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RESTAURANTS, CHEFS AND MIXOLOGISTS

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abcV

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.

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Aquavit

Samantha Chen is the Pastry Chef at Aquavit, bringing a flare for dessert to the legendary restaurant. Aquavit has been one of New York’s most popular and highly esteemed dining destinations for over three decades, honored with two stars in The Michelin Guide New York City since 2015 and three stars by the New York Times.

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Aureole

Christopher Engel began his career working at Europe’s finest establishments, achieving two Michelin stars at Italy’s Hotel Castell as Executive Sous Chef. Engel moved to New York and eventually would become the Executive Chef at the Michelin-starred Wallsé, and then Charlie Palmer’s The Knick and flagship Aureole.

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Bar Goto

Kenta Goto is the owner of Bar Goto, a James Beard Award semifinalist for "Outstanding Bar Program" in 2017 and 2018. Bar Goto presents an eclectic variety of subtly Asian-influenced cocktails. Goto began is his illustrious career in mixology at Pegu Club, where he crafted drinks for seven years and developed a loyal following.

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Benoit New York

Laetitia Rouabah is the Executive Chef of Benoit New York, created by Chef Alain Ducasse. At Benoit, Laetitia stays true to quintessential bistro fare, while focusing on fresh market ingredients and sophisticated techniques. She also brings a more contemporary flair to her menu, inspired by New York’s diverse culinary scene.

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Blue Hill

Dan Barber is the Head Chef of Blue Hill in the West Village and at Stone Barns Center for Food & Agriculture. He authored The Third Plate: Field Notes on the Future of Food, has contributed to the New York Times, and has received multiple James Beard awards (Best Chef NYC, Outstanding Chef).

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Bluebird London New York

Nicolas Houlbert is the Executive Chef of Bluebird London New York. Inspired by both his childhood in France and recent world travels, Houlbert’s cuisine marries classic French technique with modern flavors. His dishes highlight local ingredients through simple yet refined preparations.

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Brodo Broth Co.

Marco Canora, a James Beard Award winner, is the acclaimed Chef behind the East Village's Hearth and Zadie's Oyster Room. He is a founder of the pioneering bone broth company, Brodo, which has four locations throughout NYC, a partnership with NYU Langone Medical Center, and its very own cookbook.

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Broken Shaker New York

Gabriel Orta & Elad Zvi are master mixologists and the founders of Bar Lab, a lifestyle consulting and management agency. They have a distinguished roster of award-winning clients, such as 27 Restaurant & Bar and The Anderson in Miami, the Broken Shaker in Chicago, Los Angeles & New York, as well as The Exchange restaurant and Rudolph’s Bar & Tea in L.A. VIP LOUNGE

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Butter

Alex Guarnaschelli is the Executive Chef of Butter Restaurant in Manhattan, judge on Food Network prime-time series Chopped, Beat Bobby Flay, etc. and also hosts her own online Food Network series, Fix Me a Plate. Alex released her second cookbook The Home Cook: Recipes to Know by Heart in 2017.

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Casa Lever

Domenico Natale is an Executive Chef of Casa Lever. Domenico joined the Casa Lever team in 2013, an experience he describes as one of the most important decisions in his life. There he has created an imaginative, sophisticated menu marked by vibrant cuisine and flawless presentation.

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D’Artagnan

Ariane Daguin founded D’Artagnan in 1985. She has remained dedicated to procuring the freshest, most natural products from farmers and ranchers who uphold sustainable, humane farming practices, and never use hormones or antibiotics. Ariane is also the founder of Les Nouvelles Mères Cuisinières.

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Dana's Bakery

Dana Pollack is the founder of Dana’s Bakery, and the creative force behind America’s favorite macaron. Since applying the dessert flavors she grew up on to her traditional French pastry training, Dana is at the helm of a rapidly growing business, an award-winning entrepreneur, a mother, and the face of her successful brand.

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Don Angie

Scott Tacinelli and Angie Rito are the Executive Chefs and Partners at Don Angie in the West Village. The couple married in Florence, Italy, and share a deep passion for multi-cultural food. They draw influence from their Italian-American family traditions, travels, and New York City life.

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Don Wagyu

Corwin Kave is the executive chef of Don Wagyu, overseeing all menu development, back of house execution, staff training and management. Before opening the restaurant, Corwin was the Executive Chef at notable concepts including Soho House and Fatty Crew Hospitality Group. VIP LOUNGE

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Existing Conditions

Don Lee and Dave Arnold are wildly creative minds that conceived and co-partner the premiere West Village libation establishment Existing Conditions. Arnold is the Dean of Culinary Technology at the International Culinary Center and James Beard Award-winning author of Liquid Intelligence. Lee is the Director of Product Development at Cocktail Kingdom and Co-Founder of the Cocktail Apprentice Program.

