Jordan Andino gained experience working at restaurants including The French Laundry and Jean Georges. At 2nd City, the brand new Filipino Taqueria in NYC’s West Village, chef Jordan Andino pulls inspiration from his grandmother’s traditional recipes to introduce New Yorkers to his contemporary take on Filipino cuisine. Jordan was included in this year’s Zagat’s “30 Hottest Chef’s Under 30.”
Executive Chef Gabriele Carpentieri brings his dynamic style and culinary heritage to his position with Chef Charlie Palmer’s flagship restaurant Aureole. Having visited his grandfather’s olive farm often as a child, Gabriele respects the labor of growing excellent ingredients and showcases them with sincerity and simplicity in his seasonal menus.
Award-winning bartender and Tokyo transplant, Kenta Goto opened BAR GOTO after his 7-year tenure at the legendary cocktail lounge, Pegu Club. BAR GOTO has been featured by reputable publications such as New York Magazine, NY Times, Bon Appetit, etc.
Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. He is author of The Third Plate: Field Notes on the Future of Food, and his opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.
Chef Chris Meenan is an avid fisherman who has worked in the kitchens of top restaurants such as Veritas and most recently Vaucluse. As the executive chef of the newly re-opened Blue Water Grill in the heart of Union Square, chef Meenan works closely with the Union Square Greenmarket to offer a seasonal American seafood menu that is creative, fresh and approachable.
Inspired by the dishes of his heritage, and guided by his years of classic training, George Mendes brought elevated Portuguese cooking to New York City with Michelin-starred Aldea in 2009. In 2015, Mendes opened Lupulo, modeled after the famed cervejarias (breweries) of Lisbon; and Bica, his Portuguese café. His first cookbook, My Portugal, was published in October 2014 to critical acclaim.
Jose Garces is the Philadephia-based, James Beard award-winning chef-owner of over a dozen restaurants around the country, publisher cookbooks Latin Evolution and The Latin Road Home, and one of seven chefs in the country to hold the coveted title of Iron Chef. In Spring 2016, Jose opened Amada, an Andalusian tapas-style restaurant in NYC at Brookfield Place in collaboration with Chef De Cuisine Justin Bogle, previously of Michelin-starred Gilt
Chef and Owner, Laurent Tourondel is the driving force behind L’Amico’s menu of American cuisine with Italian influences. Laurent has reimagined classic dishes at his numerous restaurants including Cello, BLT Steak, BLT Prime, LT Burger in the Harbor, Arlington Club, Brasserie Ruhlmann and most recently, LT Steak & Seafood.
Brooklyn-born Sal Lamboglia is the operating chef-partner behind Bar Primi, a pasta shop on the Bowery. In 2007, The Art Institute of New York graduate was hired by Andrew Carmellini and has since helped open NoHo Hospitality Group’s Locanda Verde, The Dutch in SoHo and Miami Beach, as well as Lafayette.
Markus Glocker opened Bâtard in 2014 with restaurateur Drew Nieporent and managing partner John Winterman. His modern European cuisine earned three stars from New York Magazine, three stars from The New York Times, and a Michelin star, among other stellar reviews. In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation.
Executive Pastry Chef of Betony, Mina Pizarro has worked at Le Cirque, Per Se, The New York Times three-star restaurant Veritas and SHO Shaun Hergatt, among others. Mina was also recently named a 2015 Star Chefs Rising Star.
Andrew Sherman joined Union Square Hospitality Group in August 2014 as a Sous Chef at Blue Smoke’s Flatiron location and was ultimately named the Chef de Cuisine at the Battery Park City location soon after. At Blue Smoke, Andrew and Executive Chef Jean-Paul Bourgeois celebrate the South and its many culinary traditions, exposing New York to the region’s soulful cuisine.
In June 2013, Mike Armstrong became Executive Chef at Dream Downtown located in the Meatpacking District of Manhattan. He executes top menus at Bodega Negra, PHD Rooftop Lounge and The Beach, which are all located on the property.
