DINE AT THE CHEF’S TABLE
Our Michelin-trained chefs craft one-night-only, 5-course tasting menus in exclusive venues — from private apartments to members-only clubs across NYC.
Savor innovative dishes from chefs who've mastered kitchens like The French Laundry and Eleven Madison Park, paired with sommelier-selected wines and personal stories behind each creation.
Want to receive the first word on upcoming events?
RESERVE YOUR SEAT FOR A CURATED DINNER
With Resident’s private dinner reservations, you’ll step into an evening that feels both exclusive and personal. Limited to 15-30 guests, Michelin-trained chefs guide you through a one-night-only menu, sharing the inspiration behind each dish. A sommelier elevates the experience with pairings designed to spark conversation and connection.
Hosted in stunning NYC venues such as breathtaking penthouses, elegant townhouses, and chef’s kitchens, every private dining event features a unique menu crafted by the chef for that evening. Guests can preview menus before making a purchase, and we are happy to accommodate all dietary restrictions.
WANT TO HOST A CHEF-DRIVEN PRIVATE DINING EXPERIENCE?
In addition to ticketed dinners, Resident offers fully private event planning for companies and individuals alike. From board meetings and brand activations to milestone celebrations and intimate gatherings, Michelin-trained chefs design one-night-only menus while our team delivers seamless, exclusive experiences your guests will never forget.
Resident makes hosting a private dining experience effortless. Every detail, from staff and service to food and beverage, is seamlessly arranged, while Michelin-trained chefs lead the evening with interactive storytelling. Beyond seated dinners, we also curate cocktail receptions, networking events, holiday parties, and panels that feel equally elevated.
FOLLOW OUR JOURNEY @MEETRESIDENT
Thursday, June 11, 2026 at The Copper
Midtown East | June 11
Chef Emily Drucker
Chef Emily 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.
Friday, June 12, 2026 at 102 Franklin
Tribeca | June 12
CHEF JONATHAN ALARCON
Born and raised in Westchester, NY, Chef Jonathan's love of cooking was sparked by his father, a talented chef who introduced him to the flavors of Bolivian cuisine. A graduate of the Institute of Culinary Education, Chef Jonathan has trained in some of New York's most elite kitchens, including Restaurant Daniel (★★), Eleven Madison Park (★★★), Le Bernardin (★★★), The Modern (★★), and Blue Hill at Stone Barns (★★). Recently, he traveled extensively through South America, eating his way through Ecuador, Peru, and Bolivia at multiple World's 50 Best Restaurants, an experience that brought new inspiration and a deeper connection to his heritage. His cuisine is best described as New American with a South American soul, rooted in French technique, with a deep love for fish and shellfish.
Friday, June 19, 2026 at The Meatpacking Collective
Downtown | June 19
Chef Julien Castillo
Born and raised in the Bronx, Chef Julien's love of cooking began at home—first out of necessity, then blossoming into a creative calling inspired by his grandmother's kitchen. His experience spans some of New York's most acclaimed restaurants, including The Clocktower (★), Llama Inn (James Beard Finalist), Llama San, and the Breslin. Now working as a freelance private chef, his cuisine is deeply personal and memory-driven—beginning not with ingredients, but with the people he's cooking for, their stories, and the flavors that shaped them.
Wednesday, June 24, 2026 at The Meatpacking Collective
Downtown | June 24
Chef Maddie Dudek
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.
Thursday, June 25, 2026 at Brooklyn Point
Downtown Brooklyn | June 25
Chef Pierre Magnolini
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.
Wednesday, July 8, 2026 at The Meatpacking Collective
Downtown | July 8
Chef Alfredo Ravelo
Born in Oaxaca, Mexico, Chef Alfredo 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.
Wednesday, July 15, 2026 at One Manhattan Square
Lower East Side | July 15
Chef Srishti Sareen
Born in Varanasi, India, Chef Srishti's love of cooking was sparked by childhood trips to the farmers market with her grandfather, studying vegetables and developing an eye for beauty in ingredients. Her experience spans culinary institutions like Per Se (★★★) and The Modern (★★), as well as NYC Thai hotspot, Fish Cheeks. Chef Srishti's cuisine is rooted in classical French-American technique, woven through with Asian influences—Thai, Japanese, and beyond. She approaches every dish as an edible painting: seasonal, intentional, and crafted to be as beautiful as it is delicious.
Friday, July 17, 2026 at Brooklyn Point
Downtown Brooklyn | July 17
Chef Ilke Schaaf
Born in Namibia and raised in Georgia, Chef Ilke built her culinary foundation at Savannah’s James Beard Award–winning The Grey, where she worked across pastry, prep, and savory. In 2024, she relocated to New York City and joined the team at Clover Hill (★), gaining hands-on experience across all stations in its intimate kitchen. Her cuisine is rooted in classic Western European technique—French, Italian, Mediterranean, and Spanish—layered with flavor influences from the American South and Southern Africa. In 2025, she was a finalist on Netflix’s Next Gen Chef, recognized as one of the country’s most exciting emerging culinary talents.
