Invitation to Cook
How Chefs are Invited to Cook at the Beard House
The mission of the James Beard Foundation is to celebrate, nurture, and preserve America’s culinary heritage and future. Towards this end, chefs are invited to “perform” at the Beard House by presenting lunches, brunches, workshops, and dinners to Foundation members and the public.
Recommendations for potential chefs can come from various sources: chefs, members, staff, volunteer program committee members, or other interested parties.
Chefs are invited by the director of house programming based on the following criteria:
- national or regional reputation, as evidenced by press and resume/biography
- known use of high quality, seasonal, and/or local ingredients
- demonstrated excellence in a particular discipline: e.g. regional, ethnic, pastry
- financial stability and resources to partner with JBF for a New York event without negative consequences to own business
- desire on part of chef and restaurant
- level of interest in event by our dining members and their guests
- submission of complete event proposal, including menu and wines
Final selection is based on:
- thorough review of proposed event menu and wine list
- consideration of scheduled events to ensure diversity in the calendar
- consideration of holiday or theme events that may be appropriate matches for certain chefs
- judgment of director based on data, historical trends, and professional expertise
The Chef Selection Committee
The committee is comprised of food and wine professionals and gastronomic enthusiasts who represent the Foundation on a volunteer basis. The Committee meets monthly to recommend chefs and events to the director of house programming. Their participation broadens the universe of qualifying chefs, provides outside perspective and various areas of expertise and knowledge to the chef selection process, and creates a forum for discussion and exchange of travel and dining experiences as it relates to the Foundation’s in-house events.
Criteria for committee membership are:
- recommendation by current committee member, JBF staff member, or JBF trustee
- desire to participate on behalf of JBF’s best interest and in line with the Code of Ethics
- experience with, interest in, and enthusiasm for the culinary arts and restaurant dining
- demonstrated ability to judge restaurant and chef quality
- commitment to staying abreast of media coverage and current trends in dining
- working knowledge of wine and beverages
- public speaker ability
Responsibilities of chef selection committee members are to:
- exhibit professional behavior and comply with the JBF code of ethics, including not using the Foundation affiliation for personal gain, and full disclosure of any professional relationships with or vested interests in proposed event participants prior to considering recommendations
- secure complete chef proposal/press kits, including chef biography, restaurant fact sheet, sample menu and wine list, independent press, and proposed JBF menu (typically three to five passed hors d’oeuvre followed by a five-course tasting menu and matching wines for each course)
- act as liaison between scheduled chefs and JBF for events recommended by committee member
- represent the Foundation at events and interact with guests
For more information, please contact email@example.com.
Cooking at the Beard House
Once you’ve been invited to cook at the Beard House and you have agreed on a date for your event, you will receive an information packet in the mail that contains everything you need to know about what is expected of you and how the logistics of the event will unfold; the same information is available on this page. We are very much aware of the time and expense involved in coming to cook at the Beard House, and so we try to make everyone’s Beard House experience be as smooth and successful as possible. We are grateful for your support.
Types of Beard House Events
A typical dinner consists of three to five passed hors d’oeuvre (with a minimum of two pieces each per guest), five courses including dessert, and matching wines for each course. All food is usually plated in the kitchen. Diners enter through the kitchen and often want to briefly meet you. Dinners start with a reception at 7:00 P.M., which is held in the greenhouse or the garden (weather permitting). Aperitifs and hors d’oeuvre are served during this time. Guests are seated for dinner at 7:45 P.M., and service begins at 8:00 P.M.
Guest capacity for all events is 74. This will insure the best experience for both visiting chefs and our diners.
Depending on guest needs and the number of reservations for an event, we seat guests on the second floor—the main dining area—which has a capacity of 55, the greenhouse gallery on the first floor, which has a 12-seat round, and the front reception room, if needed. The private Peter Kump Boardroom on the fourth floor accommodates up to 12 guests for special occasions, while staying within the 74-guest maximum capacity.
Lunches and Brunches
A typical lunch consists of three to five hors d’oeuvre (with a minimum of two pieces each per guest) and four courses, including dessert. All food is usually plated in the kitchen. As with all Beard House events, guests enter through the kitchen. Lunches start with a reception at 12:00 noon, which is held in the greenhouse or the garden (weather permitting). Aperitifs and hors d’oeuvre are served during this time. Guests are seated at 12:30 P.M., and lunch service begins shortly thereafter.