Iacopo Falai is the Culinary Director of SA Hospitality Group, overseeing the menus at the group’s New York restaurants including Casa Lever, Sant Ambroeus, and Felice. Falai’s menus showcase his dedication to classic Italian cuisine with a modern twist, including dishes such as the vitello tonnato, cacio e pepe, and cuteleta alla milanese. Prior to working with SA Hospitality group, Falai opened his own trio of restaurants – Bottega Falai, Falai Panetteria and Caffe Falai, serving casual Italian cuisine and imported specialty products. Previously, the Florence native trained as a pastry chef, working alongside renowned chef Michel Bras as a bread baker in his three-Michelin-starred restaurant in France, and developing chocolate-making techniques for Fauchon with chocolatier Michel Belin.
Andrew Whitcomb is the chef of the seasonal American restaurant Colonie in Brooklyn Heights. Andrew strives to support the New York food community by working with small local farmers to source organic, biodynamic non-gmo produce and herbs, which has resulted in a menu that relies heavily on letting these stellar ingredients shine.
A pioneer in the New York City restaurant scene for his commitment to sourcing locally, seasonally and sustainably, chef Marc Meyer showcases the season’s bounty through his vibrant, ingredient-driven cuisine at Cookshop, Hundred Acres and Vic’s, the restaurants he owns with his wife and partner, Vicki Freeman. Last year, Meyer & Vicki opened Rosie’s, where they serve the cuisine Marc is most passionate about: Mexican.
With over a decade of culinary experience, Todd Mitgang brings his creativity to the innovative seafood-focused menu at Crave Fishbar.
Having trained at the French Culinary Institute, Mitgang started out as Sous Chef and then Executive Chef at the seafood-driven Lisenda (now Ruby Room) in Roslyn, NY. Seeking a greater challenge, Mitgang accepted a position at Soho’s critically acclaimed and consumer-popular Kittichai in 2004, where he was quickly promoted to Sous Chef and then Chef de Cuisine. In June 2010, he returned to his Long Island roots as the opening Executive Chef/Partner of South Edison in Montauk, and following its success, opened Bo’s Kitchen and Bar Room as Executive Chef in Flatiron.
In 2012, Mitgang and Brian Owens, with whom he had opened Crave Ceviche Bar in Midtown in 2007, reunited to open Crave Fishbar in Midtown, where Mitgang is currently the Executive Chef. Owing to its popularity and success, Owens and Mitgang collaborated to open a second outpost of Crave Fishbar on the Upper West Side in December 2015.
Leland Avellino is Founder/Pitmaster John Stage’s right hand man, helping with menu creation, staff training and culinary supervision across Dinosaur’s nine locations. Leland has over 20 years of experience cooking and has an undeniable love for low and slow barbecue. In order to truly develop an authentic menu, he travelled the country to learn about different barbecue styles, eventually crossing paths with Dinosaur Bar-B-Que. Today, keeping Dino Harlem as his home base, Leland continues to blends smoke, spice and sauce to deliver some of the country’s best barbecue.
Executive pastry chef Ron Paprocki is drawn to the market-driven ethos of Gotham Bar and Grill—and its proximity to the Union Square Greenmarket. Additionally, Ron, who was named a 2011 Top Ten Pastry Chef by Dessert Professional, has begun a chocolate lab where he painstakingly crafts hand-made bonbons and a new line of handmade chocolate bars made using the finest ingredients from around the world.
Miro Uskokovic is the Pastry Chef of Gramercy Tavern & Untitled. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. After graduating from CIA, Miro worked as a pastry chef at both Jean Georges and George Mendes’ Aldea. In 2013, Miro was named Pastry Chef Gramercy Tavern and assumed the same role at Untitled and Studio Cafe at the Whitney in 2015.
Thea Habjanic is Executive Pastry Chef of La Sirena, Batali & Bastianich Hospitality Group’s newest restaurant in Chelsea’s storied Maritime Hotel. Prior to joining La Sirena as opening Pastry Chef, Habjanic worked under Michael Laiskonis at Le Bernardin then oversaw the pastry program at Corner Table Restaurants.
