On Tuesday, November 10, 2015, New York Taste presented by Citi returned with the city’s BEST menu! Over 1000 guests enjoyed this incredible feast—all they could eat, drink, and savor from more than 40 of New York’s most celebrated restaurants and mixology bars.
James Beard award-winning chef Galen Zamarra is the chef-owner of two West Village restaurants, Mas (farmhouse) and Almanac. The latter opened in 2014 and was inspired by the chef’s journal of ingredients and ideas. At age 18, Zamarra attended the Culinary Institute of America, graduating with honors. He became Chef de Cuisine at Bouley Bakery and has worked at Michelin three-star restaurants in France including Michel Bras, George Blanc, and L’Arpege. He is committed to sourcing from local farmers and producers, and is a supporter of organizations like Slow Food and New York City’s Greenmarket. He is also consulting chef of EXKi, a new fast-casual healthy restaurant based in Europe that recently expanded to New York.
Marcus Gleadow-Ware moved to New York City from London in 2007, after having been invited by renowned Chef Charlie Palmer to fill a key role as sous chef at the original Upper East Side birthplace of Aureole. He played an integral role in the restaurant’s move to its current location, where he was later named Executive Chef. Under his guidance, Aureole has upheld it’s one Michelin star status that the restaurant received since the Michelin Guide launched in the U.S.
General manager Eamon Rockey graduated from the Culinary Institute of America, where a wine course sparked his interest in the service and beverage area. He worked at Gilt, Eleven Madison Park, Compose, Atera, and Aska, before opening Betony in 2013, where he oversees all aspects of the service program and is a constant presence on the floor. Betony garnered three stars from The New York Times. When not at Betony, Rockey enjoys collecting books about food and beverages, exploring new restaurants, biking, and the performing arts.
Executive chef Bryce Shuman attended the California Culinary Academy (CCA) while working nights on the line at Wolfgang Puck’s Postrio. He worked at Eleven Madison Park alongside chef Daniel Humm for six years, and credits Humm with pushing him to achieve his full potential. In 2013, Shuman opened Betony with his former Eleven Madison Park colleague, Eamon Rockey. At Betony, Shuman’s menu is inspired by familiar flavors of food he loves presented in a distinctly modern way.
Michael Armstrong graduated from the Western Culinary Institute in Portland, Oregon, before heading to New York to work at Jean Georges’s Spice Market and Morimoto. He became sous chef at Morimoto Las Vegas, and then joined the Tao group at TAO Asian Bistro and TAO Beach, where he was executive chef. He now helms the kitchen at Dream Downtown, where he oversees all food and beverage operations at the hotel, including The Beach, Lobby Lounge, and Bodega Negra.
Brian Ray graduated from Johnson & Wales and opened Savona, a 5-diamond and DiRoNa award-winning restaurant. He cooked at the James Beard House and then joined The Kimberton Inn, which deepened his commitment to local farm sourcing in his native Pennsylvania. In 2004, Ray became sous chef at Mesa Grill Las Vegas and quickly thereafter became chef de cuisine at Mesa Grill New York. He competed in 20 episodes of Iron Chef America as Bobby Flay’s sous chef. In 2007, Ray joined Buddakan as sous chef and was named co-executive chef in 2010.
Pierre Poulin grew up in Paris, graduating with a degree in both cuisine and pastry from L’Ecole de Paris des Metiers de la Table. He’s worked at the prestigious four-star Hotel Lutetia, where he was a member of the hotel’s elite culinary team, and at Restaurant Taillevant, both in Paris. In 2006, Chef Poulin traveled to New York and began working as pastry chef of L’Absinthe Restaurant, followed by Le Cirque. He later joined the team at Chef Charlie Palmer’s Aureole where his imagination and creativity continue to thrive. Chef Poulin now oversees the pastry at both Aureole and Charlie Palmer Steak.
As corporate executive pastry chef, Sébastien Rouxel is in charge of all things sweet for STARR Restaurants. Rouxel began his cooking career at the Michelin-starred Le Jardin de la Forges. He later landed at L’Orangerie in LA and Lutece in New York before becoming pastry chef of Thomas Keller’s three-Michelin-starred The French Laundry. He spent 15 years with Keller, opening Per Se and co-authoring two New York Times best-selling cookbooks. In his current role, Rouxel contributes training, creative guidance, and recipe development to STARR restaurants in New York and beyond.
