Chef Orianne Cosentino

Thanks to my parents' obsession with strict health food long before it was popular, I grew up to be a well-rounded eater with a deep appreciation for whole and balanced meals. And thanks to my Italian grandmothers, I was also raised with boisterous Sunday dinners (right here in NYC) full of rich home cooking and loud-talking, a joyous family ritual that brought everyone to the table.

Combining these two food philosophies and supported by an education from the Natural Gourmet Institute, I am dedicated to creating comforting, nourishing food for eaters of all kinds. I have worked at the Chelsea Market’s Green Table, one of the first farm to tables in NYC, and headed up the kitchen at the elegant Hotel Delmano in Williamsburg, Brooklyn. Over decade of roles in the hospitality industry include extensive cooking for private clients, culinary instruction, food and beverage recipe development and visiting kitchens all over the world.

My menus are inspired by cultures near and far and the innately healthful qualities of international cuisines, each executed with fresh, local ingredients, sustainably sourced whenever possible.