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After beginning his culinary career in Florida, Jesse Schenker moved to New York and became Chef de Partie at the two-Michelin-star rated Gordon Ramsay at the London. Schenker launched his own venture in 2010 with a concept that took superior dining out of the restaurant, Recette Private Dining. He enlisted the talents of Savoy Bakery owner Brian Ghaw and Per Se pastry alum Christina Lee, and together the trio created five, seven and ten-course tasting menus for private parties. "Recette will blend my love for refined culinary techniques with the comforts of a cozy, urban neighborhood restaurant," says Schenker. "This is the way I love to eat!"




How do you characterize your cuisine?

Contemporary American using French techniques and flavors from the Mediterranean.

What region or ethnicity most influences your cooking?

The Mediterranean.

What is your signature dish?

Salt cod fritters, lamb sausage ragu, curry aioli.

What kind of food were you exposed to as a child?

I traveled a lot with my family around North America as well as Europe. I got to taste many different foods starting at a young age.

Is there an exotic spice or ingredient that you particularly enjoy using?

I love using geoduck.

Does the design and style of your restaurant evoke a particular place? If so, where?

It gives me a feeling of being in the French countryside.

When you cook for yourself, what do you make?

Grilled cheese.

Tell us about some trips you've taken for inspiration.

San Francisco, Napa Valley, all over Italy, France and Spain. Basically just eating my way through the countries.

What are your thoughts on global cuisine?

It is very interesting to me that many countries and cultures can use very similar ingredients but prepare them in such a unique way.

What's the benefit of participating in New York Taste?

The genuine food lovers of New York City attend this event, and it is great for me to have an opportunity to meet them face-to-face.

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