Edwyn Ferrari is the Executive Chef of Great Northern Food Hall. He has previously worked at Nobu and is a veteran of Del Posto, Morimoto, and Yulala Japan. He most recently opened a quick service restaurant, Bloom Sushi, in New York, while serving as managing partner at Cocoa, a beloved bakery located in Jersey City. Edwyn has been a guest lecturer and demonstrator at the Culinary Institute of America, Cornell University, Italian Culinary Institute and Dowling College.
Edwyn Ferrari brings his culinary talent and food philosophy to Great Northern Food Hall. He has a particular admiration for food traditions, eating smartly, and using minimally processed seasonal local ingredients for a healthy meal.
Manish Mehrotra is chef at Indian Accent, New Delhi and New York. The restaurants showcase inventive Indian cuisine by reinterpreting nostalgic Indian dishes with an openness to global techniques and ingredients. Manish Mehrotra was awarded the Best Chef in India by American Express and Indian Accent features on the World’s 50 Best and Asia’s 50 Best lists, most recently with the distinction of Best Restaurant in India.
Chef Antoine Westermann is a 3 Michelin-starred chef who famously returned his stars to pursue a career of unfettered culinary creativity. In NYC, Le Coq Rico pays tribute to Westermann’s passion for poultry by highlighting simply prepared, responsibly raised heritage breed chicken, duck, squab, and guinea fowl.
On Tuesday, November 1, 2016, New York Taste presented by Citi returns with the city’s BEST menu! Join us for an evening of all you can eat, drink, and savor from more than 40 of New York’s most celebrated restaurants and mixology bars.
Rose embarked on his first stateside project in June 2016 with the opening of Le Coucou, located at 138 Lafayette Street in Soho. This classic French restaurant showcases his personal vision of simple yet refined French cuisine. Daniel Rose’s restaurant, SPRING, where he is chef and owner, has been at the forefront of the Paris and international dining scene since opening its first 16-seat location 10 years ago. Rose cooked for some of the world’s most esteemed Michelin three-star restaurants and chefs before a life-changing year as head chef at a restaurant in Panajachel, Guatemala. In September of 2015, Rose opened La Bourse et La Vie, a traditional “Bistrot du Quartier,” conveniently located between the Palais Royal and the Bourse de Paris in Paris’ 2e arrondissement, to rave reviews domestically and abroad. Rose’s first foray into a la carte dining in the Paris market offers guests the epitome of French gourmandise – the highest quality ingredients, excellence in the kitchen, abundance, generosity, and of course, a respect for tradition. Rose’s third Paris restaurant, Chez La Vieille, is scheduled to open Fall 2016.
Jessica Weiss is the Executive Pastry Chef of both Maialino and Marta. Hailing from Chicago, Jessica Weiss grew up cooking and baking for family and friends. Jessica received her Bachelor’s Degree in Baking & Pastry Arts Management from the Culinary Institute of America (CIA) in New York. Jessica has worked in a wide range of settings, including the Apple Pie Bakery Café at CIA and the Union League Club of Chicago.
Dale Talde applies a distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, located in the Brooklyn’s thriving Park Slope neighborhood. Along with his partners, David Massoni and John Bush of Three Kings Restaurant Group (TKRG), they also operate additional locations of TALDE in Jersey City and Miami, as well as the recently opened MASSONI in New York City at Arlo NoMad.
Chef Masaharu Morimoto has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients, and has effectively created a signature style that positions him as one of today’s foremost chefs. Morimoto has built a global empire with over twelve international restaurants, and is the author of two cookbooks.
A new Korean restaurant in Manhattan’s East Village creating a new category for Korean cuisine in New York City: Refined Authentic Korean. The heart and soul of Oiji is the co-chef/co-owner team of Brian Kim and Tae Kyung Ku where they price themselves in exploring traditional flavors and dishes while utilizing modern cooking techniques, ingredients, artful plating and portion sizes; The intimate but stylish restaurant offers a Korean dining experience that is at once familiar and surprising, in a modern downtown setting.
