Dinner Collections
We’re extremely proud of our robust roster of 80+ chefs, their specialties, training, and backgrounds. Where else can you have a “From Beirut to the World” tasting one weekend, and a “En Route to Chongqing, Layover in Paris” tasting the next? Join us as we spotlight some of the themes that tie our chefs together, whether that be their culture, their restaurant resumes, or their interests.
Hope you’re hungry.
April: The Thomas Keller Alumni Series
May: The Asian American and Pacific Islander Heritage Month Series
June: The Oxalis Alumni Series
June: The Pride Month Series
April: The Thomas Keller Alumni Series
Resident prides itself on its diverse lineup of chefs, all with experience at Michelin Star restaurants. These institutions shaped their artistry, as well as generations of palettes, and our culinary team is thrilled to pay homage to their famed alma maters. Thomas Keller is chef and proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc. In April, we are shining a spotlight on our talented chefs who have honed their skills in one or more of The Thomas Keller Groups's restaurants.
Note: Resident has no affiliation with the Thomas Keller Restaurant Group restaurants - we just admire the heck out of 'em!
May: The Asian American and Pacific Islander Heritage Month Series
We have immense pride in our diverse roster of 70+ exceptional chefs. We celebrate how each one uses their skill in a way that honors their rich heritage. It's what makes Resident, Resident! You can have an Amor de Mexico menu one week, New York to Peking menu the following, and A Bronx Tale dinner the week after that. This May, we present Resident's Asian American and Pacific Island Heritage Month series. Join us for menus that celebrate Nikkei, Korean, and Filipino food, and more.
June: The Oxalis Alumni Series
Oxalis is one of Brooklyn’s most celebrated restaurants. It first started as an affordable tasting menu eatery before evolving into a fine dining institution in Crown Heights after receiving a Michelin star in its first year of business. It is temporarily closed while it pivots into a new concept, but this June, we are shining a spotlight on our amazing chefs who cut their teeth there.
Note: Resident has no affiliation with Oxalis - we’re just huge fans!
June: Pride Month Series
We're thrilled to present an extraordinary lineup of talented chefs from the LGBTQIA+ community for our annual Pride Month series. Each chef contributes their own unique and remarkable skills, cultivated through experiences in renowned culinary establishments.
Diana Ramirez
A native South American from Otavalo, Ecuador, Diana moved to the United States in 2015 to attend the Culinary Institute of America. After graduating, she worked at some of the most highly regarded restaurants in the world, such as Eleven Madison Park, Gabriel Kreuther, Per Se, and The French Laundry, both as a Pastry and Savory Chef. Diana currently works on the front of house team for Per Se.
David Goldman
Chef David Goldman started cooking at only eight years old, after receiving their first chef's knife from their grandfather. The passion to learn culinary arts in every form inspired David to travel the world, where they worked in kitchens in South America, the Caribbean, and the Middle East. After returning to NYC, David worked at some of this city’s most iconic eateries including Marea and Aska. David currently owns their own catering business and works as a freelance recipe developer.
Dave Dreifus
Chef Dave's culinary inspiration stemmed from his grandfather's dedication and commitment. Immigrating from Germany to Brooklyn in the 1930's, his grandfather started a baking company. Dave's cuisine style pays homage to his Eastern European heritage. With experience in renowned kitchens like Per Se, Single Thread Inn, and The French Laundry, he recently started his own company: Best Damn Cookies, located in Essex Market.
Ozzy Rizvi
Through his adventures began in his native Austria, Ozzy found his calling in the culinary arts in the United States. He has worked at some of the best restaurants in the country, including The French Laundry in Napa Valley, August in New Orleans, and Menton in Boston. He has also had a couple of stints abroad, including Le Gavroche in London and Noma in Copenhagen. Ozzy is currently a freelance private chef in New York.
Will Ono
Born in Colombia to Colombian and Japanese parents, Will was exposed to various foods at an early age, sparking his interest in quality and tradition. After graduating from Le Cordon Bleu, he began his culinary career as a chef de partie at Cafe Boulud in Palm Beach, FL. Wanting to improve upon his culinary skills, Chef Will struck off to learn from some of the best chefs and restaurants in the world, including Azurmendi in Spain, Noma and Relae in Denmark, and The Mark and The Clocktower in New York. He currently works as a private chef.