Originally from Ibaraki, Japan, Dante’s Executive Chef Noriyuki Sugie began working in a kitchen at age 15. He graduated from the prestigious Tsuji Culinary School in Osaka. After working at Charlie Trotter’s acclaimed, eponymous restaurant in Chicago, he moved to Sydney, Australia to work at one of the city’s best restaurants, Tetsuya. He later opened Restaurant VII in Sydney as chef and partner. After years of participating in the Mandarin Oriental Hotel Group’s guest chef program, Sugie was named Chef de Cuisine at the Mandarin Oriental’s New York restaurant, Asiate. At Dante, Sugie draws from the restaurant’s Italian-American heritage and seasonal New York ingredients to create European-inspired dishes.
Ed McFarland is known not only for his abiding passion for seafood—which takes center stage at his popular SoHo restaurant—but also for using homegrown vegetables and herbs, and drawing from his Italian heritage for original specials like lobster meatballs. A New York City native, Ed graduated from the French Culinary Institute and furthered his training with acclaimed chefs Sotha Khun at Le Cirque and Dave Pasternak at Terence Brennan’s Picholine. At Ed’s Lobster Bar, he creates a truly unique spin on New England seafood, which has been featured on Toni On! New York, The Martha Stewart Show, and Michael Symon’s Food Feuds on Food Network.
Roberto Santibañez is the chef/owner of Fonda restaurants and La Botaneria in Manhattan and Brooklyn. Born in Mexico City, Chef Santibañez graduated with honors from Paris’s prestigious Le Cordon Bleu. His award-winning international career includes positions as culinary consultant, author, and teacher. Santibañez has authored several cookbooks, Rosa’s New Mexican Table, was nominated for an IACP and a James Beard Award. He serves on The Culinary Institute of America’s Latin Cuisines Advisory Council.
Miro Uskokovic is the Pastry Chef of Untitled and Studio Cafe at the Whitney Museum, as well as Gramercy Tavern. Most recently, before joining the Gramercy Tavern team in 2013, Miro worked as the Pastry Chef at George Mendes’s Aldea, and Pastry Sous Chef at Jean Georges under Johnny Iuzzini. Miro is a graduate of the Culinary Institute of America, and attended hospitality college in his native Serbia.
“Iron Chef” Yuji Wakiya creates innovative Sorba noodles intertwining traditional Japanese fare, modern Chinese technique, and incorporating American traditions, at KOA in New York City’s Flatiron district. Chef Wakiya began his career at 15, as a chef in Akasaka, and gained experience at various prestigious restaurants throughout Japan. In 2007 he opened the eponymous Wakiya at the Gramercy Park Hotel. He currently owns and operates four highly acclaimed restaurants in Japan. His groundbreaking culinary style and techniques have changed conventional Chinese cuisine and set new standards that are imitated globally.
Ivy Mix is Co-Owner and Head Bartender of Leyenda, the cocktail bar in Carroll Gardens, Brooklyn opened with mentor Julie Reiner. Leyenda pays tribute to Ivy’s years of living and bartending throughout Latin America. In 2015 was named American Bartender of the Year at Tales of the Cocktail’s Spirited Awards.
Osteria Morini introduced New York to the soulful cuisine of Emilia-Romagna, the birthplace of prosciutto, mortadella, parmigiano, and balsamic vinegar. Bringing these flavors to SoHo is Chef di Cucina, Heather Pelletier. Reared in an Italian-American home and educated at the French Culinary Institute, Pelletier has perfected her skills at Osteria Morini since joining the opening team in 2010.
Born in Bangkok, Thailand, Cédric Vongerichten continued to learn about food and refine his own cooking techniques as he traveled the world to work at London’s Berkeley Hotel, Hong Kong’s Mandarin Oriental, and El Bulli in Barcelona. A graduate of the Culinary Institute of America, he worked through the ranks at several of his father’s Jean Georges restaurants and was appointed executive chef at Perry St. In 2014, he launched Centurion Lounge NYC, where he offers seasonal and local dishes.
Daniel Eddy, a native New Yorker, began his culinary career in 2004 with Michael Psilakis’s first critically acclaimed restaurant, Onera. Over the next four years, they opened Dona, Anthos, and Mia Dona together. Eddy then traveled to Paris and began working with chef Daniel Rose at his renowned restaurant Spring, and eventually became chef de cuisine. Eddy returned home to NYC with a desire to spread the Parisian joie de vivre, and assembled a team to open Rebelle, delivering a new restaurant to the Bowery.
