It’s good that Michael Mignano returned to The Pierre, A Taj Hotel, New York. This iconic hotel recently named Executive Chef and Culinary Director who has a long and rich history with The Pierre under Four Seasons and Taj.
His relationship with The Pierre started 1998 as the youngest Executive Pastry Chef under Four Seasons. Mignano left briefly to expand his career in the corporate world only to return in 2013 as Executive Pastry.
The chef brings close to 30 years of culinary experience with a passion for farm fresh foods. A native of Queens, he spent summers on his family farm on the North Fork on Long Island. Today, his passion for fresh farmstand foods translates to creating specialties with a fun, surprising element that takes the farm-to-table trend to a new culinary experience.
During his career, Mignano has worked for notable New York kitchens such as Bouley, Charlie Palmer’s Aureole, Balthazar, and Les Pinasse. He also launched the first halal restaurant/bakery, Farine in Queens, receiving prominent reviews and praise from the food community. As an award-winning chef, Mignano brought masterfully crafted dishes to guests and a breadth of knowledge to his culinary team.
We recently met up with Chef Mignano to find out more about his return to The Pierre and his road to success.
What or who inspired you to become a chef?
I was exposed to the world of food at an incredibly early age. My aunt—my mother’s sister—Frances Rappa—was the corporate chef for Sony/EMI records in the music company’s headquarters in NYC and a private chef for the CEO. She cooked for us at home when she wasn’t cooking for work. She inspired me to understand how food is cultivated and create new flavor combinations. When she baked, I was always her sous chef.
What was it like returning to The Pierre? Returning to The Pierre was like coming home. You always have a strong affinity for the first place that gave you your first real shot. It feels like home –it’s hard to put that into words. As a young pastry chef, The Pierre laid the foundation for my culinary career. The training and discipline, the team, and the kitchens are all first-rate, which stays with you.
Who is your target guest at Perrine?
There is something very nostalgic about being an iconic NY classic hotel dining restaurant. In so many ways, it doesn’t exist anymore. A whole new generation is learning to appreciate what that means. Think classic and very sustainable. The classic hotel restaurant is a part of the NYC grand dame experience. We are the original – and one of the last grand hotel restaurants.
We are very privileged to be in this category, and it’s an honor. We can attract a younger crowd because it’s nostalgic and there is a trend towards old-world elegance. Plus, with all the gala weddings and events held at The Pierre, a NYC element, is always there. No one can duplicate that.
What’s on the menu today?
One of the areas I intend to feature is the trend in Southeast Asian and Indian food. We will have a separate menu that will celebrate the Indian heritage at the hotel.
Today, Indian food from Southeast Asia is one of the fastest-growing areas. Diners love spices, curries, and creativity. Many of these menu choices are also vegetarian, so it adds a greater selection element for those with dietary preferences. My prediction is that Indian cuisine is the new French.
But that is not to say we will abandon the other classic items on the menu. We will always have our burgers, but I am making subtle changes. Our burger is also Halal because I’ve changed the beef cuts to short rib mixed with brisket.
How do you keep the menu engaging and exciting for customers?
Always keep it seasonal, fresh, and local, and consider sustainable market trends. But we will develop our interpretation if the trend is chicken and waffles for brunch. I am all about creating experiences and memories. Outstanding cuisine should be memorable. But to get there, you need to engage your clientele and always listen.
For more information on The Pierre, A Taj Hotel, New York and Perrine Restaurant, visit http://thepierreny.com