Restaurant: The Common Man
Time at restaurant: Nearly three years
Cuisine type: "Edgy comfort food"
Training: Culinary Institute of America, followed by work in London. "I flew over there and got destroyed. It's a different type of world — angry English dudes, asshole French dudes, rugged Germans. I was the only American. I definitely got a thick skin."
Select experience: Worked his way up from line cook to chef de cuisine at Manhattan's Gotham Bar and Grill (2003 to 2010)
What's on the menu? Neill Farm pork meatballs in spicy tomato sauce with pancetta, bacon and guanciale; cauliflower cannelloni with braised lamb shank; roast chicken in a sauce of cider vinegar, maple syrup and a hint of chipotle