Born and raised in Naples, executive chef Pasquale Cozzolino has had a passion for cooking since the age of 15. He joined the famous culinary college I Cavalcanti in Naples where he became an apprentice to some of the best chefs in Italy. After graduating, Cozzolino diversified his experience by working as a private executive chef for concert tours, traveling extensively throughout Europe and South America with U2, Madonna, and Cold Play, to name just a few.
John Oh graduated from the French Culinary Institute and worked at August and The Lambs Club, where he became chef de cuisine. Today, Oh has teamed up with LDV Hospitality as executive chef of famed Italian restaurant Scarpetta NYC.
For 30 years award-winning Chef Alex Ureña has been delighting diners in New York City’s finest restaurants with his elaborate menus that highlighted various cuisines from around the world. Ureña has perfected his craft in kitchens from Le Clos de Cimes in France to El Bulli in Spain. At Tasca Chino Ureña is tapping his Latino roots and melding them with Chinese flavors for a totally new experience on the Park Avenue.
Chef Joseph “JJ” Johnson is a James Beard-nominated Executive Chef at The Cecil and Minton’s, both based in Harlem, NY. A graduate of the Culinary Institute of America, he honed his skills in some of New York’s most esteemed kitchens including Centro Vinoteca, Jane, and Tribeca Grill. In 2013, Chef JJ opened The Cecil, NYC’s first Afro-Asian-American restaurant with Executive Chef/Restaurateur Alexander Smalls, named Best New Restaurant of the Year in 2014 by Esquire Magazine. Soon after, he joined the kitchen of sister restaurant Minton’s, the revived jazz supper club serving lowcountry cooking. His many accolades include a nomination for a James Beard Foundation award for Rising Star Chef in 2015, and a first-place victory on Rocco DiSpirito’s Dinner Party Competition.
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
Justin Smillie graduated from the Culinary Institute of America and held positions at Mercer Kitchen, Gramercy Tavern, Washington Park, Barbuto, The Standard, and Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Smillie and Stephen Starr decided to open Upland, where Smillie pays tribute to his culinary mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities.
Chef Kwang Kim was introduced to the business in his parents’ Japanese restaurants in Florida. At age 24, Kwang moved to New York and worked at Nobu and Morimoto. In 2014, he joined the Zuma team and became head sushi chef.
Daniel Eardley graduated from the Culinary Institute of America and has worked at Michael Chiarello’s Tra Vigne and Larry Forgione’s American Place. He opened Washington Park in New York under mentor Jonathan Waxman, and then Chestnut in Brooklyn. After a decade, he reunited with Forgione at American Cut, where he has re-envisioned the traditional steakhouse as a modern, seasonal version. When not cooking, you can find Eardley snowboarding or flossing his electric skateboard through Chinatown in search of killer dim sum.
For Austrian-born chef Markus Glocker, attention to detail is nothing new—he trained in classical music as a boy. Glocker has brought his passion, talent, and creativity from the kitchen of his uncle’s hotel in Austria to positions at Gordon Ramsay at Claridge’s in London, Charlie Trotter’s in Chicago, and the two Michelin-starred Steirereck in Vienna. He returned to the U.S. as chef de cuisine at Gordon Ramsay at The London NYC, and is now chef and partner at Bâtard.
A graduate of Kendall College culinary program, Blue Hill at Stone Barns Pastry Chef Bobby Schaffer did not anticipate entering the pastry kitchen until he spent time in Spain. A recipient of the ICEX Young Gastronomer scholarship, Schaffer spent over a year working and studying throughout Spain. It was at Oriol Balaguer’s chocolate studio and Quique Dacosta’s iconic restaurant that he found his true passion. Returning to his hometown Chicago, Schaffer connected with Executive Chef Curtis Duffy at Avenues in the Peninsula Hotel. There, he ran the pastry kitchen, garnering two Michelin stars before he and Duffy left to open Grace. As Pastry Chef at Grace, Schaffer created modern, ingredient driven pastry, earning the restaurant two and then three Michelin stars after only two years.
Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. His first restaurant, Rakel, opened in New York City in 1986; he then headed west to work as the executive chef at the Checkers Hotel in L.A. In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later. Other restaurants in the group now include family-style restaurant Ad Hoc, Per Se and Bouchon Bakery & Café. Keller is the author of award-winning cookbooks, and has assembled an expert staff that shares his philosophy and vision, enabling him to concentrate on his many interests, including his Napa Valley wine label Modicum.
