NYC’s Reserve Cut becomes first kosher restaurant in U.S. with Michelin-Starred Chef

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Michelin-Starred Chef Richard Farnabe, who has worked with Daniel Boulud and Jean-Georges Vongerichten, has recently joined Albert Allaham’s team at Reserve Cut as Corporate Chef, making the beloved NYC restaurant the first kosher restaurant in the U.S. with a Michelin-starred chef.

In his role at Reserve Cut, Farnabe brings his Michelin background to elevate the kosher dining experience through technique and diverse ingredients, with the creation of dishes like Bone Marrow Crusted Veal Chop, Wagyu Short Rib Steam Buns, and more.

Farnabe joined the Reserve Cut team with a commitment to “make kosher Michelin” and is looking forward to raising the standard of presentation and service to transform Reserve Cut to a Michelin experience.

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Chef Farnabe began his career in France under Michelin-starred Chef Jacques Maximin, and has worked in New York City’s most notable kitchens including Restaurant Daniel, Jean Georges and Mercer Kitchen.

Farnabe’s accolades include 2 stars in the 2009 Michelin Guide for his work with Picholine Restaurant, a Guinness World Record for the most expensive soufflé while Executive Chef at Petrossian Restaurant, andTime Out New York’s best donut in 2017 for his savory donuts at Forbiddendonuts.

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Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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