Lane Karns
Lane fell in love with cooking at an early age in his home state of Pennsylvania. He started working in restaurants right after high school and eventually attended the Culinary Institute of America. As a student, he was invited to stage for Blue Hill at Stone Barns on the weekends. Once his culinary education was complete, Lane began his NYC career at the NoMad. He has since continued to work at some of the most well-respected restaurants in the city, including Oxalis, Zou Zou's, and most recently, Place des Fetes. Lane is currently working on a pop-up series to test his restaurant concept.
Jeffrey Nunez
Born and raised in New York, Chef Jeffrey Nunez has been surrounded by a diverse range of culinary influences for as long as he can remember. He was inspired by his grandmother to pursue a career in cooking and got his start in restaurants as part of the opening team for Danny Meyer’s Marta. He went on to work for David Chang’s Momofuku Nishi before transferring to Oxalis. He most recently served as a junior sous chef at Momofuku Noodle Bar and is now a freelance private chef.
Jacob Nguyen
Growing up in Portland, Maine, Jacob learned about Vietnamese culture and food through his mother's side of the family. It wasn't until the pandemic that they fully embraced learning to cook out of necessity and realized how much he loved and was driven by it. Jacob's first culinary gig was at the famed Greenpoint-based eatery Di An Di. From then on, they proceeded to work at some of the most renowned restaurants in New York, including Eleven Madison Park, HAGS, and Oxalis. Jacob is currently a freelance private chef and runs an ongoing Viet-centric pop-up dinner series called Thần Thái.
Denise Zeng
As a New York City native, Denise grew up inspired by the city’s wide ethnic food scene. Being a food and wine enthusiast, she decided to pursue a career in culinary following college. After graduating from The International Culinary Center, she went on to hone her skills in esteemed restaurants, including Crown Shy, Centurion New York by Daniel Boulud, and Torrisi. She has then taken the skills from cooking in restaurants to private cooking, in which she finds inspiration working with ever-changing menus and a creative outlet to share her ideas for New American cooking.
Yeongsoo Lee
Born and raised in Korea, Yeongsoo always liked being in the kitchen when he was young, and landed his first culinary job as a college student at Jungsik in Seoul. After moving to the United States, he proceeded to work at some of the best restaurants in the country, including Coi in San Francisco and Eleven Madison Park and Chef's Table at Brooklyn Fare in New York. Yeongsoo is currently a Sous Chef at Joomak Banjum, and is focused on embracing contemporary Korean cuisine through his food, with an emphasis on preservation.
Wing Villarias
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. He currently runs Balangay, a pop-up in DC, which showcases his unique expression of Filipino heritage through food.
Maria Barriga
Colombian by birth, Maria started learning how to cook at 12 from her grandparents and her aunt. She began her culinary journey working as a Pastry Chef with the infamous Rausch Brothers in Bogotá. From there, she proceeded to move to five different countries to work at some of the best restaurants in the world.
Maria spent four years at Roberto Solís' Nectar restaurant in Mérida, Mexico, working her way up to Chef de Cuisine. She then moved to Chicago to stage at Grace and Alinea, followed by Copenhagen to stage at Noma. After that, she moved to Spain to work at legendary institution Mugaritz, initially as a Chef de Partie and then eventually as the third female Chef de Cuisine. Maria moved back to Latin America to strengthen her culinary skills at MashipiLAB in Ecuador and Maximo Bistrot in Mexico City as the Chef de Cuisine. She most recently worked as a Chef de Partie at Oxalis in Brooklyn and is now a freelance private chef.
Douglas Cox
With over a decade of experience in the industry, Douglas started in the Midwest and worked at various notable establishments. From a farm-to-table concept in Chicago to Michelin-starred restaurants and even a stint at Walt Disney Company, Douglas has now settled as Chef de Cuisine at Olmsted.