These events vary greatly in form and content, so they need to be discussed with the program office on an individual basis.
Kitchen Details and Virtual Tours
View the Beard House kitchen floorplan.
Take a virtual tour of the James Beard House kitchen.
Take a virtual tour of the James Beard House boardroom.
The house kitchen is available to you early in the morning on the day of your event. If another event is not scheduled, it is sometimes possible to use the kitchen a day before your event. Please call us to discuss these arrangements. Local chefs generally prepare most of the menu in their own kitchens and transport food to the Beard House. Out-of-town chefs are advised to locate a host kitchen in New York where they can prep ahead of time. We will try to help you by providing a list of spaces and telephone numbers, if necessary.
We are proud to announce the recent renovation of the James Beard Kitchen, sponsored by Viking Range Corporation. We are confident that first-time chefs will have a wonderful experience and returning chefs will be pleasantly surprised.
Kitchen Staff & Volunteers
Usually four to six kitchen staff members are needed at the time of service. It is optimal to have as many of your staff with you as possible, but we realize that this is not always feasible. In the Foundation’s spirit of education, we work closely with local culinary schools to provide chefs with both student and graduated volunteers. We also have a roster of dedicated food enthusiasts who possess varying degrees of training and experience. We can request up to three volunteers for the day of your event to augment your staff. We will do our best to confirm your volunteer request the week prior to your event. Please advise us of your needs as early as possible.
The local cooking schools include the French Culinary Institute, the Natural Gourmet Cookery School, ICE-Institute of Culinary Education (formerly Peter Kump Cooking School), and AINY-Art Institute of New York (formerly New York Restaurant School) among others.
Food Donations and Suppliers
Food and Wine Donations
Although the main purpose of your dinner at the James Beard Foundation is to showcase your talents, it also helps our mission of celebrating, preserving, and nurturing America’s culinary heritage. Events such as yours are an important source of revenue for the Foundation. You are responsible for procuring the food and wine for your event. We encourage you to seek products at a discount or donations from your own purveyor. We have also listed our House Purveyors and House Suppliers for your convenience (see below). We also encourage you to seek donations from wine and spirit companies, as this is a wonderful promotional opportunity for them. We have found that restaurant suppliers are often willing to contribute food and wine products for an event in exchange for credit on the menu and in our newsletter. We hope that you will explore this possibility with your suppliers. To include donation credits in our newsletter, please keep our publications deadlines in mind.
House Purveyors and Suppliers
The House purveyors listed below have agreed to donate product to chefs upon request or have set a dollar limit on the amount of the donation. Please contact them directly for more information and place your order well in advance. We have also partnered with a number of suppliers who are available to donate product to your event. Information about these suppliers can be found in the printed chef-information packet that is mailed to event participants.
All-Clad is the undisputed cookware choice of top restaurant chefs and serious home cooks. Born in the Unites States steel age in 1967 as Clad Metals, the company originally specialized in formulating bonded metals for a variety of industries. Since it was established as All-Clad Metalcrafters in 1971, every piece of cookware has been handcrafted with a revolutionary bonding process using a proprietary recipe of metals to provide the best cooking performance. Today, All-Clad cookware is still proudly handcrafted by American artisans in Canonsburg, Pennsylvania, with American-made steel the same way it was four decades ago. No detail is overlooked in crafting All-Clad cookware, and that is what makes it a true original. All-Clad Metalcrafters offers several collections of bonded cookware, kitchen tools, electrics, and gourmet accessories. All-Clad can be found in specialty cookware and department stores in the United States and Canada. For more information, visit allclad.com.
American Roland Food Corp.
American Roland Food Corp. has been importing specialty foods for over 75 years. The Roland® brand is synonymous for outstanding value and consistency. Importing from 50 countries around the globe, our buyers ensure the quality and integrity for over 1,400 items. The depth and diversity of the Roland® line of products spans the full spectrum for food enthusiasts and chefs alike. Our expansive menu of products includes Asian sauces and condiments, French, Spanish, and Italian vinegars, unique rices and grains, infused oils, region certified olive oils, distinctive olives from eight countries, and the products we have always been known for like our Dijon mustard, specialty fruit, dried mushrooms, capers, and anchovies. We are the “Global Experts in Specialty Foods®”. Visit our website for more Roland® information: rolandfood.com.
