Join us for Chef Berk’s inaugural Resident dinner! Born and raised in Turkey, Chef Berk was immersed in the vibrant flavors and aromas of Turkish cuisine from a young age. With experience at renowned establishments like Gabriel Kreuther, and The French Laundry, his cuisine blends modern European techniques with the bold flavors of Mediterranean and Anatolian traditions.

Chef Berk Kalkan of The French Laundry (★★★).

Savor the essence of winter with a French-inspired menu featuring the season's finest ingredients. From delicate vegetables to tender poached fluke and braised veal, each dish celebrates the rich flavors of the season in a cozy, elegant setting.

Chef Pierre Magnolini of Meurice (★★★).

Celebrate Dominican Independence with a feast of bold, tropical flavors that showcase the island’s culinary heritage. Experience a menu filled with traditional dishes, bringing the spirit of the Dominican Republic to your table.

Chef Jeffrey Nunez of Oxalis (★).

Inspired by Stephen Hawking's "Time Travelers Party," where invitations were sent after the event, this dinner explores the unique time scales of winter foods—slowly evolving flavors and preservation methods. As we move from winter’s quiet rhythms to spring’s energy, each dish ties together themes of time, sustainability, and Hudson Valley agriculture.

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

Chef Douglas Cox is drawing inspiration from his recent trip to Japan while staying connected to his roots, expertly translating those influences into beloved Midwest favorites.

Chef Douglas Cox of Per Se (★★★).

Pierre, who began cooking at a young age with his family in France, honed his skills at Michelin-starred restaurants like Meurice, Lucas Carton, and Crillon, before moving to New York to lead Frevo to its first Michelin star.

Chef Pierre Magnolini of Meurice (★★★).

This dinner will be a celebration of Chef Camila’s journey—honoring herself during International Women’s Month after experiencing loss and traveling back to her home country of Brazil to find healing.

Chef Camila Rinaldi of Estela (★).

Born and raised in a Haitian household, Chef Deborah Jean mastered Haitian-French cuisine from her mother, later working at renowned French restaurants like Dominique Ansel’s Bakery, Le Coucou (1 Michelin Star), and Le Mercerie. She blends technical French culinary techniques with Haitian ingredients to redefine her heritage cuisine.

Chef Deborah Jean of Le Coucou (★).

Join Chef Mark Garcia for a menu inspired by the foundational lessons of his culinary school journey. Each course is dedicated to a class he took in school and a reflection on how it molded his culinary perspective.

Chef Mark Garcia of Eleven Madison Park (★★★).

Born and raised in Turkey, Chef Berk developed a deep appreciation for cooking early on, refining his craft at renowned establishments like Gabriel Kreuther, The French Laundry, and The Plaza Hotel, and now creates innovative dishes that blend modern European techniques with the bold flavors of Mediterranean and Anatolian cuisine.

Chef Berk Kalkan of The French Laundry (★★★).

Chef Lorenzo, raised in Provence surrounded by fresh produce and family, developed a deep respect for food, later refining his skills at the Alain Ducasse School in Paris and Le Benoit Bistrot.

Chef Lorenzo Giannini of Le Benoit (★).

Nancy Nguyen, a Vietnamese-American chef and owner of Beaucoup NYC, brings her family’s culinary heritage from Vietnam to life through modern Vietnamese food, blending influences from Vietnam, Japan, and France, after years of honing her craft in various restaurants and catering, including a Michelin-recognized Banh Mi pop-up and time spent at Eleven Madison Park.

Chef Nancy Nguyen of Eleven Madison Park (★★★).

Martini Showers… May Flowers! 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.

Chef Joshua White of Nix (★).

Queens native Dwight, a Culinary Institute of America graduate, worked his way up from an internship at The Spotted Pig to Executive Sous Chef at Andrew Carmellini's The Dutch, after stints at Upland, Nic's, Electric Lemon, and Nat's on Bleecker.

Chef Dwight Sanon of The Spotted Pig (★).

Chef Charley Donnelly, a Connecticut native who learned to cook from his mother and grandmother, honed his skills at top New York spots like Charlie Bird and Gramercy Tavern, and now passionately works as a private chef, feeding the communities around him.

Chef Charley Donnelly of Gramercy Tavern (★).

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 Maddie Dudek of Gramercy Tavern (★).