Making NYC's Largest Kosher Steakhouse Michelin / Reserve Cut - Food & Beverage Magazine

Making NYC’s Largest Kosher Steakhouse Michelin / Reserve Cut

Reserve Cut recently announced their newest addition to the kitchen – Michelin-Starred Chef Richard Farnabe who joins owner, Albert Allaham, with the determination to make the beloved restaurant the first kosher restaurant in the U.S. with a Michelin-starred chef.

Chef Richard Farnabe has worked with Daniel Boulud and Jean-Georges Vongerichten in the past and is bringing his Michelin background to elevate the kosher dining experience through technique and diverse ingredients with the creation of dishes like Bone Marrow Crusted Veal Chop, Wagyu Short Rib Steam Buns, and more. Farnabe joined the Reserve Cut team with a commitment to make kosher Michelin” and is looking forward to raising the standard of presentation and service to transform Reserve Cut to a Michelin experience.

Chef Richard Farnabe

Chef Farnabe began his career in France under Michelin-starred Chef Jacques Maximin, and has worked in New York City’s most notable kitchens including Soho Grand Hotel, The Tribeca Grand Hotel, Petrossian Restaurant, Jean Georges and Mercer Kitchen. Farnabe’s accolades include 2 stars in the 2009 Michelin Guide for his work with Picholine Restaurant, a Guinness World Record for the most expensive soufflé while Executive Chef at Petrossian Restaurant, and Time Out New York’s best donut in 2017 for his savory donuts at Forbiddendonuts.

Chef Richard Farnabe is the Corporate Chef of Reserve Cut, a modern kosher steakhouse at The Setai in Manhattan’s Financial District.

Farnabe was raised in Paris and graduated from École Hôtelière before beginning his career with Michelin-starred Chef Jacques Maximin. For ten years, Farnabe worked with Maximin at the famed Hôtel Negresco in Nice, followed by Ledoyen in Paris, and Le Théâtre in Nice among other notable French restaurants before bringing his culinary expertise to New York City.

 

In 1995, Farnabe moved to New York and worked under acclaimed chefs including Daniel Boulud and Jean-Georges Vongerichten before becoming Chef de Cuisine of Mercer Kitchen, earning a raving review from Hal Rubenstein of New York Magazine. In 2000, Farnabe was hired by Tommy Hilfiger as Executive Personal Chef, while simultaneously working as a consultant for Montrachet. In his esteemed career, Farnabe opened Prime in Huntington where he received 5 star diamond from AAA, and consulted with Picholine Restaurant, where his work earned 2 stars in the 2009 Michelin Guide.

 

Farnabe has brought his expertise to many notable restaurants, including the Soho Grand Hotel, The Tribeca Grand Hotel, Petrossian Restaurant, and more before going on to create his company, FORBIDDENDONUTS, introducing a savory donut concept earning a spot as one of the best donuts in 2017 by Time Out New York.

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