Our chefs went behind the scenes and into the kitchens of some of the country’s best restaurants. They did their research, studying every nuance and uncovering the secrets of what their cohorts were doing, all the time thinking about what they could do to best New York — and one another — at the tables of their respective clubs. Each of our chefs wants to invite you to their club to discover new favorites and try reimagined classics like that ultimate comfort food — mac n’ cheese. Come join them and enjoy the fruits of their labor.
Some of our most popular events are cooking classes put on by our talented chefs so you can re-create memorable meals in your own kitchen. The best part: students eat the result of their labors, whether it be a sampling of mouthwatering French pastries, Italian, or Vietnamese, to name a few.
Senior Executive Chef
“Every week the staff and I try to live up to the challenge of making sure we offer members a variety of things. We see it as an opportunity to enrich and expand on their experience. I like to take classics and add a twist so members are trying new things but are still in their comfort zone. For example, I’ll do a Veal Oscar and kick it up by topping it with jumbo crabmeat. Or I’ll serve steak frites with hand-cut potatoes mixed with truffle oil, Parmesan cheese and fresh herbs.”
“Whether it’s the 70 or 80 who gather religiously for Fridays with Francis or as large as a guest golf tournament, the recipe is always fabulous food. Simply, fabulous food! Francis just excels.”
Natalie Putnam
Member, The Cliffs at Keowee Vineyards
