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About Us
Contact us
Please contact us with any questions you may have about our operation or the type of food we sell.
We are located in:
New York City
Phone: 646-350-5940
Daniel K. Low
Owner/Operator Daniel had a split childhood, born in Connecticut and raised in Manhattan. After graduating from Northeastern University in Boston with a dual degree in management and marketing he came back to New York City to work for George Soros in his philanthropic Open Society Institute. Daniel’s family ran a small lobster restaurant in the Upper East Side while he was in school. He would come and help out on weekends and during the summer months and really enjoyed the whole operation. He in-fact enjoyed it so much while working full time at Soros decided to pick up another full time job at a newly opened restaurant Morimoto (The Iron Chef’s restaurant) where he worked as a server for over a year. He then decided it was too much to work the two jobs and really wanted a bigger challenge in his life. He later went on to work for Morgan Stanley and later for Lehman Brothers. Not seeing what was on the other side of his year of employment there the beginning of the sub prime mortgage crisis. When the first round of layoffs began Daniel saw the writing on the wall. He began to question if this was the right field for him. That is when something clicked inside and he realized growing up around the food and beverage industry had developed a real passion inside. He began to search immediately calling around to all his close friends. One of his friends referred him at a small Italian restaurant in Tribeca, where he landed a part time job later that day. After three months there he became more and more passionate about the restaurant world and decided to saturate himself, taking on another job at The French Culinary Institute in their restaurant L’ecole. With three jobs and very little sleep every night for three months, it was finally his time to get laid off and it couldn’t have come at a better time. After only working at Lehman Brothers for six months the true economic crisis began to effect and eventually closed financial firms in New York, including Lehman brothers. Daniel has been at the French Culinary Institute for over a year. With in his time at FCI he has worked numerous jobs in the restaurant, working as a server, bartender, maitre-d, coat check, and food runner. He has also worked events for celebrity chefs, New York Culinary Experience, celebrity food judgings, graduations for students, friends and family meals, finals, open houses, dessert tastings and has made a name for himself, even working at the CEO and Founders private parties at her apartment. Daniel has also received a certificate for Restaurant Management from the International Culinary Center and will be taking Sommelier classes later this year. Daniel didn’t think his true passion would lead him down this road, but now that he is here, he couldn’t imagine doing anything else. |
Nathan K. Bohning
Head Chef Nathan was born in Kansas City, Kansas the birth place of true BBQ and grew up in southern Missouri. Ever since he was a young boy, he would always find himself in the kitchen fascinated by creating delicious meals. While in high school, Nathan joined the culinary program and his thirst for knowledge of cooking furthered. During this time, he started to work at Ozark BBQ where he learned the secrets of creating only the best barbeque. He worked closely with the owners observing their techniques for creating great flavors and the tenderest meat. Soon Nathan moved to New Jersey and attended the French Culinary Institute where he completed the culinary arts program. The chef instructors immediately saw Nathan’s potential and love of food and before even graduating, he was immediately offered a position to work as a cook with at L’Ecole which is affiliated with the International Culinary Center . While there he worked closely with a chef from Texas with the similar interest in BBQ and classic French style. Later he joined one of the most exclusive resort on the island of Eleuthera in the Bahamas as the executive chef. Here, he learned about the new flavors that can only be found in the Caribbean. Learning the importance of seafood and freshness .Nathan spent an entire summer in the Bahamas and then returned to New Jersey where he continued to work at L’Ecole. Nathan is currently a chef at the newly opened restaurant Oceania where he works the protein line. |