Over 15 years ago, pastry chef Rochelle Huppin Fleck noticed a lack of comfortable chef apparel options and founded Chefwear. Since then, Chefwear has completely revolutionized the way chefs and restaurateurs dress. Its complete line of culinary apparel is designed to meet the needs of professional chefs, as well as those of the ever-increasing number of people who like to cook and entertain at home. In addition to eight styles of pants and 28 styles of jackets, Chefwear's product line includes shirts, hats, aprons, shoes, pint-size duds for kids, and a full line of women’s jackets and pants. For more information, visit chefwear.com.
Delta Air Lines
Delta Air Lines serves more than 160 million customers each year. Delta was named by Fortune magazine as the most admired airline worldwide in its 2013 World’s Most Admired Companies airline industry list, topping the list for the second time in three years. With an industry-leading global network, Delta and the Delta Connection carriers offer service to 319 destinations in 59 countries on six continents. Headquartered in Atlanta, Delta employs nearly 80,000 employees worldwide and operates a mainline fleet of more than 700 aircraft. The airline is a founding member of the SkyTeam global alliance and participates in the industry’s leading trans-Atlantic joint venture with Air France-KLM and Alitalia. Including its worldwide alliance partners, Delta offers customers more than 15,000 daily flights, with hubs in Amsterdam, Atlanta, Cincinnati, Detroit, Memphis, Minneapolis-St. Paul, New York-LaGuardia, New York-JFK, Paris-Charles de Gaulle, Salt Lake City, and Tokyo-Narita. Delta is investing more than $3 billion in airport facilities and global products, services, and technology to enhance the customer experience in the air and on the ground. Additional information is available on delta.com, Twitter, Google+, and Facebook.
Ecolab is the leading global developer and marketer of premium cleaning, sanitizing, pest elimination, maintenance, and repair products and services for the hospitality, foodservice, institutional, and industrial markets. Founded in 1923, and headquartered in St. Paul, Minnesota, Ecolab reaches customers in more than 160 countries, employing more than 20,000 associates worldwide. Ecolab’s customers include hotels and restaurants;
Hudson Valley Foie Gras
Hudson Valley Foie Gras is one of the largest Moulard duck foie gras producers in the world. The company's facility is unique in that all the stages of production—from breeding to packaging—exist in one location. Founded in 1989 by Michael Ginor and Izzy Yanay, the company currently distributes nationwide. For more information, visit hudsonvalleyfoiegras.com
Koppert Cress USA
Koppert Cress USA is the main innovator in the specialty produce industry, from cut Micro-Greens to the famous collection of living Micro-Vegetables and Specialties known as “Architecture Aromatique.” Koppert Cress products are ALL NATURAL, rare varieties of heirloom herbs, grown locally from seeds sourced around the globe. They have unique decorative value, but are above all, unexpectedly tasty. Many world famous chefs have found inspiration though Koppert Cress’ unique flavors and sensations. Based in Long Island, NY, Koppert Cress has roots in the Netherlands where the company owns state-of-the-art greenhouses, a large research facility, and a spectacular test kitchen. All Koppert Cress products are grown eco-consciously, according to strict HACCP safety guidelines, resulting in long shelf life, and year-round production. For brochures and recipe ideas, find us at koppertcress.com.
Lavazza, Italy's favorite coffee
When Luigi Lavazza founded Lavazza in Turin, Italy, 116 years ago, three things were true, and still are today: quality is paramount; customers matter most; the Lavazza brand represents the passion and commitment of the Lavazza family. These values made Lavazza Italy's #1 coffee, the sixth largest roaster in the world, and a global purveyor of fine espresso, superior quality coffee and state-of-the-art coffee technology for the consumer and professional markets. Where we come from, coffee is never just a beverage. It's a culture. Maybe even an obsession. Lavazza Premium Coffees Corp., the North-American subsidiary, is based in New York City. For more information, visit lavazza.com.