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Ferris

Greg Proechel is the Executive Chef of Ferris, a seasonal new American restaurant, where the menu pulls from various cuisines, highlighting ingredients that Proechel is most excited about. Proechel has work in some of the top kitchens in the country, including Eleven Madison Park, Graffit, Blanca, and Le Turtle.

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The Four Seasons Restaurant

Diego Garcia is the Executive Chef at The Four Seasons Restaurant in Manhattan. Raised on the Sea of Cortez in Mexico, he migrated to the east coast where he served as sous chef Le Bernadin and then Contra. In 2017 he opened Gloria in Hell’s Kitchen, focusing on authentic, sustainable seafood. VIP LOUNGE

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Gotham Bar and Grill

Alfred Portale created a restaurant three decades ago that emulated the world’s finest eateries and still preserved a relaxed American elegance. His dedication to sourcing quality ingredients from small farms is now industry standard. Gotham, a New York dining scene favorite, continues to push boundaries.

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Gramercy Tavern

Miro Uskokovic has been the Pastry Chef of Gramercy Tavern since 2013. 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.

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Henry at Life Hotel

Samantha Davis,the Chef de Cuisine at Henry’s, pivoted from her career in cancer research to become a private chef, cooking for Leslie Jones, Adidas, and The Daily Show. The first-generation Jamaican-American previously brought her spicy culinary style to Melba’s, Birds & Bubbles, Barneys New York, and Minton’s before joining Ingrained Hospitality Concepts.

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Jacques Torres Chocolate

Jacques Torres prides himself in producing premium hand-crafted products. He's recognized as a leader in his industry, has received the James Beard Pastry Chef of the Year and Who's Who Awards, and is Head Judge for the Netflix baking competition series Nailed It!

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JeJu Noodle Bar

Douglas Kim graduated from CIA and quickly began an illustrious career as a Chef. He accumulated years of experience in notable restaurants: Gordon Ramsay, Nobu, Per Se, Bouley, Chef's Table at Brooklyn Fare, Morimoto, and Zuma. With a distinctive take on Korean cuisine, he then opened his first restaurant, JeJu Noodle Bar.

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La Mercerie

Marie-Aude Rose holds two diplomas from l’Ecole Ferrandi in France, and has worked in many Michelin-starred restaurants. In 2016, she moved to New York. With La Mercerie, Executive Chef Rose is excited to bring her talents to the U.S., and has been reexamining the dishes of her childhood.

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L'Amico

Laurent Tourondel is an international restaurateur, with restaurants in Hong Kong, London, New York, Miami, and Charlotte. He has spent years working in Paris, London, Moscow, and New York. Tourondel has traveled extensively, through South America, Asia, and Africa, cultivating diverse, unique menus.

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Le Coq Rico

Guillaume Ginther is the Executive Chef of Le Coq Rico in New York City. Born in Strasbourg, France, he attended Lycée Charles de Foucauld culinary school. For almost two decades, Guillaume has cooked in a number of Michelin-starred restaurants throughout France, such as Le Crocodile, La Palme d’Or, Le Laurent, and Le Relais Louis XIII.

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Le Coucou

Daniel Rose opened his first stateside project in 2016, Le Coucou, in Soho. This classic French restaurant showcases his personal vision of simple yet refined French cuisine. Rose’s restaurant, Spring, where he is Chef and Owner, has been at the forefront of the Paris and international dining scene for ten years.

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Little Park

Louis Bayla is the Chef de Cuisine at Little Park, Chef Andrew Carmellini's seasonal restaurant. After graduating culinary school, the Brooklyn-born Bayla worked his way up to lead cook at Sirio Maccioni's Le Cirque. He continued on to Gramercy Tavern, L’Atelier de Joël Robuchon, Riverpark, and eventually Carmellini's Locanda Verde.

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MAMO Restaurant

Salvatore Marcello is the Executive Chef of MAMO Restaurant in SoHo. Salvatore hails from Naples, Italy, and his food is inspired by the simple, seasonal flavors he grew up eating. Prior to moving to New York and working at MAMO, he worked at various 5-star hotels in Geneva, Switzerland.

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Manhatta

Jason Pfeifer joined Union Square Hospitality Group after graduating the Culinary Institute of America. He worked at Gramercy Tavern before accepting a Chef de Partie position at Per Se. He returned to USHG to join Maialino, ultimately becoming Executive Chef. In 2018, Jason opened Manhatta in Lower Manhattan.

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Momofuku Nishi

Nick Tamburo is Chef de Cuisine at Chelsea's Momofuku Nishi, where he offers an innovative Italian-inspired menu. Nick previously worked at Kobe Desremault's In de Wulf in Belgium. Upon returning to NYC, he worked at Blanca and Roberta's, and then within the Momofuku family, at Noodle Bar and at Ko.

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Momosan Ramen & Sake

Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing perfectly balanced flavors to diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients, effectively creating a signature style.

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OddFellows Ice Cream Co.