A veteran of top-flight kitchens in Europe and American, Sébastien Rouxel brings a wealth of international experience to STARR Restaurants. Born and raised in France’s Loire Valley, Rouxel began his cooking career at the Michelin-starred Le Jardin de la Forges, earning a mastery diploma from Au Péché Mignon in Nantes ahead of a yearlong stint cooking for the French president at Paris’ Élysée Palace. After working as the executive pastry chef of the historic Le Grand Véfour, Rouxel relocated to America, landing at L’Orangerie in Los Angeles and Lutece in New York City before being hired as the pastry chef of Thomas Keller’s three-Michelin-starred The French Laundry. He’d spend 15 years in Keller’s orbit, opening Per Se and co-authoring two New York Times best-selling cookbooks, among other accomplishments. Now STARR’s corporate executive pastry chef, Rouxel contributes training, creative guidance and recipe development to STARR restaurants in New York City and beyond.
In 2010, Daniel Holzman partnered with Michael Chernow to debut The Meatball Shop. The interactive menu of meatballs, sauces and seasonal sides were an instant hit, and five more locations opened in quick succession. Daniel co-authored The Meatball Shop Cookbook in 2011 and released TMS Classic Tomato Sauce in Whole Foods in 2016.
Chef Tim Cushman is the chef and co-owner of three concepts within the Park South Hotel – o ya, Covina, and Roof at Park South. He is also the chef and co-owner of o ya Boston, which was was named by The New York Times as the #1 new restaurant in the U.S. in 2008 and garnered Tim the James Beard Award for Best Chef Northeast in 2012.
Chef Floyd Cardoz is a celebrated Indian-American chef and James Beard Award nominee. He opened acclaimed restaurant Tabla with Danny Meyer in 1997, and later North End Grill, White Street, and The Bombay Canteen. Cardoz recently opened Paowalla, a modern-Indian restaurant which celebrates his heritage. Cardoz has published two cookbooks, One Spice, Two Spice and Flavorwalla.
Audrey Saunders, widely recognized as one of the leaders of modern mixology, is the owner of the award-winning Pegu Club in New York. Through her mentorship, Pegu Club is largely responsible for spawning a number of the country’s finest mixologists, and many of Audrey’s innovations have been pivotal in advancing the direction of the beverage industry. Cited by The New York Times as “the Harvard of Mixology,” the award-winning Pegu Club has established a global reputation not only for its beverage program, but also for all facets of service in an uncomplicated, civilized atmosphere.
Cédric Vongerichten is the Executive Chef at Perry St Restaurant. In 2010, he was selected as 10 chefs to watch by magazine Restaurant Hospitality. In 2012, Cedric was named by Zagat one of the top 30 up and coming chefs under 30. In 2014, Cedric partnered with American Express in the launch of Centurion Lounge NYC, where he offers seasonal and local dishes.
Craig Koketsu began his career at Stars in Palo Alto, CA with renowned chefs Jeremiah Tower and Joyce Goldstein. Following, he was chef de partie with Gray Kunz at the famed restaurant Lespinasse in New York. He then worked under, Christian Delouvrier, who replaced Kunz at Lespinasse. Koketsu stayed on Delouvrier’s new team and became poissonnier then eventually chef de cuisine. Koketsu was selected to create the culinary concept and menus of Quality Meats and the culinary direction of Quality Branded’s award-winning Park Avenue Seasons, Quality Italian, Quality Eats and Quality Meats.
Greg Baxtrom is the chef and owner of Olmsted, a neighborhood restaurant in the heart of Prospect Heights. The 50-seat restaurant showcases a seasonal menu that pulls from Baxtrom’s experience at Alinea, Per Se, Atera, Blue Hill at Stone Barns, and most recently of Lysverket in Norway. In addition, the space includes a lush, 25-seat backyard garden for drinks and bites.
Pasquale Cozzolino is co-owner and Executive Chef of Ribalta in New York and Atlanta. Born and raised in Naples, Italy, Chef Cozzolino grew up with a passion for culinary arts. Cooking from the age of 15, and after completing 6years of culinary school in Italy, Chef Cozzolino worked around the world before moving to NYC to open Ribalta in 2012.