Lenox is the market leader in fine bone china, casual dinnerware, stemware, flatware, porcelain collectibles, and gifts. Founded in 1889, Lenox continues to provide beautiful products that are relevant to consumers' changing needs. Lenox holds the distinction of creating the first American china to be used in the White House, in 1918 for President Woodrow Wilson. Since then, Lenox has produced state services for Presidents Roosevelt, Truman, Reagan, Clinton, and Bush here in the U.S., as well as china for the vice presidential official residence, over 300 embassies, and more than half the governor mansions. For the past 20 years, Lenox has been commissioned to design the inaugural gift from the American people to the incoming president and many gifts to visiting dignitaries. An American classic, Lenox is committed to upholding the high standards of excellence in design, artistry, and craftsmanship set forth by its founder, Walter Scott Lenox. Part of family celebrations for generations, Lenox products can be found in gift, specialty, and department stores in the United States, Canada, select international venues and company-operated retail stores. Lenox also promotes its products via direct mail, in catalogs, and on the internet. For more information, visit lenox.com.
Lucky’s Real Tomatoes/Tasti-Lee Tomatoes
Lucky’s Real Tomatoes are grown with pride in the United States—a fact that made James Beard proud to serve them! Lucky’s pioneered the year-round “farm-to-fork” concept of exclusively picking field-grown, vine-ripened tomatoes in Florida and bringing them to America’s finest restaurants and foodservice distributors. Lucky’s Real Tomatoes is proud to have partnered with Bejo Seeds, to have first introduced the famous Tasti-Lee Tomato to the New York Metropolitan market, and now, to make them available to chefs nationwide. For over 30 years, Lucky’s Real Tomatoes has specialized in flavor—just ask any great chef! For more information, visit luckytomatoes.com.
Lurpak® is the no. 1 butter in the world, produced in Denmark and sold in more than 80 countries. Lurpak® dates back to the late 1800s and was, until the middle of the last century, exported in wooden barrels. Before being exported Lurpak® butter is quality controlled by an independent laboratory thus securing the highest quality at all times. Danish butter won its first awards in 1879, and ever since then Lurpak® butter has continued to win quality awards. Lurpak® butter is made of natural, fresh Danish cream and contains no additives, artificial colorings, or preservatives. It has a delicate, fresh, and creamy taste and is perfect for spreading on bread, in cooking, or in baking. It brings out the flavor of food. For more information, visit lurpakusa.com.
Melissa's is the premier importer and supplier of exotic, organic, and specialty produce in the United States. Working with farmers and growers from all over the world to provide the best of the global marketplace, Melissa's sets the standard of quality and service in the industry. For more information, visit melissas.com.
North Country Smokehouse
Nestled in the New Hampshire hills, North Country Smokehouse is multi-generational family owned firm dedicated to creating only the finest artisan smoked meats and cheeses. Passed from generation to generation is the dedicated commitment to select only the finest ingredients, and utilize time honored techniques, to create hams, bacons, and sausages that are beyond compare. From its humble beginnings one hundred years ago the Satzow family has strived to provide only the finest products to today’s most sophisticated chefs. In the family tradition of giving back to the community North Country is proud to be named a House Purveyor to the James Beard House and support the Foundation’s significant educational efforts through financial and product support. For more information visit ncsmokehouse.com.
Founded in 1917, Omaha Steaks is a fifth-generation, family-owned company known nationwide for the finest in USDA-approved, grain-fed beef and gourmet foods. For nearly a century, Omaha Steaks has been in the business of delivering exceptional experiences and delicious meals that bring people together. Omaha Steaks’s expansive product line includes premium beef, pork, poultry, seafood, complete meals, side dishes, appetizers and desserts. All Omaha Steaks products are unconditionally guaranteed for complete customer satisfaction and are available through multiple marketing channels, including by phone at 1.800.228.9055, online at omahasteaks.com, or at retail stores nationwide.
Rezbook puts your real time reservation availability in front of the 30 million people who visit Urbanspoon every day. It's an easy set up with no extensive training or expensive hardware contracts. All you'll need is a simple, beautiful iPad. Never pay for the reservations you process on your own website with our customizable widget. Visit urbanspoon.com/beard or call us directly 855.532.9816 to learn more.
S.Pellegrino, Acqua Panna, and Perrier by Nestlé Waters North America
Acqua Panna Natural Spring Water is a proud sponsor of the Outstanding Restaurant Award. For centuries, S.Pellegrino® Natural Mineral Sparkling Water and Acqua Panna® Natural Spring Water have complemented fine food, wine, and dining occasions. In support of the culinary community, S.Pellegrino and Acqua Panna recognize top chefs and restaurants through their longstanding sponsorship of the World’s 50 Best Restaurants and the James Beard Foundation Awards, elevate emerging chefs at the S.Pellegrino Cooking Cup, and nurture tomorrow’s great chefs with the S.Pellegrino Almost Famous Chef Competition. For more information, please visit sanpellegrino.com and acquapanna.com.
