Michael Lomonaco of Brassiere Cognac Américain in Midtown
“The 1976 bicentennial put the spotlight on great regional American cooking in books, magazines, and on TV. My exploration and search for the great cooks and traditions of the Northeast, New Orleans, Southwest, Northwest, and South, brought me to my calling as a chef of modern American cooking. With French, Italian, and Asian techniques I have tried to reinterpret and understand American ingredients. My approach to every dish is through this lens, cooking each dish with love and passion, focusing on the pleasure of the guests at my tables.” Visit: Brassiere Cognac Americain
Executive Chef Giannis Parikos of Delos Greek Restaurant in Midtown
“My distinguishing feature is the harmonious balance of tradition and innovation—elevating classic Greek and Cycladic recipes with refined techniques, unexpected ingredient combinations, and a focus on local, seasonal produce to create memorable experiences. This approach dazzles discerning palates while staying true to authentic flavors. Signature elements include creative seafood presentations and slow-cooked dishes like goat stew that highlight simplicity and depth.” Visit: https://delosgr.com/
Pastry Chef Ron Paprocki of MO Lounge at Mandarin Oriental NY on the Upper West Side
“Over the years, I’ve come to understand the importance of restraint. Composing a delicious dish with just the right amount of detail. Early in my career, I feel that I was overcomplicating a dessert by adding too much technique. A clean dessert, with simplistic aesthetics and clear flavor, are the present goals for a good dessert. My apple tarte tatin is made from just a few ingredients, but each ingredient is perfect. The correct variety of apple, the right amount of lamination on the dough, the right amount of sugar and butter. They are all so important.” Visit: Fine Dining | Hotel Bars & Lounges | Mandarin Oriental, New York
Chef Regi Mathew of Chatti in Midtown
“My commitment to preserving and presenting the depth and diversity of Kerala’s culinary traditions in a way that is relevant today. A big part of my approach is research-driven. I’ve spent years travelling across Kerala, documenting recipes, techniques, and food histories from home cooks and local communities. This allows me to go beyond the familiar and bring lesser-known dishes and regional variations to the forefront.” Visit: Chattinewyork
Chef Xin Cao of KIWAMI OMAKASE in DUMBO
“My work is defined by the fusion of tradition and modern expression, always grounded in respect for technique. Through sushi and omakase, I add my personal perspective while honoring classic forms. Each dish reflects careful preparation, cultural dialogue, and a desire to create something both refined and heartfelt.” Visit: Ultimate Japanese Omakase Dining Experience in Brooklyn, NY | Kiwami
Executive Chef Lucile Plaza of Benoit New York in Midtown
“The most distinguishing feature of my work is a commitment to reliability, comfort, and nostalgia. I don’t cook for trends, I want people to feel at home and find dishes they can truly rely on. You see this clearly in our signature dishes at Benoit, where we take timeless French comfort food and execute it with flawless technique. For example, our Veal Blanquette is deeply traditional, rich, and comforting, and our Poulet Rôti (roast chicken) relies entirely on perfect execution and high-quality sourcing. Success to me isn’t about an overly complex plate, it’s seeing a table of guests relaxing, sharing a meal, and bringing more of their family back next time.” Visit: A Parisian Bistro in the Heart of Midtown
Executive Chef Daniel Ontiveros of Carversteak in the Theater District
“Creativity on demand. I can invent dishes, tweak classics, or help improvise from random ingredients. Take the lobster en croute for example. That is a take on a pot pie and lobster thermidor.” Visit: Luxury Steakhouse Near Times Square | Carversteak NYC
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