Stephanie Abrams, Co-Executive Chef, at Rotisserie Georgette, hails from a Belgian-American family imbued with European culinary tradition. Living in the south of France made its mark, inspiring her cooking with the flavors of Provence. She began her career in the family catering business, and then attended the Culinary Institute of America. In Paris, she worked for Chef Alain Passard at L’Arpège and then returned to New York to work for Daniel Boulud’s DANIEL (2012 to 2014). Stephanie came to Rôtisserie Georgette as Sous Chef, and a year later was promoted to share the leading role.
Chef Lisa Giffen is the executive chef of James Beard Award-winning Maison Premiere, offering innovative seafood dishes. She has worked under Daniel Boulud and Alain Ducasse. Chef Giffen currently serves as Executive Chef and partner at Sauvage, spearheading a menu of seasonal American dishes executed with old world techniques.
The Michelin-starred restaurant from Branden McRill and Patrick Cappiello (of Pearl & Ash), and chef Daniel Eddy (formerly of Spring in Paris). Eddy’s menu references classic French dishes and techniques using market-fresh ingredients with a nod to his time at Spring.
Michael Chernow is co-founder of NYC’s meatball empire, The Meatball Shop, as well as owner of Seamore’s, where he showcases sustainable seafood in a variety of crave-worthy dishes. Chernow also recently launched WellWell, a brand new watermelon and tart-cherry based fitness recovery beverage designed to promote rehydration and reduce inflammation.
Chef Mina Newman is the creative force behind Sen Sakana, Nikkei kitchen. Of Peruvian descent, Mina is excited to present the cuisine of her heritage. Here, she collaborates with Taku Nagai, blending Japanese and Peruvian flavors and dishes, showcasing the cuisine created with the migration of Japanese people to Peru.
Jamie Bissonnette earned his Culinary Arts degree from The Art Institute of Fort Lauderdale. In 2008, he joined Ken Oringer as executive chef and partner of the acclaimed tapas restaurant Toro in Boston’s South End and in 2009 they opened the innovative Italian enoteca Coppa. When he opened Toro in New York in 2013, it was met with critical acclaim by The New York Times and New York magazine. Bissonnette was recently awarded Best Chef: Northeast at the 2014 James Beard Foundation Awards. Bissonnette is a champion of nose-to-tail cuisine and is known for his charcuterie and passionate dedication to supporting local, sustainable purveyors.
Ken Oringer’s career began under Chef David Burke at River Café in New York, before he moved to New England to work as the pastry chef at Al Forno in Providence, Rhode Island, and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston. After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio, and won the James Beard Award for Best Chef: Northeast in 2001. In 2009, Oringer and Chef Jamie Bissonnette opened the Italian enoteca Coppa, and in 2013, he opened Toro in New York City
At Tuome, Chef/Owner Thomas Chen offers an ingredient-driven contemporary American menu that showcases his classic culinary training and Asian influences from his upbringing. Since opening, Thomas and the restaurant have continued to receive praise from consumers and media alike including a 4-star review from Eater’s Robert Sietsema and a glowing 2-star review from The New York Times.
Jared Gadbaw is an Executive Chef within the Altamarea Group, leading the kitchens at Marea and Vaucluse. After traveling around Europe, he enrolled and graduated from FCI in NYC. Since opening with Marea in 2009, Jared has received acclaim for his culinary skill and technique with seafood.
Schilling, is brought to you by Michelin-starred chef Eduard Frauneder of the East Village’s beloved Austrian tavern Edi & the Wolf, cocktail bar The Third Man, and Greenwich Village brasserie Freud. With a name that nods to the surrounding neighborhood and the former Austrian currency, Schilling offers a day-to-night bistro that features a contemporary take on Austrian fare, this time with a Mediterranean touch.
John Stewart is the head chef of zuma New York. Hailing form Lynnfield Massachusetts John began his culinary training at Johnson and Wales University. Working closely with Alfred Portale and Gordon Ramsey his culinary experience has taken him from coast to coast. Originally joining the award winning zuma Miami under Rainer Becker John now brings his expertise to the New York location.