Alessandro Caporale is executive chef of midtown’s beloved authentic Milanese restaurant. Caporale has held positions at some of Italy’s most venerable restaurants, including Michelin one-starred La Rosetta in Rome. Alessandro left Italy for New York City in 2005, where he began working as executive chef within SA Hospitality Group. In 2009, he was appointed chef de cuisine at Casa Lever before becoming executive chef.
John Keller brings a fun and fearless approach to cooking as chef/partner of Cherry Izakaya. Classically trained at the New York Restaurant School, Keller worked at the internationally-acclaimed Nobu and staged briefly at Le Bernadin. In 2011, Keller successfully launched two concepts in the Lower East Side’s Hotel on Rivington: CO-OP Food & Drink and Viktor & Spoils before moving on to his next venture, Dinner on Ludlow. There, sustainability and accessibility became his main focus. At Cherry Izakaya, Keller offers a playful sensibility to Izakaya-inspired gastropub fare
Julie Reiner has been elevating the cocktail scene in New York for 15 years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), and Brooklyn’s Clover Club (2008). Reiner’s company, Mixtress Consulting, helps create top-notch beverage programs and cocktails for restaurants, bars, resorts, and spirits companies. She recently opened Leyenda, which celebrates spirits and imbibing traditions from across the Spanish-speaking world with creative cocktails complemented by authentic Latin fare.
John Stage is the founder and owner of Dinosaur Bar-B-Que, a brand that includes six locations (New York—Syracuse, Rochester, Harlem, Troy; Newark, NJ; Stamford, CT; and Brooklyn), a line of signature sauces, and a successful cookbook, Dinosaur Bar-B-Que: An American Roadhouse (Ten Speed Press; 2001). This winter, Stage opened Dinosaur’s seventh location in Buffalo, New York.
David Waltuck opened Chanterelle in 1979 when he was just 24 years old, and it remained one of New York’s finest dining destinations for three decades. Waltuck’s enduring skill and originality have earned him international renown and numerous awards. Chanterelle was the recipient of two James Beard Awards, for Outstanding Restaurant in 2004 and Best Chef New York City in 2007. Waltuck’s new contemporary American venture élan strikes the balance between refined and whimsical, and has received two stars from The New York Times. He is also the author of two cookbooks.
After studying the art of pastry in Europe and heading the dessert program at Gordon Ramsay’s The London in New York, pastry chef Ron Paprocki makes his way to the kitchen of Gotham Bar and Grill. Paprocki received his culinary training at Elisabeth-Knipping Schule in Kassel, Germany. He was assistant pastry chef at the celebrated Financier Patisserie and pastry sous chef at Sascha Bakery/Restaurant. Paprocki enjoys playing with the natural acidity of fresh fruits to brighten even the richest chocolate experience, often incorporating fresh market ingredients into Gotham’s pastry program.
Shaun Hergatt is the executive chef of Juni, a harvest-inspired, boutique restaurant, located in New York City’s Flatiron neighborhood. An intimate affair between the guest and Chef Hergatt, the restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Chef Hergatt’s prestigious background and talent has garnered rave reviews from across the culinary spectrum—from a coveted Two Star Michelin® to a 29 out of 30 across the board rating from the Zagat Survey® and “Best New Restaurant” and “Best New Chef” accolades from Esquire and New York magazines.
A native of France, Laurent Tourondel worked at the three-Michelin-star Relais & Chateau Troisgros, Caesar’s Palace Hotel & Casino, and Cello, before opening his BLT chain. His current venture, L’Amico, is a restaurant of American cuisine with Italian influences. He is also the author of three cookbooks.
Adam Schop graduated from the Culinary Institute of America. He was executive chef at DeLaCosta in Chicago before opening Pan-Latin restaurant Nuela in New York. In 2012, Schop became executive chef at Stephen Starr’s Washington, D.C., brasserie Le Diplomate. Now at Miss Lily’s, Schop returns to his hometown with two decades of culinary experience and a long-standing passion for international cuisine, evident in his fresh, creative take on Jamaican fare. He often travels to Negril, Jamaica, to work closely with indigenous Jamaican ingredients and techniques that inspire his cuisine.
Sam Mason is the ice cream chef and mastermind behind the authentic, quirky ice cream creations at New York scoop shop OddFellows Ice Cream Co. Mason trained at Johnson & Wales before completing a stage at Ladurée in Paris. He worked with Alain Ducasse, Paul Leibrandt, and Wylie Dufresne, and in 2013, opened OddFellows Ice Cream Co. in Williamsburg, Brooklyn, with the mission of concocting the highest quality ice cream both in texture and flavor. Mason integrates science into his craft to produce truly original, handmade ice cream, pasteurized on-site and using fresh, seasonal produce.
