, glass of wine in hand. Being around food was exactly where I wanted to be, even at a young age.
What are your earliest memories of dining out?
My best friend Jake & I, starting in middle school and all through high school, would save our money and go out to eat as much as we could afford together. We had no business being teenagers alone at these restaurants, but we loved trying these dishes, being in the bustle of a restaurant, and feeling that something special I have now dived into a career of creating for others.
If you could give a piece of advice to someone who wanted to pursue your career, what
would it be?
Find the thing that inspires, excites, & drives you and dive fully into it. Find great people to learn from and spend as much time around them as possible, then pass your knowledge & experience to others as well. Most importantly, always treat others the way you want to be treated. That is hospitality & if we aren’t doing simply that, then nothing else matters.
What do you think working in this industry has taught you?
This industry has shown me that anyone can create the place they want for themselves in this world. You absolutely get back what you put into anything. I essentially lied my way into my first wine job. I thought I knew more about wine than I did, and during the job interview I realized I was sorely mistaken. Somehow, I got the job and immediately started studying & reading, in the hopes that I would get caught up before they realized my lack of knowledge. In hindsight, they definitely already knew but decided to give me a chance anyway. I’ve found myself in positions I was given a chance on again since, and have seen firsthand that if you put in the time and effort, you will always be rewarded.
What’s your favorite drink or dish on the menu?
Laurent Saillard worked with our Chefs, GM, & Wine Director at Balthazar back in the day. Now he’s making wine in the Loire Valley. I have a really hard time with Sauvignon Blanc as a grape. But we are pouring one of his wines that is a blend of Sauvignon Blanc & Ugni Blanc and it’s my favorite wine by the glass right now. Laurent has a way of creating layers and texture while maintaining great acidity, and this wine speaks to the grapes it’s made from, without having the qualities of SB that I am averse to. It surprises me every time.
What is your favorite place to go out and eat at and what are you ordering?
I find myself at Diner in Williamsburg most frequently. I am always having a 50/50 Martini, Caesar, & fries.
I love the rotating seasonal menu at King. Seeing their daily menus posted online is a moment I look forward to. That room is so special, and it can be both a simple weeknight meal or a celebratory occasion. I think I’ve drank more Champagne there than anywhere else in NYC, except for my apartment.
The best bar to dine at in the city is Estela, especially if you’re by yourself. I’m digging into their bottle list & having whatever raw seafood is on the menu and tartare. I recently had a Steelhead Trout dish there that was incredible.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
A wine key & glasses. Looping these two together because you can’t have one without the other. Though, I suppose I could forego the wine key if it’s a desert island full of Champagne…
Utility Knife because I’m going to eat fish from the island's waters raw & not do much to whatever produce I have.
Really good olive oil.
Really good salt.
A way to play music. Gotta have the right vibes.
