One of New York’s finest Michelin-starred chefs is getting ready to debut two projects in Hudson yards next year.
Chef Gabriel Kreuther is well known in the city for his eponymous, two-Michelin-starred restaurant Gabriel Kreuther. Born in Alsace, the award-winning chef cut his teeth working in some of the finest restaurants in France and Switzerland before moving to New York to explore his love of the city. In New York, he served at numerous recognizable spots like La Caravelle and Atelier before becoming the Executive Chef at The Modern, a Danny Meyers restaurant based out of the MoMA. It was there that Chef Kreuther earned his first Michelin star as well as the prestigious James Beard Award.
In 2015 though, Chef Kreuther elevated his career to lofty new heights when he launched his eponymous restaurant. Famed for his sturgeon & sauerkraut tart with a caviar mousseline smoked in Applewood, Chef Kreuther combines his masterful classic French training and Alsatian heritage with his love of New York City to establish a uniquely contemporary fine-dining experience in an approachable environment. IN 2016, Chef Kreuther expanded his portfolio by launching Kreuther Handcrafted Chocolate next door to his original restaurant, earning numerous awards and winning the silver medal at The International Chocolate Awards.
Now, as Chef Kreuther and his team look to the future, they are getting ready to debut not one, but two new restaurant concepts for Hudson Yards. Together with business partner Eben Dorros, Chef Kreuther and his team have signed a partnership agreement with Tishman Speyer at 66 Hudson Boulevard, AKA “The Spiral”. Earlier in September, What Now New York covered the announcement of The Spiral’s acquisition of Zo Clubhouse, a sophisticated lounge on the 66th floor with its own food and beverage program.
Kreuther and Dorros are set to develop a 5,700-square-foot restaurant at the corner of West 34th Street and Hudson Boulevard, as well as a 2,200-square-foot cafe on the corner of West 35th Street and Hudson Boulevard. According to the landlord, the cafe concept is expected to serve caffeine by day and wine by night.
In a press release, Kreuther stated that “We plan to create these separate dining experiences that reflect the tastes of the neighborhood and community, both places to enjoy on any occasion.” Current estimates place an opening somewhere in 2024, but you can follow Chef Kreuther on Instagram for updates on all of his latest projects.