Skuna Bay Vancouver Island Craft Raised Salmon
Offering a premium selection of Craft Raised Salmon, Skuna Bay is made possible by its group of experienced and passionate farmers who are dedicated to raising fish in its natural ocean environment. The farms of Skuna Bay are located in an isolated region off the coast of Vancouver Island where glacier-fed waters, strong tidal currents, and ideal salinity combine to provide perfect waters for raising good salmon. Patented innovations in packaging and a unique and exclusive method of inspecting, selecting, hand cleaning, and packing allow their salmon to be delivered in perfect condition so that chefs experience the salmon “fresh from the ocean.” The goal is to deliver our salmon just as it was when pulled out of the water by its craftsmen farmers who spent three and a half years raising it. By reliably providing the highest standards for salmon in North America, Skuna Bay not only supplies our salmon to the best chefs in America, we also help to reduce pressure on wild fish populations. For more information, please visit skunasalmon.com.
SousVide Supreme offers the world’s finest sous vide water ovens. The award-winning cooking appliance features a sleek, self-contained water bath with precise temperature control to suit serious home cooks and culinary professionals. SousVide Supreme has become a market leader in sous vide cooking equipment offering a complete product line that includes vacuum sealers, cooking pouches, and accessories to facilitate the entire process. For more details on the equipment available in the James Beard House kitchen, please visit sousvidesupremechef.com.
Sysco Metro NY
At Sysco Metro NY, delivering the best ingredients to great restaurants is what we do. Our professional team of marketing and delivery associates, merchandisers, chefs, and product specialists fulfill a common mission: to market and deliver great products to our customers with exceptional service. The heart of this endeavor is to preserve and secure the efforts of the farmer from their fields to your guests' forks. We deliver safe, wholesome food to your establishment, with accountability and traceability. Our chefs and specialists have over two centuries of combined foodservice experience and are able to work with you and your staff to contain costs and increase profits. Our vendor partners offer many programs that go beyond food items and into the daily mechanics of restaurant operations. You can always be sure that good things come from Sysco Metro NY. For more information, visit syscometrony.com.
Tea Forté's award-winning specialty teas, exquisite design, and opulent approach is presented at the world's leading hotels, restaurants, and resorts. We take great pride in offering only the finest tea leaves in the world. The estate-grown leaves we select represent less than 1 percent of all teas available and yield diverse, subtle characteristics similar to those of fine wines. Tea Forté transforms a cup of tea, providing a distinct and memorable detail of the guest experience. For more information, please contact Wendy Ryskoski at firstname.lastname@example.org or visit teaforte.com/wholesale-tea.
True Refrigeration is proud to be an official house purveyor at the James Beard Foundation in New York City. True has provided commercial refrigeration for the kitchen, as well as the new True Professional Series line of premium residential refrigeration for wine, food, and beverage storage throughout the House, including the outdoor garden area. We are proud to celebrate the culinary arts and have chefs and guests experience firsthand the quality and heritage of True products, along with the great partnership between True and the James Beard Foundation. For more information, please visit truemfg.com.
Created in 1922 in France's Rhone Valley by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 20 corporate chefs and operates three premier pastry schools ("Ecoles du Grand Chocolat") throughout the world. The brand of choice for the world's most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. The pillars of Valrhona’s philosophy are the uncompromising commitment to quality, taste, and innovation as well as community and environmental stewardship. As an owner of two plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans. For more information, visit valrhonaprofessionals.com.
Visa Signature® is a proud sponsor of the James Beard Foundation. Visa Signature is a premium consumer payment card bringing cardholders benefits and perks that offer special access, save time, and provide everyday value. In addition to points, miles, cash back, or other premium rewards offered by Visa Signature partners, Visa Signature cardholders enjoy benefits such as complimentary 24-hour concierge services, access to the Visa Signature Luxury Hotel Collection and exclusive offers for fine wine and food, travel, and sports and entertainment events. For more information visit visa.com/signature.