Wednesday, July 22, 2026 at The Meatpacking Collective
Downtown | July 22
Chef Simon Cordes
Born and raised in Germany, Chef Simon Cordes grew up with a deep appreciation for quality food, kindled at home and ignited by a childhood trip to Spain. After graduating from the culinary institute in Cologne in 2010, he built his skills across some of Europe's top kitchens, including Le Château de Nantilly (★) in France, Noma (★★) in Copenhagen, La Vie (★★★) in Osnabrück, and Red Bull Hangar-7's Ikarus (★★) in Salzburg. In 2015, he moved to New York City, cooking at a Michelin-starred restaurant in lower Manhattan before working in JPMorgan's corporate dining room. Chef Simon is driven by a desire to reframe German cuisine beyond Bavarian comfort food, refining it with classical French technique, modernizing it with a lighter touch, and shaping it with broad Mediterranean influences.
Friday, July 24, 2026 at Brooklyn Point
Downtown Brooklyn | July 24
Chef Lorenzo Demirboga
Born and raised in Bern, Switzerland, to a Swiss father and Turkish mother, Chef Lorenzo'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.
Wednesday, July 29, 2026 at One Manhattan Square
Lower East Side | July 29
Chef Wing Villarias
Chef Wing was first introduced to cooking as a kid on the island of Palawan in the Philippines, where he and his mother would make arroz caldo to sell to their community in order to make ends meet. He moved to the US in 2013 and found a job as a prep cook, which reignited his passion for cooking. Wing proceeded to work at esteemed DC eateries Bibiana and Cusbah, before taking the Chef de Cuisine position at Erik Bruner-Yang's acclaimed eaterie, Maketto (Michelin Bib Gourmand). He currently runs Balangay, a pop-up in DC, which showcases his unique expression of Filipino heritage through food.
Friday, July 31, 2026 at Brooklyn Point
Downtown Brooklyn | July 31
Chef Jeffrey Nunez
Chef Jeffrey 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.
Friday, August 7, 2026 at Brooklyn Point
Downtown Brooklyn | August 7
Chef Pierre Magnolini
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.
Thursday, August 13, 2026 at Brooklyn Point
Downtown Brooklyn | August 13
Chef Ryan Moser
Chef Ryan’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.
Friday, August 14, 2026 at Brooklyn Point
Downtown Brooklyn | August 14
Chef Julien Castillo
Born and raised in the Bronx, Chef Julien's love of cooking began at home—first out of necessity, then blossoming into a creative calling inspired by his grandmother's kitchen. His experience spans some of New York's most acclaimed restaurants, including The Clocktower (★), Llama Inn (James Beard Finalist), Llama San, and the Breslin. Now working as a freelance private chef, his cuisine is deeply personal and memory-driven—beginning not with ingredients, but with the people he's cooking for, their stories, and the flavors that shaped them.
Wednesday, August 19, 2026 at The Copper
Midtown East | August 19
Chef Charley Donnelly
Chef Charley has expertise in Coastal New England and Italian flavors, blending traditional techniques with a modern touch. With experience at the Michelin-starred Gramercy Tavern (★), his interactive approach to food and vibrant personality shine through in his lighthearted, contemporary cuisine.
Friday, August 21, 2026 at Brooklyn Point
Downtown Brooklyn | August 21
Chef Paula Borja
Born in Quito, Ecuador, Chef Paula Borja is a self-described artist who approaches every dish as a work of visual & interactive art. She built her career in Quito where she worked alongside celebrated chefs Juan Sebastián Pérez, Rodrigo Pacheco, and Alejandra Espinoza. Upon relocating to New York City, she cooked at Crown Shy (★), Saga (★★), and Maison Passerelle before serving as Chef de Cuisine at HAGS. Her cuisine is rooted in Ecuadorian tradition and driven by French technique, exploring the intersection of both with flavors from around the world.
Friday, August 28, 2026 at Brooklyn Point
Downtown Brooklyn | August 28
Chef Nathaniel Lettieri
Chef Nathaniel showcases Seasonal Italian cuisine, rooted in his Italian heritage and a passion for fresh, bold flavors. He refined his technique at Michelin-starred Marea (★★) and Gabriel Kreuther (★★).
Thursday, June 4, 2026 at The Brooklyn Point Chef’s Table
Downtown Brooklyn | June 4
Chef Nathaniel Lettieri
Chef Nathaniel showcases Seasonal Italian cuisine, rooted in his Italian heritage and a passion for fresh, bold flavors. He refined his technique at Michelin-starred Marea (★★) and Gabriel Kreuther (★★).
Wednesday, June 3, 2026 at One Manhattan Square
Lower East Side | June 3
Chef Lem Soriano
Born in New York City and raised in the Philippines, Chef Lem 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.
Friday, May 29, 2026 at The Brooklyn Point Chef’s Table
Downtown Brooklyn | May 29
Chef Mark Garcia
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.