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.
Cory Colton graduated from the Culinary Institute of America where he developed his passion for becoming a pastry chef. He worked in the in the pastry kitchens of Todd English’s Olive’s, Lespinasse, and the St. Regis Hotel before joining the team at Quality Meats. Colton uses fresh seasonal ingredients as the main components of each flavorful dessert, and brings this focus on taste and simplicity to his desserts menu at Quality Italian.
Hong Kong-trained Joe Ng, is a dim sum masterchef known for his finely crafted and creative dumplings. Called “the Balanchine of dim sum” by New York Times restaurant critic Pete Wells, Chef Ng is executive chef at RedFarm on Hudson Street, and at its new Broadway location.
The title of Chef at Rôtisserie Georgette is shared by a talented duo: Stephanie Abrams and Francisco Blanco. Together, they bring a wonderfully complementary set of skills to the kitchen, along with a shared dedication to classic, heart-warming, French-American comfort food.
Stephanie Abrams hails from a Belgian-American family imbued with European culinary tradition. A graduate of the Culinary Institute of America, Abrams worked for renowned Chef Alain Passard at L’Arpège and for Daniel Boulud at Daniel. Living with her family in the south of France made its mark, inspiring her cooking with the flavors of Provence.
Francisco Blanco, a native of Mexico City, studied at the French Culinary Institute, and his pedigree includes the kitchens of New York’s Le Cirque as well as Manzo at Eataly
Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, and Streetbird Rotisserie; and the youngest person ever to receive a three-star review from The New York Times. Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was crowned champion of television shows Top Chef Masters and Chopped All Stars, serves as a mentor on ABC’s The Taste and stars in FYI’s The Feed. He is the author of several cookbooks, and The New York Times bestselling memoir, Yes, Chef.
Chad Brauze, chef de cuisine under executive chef Sebastien Archambault, is an alumnus of the Culinary Institute of America. He began his career at Daniel Boulud’s Upper East Side restaurant Daniel, where he quickly worked his way up the ranks to sous chef. He moved to Paris to work a series of apprenticeships in Michelin- starred kitchens such as Ledoyen, George V, and Pierre Gagnaire, and later in the kitchens of Ferran Adria and at Thomas Keller’s Per Se. He worked as the R&D chef for Daniel Boulud’s acclaimed cookbook, My French Cuisine. Most recently, he led the kitchen at Rotisserie Georgette, earning the restaurant a two-star review from Pete Wells.
A graduate of Berklee College of Music and Johnson & Wales University, Scott Cioe has always had two passions: music and food. After graduating, he moved to New York City, found his mentor in Richard Capizzi, and honed his skills at Thomas Keller’s Bouchon Bakery and Lincoln Ristorante. He joined the team at Gordon Ramsay at The London NYC as pastry sous chef, was promoted to executive pastry chef and ultimately maintained the restaurant’s two Michelin stars.
After starting his cooking career at the age of 15 at Le Bernardin and making his way around some of the West Coast’s finest restaurants, Daniel Holzman returned to New York in 2010 to open The Meatball Shop on the Lower East Side. The mix-and-match menu of meatballs was an instant hit and four more locations—Williamsburg, West Village, Chelsea, Upper East Side—opened in quick succession. Daniel is co-author of The Meatball Shop Cookbook, and has appeared on Good Morning America, the TODAY show, The Tonight Show with Jay Leno, and in The New York Times, Food & Wine, Saveur, People and GQ.
Thomas Chen is chef and owner Tuome in the East Village. Chen worked at Eleven Madison Park and Commerce before opening Tuome, where he offers an ingredient-driven contemporary American menu that showcases his classic culinary training and Asian influences. Tuome received a 2-star review from The New York Times, and the octopus dish was named a “Best Restaurant Dish of 2014” by Pete Wells.
Master Chocolatier Christophe Toury was born in Chartres, France, and began his career at the Ritz in Paris. His pastry and chocolatiering talents led him to roles as executive pastry chef at the Four Seasons New York and the Mandarin Oriental, and then chocolatier executive pastry chef at Jacques Torres Chocolate. He was named one of the 10 Best Pastry Chefs in America by Pastry Art & Design magazine. Toury loves working with chocolate because of the distinct way it responds to human creativity and ingenuity, almost as if it were alive.