Almanac

Almanac

Galen Zamarra is well known for his West Village gem Mas (farmhouse). Zamarra is a James Beard award-winning chef who became Chef de Cuisine at Bouley Bakery at age 24 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 for his restaurants and is a supporter of organizations like Slow Food, Chefs Collaborative, and New York City’s Greenmarket.  He is also a consulting chef of EXKi, a new fast-casual healthy restaurant based in Europe that recently expanded to NYC.

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American Cut

American Cut

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.

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Bâtard

Bâtard

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.

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Betony

Betony

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.

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Bodega Negra

Bodega Negra

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.

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Buddakan

Buddakan

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.

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Casa Lever

Casa Lever

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 Sant Ambroeus Hospitality Group. In 2009, he was appointed chef de cuisine at Casa Lever before becoming executive chef.

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Cherry Izakaya

Cherry Izakaya

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

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Clocktower

Clocktower

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.

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Clover Club

Clover Club

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.

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Ed’s Lobster Bar

Ed’s Lobster Bar

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.

Visit Ed’s Lobster Bar website

Gotham Bar & Grill

Gotham Bar & Grill

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.

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Gramercy Tavern

Gramercy Tavern

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.

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Juni

Juni

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.

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Leyenda

Leyenda

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.

Visit Leyenda’s website

Miss Lily’s

Miss Lily’s

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.

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OddFellows Ice Cream Co.

OddFellows Ice Cream Co.

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.

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Pegu Club

Pegu Club

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.

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Perry St

Perry St

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.

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Quality Italian

Quality Italian

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.

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Rebelle

Rebelle

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.

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Rotisserie Georgette

Rotisserie Georgette

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. At Georgette, she continues to cook with the flavors of France, offering classic, heart-warming, French-American comfort food.

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Tasca Chino

Tasca Chino

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.

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The Meatball Shop

The Meatball Shop

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.

The Meatball Shop

Toro

Toro

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

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Tuome

Tuome

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.

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Upland

Upland

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.

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Voilà Chocolat

Voilà Chocolat

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.

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