Thursday, May 28, 2026 at The One Manhattan Square Chef’s Kitchen
Lower East Side | May 28
Chef Maria Barriga
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 Mugaritz (★★), Noma (★★★), and Oxalis (★), and is currently the Chef de Cuisine at Oxomoco (★) in NYC.
Friday, May 15, 2026 at The Brooklyn Point Chef’s Table
Downtown Brooklyn | May 15
Chef Ryan Moser
Chef Ryan’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.
Thursday, May 14, 2026 at The One Manhattan Square Chef’s Kitchen
Lower East Side| May 14
Chef Sabdiel Cortés
Born and raised in Puerto Rico, Chef Sabdiel 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.
Thursday, May 7, 2026 at The One Manhattan Square Chef’s Kitchen
Lower East Side | May 7
Chef Mackenzie Milone
Chef Mackenzie's love of food was ignited by her time on film sets, where she found herself drawn less to the camera than to the energy that gathered around the craft services table. Her experience includes Gramercy Tavern (★), Restaurant Daniel (★★), and Ci Siamo, where her work spanned from the live-fire roast to pasta stations. In addition to her time in the kitchen, a year working as a sommelier deepened her understanding of how food and wine speak the same language. Her cuisine blends classical French technique with Italian home cooking. Drawing on her background in acting, she brings a cinematic approach to her food, turning each dish into a visual and sensory experience.
Saturday, April 25, 2026 at The One Manhattan Square Chef’s Kitchen
Lower East Side | April 25
Chef Ajesh Deshpande
Chef Ajesh 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 (★★).
Friday, April 17, 2026 at The Brooklyn Point Chef’s Table
Downtown Brooklyn | April 17
Chef Joshua White
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.
Saturday, April 11, 2026 at The One Manhattan Square Chef’s Kitchen
Lower East Side | April 11
Chef Lana Lagomarsini
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.
Friday, April 10, 2026 at The Meatpacking Collective
Downtown | April 10
Chef Dwight Sanon
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.
Saturday, March 28, 2026 at The Meatpacking Collective
Downtown | March 28
Chef Krystyn Navarro
Born in Los Angeles, Chef Krystyn Navarro trained at Joe’s Restaurant (⭐) and Thomas Keller’s Bouchon, where she rose to Sous Chef. Her career has since taken her to Blue Hill atStone Barns (⭐⭐), Brae in Australia, and Eleven Madison Park (⭐⭐⭐), where she was Sous Chef for its groundbreaking plant-based menu. She later served as Chef de Cuisine at Olmstead and is now Executive Sous Chef at Daniel Boulud’s La Tête d’Or. Inspired by French brasserie traditions and the vibrant flavors of pan-Asian cuisine, her cooking highlights vegetables, seasonality, and craveable ingredient-driven dishes.
Friday, March 27, 2026 at The Brooklyn Point Chef's Table
Downtown Brooklyn | March 27
Chef Oyku
Born and raised in Istanbul, Chef Oyku trained at MSA – The Culinary Arts Academy of Turkey – before cooking at Michelin-starred restaurants Mikla (⭐) and Arkestra (⭐⭐). Drawing from her Turkish heritage and global experience, she now leads as Resident Head Chef in New York City.
Saturday, March 21, 2026 at The Meatpacking Collective
Downtown | March 21
Chef Ilke Schaaf
Born in Namibia and raised in Georgia, Chef Ilke Schaaf built her culinary foundation at Savannah’s James Beard Award–winning The Grey, where she worked across pastry, prep, and savory. In 2024, she relocated to New York City and joined the team at Clover Hill (⭐), gaining hands-on experience across all stations in its intimate kitchen. Her cuisine is rooted in classic Western European technique—French, Italian, Mediterranean, and Spanish—layered with flavor influences from the American South and Southern Africa. In 2025, she was a finalist on Netflix’s Next Gen Chef, recognized as one of the country’s most exciting emerging culinary talents.
Friday, March 20, 2026 at The One Manhattan Square Chef's Kitchen
Lower East Side | March 20
Chef Nana Wilmot
Chef Nana Wilmot explores the culinary traditions of the African Diaspora through deeply personal, heritage-driven cuisine shaped by her work across Philadelphia, NYC, and Accra. With experience under luminaries like Chefs Wolfgang Puck, Jose Garces, and Daniel Rose at Le Coucou (⭐), she brings soulful storytelling and global finesse to every dish.
Saturday, March 14, 2026 at 412 W 14th St
Chef Ashanti Shurat celebrates vibrant, sustainable cuisine inspired by her Belizean roots and global influences. She honed her craft at acclaimed restaurants like Oxalis (⭐) and HAGS, creating dishes that highlight seasonality and the full potential of every ingredient.
Saturday, March 7, 2026 at 412 W 14th St
Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.
Saturday, March 7, 2026 at 412 W 14th St
Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.
Friday, March 6, 2026 at The Brooklyn Point Chef's Table
Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.
Friday, March 6, 2026 at The Brooklyn Point Chef's Table
Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.