Based in Solingen, Germany since 1814, Wüsthof is the world's premier manufacturer of professional quality cutlery. Several precision-forged, full-tang cutlery collections are available for professional chefs and avid home cooks, including Classic, Classic Ikon, Grand Prix II, and Le Cordon Bleu. Each knife in these collections is forged from a single piece of an exclusive high-carbon, stain-resistant alloy engineered for high performance and long-lasting use. The knives also feature Wüsthof's patent-pending Precision Edged Technology (PEtec) for enhanced blade sharpness and longer edge retention. Beloved by chefs who demand the best in kitchen equipment, Wüsthof knives are crafted with meticulous care and dedication to excellence. To learn more about Wüsthof and its edgy new campaign, "Defining the Edgë," please visit wusthofedge.com.
Dining Room Details
Our professional service staff includes a maitre d’hotel, waiters (usually one per ten guests), and dishwashers. We provide their services for each event at no cost to the chef. Should you wish to provide a family meal, the scheduled time is around 5:30 P.M.
Setting and Ambiance
Our professional service staff includes a maitre d’hotel, waiters (usually one per ten guests), and dishwashers. We provide their services for each event at no cost to the chef. Should you wish to provide a family meal, the scheduled time is around 5:30 P.M.
The Foundation does not provide floral or decorate centerpieces. We encourage chefs to decorate the dining areas in any way that will enhance the ambience of the event such as with linens, centerpieces, additional flowers, music, etc. Our house florist John Yarce can be contacted to arrange for flowers or centerpieces. He can be reached at 212-691-5412 or www.organicany.com. We have a sound system for playing CDs and ipods if music is desired during the reception hour. The floor plan and seating chart are available upon request.
Complimentary Seats/Additional Seats
For every event at the Beard House, JBF will set aside a total of 4 complimentary seats for your event, which can be used as you wish. If you need additional seats for your event (for family, media, management, sponsors, and anyone else who would like to come) they can be purchased at the discounted member’s rate. Please inform either Claudia (x245) or Kris (x246) of the names of the guests for the 4 complimentary seats and if you wish to purchase additional seats.
We encourage chefs to invite members of the media. Chefs are responsible for providing seats to the press as well as their other guests.
We encourage chefs to invite their supporters and loyal customers. As a courtesy, we will extend the discounted member’s rate to anyone who is referred by the restaurant. Guests need to call our reservations department directly, at 212.627.2308, identify themselves as “friends of the restaurant,” and ask for the member’s rate.
You are encouraged to print souvenir menus with wines and/or beverages for your event on your restaurant’s letterhead. Since guests often take the menu as a souvenir for the evening, it is an excellent opportunity to showcase your restaurant. Be as creative as you please with wine notes, history of the property, etc. If you prefer, we can print your menu on the Beard Foundation letterhead. Please also bring display materials, such as restaurant menu, cards, books, etc.
We try to provide a volunteer photographer for every event, but it is not always possible. If you do have a photographer at your event, please prepare plates for each course to be photographed. The photographer donates his/her services to the Foundation and is a guest at each meal. If you have special publicity/press/photographic needs, please contact Elena North-Kelly, Associate Editor, at email@example.com or 212.627.1111 x555.
Visiting New York
For a listing of discounted hotel reservations in New York City, we recommend calling “QUICKBOOK” 800.789.9887 or www.quikbook.com or www.hotels.com. They offer an excellent selection of accommodations at every price level.
Guest Chef Program
The James Beard Guest Chef Program was created by Great Performances and the James Beard Foundation to unite visiting chefs with Great Performances’s New York City cafés. The program is an exciting approach to enhancing exposure for the chefs while providing café guests with a unique dining experience.
Initiated in September 2006, guest chefs from the James Beard House have had the opportunity to extend their New York City run by creating a special menu to be served at one of the cafés operated by Great Performances. The program has garnered great acclaim from diners as well as the chefs themselves. The specialty menus frequently complement the cuisine or style of the café, and on occasion, they even coincide with a particular performance or exhibit occurring in the arts institution that houses the café. For example, chef Michael Wei, a prominent Chinese chef, presented a Chinese menu at Sotheby’s the same week that it debuted a new collection of Chinese art. These thematic pairings increase public interest in the chef and create an enhanced experience for our guest chefs in New York. View the guest chefs here.