The Michelangelo Names Andres Julian Grundy as Exec Chef
NEW YORK, NY - November 14, 2010 - Foodies have a new reason to flock to Midtown Manhattan: one of Theater District's top fine-dining restaurants has fresh talent in the kitchen. Insieme and The Michelangelo hotel have appointed Andres Julian Grundy as Executive Chef, effective immediately.
“We searched extensively to find a new talent that was eager to take on the challenge of blending their unique cooking style with our Italian heritage,” said General Manager W. Patrick Hall. “Chef Grundy's modern approach to crafting Italian-inspired cuisine will breathe new life into Insieme and make the experience a 'must' on every diner's list.”
A born-and-bred New Yorker, Andres Julian Grundy began his career at the top at the three Michelin Star restaurant Daniel, while still in high school. The alumnus of the New York Restaurant School then went on to perfect his skills at some of the most renowned restaurants in the world, including: Aquavit, Danube, Montrachet and La Broche.
Prior to joining Insieme and The Michelangelo, Grundy also served as Chef de Cuisine at Ken Oringer's Clio for three years and most recently at L'Atelier de Joel Robuchon at Four Seasons Hotel New York.
Assuming his first role as Executive Chef, thirty-year-old Grundy has embraced the meaning of the restaurant's name (“together” in Italian) and the spirit of the hotel by artfully intertwining his classic French training, Queens New York roots, Spanish heritage, and passion for fresh, unique ingredients.
“My aim is not to compete with grandma by presenting classic Italian fare,” said Grundy. “Instead, my approach is to tease the taste buds; my dishes will evoke the flavors of Italy in subtle and surprising ways.”
In his new role, Grundy will oversee all culinary aspects of The Michelangelo hotel including fine-dining restaurant Insieme, banquet, and in-room dining.
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