DINE AT THE CHEF’S TABLE

Chef Dwight Sanon represents a mosaic of expertise, with time spent at Michelin-starred restaurant The Spotted Pig (⭐) and New York cornerstone The Dutch. He is deeply knowledgeable in French and Latin-influenced New American flavors.

Chef Lana Lagomarsini specializes in sustainability and has a deep connection with the New York food community. She has worked at Michelin Star restaurants like Gramercy Tavern (⭐), Daniel (⭐⭐), Momofuku Ko (⭐⭐) and Blue Hill at Stone Barns (⭐⭐). Catch her on Season 22 of Top Chef!

PLEASE NOTE: This is a family-style dinner event with communal seating. Guests will be served 5 family-style shared courses; each course will have multiple components to be shared amongst guests.

Join us for a special evening in partnership with Quincy, where each dish will be paired with a martini instead of our traditional wine pairings.

Born in Oaxaca, Mexico, Chef Alfredo Ravelo was inspired to cook by his grandmother, who worked as a private chef. After studying culinary arts, he joined the acclaimed Mexico City restaurant, Pujol (⭐⭐). He then moved to NYC and continued his craft in restaurants including Nami Nori, Legacy Records, and John Fraser’s Dovetail as Sous Chef. Chef Alfredo’s cuisine blends influences from Mexican, French, Italian, and Mediterranean cuisines. He finds joy in transforming simple ingredients into expressive, story-driven dishes that honor both his personal memories and creativity.

Chef Ajesh Deshpande is dedicated to showcasing his cultural cuisine, Contemporary Indian, as well as elevated Bistro cuisines. He refined his fine-dining craft at Michelin-starred restaurants Eleven Madison Park (⭐⭐⭐) and Gabriel Kreuther (⭐⭐).

PLEASE NOTE: This is a family-style dinner event with communal seating. Guests will be served 5 family-style shared courses; each course will have multiple components to be shared amongst guests.

Born and raised in Bern, Switzerland, to a Swiss father and Turkish mother, Chef Lorenzo Demirboga’s cooking is rooted in a childhood spent in his grandmother's Turkish kitchen. His experience spans some of Europe and New York's top kitchens, including Bellevue Palace (⭐) in Bern, Widder (⭐⭐) in Zurich, The Japanese (⭐⭐) in Andermatt, a stage at Sézanne (⭐⭐⭐) in Tokyo, and as Chef de Partie at Eleven Madison Park (⭐⭐⭐) in New York. In 2025, he took first place at the Grand Concours Culinaire in Paris, earning an Order from the French Ministry of Culture. His cuisine blends Japanese precision with French technique—ingredient-driven, rooted in memory, and never intimidating.

Chef Mackenzie Milone is an expert in New American flavors and techniques, and has spent time at Michelin-starred restaurants such as Daniel (⭐⭐) and Gramercy Tavern (⭐). Drawing on her background in acting, she brings a cinematic approach to her culinary creations, turning each dish into a visual and sensory experience.

Born and raised in Puerto Rico, Chef Sabdiel Cortés brings over 20 years of experience to New American cuisine. After moving to New York City in 2013, he worked with chefs including Daniel Boulud at Café Boulud (⭐), Gunnar Gíslason at Agern (⭐), and Mads Refslund of iLIS NYC. He later helped establish and lead the kitchen at Shou Sugi Ban House in the Hamptons for six years. His cooking highlights fresh, seasonal ingredients and the diversity of modern American cuisine.

Chef Ryan Moser’s cooking draws deeply from Contemporary American and Southern traditions with a focus on locally sourced, highly seasonal, and foraged foods. His cuisine celebrates ingredients at their peak and also preserves them to carry those flavors forward and extend their season. Ryan has honed his craft at a distinguished range of kitchens — from the French-inspired bistro Margot and Nordic fine dining destination Aska (⭐⭐), to Mediterranean coastal restaurant Crevette and, most recently, Lord's.

Chef Maria Barriga is an exceptionally talented cross-cuisine chef, but specializes in Central and South American flavors. She has honed her skills at Michelin-starred restaurants Alinea (⭐⭐⭐), Noma (⭐⭐⭐), and Oxalis (⭐), and is currently the Chef de Cuisine at Oxomoco (⭐) in NYC.

Chef Mark Garcia specializes in Elevated New American and Central American comfort flavors and techniques, enhanced by his fine-dining training at the Michelin-starred restaurant Eleven Madison Park (⭐⭐⭐). He previously resided at the West Village hotspot, Hungry Llama Cafe and is now part of the team at Kora, a bakery in Sunnyside, Queens.

Born in New York City and raised in the Philippines, Chef Lem Soriano brings Filipino flavors into a modern New American context. His experience includes Oxalis (⭐), the opening team at Place des Fêtes, and serving as Sous Chef within the John Fraser group at restaurants including 701West and North Fork Table & Inn. In 2024, he co-founded Solo Diner, a Filipino American pop-up rooted in nostalgia, seasonality, and preservation-driven techniques.

Chef Jeffrey Nunez blends Latin-inspired flavors picked up from his New York childhood and Dominican heritage. After spending part of his career at Michelin-starred Oxalis (⭐) and NYC favorite Momofuku, he finds ways to incorporate modern Asian techniques and flavors into his cuisine.

Chef Emily Drucker combines her extensive pastry background with a passion for Jewish and Puerto Rican flavors, offering a unique perspective on fine dining. With experience at Michelin-starred restaurants such as Dirt Candy (⭐⭐), Ci Siamo, and the renowned Jean Georges Group, she brings a distinctive touch to every dish.

Chef Maddie Dudek, a former Gramercy Tavern (⭐) chef, blends hyper-seasonal Americana with classical French techniques. Her "High-Low" style merges elevated flavors with comforting nostalgia.

Chef Pierre Magnolini, born in Nancy, France, began his culinary training at 16. He refined his craft in the fine dining landscape of Paris at Plaza Athénée (⭐⭐⭐), Le Meurice (⭐⭐⭐), and Lucas Carton (⭐). In New York, he led Frevo to a Michelin star as Chef de Cuisine, blending classical French technique with modern, soulful execution.