Several chefs who began their careers in high-end restaurants have transitioned to opening their own establishments, bringing their expertise to more accessible dining experiences. This article highlights three such restaurants, each founded by chefs who previously worked in fine-dining environments.
1. Bonnie’s
Located in Brooklyn, Bonnie’s was established by Calvin Eng, who previously worked at the Michelin-starred restaurant Nom Wah. Bonnie’s offers Cantonese-American cuisine, with dishes such as whole stuffed fish and cha siu McRib. The restaurant has gained attention for its creative approach and has become a popular destination since opening.
2. Zaab Zaab
Zaab Zaab, situated in Queens, was opened by chef Aniwat Khotsopa, who formerly cooked at upscale Thai restaurants in Manhattan. The menu at Zaab Zaab focuses on Isan-style Thai food, featuring items like larb, grilled meats, and spicy salads. The restaurant has been recognized for its authentic flavors and regional specialties.
3. Dept of Culture
Dept of Culture, also in Brooklyn, is run by chef Ayo Balogun, who previously worked in fine-dining kitchens before launching his own venture. The restaurant specializes in Nigerian cuisine, offering a tasting menu that highlights dishes such as jollof rice and suya. Dept of Culture has received praise for its intimate setting and focus on West African flavors.
