Neal Harden is the chef de cuisine of abcV, a new restaurant co-created by chef Jean-Georges Vongerichten and Paulette Cole, the CEO of abc carpet & home. At abcV, Neal creates produce-driven dishes that embrace simplicity and emphasize the best possible ingredients.
Executive Chef Gabriele Carpentieri brings his dynamic style and culinary heritage to his position with Chef Charlie Palmer’s flagship, Michelin-starred 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.
Chef Jessi Singh, along with wife and co-owner Jennifer Singh is the chef and owner of Babu Ji, the acclaimed modern Indian restaurant inspired by the iconic street foods of chef Singh’s native India. Babu Ji has locations in Melbourne, San Francisco and New York City.
Kenta Goto opened BAR GOTO in 2015 after his 7-year tenure at Pegu Club. BAR GOTO was named “Bar of the Year” in 2016 by Bon Appetit, and was a James Beard Award semifinalist for “Outstanding Bar Program” in 2017.
After years of training in some of the best bakeries, Zachary Golper moved to NYC in 2011 to open Bien Cuit. Since, he has been nominated three times for the Best Baker award by the James Beard Foundation. In 2015, he published his cookbook, Bien Cuit: The Art of Bread.
Laëtitia Rouabah brings her knowledge of traditional French cooking to Benoit, Alain Ducasse’s NYC flagship restaurant. She uses market ingredients and expert technique to showcase classic French dishes. Rouabah brings contemporary flair to Benoit’s menu, drawing inspiration from New York’s varied products and experiences to create familiar yet unexpected flavors.
Bob Truitt, former Executive Pastry Chef at the Altamarea Group, took the helm this Spring as chef/partner at Casa Pública – the new Mexican restaurant and bar in Brooklyn’s vibrant North Williamsburg neighborhood. With a focus on creating flavor depth through technique, Truitt’s food reflects the regional cuisine found in Mexico City’s home kitchens and mercados.
A veteran of the New York restaurant scene, Michael Lomonaco has led some of NYC’s most iconic kitchens including ‘21’ Club and Windows on the World, to success. Dedicated to community support and charitable causes, Lomonaco co-founded the Windows of Hope Family Relief Fund in the wake of September 11, 2001.
Todd Mitgang is the creative force behind the innovative, sustainable seafood menu for which Crave Fishbar has come to be known. With diverse culinary experience in various gastronomic settings, Todd brings great variety and bold flavors to his food, always in search of the next delicious bite.
Chumley’s Executive Chef Victoria Blamey offers a creative, eclectic American menu that is subtlety influenced by her Chilean upbringing. Before coming to Chumley’s, Blamey cooked alongside Paul Liebrandt at Corton and The ELM, Matthew Lightner at Atera and Justin Smilie of Il Buco Alimentari. She has also worked abroad at Michelin restaurants in England, Australia and Spain.
Daniel Alvarez is the Pastry Chef of Union Square Cafe and Daily Provisions. In 2014, Daniel joined Union Square Hospitality Group as a Pastry Sous Chef at Gramercy Tavern. In 2016, Daniel became part of the opening team of Union Square Cafe and Daily Provisions.
DŌ, Cookie Dough Confections allows you to eat cookie dough the way you’ve been sneaking it for years –straight from the mixing bowl. Enjoy it in its ready-to-eat state, mix it into ice cream, throw it in the oven to half or fully bake it –the choice is all yours.
Angie Rito and Scott Tacinelli share a passion for food that’s deeply rooted in their shared Italian-American heritage. They are best known for their work as opening chefs of East Village speakeasy restaurant dinnertable in 2016, as well as for their menu at Italian-American midtown steakhouse Quality Italian.
Michael Ayoub has been turning out his acclaimed pizzas for over a decade when he opened the first Fornino in 2004. Named the “First Chef of Brooklyn” by The New York Times, Ayoub set the standard for Brooklyn to become a major food destination. Today, Fornino is located in Williamsburg, Greenpoint and Brooklyn Bridge Park.
Miro Uskokovic is the Pastry Chef of Gramercy Tavern. 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 Aldea. In 2013, Miro was named Pastry Chef of Gramercy Tavern.
Ron trained and apprenticed in Germany. In 2004, Ron moved to NYC as Head Baker and Assistant Pastry Chef at Financier Patisserie. He went on to open Sascha Bakery, and Gordon Ramsay, The London.
Chef Paprocki became Gotham’s Pastry Chef in 2011, in 2015 he launched Gotham Chocolates.
Anthony Sasso is Executive Chef of the Tapas Bar at La Sirena. Sasso was previously Head Chef at Casa Mono where he earned 8 consecutive Michelin stars. Sasso has been featured in the New York Times, New York Post, Edible Manhattan and has cooked at the James Beard House.
Thea Habjanic is Executive Pastry Chef at La Sirena, where she earned her first Michelin star in 2017. Prior to joining La Sirena as opening Pastry Chef, Thea earned her stripes working under Michael Laiskonis at Le Bernardin and later oversaw the pastry program at Corner Table Restaurants.
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.
