Our Top Chefs
Chef/Owner
Rotisserie Georgette
60 St. & Central Park West
1. What inspires you as a chef?
I’m inspired by the rhythm of the changing seasons. It means there is always something to look forward to as a new season approaches. In the fall there are game birds and then the arrival of white truffles. The crisp cool weather also brings the apple harvest, and with it our decadent Tarte Tatin, with deeply caramelized apples that literally melt in your mouth.
2. Is there a favorite food/dish you’d eat every day?
I crave fresh vegetables. It motivates me to keep the side dishes on our menu exciting. Right now, we’re making Brussels Sprouts roasted with Chorizo and Lemon; Mushroom stuffed Mushrooms, and a Roasted Beet Salad with crunchy Prosciutto and Hazelnut Crust.
3. Aside from turkey, what would you prepare for Thanksgiving?
To start with, my personal favorite would be our deeply flavorful consommé garnished with wild mushroom ravioli. Some guests may choose our house-made charcuterie such as a duck pâté. For the main course, we know not everyone is a turkey fan, so we offer our other rotisserie specialties, such as roasted prime rib with Béarnaise sauce, or a whole roasted branzino with tapenade. The most popular is our black truffle stuffed whole roasted chicken with seared foie gras.
4. What coming trend do you think will change food prep?
Frankly, we embrace utterly traditional and classic cooking so we tend to ignore trends.
5. What trend do you wish would disappear?
I am not a big fan of deconstructing dishes to the point where they are no longer recognizable.
Chef/Owner
Patsy’s Italian Restaurant
236 W. 56 Street
1. What inspires you as a chef?
As a chef I am driven by my family legacy. Patsy’s Italian Restaurant opened in 1944, and I love to see the generations of customers that keep coming. There are people who have been coming to the restaurant since even before I was born, and now they bring their children and their grandchildren to enjoy our classic Italian meals.
2. Is there a favorite food/dish you’d eat every day?
I will always default to pasta. My favorite will almost always be Rigatoni Sorrentino! We make it with a tomato sauce, fresh ricotta cheese, parmesan cheese, and melted mozzarella.
3. Aside from turkey, what would you prepare for Thanksgiving?
The Scognamillo family has a special stuffing we make every year with sausage, bacon, raisins, and pine nuts.
4. What coming trend do you think will change food prep?
I have been seeing a lot of all natural options lately. Since we like to keep everything traditional, Patsy’s Italian Restaurant has always believed that all natural was the better option for quality food.
5. What trend do you wish would disappear?
The food industry has become a lot more corporate lately, which has gone hand-in-hand with an increase in automation. Food just doesn’t taste the same when it loses the human touch. For us, food has always come from our hearts, our souls, and our family.
Chef
Hunt and Fish Club
125 West 44th Street
1. What inspires you as a chef?
I would say seasons, health, and nature. Nothing hit harder to me than the seasonality of food. When I walk outside on a cold crisp fall day, and feel that chill come over me, all I think about is the smell of roasted apples, cinnamon, spices and duck. The same goes for the first day of snow. I always think about a nice stew, barley, braised meats. My health has been a huge focus in my life over the last 4-5 years. I started really focusing on trying to eat and be healthy. It’s hard at a steak house, but I equate this place to a cheat day, eat a steak, have some scotch. I also have a lot of health options, simple dishes, with little to no fat. Lean items that feel rich.
2. Is there a favorite food/dish you’d eat every day?
If I only had one dish, probably sushi. My father was born and raised in Japan, so it was a staple at my house growing up. I love sushi, it’s fresh, clean, simple and healthy. Seasons change and so does the fish. My favorite is Aji. It’s a Horse Mackerel, always served with thin scallions, and fresh ginger. (It’s a difficult to break down) and is as close to perfect as I have ever eaten.
3. Aside from turkey, what would you prepare for Thanksgiving?
Coal roasted sweet potato. I had them on a street cart in Japan. Amazing. Frank C at Frankies 457/570 does it pretty close to how it is in Japan. He just roasts his low and slow in an oven. I finish mine on coals.
4. What coming trend do you think will change food prep?
You can almost never tell! The new idea of no more tips might turn the entire industry upside own (for the better in my personal opinion). I think the emergence of Asian style open air markets like we had in Queens last summer, might be a venue for smaller chefs to showcase their skills, and style. I really think small shops are going to be the next big trend: Places like Fuku, superiority burger, Toto Ramen and other quick style shops. New York seems to be in love with that idea.
5. What trend do you wish would disappear?
Fast food, and unhealthy food. The death of fine dining.
Chef
Beautique
8 W. 58 St.
1. What inspires you as a chef?
A good meal makes people happy and because of this, I love the entire process of creating a new dish with new ingredients. It’s a culinary puzzle that I’m constantly trying to solve; I figure out the perfect way to cook it, the right twist, and a beautiful way to plate and present it. From start to finish, I try to add something unique so that the person eating it feels special.
2. Is there a favorite food / dish you’d eat every day?
If I never cared about being healthy, Pasta. In any shape or form, for breakfast, lunch, and dinner. I’m Italian!
3. Aside from turkey, what would you prepare for Thanksgiving?
Turkey is the most boring part of Thanksgiving; the side dishes are where all the action happens! My favorites include a sweet potato tatin with maple syrup and candied pecans, roasted brussel sprouts with balsamic reduction and soy sauce with guanciale, a hearty stuffing with chestnuts, sausage, liver, apple & mushrooms and a bacon and aged cheddar mac and cheese. I usually get invited back when I bring these to dinner.
4. What coming trend do you think will change food prep?
I grew up on a farm, so my childhood was literally farm to table. I’m so pleased to see this as a growing trend, and hope it continues. My culinary philosophy has always been centered on starting with fresh, local, and seasonal ingredients.
5. What trend do you wish would disappear?
Since we are getting into the season, I’m really NOT a fan of truffle oil!!! I LOVE truffles and believe you should buy the right truffles and they will stand on their own.