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.

Biography

I grew up with an intense passion for food, and went on to study at The Hilton College of Hotel and Restaurant Management at The University of Houston. I moved to Barcelona, where I was inspired by the local markets and free-spirited restaurants. I realized I wanted to shift from the front of the house to the back

I began cooking at Lula Cafe in Chicago, went on to study at CIA in Hyde Park, and completed externship at Cru Restaurant. I've worked at Del Posto, Bluehill, and currently at Gramercy Tavern. I love this craft because the learning is endless, and the result is gratifying.

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my experiences

This chef currently has nothing in their showcase...

  • Mushrooms, Asparagus, Stracciatella, Herbs

    by Tracy Malechek

  • 4 Ingredients
  • carrot-ginger soup

    by Tracy Malechek

  • 0 Ingredients
  • stracci "little rags," uni butter, ramps

    by Tracy Malechek

  • 0 Ingredients

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