Simone Tong is the chef-owner of Little Tong Noodle Shop. She was born in Chengdu, China, and grew up in Singapore and Macau. She worked at wd~50 and 15 East before traveling through China and then opening Little Tong, which features mixian noodle bowls from the Yunnan province.
Chef Roxanne Spruance is the Executive Chef and co-owner of Kingsley, a contemporary French-American restaurant located in the heart of the East Village that was named best newcomer by Zagat in 2016. She creates innovative, seasonal food, while respecting and incorporating regional traditions. She was also named in Crain’s 40 Under 40 class of 2017.
Frances Tariga was born and raised in Manila, Philippines where she completed her culinary education. As Executive Chef of MEGU, Frances is telling the story of modern Japanese cuisine in the reinterpretation of the famed restaurant’s menu and culinary program.
Mettā offers sustainably sourced, vegetable-forward dishes all cooked in a custom designed, open-fire kitchen in Fort Greene, Brooklyn. Chef Norberto Piattoni combines his native South American asado techniques with a locavore’s approach to East Coast ingredients, using traditional preservation techniques such as fermentation, curing and dehydration to lengthen the seasons.
Tim Cushman, alongside wife and business partner Nancy Cushman, helms Boston and New York-based restaurants o ya, Hojoko and Covina. A 2012 winner of James Beard Best Chef: Northeast and 2008 Food & Wine Best New Chef, Tim is known for his contemporary cooking at o ya; playful Japanese tavern fare at Hojoko; and market-driven California comfort cuisine at Covina.
OddFellows Ice Cream Co. is a modern yet nostalgic ice cream shop known for both quirky and classic ice cream flavors, each authentically homemade and crafted by James Beard nominated chef Sam Mason along with co-owners Mohan and Holiday Kumar. Since opening OddFellows has debuted over 300 flavors including stand out hits like Burnt Marshmallow, Buttermilk Blueberry Honey, and Chorizo Caramel Swirl. In addition to ice cream, guests can enjoy a rotating selection of soft serve, sorbets, milkshakes, sodas, cotton candy, and more.
Greg has spent the past decade working in some of the world’s most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In May 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom pulls from his experience and training, and fuses that with his respect for agriculture, to create a vegetable-heavy menu which is inspired by nature’s bounty all around, even–and especially–in the heart of Brooklyn.
Michael Han is the Chef de Cuisine of Ortzi from chef Jose Garces in the LUMA Hotel Times Square. Han brings over a decade of experience working in high end hotels and most recently as Executive Sous Chef at A Voce Columbus. Han has traveled extensively in Spain and fell in love with the culture and cuisine, bringing his excitement to Ortzi.
Chef Floyd Cardoz is a celebrated Indian-American chef, four-time James Beard Award nominee and winner of Bravo’s Top Chef Masters Season 3. In summer 2016, Cardoz opened Paowalla, a casual modern Indian restaurant in Soho celebrating his Goan-Indian heritage and showcasing his seamless integration of Indian flavors with Western techniques.
William (Bill) Yosses, held the title of White House Executive Pastry Chef for 7 years. Other pastry chef experience includes Bouley Restaurant in New York City and The Dressing Room in Westport Connecticut, owned by the late actor/philanthropist Paul Newman.
As pastry chef of the White House he planned desserts for the First Family and their guests from breakfast meetings to State Dinners, over the span of the George W. Bush and Barack Obama administrations. While at the White House he worked closely with Michelle Obama’s Let’s Move initiative to improve health outcomes related to food issues.
Matt is chef/partner of the Brooklyn barbecue restaurant Pig Beach and Pig Bleecker, a full-service restaurant with a focus on smoked-centric comfort food in NYC’s Greenwich Village. Both restaurants have been celebrated by diners and critics alike including a great review from Eater’s resident meat expert Nick Solares, who named Pig Beach one of their “Essential Barbecue Restaurants,” and an a enthusiastic one-star review from The New York Times for Pig Bleecker. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship.
Originally from Queretaro, Mexico, Jorge grew up assisting his parents in the kitchen and was influenced by their love for cooking. In 2000, Jorge moved to NY pursuing his passion for cooking which eventually led him to LDV Hospitality, where he opened the first Scarpetta in Meatpacking in 2008.
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.
Chef Toshio Suzuki began his culinary voyage at the age of 16 in Tsukiji Tokyo, where he was greatly inspired by the depth in artistry, tradition and history behind Edo style sushi and Japanese Washoku cuisine. After 33 years as chef and owner of Sushi Zen, he now heads the 10-seat sushi counter at Satsuki, within the midtown restaurant Suzuki.
Thomas Chen is the chef & owner of the critically acclaimed restaurant Tuome located in the East Village. Thomas 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, a glowing 2-star review from The New York Times.
Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern in 2005 and later rejoined the team in 2011 as a line cook. In 2016, Suzanne joined the opening team of Untitled as the Chef de Cuisine, before ultimately being named Executive Chef.
Named after the West Coast town that laid the groundwork for chef Justin Smillie’s lifelong love of cooking, STARR Restaurants’ Upland is a beacon of rural and stunning California-inspired cuisine in the bustling heart of New York City.
On Monday, November 6, 2017, New York Taste 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.