Sam Mason is the ice cream Chef and mastermind behind the authentic, quirky creations at New York City's beloved scoop shop, OddFellows Ice Cream Co. A James Beard Award nominee, Mason debuted OddFellows in Williamsburg, Brooklyn, which now has locations in the East Village and Nolita.

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Olmsted

Greg Baxtrom has spent the past decade working in some of the world's most exciting kitchens, including Alinea, Per Se, Blue Hill at Stone Barns, and Lysverket in Norway. In 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn. Here he presents a vegetable-forward menu inspired by nature’s bounty.

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Oxbow Tavern

Tom Valenti began his career in Paris. He became Sous Chef for Gotham Bar + Grill and then Executive Chef at three NYC restaurants. He opened Ouest and ‘Cesca, and later became Executive Chef of Le Cirque. Tom, a bestselling author and a James Beard nominee, was named one of Food & Wine’s “Best New Chefs."

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Palais by Perfect Pie

Bill Yosses is currently the Pastry Chef at Four Seasons Restaurant. He was the White House Executive Pastry Chef for seven 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.

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Patisserie Chanson

Rory Macdonald is a London born, New York based Chef and culinary expert. His experience includes Arzak and El Candor De Salvador (Spain), Pearl Restaurant (London), Gordon Ramsay’s venture (New York City), and Hakkasan Group venues. Patisserie Chanson & Dessert Bar is Macdonald’s first solo enterprise.

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Pegu Club

Audrey Saunders, a leader of modern mixology, opened the award-winning Pegu Club in New York in 2005. Through her mentorship, Pegu is largely responsible for spawning a number of the United States’ finest mixologists, and many of Audrey's innovations have been pivotal in shaping the beverage industry.

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Per Se

Corey Chow ascended to the role of Chef de Cuisine of Per Se in the summer of 2017. In his role, Chow oversees a collaborative and committed kitchen team and is responsible for developing all menus and exceeding guests’ expectations at the three Michelin-starred restaurant. VIP LOUNGE

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Pig Beach

Matt Abdoo is the Chef/Partner of Brooklyn’s highly acclaimed barbecue restaurant Pig Beach. He is also at the helm of Pig Bleecker, a full-service eatery with a focus on smoked-centric comfort food in NYC's Greenwich Village. Prior to opening his own restaurants, Matt was the Chef de Cuisine of the renowned Del Posto.

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Porter House Bar and Grill

Michael Lomonaco is the Chef/Partner of the highly successful Porter House Bar and Grill, as well as the cocktail lounge Center Bar. A veteran of the New York restaurant scene, Michael has led some of NYC’s most iconic kitchens including ‘21’ Club, Windows on the World, Wild Blue, Noche, and Guastavino’s.

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Rahi

Chintan Pandya is the Executive Chef of Rahi. Born in Mumbai, Chintan practices the versatile flavors and tradition of Indian cuisine, translating the dishes from his upbringing for the palates of New Yorkers. Chintan’s playful artistry is exemplified through his modern approach to classic Indian dishes.

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RedFarm

Joe Ng is a Chinese dim sum Master Chef with over thirty years of experience, known for his finely crafted cuisine. Hong Kong-trained Chef Ng is the Executive Chef at RedFarm, and its sister restaurant Decoy. In his glowing review of RedFarm, Pete Wells called Chef Ng the “Balanchine” of dim sum.

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Rotisserie Georgette

Georgette Farkas is a native New Yorker who spent thirty years in hospitality before creating her French-American restaurant, Rotisserie Georgette, on the Upper East Side. A graduate of Harvard College and the Ecole Hotelière de Lausanne, she has worked in famed kitchens from Paris to New York, including Chef Daniel Boulud’s.

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Rice & Gold

Dale Talde is the Chef and Owner of Talde in Brooklyn’s Park Slope and Jersey City, NJ, Massoni, Rice & Gold at Chinatown’s Hotel 50, and rooftop bars The Heights and The Crown. He has appeared three times on Top Chef, and has competed and judged on Chopped, Iron Chef America, and Beat Bobby Flay.

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Sen Sakana

Mina Newman is the force behind Manhattan's first Nikkei restaurant, Sen Sakana, where Japanese and Peruvian flavors showcase the cuisine created from the migration of Japanese people to Peru. During her career, Mina worked with Drew Nieporent, Marc Murphy, Joey Fortunato and Laurent Tourandel, and won Chopped in 2009.

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Tetsu

David Rashty, a New York native, is a graduate of the ICC in NYC. He has a culinary background in numerous Michelin-rated restaurants, having worked under chefs Michael Schwartz, Daniel Boulud, and Jean Georges. Skilled in ingredient sourcing and recipe development, Chef Rashty joined the Tetsu team in the summer of 2018.

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Underwest Donuts

Scott Levine is the Owner/Chef of Underwest Donuts, whose cake donuts are routinely named New York’s best. Prior to launching his shop in 2014, he worked at a number of NYC’s premier culinary destinations, including Chanterelle, Del Posto, and Union Square Events. He has also taught at the Institute of Culinary Education and NYU.