Grand Gourmet: Grand Hyatt New York Brings Talented Culinary Master To Grand Central Neighborhood (United States)
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Grand Gourmet: Grand Hyatt New York Brings Talented Culinary Master To Grand Central Neighborhood (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-09-14
Midtown New York Hotel Reveals Executive Chef of New Hotel Restaurant to Debut This Fall
Grand Hyatt New York, a leading Midtown New York hotel, announces the appointment of Christian Ragano, former chef de cuisine of Park Hyatt Chicago's award-winning NoMI, who will helm the New York City luxury hotel's new restaurant, New York Central, perched above 42nd Street on the second floor. Opening this fall, New York Central will bring a new level of quality and creativity to the culinary landscape of the Grand Central neighborhood. The restaurant will offer a diverse menu inspired by the flavors of Western Europe including house-made pastas, locally-sourced products, and homemade charcuterie.
New York Central will occupy the space that was formerly the Manhattan Sky Restaurant. This innovative dining experience will eventually replace the hotel's current restaurant, Commodore Grill. With a sleek metropolitan presence, the venue will be a place to see and be seen. More details about the Midtown New York hotel restaurant's concept, design, and signature dishes will be announced in the coming weeks.
Chef Ragano's move is a homecoming for the Queens, New York native who has spent more than ten years at some of the best Chicago restaurants, including a stint at the Mobil Four-Star TRU before his nine-year tenure working his way through the ranks at NoMI. A graduate of the Culinary Institute of America, Chef Ragano has an eclectic style that blends classic French training with Italian and Spanish influences.
"We are excited to welcome Chef Ragano to the Grand Hyatt New York team. We know that he will bring the inventive culinary experience for which he is known," said Matthew Adams, Vice President and anaging Director. "As progress rapidly continues on this new venue, we look forward to announcing more details about the restaurant."
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