Last Tuesday night, I found myself perched at a counter in the Lower East Side, watching a chef who trained at a three-Michelin-star French restaurant delicately layer Persian tahdig with Hudson Valley foie gras. The woman next to me—a stranger until we both gasped at the same culinary magic trick—leaned over and whispered, “This is so New York it hurts.” We laughed, but she wasn’t wrong. Manhattan’s culinary identity has always been defined by a…
Twenty floors above Manhattan, I’m watching a CFO close a multi-million dollar deal over a plate of perfectly seared scallops. The client—initially hesitant—is now animated, discussing expansion plans while savoring each bite. This isn’t coincidence. As a culinary director who’s orchestrated everything from Wall Street breakfast meetings to Fashion Week afterparties, I’ve seen firsthand how the right food transforms business interactions in this relentlessly demanding city. A Delicious And Inviting Culinary Experience When Boardrooms Become…