At the helm in the kitchens of the Soho Grand and Tribeca Grand, Executive Chef Richard Farnabe oversees menus for in-room dining, catering and special events, private dinners, Soho’s Club Room, Salon and Grand Bar.
For Soho Grand’s Club Room, Farnabe has crafted a menu of classic American fare with French nuances; organic roasted chicken, pan seared brook trout with wild spinach, prime aged New York strip, and wild mushroom risotto. Farnabe’s sweets are equally impressive, perfectly brittle crème brulee, hazelnut chocolate bombe, and sugar and gluten free red velvet cupcakes.
Farnabe has taken ‘eating local’ to an entirely new level growing his own organic garden atop the 17 storied hotel. The items include a vast selection of herbs and vegetables; mint, cilantro, haricots verts, radishes, squash, micro greens, and over 27 varieties of heirloom tomatoes.
More About The Chef Richard Farnabe
Parisian born, Richard Farnabe successfully established himself in France before an impressive trajectory bought him from Paris to New York, to accept a position under a fellow compatriot, Daniel Boulud at Restaurant Daniel in Manhattan. During his tenure, Farnabe worked diligently and it was not long before Jean-Georges Vongerichten approached Farnabe and offered him the opportunity to direct the opening efforts for Jean Georges. This role later translated into a Chef de Cuisine position at The Mercer Kitchen.
For the next few years, Farnabe dabbled in a host of varied projects, first as the private chef for Tommy Hilfiger, followed by a consultancy for Montrachet, and then back in the kitchens at Lotus. Additionally, Farnabe opened Prime in Huntington where he received 5 star diamond from triple AAA within one year of opening, and consulted with Picholine restaurant, where subsequently, the restaurant received 2-Michelin stars.
Chef Farnabe’s menus continue to garner critical praise and are simultaneously lauded for their fresh approach and innovative mix of flavors and ingredients.