Pop Grub • a one-of-a kind, often whimsical dining experience, made with love by chefs, sommeliers, bartenders and local purveyors.

chefs

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Scott Riesenberger

Executive Chef

  • Location:

    New York / Westchester / The Hamptons

  • Expertise:

    Classic French Cuisine / New American

  • Affiliations:

    Hudson at Haymount House / Corton / Cru

  • Philosophy:

    My style of cooking is completely inspirational. I use seasonal, organic products from local sustainable farms in the NY metro area.

  • Location:

    New York / Brooklyn

  • Expertise:

    Seasonal. Contemporary Farm-to-Table.

  • Affiliations:

    Take Root / Aquavit / The Spotted Pig

  • Philosophy:

    As farm-to-table cuisine rises to the forefront of my epicurean adventure, I aim to bring diners to the center of it; to explore unexpected flavor combinations, thoughtfully composed dishes, using local ingredients.

  • Location:

    New York

  • Expertise:

    New American / Food for Thought / Asian-Inspired

  • Affiliations:

    The Fat Duck / Gramercy Tavern / Eleven Madison Park

  • Philosophy:

    Cooking is an art, a craft, and a cultural cornerstone. It's entertainment and nourishment. A dish appeals to five senses and it disappears in a moment to become a part of us.

Robert Krueger

Bartender / Co-owner

  • Location:

    Brooklyn

  • Expertise:

    Cocktails

  • Affiliations:

    Extra Fancy

  • Philosophy:

    We should eat and drink good things in good company.

Danielle Rehfeld

Chef and Writer

  • Location:

    New York City / The Hamptons

  • Expertise:

    Mediterranean / Italian / Seasonal American

  • Affiliations:

    Eleven Madison Park

  • Philosophy:

    Food is so much more than some fuel to keep us going. Food brings family and friends together around a table. A dish can start a conversation or tell a story about someone’s life.

Raphael Ginsburg

Sommelier

  • Location:

    New York

  • Expertise:

    Italian / French / American

  • Affiliations:

    American Sommelier Association / Guild of Master Sommeliers / Ai Fiori

Scott Brenner

Cheese-enthusiast, Restaurant Developer

  • Location:

    New York, NY / Hudson, NY

  • Expertise:

    Cheese / Beer / Problem Solving

  • Affiliations:

    Murray's Cheese / Eleven Madison Park

  • Philosophy:

    Throwing an awesome dinner party should be simple. It's an opportunity to sit back and focus on the nuances that make life interesting. The complexities of each ingredient used should be allowed to express themselves.

Tracy Malechek

Line Cook

  • Location:

    New York

  • Expertise:

    Seasonal Modern American with Italian influences

  • Affiliations:

    Gramercy Tavern / Del Posto

  • Philosophy:

    Cook with Italian grandma's affection, French technique, and local products.


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