This menu invites you into Chef Wing’s personal memories of his mother and grandparents—preparing meals together and preserving flavors passed down through generations. Some dishes honor traditional Filipino recipes, while others are imaginative interpretations inspired by the heart of the cuisine.

Chef Wing Villarias of Maketto (Michelin Bib Gourmand) and Balangay.

A special event in partnership with Ghia! Join us for a coastal Italian summer menu, each course paired with a Ghia beverage.

Chef Joshua White of Nix (⭐).

This menu captures the vibrant promise of early summer through the lens of Chef Fox Schanzer, whose commitment to sustainability shines in every dish. Sourced from beloved New York farms, the ingredients and preparations celebrate the land and the season’s fresh beginnings.

Chef Fox Schanzer of Gabriel Kreuther (⭐⭐) and The Barn at Blackberry Farm.

Inspired by the sunlit vineyards and verdant hillsides of Alsace, this evening’s menu pays homage to the vibrant flavors and refined traditions of French summer dining.

Chef Pierre Magnolini of Le Meurice (⭐⭐).

Inspired by the sun-drenched charm of Italy’s Amalfi Coast, this evening’s menu captures the warmth, vibrancy, and effortless elegance of a Southern Italian summer. La dolce vita at its peak!

Chef Maddie Dudek of Gramercy Tavern (⭐)

This menu is Chef Jacob Nguyen’s tribute to the bold, comforting flavors of his Vietnamese roots. From street food favorites to home-style dishes, each plate reimagines tradition with care, pride, and a deep sense of place.

Chef Jacob Nguyen of Eleven Madison Park (⭐⭐⭐) and Oxalis (⭐).

Chef Vince Hong blends his South Korean heritage with influences from his childhood in Hawaii. His signature cuisine is a balance between French and American flavors, enhanced with Asian influences and locally sourced ingredients. He has a wealth of experience at Michelin-starred restaurants like Benu (⭐⭐⭐), The Modern(⭐⭐), and Per Se (⭐⭐⭐).

Chef Jael Lopez blends her Dominican heritage with a contemporary Caribbean lens, shaped by her experience in some of New York’s top kitchens. With roles at Michelin-starred restaurants like Cosme, Eleven Madison Park (⭐⭐⭐), and Atomix (⭐⭐), she brings bold flavors and refined technique to every plate.

Chef Cedric Gayon specializes in hyper seasonal, contemporary cuisine that blends French fine-dining technique with the bold, nuanced flavors of his Asian roots. With experience at Eleven Madison Park (⭐⭐⭐), Guy Savoy, and Sage, he brings a distinctly modern American perspective to every dish.

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.

Pasta making class with Chef Dave Metz of Rebelle (⭐) and Chef Joshua White of Nix (⭐)

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 Rasika Venkatesa is deeply passionate about progressive South Indian flavors and techniques rooted in her cultural heritage. Having honed her craft at Michelin-starred establishments like Mourad (⭐) and The French Laundry (⭐⭐⭐), as well as a prestigious residency at Fulgurances Laundromat, she brings a unique perspective to the culinary world. Catch her on Season 21 of Top Chef!

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 currently resides at the West Village hotspot, Hungry Llama Cafe.

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.

Chef Fox Schanzer has experience at Michelin Star restaurants Gabriel Kreuther (⭐⭐) and The Barn at Blackberry Farm. He is deeply knowledgeable about sustainable food practices and primarily utilizes locally sourced ingredients from beloved New York farms.

Chef Nathaniel Lettieri 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 (⭐⭐).

Chef Berk Kalkan offers expertise in Turkish and modern French cuisine, with a background at The French Laundry (⭐⭐⭐) and The Plaza Hotel. His signature cuisine blends modern European techniques with the bold flavors of Mediterranean and Anatolian traditions.

Chef Charley Donnelly 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.