What is the chef's food philosophy at Asiate?

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Chef de cuisine Angie Berry brings to the kitchen at Asiate an affinity for American cuisine with Asian influences. Pulling from her background in the arts, the New York chef creates innovative and delicious menus. She crafts creative dishes like “Buckwheat and Eggs,” made with soba noodles, osetra caviar and uni cream, a wonderfully American preparation of a Japanese ingredient. Berry also adheres to a seasonal food philosophy, changing up her menu regularly to include the freshest local ingredients. Berry has been with Asiate since 2009, and worked her way up the culinary ladder to take the position of chef de cuisine in 2012. The Forbes Travel Guide Four-Star restaurant, located on the 35th floor of Mandarin Oriental, New York, has seen inventive and delicious additions to the menu since Berry took the top toque post.

Asiate features contemporary cuisine with subtle Asian influences. Fresh, local ingredients bring a new twist to signature dishes each season brought together in a balance and harmony.

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