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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant NYC Magazine > Issue 1


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Chef & Restaurant NYC Magazine

(0 Customer Reviews)   |     Write Review 12 issues per year The definitive publication for the New York Hospitality scene. Building connections and opening discussions between Chefs and their peers. Introducing you to brands and suppliers through impactful and empowering content. Dedicated Sommelier diaries section, informative and innovative Pastry Section. The publication to be a part of. Content fuelled, Design led, Quality driven

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Issue Cover

Chef & Restaurant NYC Magazine  |  Issue 1  


Welcome to the launch edition of Chef & Restaurant New York.

In this first issue, our cover story is Fredrik Berselius, chef-patron of the renowned Aska in Brooklyn, showcasing his Swedish culinary heritage with a modern twist.
We talk to Chef Thomas Keller, undoubtedly one of the most renowned chefs in the world with a long list of achievements to his name and discussing his recent new opening, TAK Room.
We profile Alaska Seafood, and look at how much we really know about sustainability.
Our International Chef is Gareth Ward, the ingredient led, flavour driven, fat fuelled and meat obsessed chef-patron at Britains most talked about restaurant, Ynyshir.
James Marcolin, founder of Persone NYC, talks this month about what is being a leader and how to show it.
In the first of our Business Spotlight, we feature Honeybees, a sultry, sophisticated saloon with the casual and nostalgic air of down-home barbecue.
Two regular monthly columns will be coming from Fredrik Berselius and Chef Roze Traore, both giving their own views and thoughts on the industry.
Who are the Maitres Cuisiniers De France? Read this fascinating article and you will soon find out.
In our Pastry Section, we have a wonderful feature from LeEcole Valrhona, helping pastry chefs from all over the world be inspired and meet, connect, exchange and share experiences.
We introduce Martin Lippo, who with an instagram following of almost 40,000 posts some of the most inventive, insightful and delicious tutorials.
The Sommelier Diaries, our incredible section that features both New York and International Sommeliers and wines from around the world bought to you by Wilson Daniels.
With pairing food and beer more advanced in America than anywhere else in the world, we have a fascinating insight into how to bring this to your menus.
With an ingredients section bought to you by Gastronomixs and pages of recipes, this really is a magazine that you cannot afford to miss out on.
The definitive publication for the New York Hospitality scene. Building connections and opening discussions between Chefs and their peers. Introducing you to brands and suppliers through impactful and empowering content. Dedicated Sommelier diaries section, informative and innovative Pastry Section. The publication to be a part of. Content fuelled, Design led, Quality driven
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year Chef & Restaurant NYC Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Issue Cover

Chef & Restaurant NYC Magazine   |   Issue 1   


Welcome to the launch edition of Chef & Restaurant New York.

In this first issue, our cover story is Fredrik Berselius, chef-patron of the renowned Aska in Brooklyn, showcasing his Swedish culinary heritage with a modern twist.
We talk to Chef Thomas Keller, undoubtedly one of the most renowned chefs in the world with a long list of achievements to his name and discussing his recent new opening, TAK Room.
We profile Alaska Seafood, and look at how much we really know about sustainability.
Our International Chef is Gareth Ward, the ingredient led, flavour driven, fat fuelled and meat obsessed chef-patron at Britains most talked about restaurant, Ynyshir.
James Marcolin, founder of Persone NYC, talks this month about what is being a leader and how to show it.
In the first of our Business Spotlight, we feature Honeybees, a sultry, sophisticated saloon with the casual and nostalgic air of down-home barbecue.
Two regular monthly columns will be coming from Fredrik Berselius and Chef Roze Traore, both giving their own views and thoughts on the industry.
Who are the Maitres Cuisiniers De France? Read this fascinating article and you will soon find out.
In our Pastry Section, we have a wonderful feature from LeEcole Valrhona, helping pastry chefs from all over the world be inspired and meet, connect, exchange and share experiences.
We introduce Martin Lippo, who with an instagram following of almost 40,000 posts some of the most inventive, insightful and delicious tutorials.
The Sommelier Diaries, our incredible section that features both New York and International Sommeliers and wines from around the world bought to you by Wilson Daniels.
With pairing food and beer more advanced in America than anywhere else in the world, we have a fascinating insight into how to bring this to your menus.
With an ingredients section bought to you by Gastronomixs and pages of recipes, this really is a magazine that you cannot afford to miss out on.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 12 issues during a 1 year Chef & Restaurant NYC Magazine magazine print subscription.
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