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.
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.
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.
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.
Paul Donnelly is the executive chef of Chinese Tuxedo in New York’s Chinatown, which received a glowing two-star review from The New York Times. Originally hailing from Glasgow, Scotland, Donnelly began his culinary career apprenticing under Gordon Ramsay at Amaryllis in Glasgow. In 2006 he moved to Australia to pursue his passion for Asian cuisine and further develop his craft for the style of cooking. In Bangkok, Thailand Donnelly trained for several weeks, honing his skills at Nahm restaurant under chef David Thompson and at Tetsuyas with Jowett Yu. Donnelly worked for 10 years with the Merivale group in the kitchens of The Ivy Lounge, Sailors Thai, El Loco and most recently Ms. G’s, an Asian-fusion restaurant where he was the head chef. In 2016, Donnelly relocated to New York to help owner and friend, Eddy Buckingham open Chinese Tuxedo on historic Doyers Street in Chinatown. At Chinese Tuxedo, Donnelly pushes the boundaries of New York’s Chinese cuisine, creating classic and modern dishes rooted in traditional Chinese culture.
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.
Tom Macy wants to help you drink better cocktails. He is the part owner of cocktail bars Clover Club and Leyenda, the creator of the website socialhourcocktails.com, teaches cocktail classes at the Brooklyn Kitchen and has some the most viewed cocktail videos on YouTube.
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.
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.
As one of the most recognizable and innovative culinary figures in the world, the 44-year old James Beard Award-winning, Michelin-starred chef known as the leading proponent of modernist gastronomy in America. He’s been immortalized on The Simpsons when he appeared as a character on the show (he played himself), is a celebrity judge regular on BRAVO’s Top Chef, and led highly regarded talks for both TEDx and the MAD Symposium. After his awarded restaurant wd~50, Wylie opened a modern yet casual East Village restaurant in 2013 serving creative pub fare, and earned praise for his innovative cuisine. In 2017, Wylie opened his first casual venture, Du’s Donuts and Coffee, adjacent to The William Vale Hotel in Williamsburg, Brooklyn (with a pop-up location at Chefs Club Counter, 62 Spring Street). Wylie is debuting his first cookbook, wd~50: The Cookbook (Ecco), this October.
Chef Matt Hyland is the chef and co-owner behind Brooklyn neighborhood restaurants EMILY and EMMY SQUARED, and the newly opened West Village location of EMILY. At EMILY Clinton Hill, chef Hyland offers Neopolitan-style pizzas with inventive toppings, while making his foray into Detroit-Style Grandma pies in the West Village.
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.
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.
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.
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.
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.
A NYC-native, Life Restaurant executive chef Michael Vignola has had a seasoned career working for the likes of Strip House, Aquavit and The Modern—and even has the requisite Food Network Chopped championship under his belt. At Life Restaurant, Vignola’s unpretentious modern American menu is vegetable-centric with a special focus on sustainable and wild-caught seafood dishes and pasta, much of which is prepared in a wood-burning oven.
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.
Switzerland-born, California-raised Galen Zamarra was destined to be a chef. While in high school, Galen attended culinary classes at the local community college, spending nights working in restaurants. A James Beard Award-winner, Galen opened Mas (farmhouse) in April 2004 to immediate acclaim. Esquire named Mas “one of the best new restaurants in the U.S.”, and New York Magazine hailed Galen “the next Jean-Georges,” while proclaiming Mas “one of the best new restaurants in NYC.” Following a kitchen fire that closed the restaurant the summer prior, Galen reopened Mas (farmhouse) in July 2017. He remains dedicated to the same principles that made its original inception a success.
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.
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.
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.
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.
Hong Kong-trained Joe Ng, is a Chinese dim sum masterchef with more than 30 years of experience. Known for his finely crafted and creative dim sum. Currently, Chef Ng is the Executive Chef at RedFarm and DECOY. In his glowing review of RedFarm, Pete Wells, called Chef Ng the ‘Balanchine’ of dim sum.
Chef Dale Talde is the chef and partner of restaurants Talde in Brooklyn, Jersey City, and Miami, Massoni in the Arlo NoMad Hotel, and Rice & Gold in Chinatown’s Hotel 50 Bowery. Dale was a three-time cheftestant on Bravo’s “Top Chef” and is the author of the cookbook “Asian American.”
As Culinary Director for April Bloomfield and Ken Friedman’s hospitality group, Michelle Petrulio draws from over a decade of restaurant experience to oversee back-of-house operations for their growing family of restaurants, ranging from their celebrated gastropub, The Spotted Pig, to their most recent venture, White Gold Butchers.
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.