Chefs
Gabriel Kreuther
During his early career, Chef Gabriel Kreuther created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland before coming stateside. Chef Kreuther joined the team at La Caravelle, had a leadership role at Restaurant Jean-Georges Central Park before becoming the Executive Chef of Atelier in the Ritz-Carlton, and then at The Modern. A long-standing member and mentor for the Bocuse d’Or USA Culinary Council, Team USA placed Silver in 2015 and won Gold in 2017 of the World Competition. Chef Kreuther was named one of Food & Wine‘s Best New Chefs in 2003 and received the James Beard Foundation Award for Best Chef: New York City in 2009.
In June 2015, Chef Kreuther opened the eponymous restaurant, Gabriel Kreuther in Midtown Manhattan, fusing his classic French training and Alsatian heritage with his love of New York City. Just a few of the accolades include Two Michelin Stars, The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 2023 Forbes Travel Guide Five-Star Award Winner and Wine Spectator 2023 Grand Award Winner. The restaurant is a member of the prestigious Relais & Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. Chef Kreuther published his first cookbook, Gabriel Kreuther, The Spirit of Alsace: A Cookbook in 2021.
In the fall of 2016, Gabriel opened Kreuther Handcrafted Chocolate and was recently named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats.
Gabriel and business partner Eben Dorros are collaborating with real estate developer Tishman Speyer to open two two street-level restaurants overlooking the scenic, four-acre Bella Abzug Park at The Spiral (66 Hudson Boulevard).
Alsatian Cauliflower Gratin with Eggs and Black Forest Ham
If Jacques was coming to dinner at my house, I would serve him this dish. It reminds me of my childhood and is a one-dish meal that can be made while sipping wine and chatting with friends. I like to steam the cauliflower so that it retains all of its flavor, something that boiling dilutes. Also, you can replace the ham with button mushrooms. If using fresh ones, slice the mushrooms and sauté them in a pan with a little butter or oil or you could even use a good brand of canned button mushrooms. Whatever you use, serve it with the garlicky escarole salad as a perfect meal… Ah memories!
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