Why the best restaurants in New York City brings the famous chefs from all over the world

The side chefs have learned that the best restaurants of New York City are increasingly turning into cooperation with famous chefs from all over the world to enhance business and buffer from advanced competitors.

Collas, although it is not a new phenomenon, has taken additional importance as President Trump’s tariff creates challenges for chefs for the source of some of their favorite components.

However, importing talent from all angles of the world-which means in Tribeca Hunt L’Beille to bring chefs from England, France, Belgium, Japan, Hong Kong and Thailand-is still without taxes.

“Global housing helps everyone to grow and learn-from guests to employees. They keep the restaurant interesting,” said Howard Chang, the owner of the L’ABeille of the Kuma Hospitality Group.

Dinner meals, these chefs who are presented in the classified events are not cheap.

At COLLAB PRIX-Fixe in L’Abeille, Nagae’s work with London-based Cent Sharma, who studied physics in Oxford and now the prominent restaurant at Bibi Restaurant is flying in Swanky Mayfair neighborhood in London. The cost of the meal is $ 325, with an additional $ 295 for wine pairs.

However, exclusive events, often do not bring money more than ordinary transfer dinner, said restaurant owners Side Dish.

This is because the high prices are matched by the cost of flying in foreign chefs, along with some members of their team, and they all put them in hotels.

They say that the upward trend is that Collas Global raises restaurant profiles, brings new dinner and provides educational benefits to employees.

On the eastern upper side, the executive chef of Sushi noz nozomu abe brings the chef of Endo Kazotushi, a third -generation master who trained in Japan before the opening of his restaurant of the same name, Endo, in Rotonda, London.

Last week, the couple, Omakasi, presented a rare cooperative, as they provided cooking visions through the use of local fish and other effects.

“We started the Japan series in 2019,” said Hana White, director of sushi operations. “Our goal was to showcase chefs from Japan through a cooperative dinner with Chef Nouz, focusing on the sushi chefs and Kesiki at the top of their fields.”

In Williamzburg, Brooklyn, at night owners began to bring chefs during Kovid and continue to get “exposure to the brand”.

Colling International, the latest in Chef Kyle Gary and Chef White Rashin from White, London, who is now on a “global” tour.

“We did it once, and it was really successful and enjoyable, and now this is something we are trying to do as possible,” said Samuel Lynch, one of Laila’s owners, with Stefano Dosonia and David Lassi.

This trend extended to Hamptons, where Marax Montock will welcome the crew of the Parisian Parisian restaurant on July 31.

Cooperation has become possible through the deep friendship between the chef of Marakex pastries Remy Ertio and Luis de Vakari.

We hear … Scott Connt opens a new Italian restaurant, Liula, in the Bahamas in Bahaa, this fall. Liula will be at the casino level in Grand Hyatt Baha Mar, where it joined the hot points including Jon Batiste’s Jazz Club, Marcus Samuelsson’s Marcus in BAHA MAR Fish + Chop House, Daniel Boulud’s Cafe Boulud and Dario Cecchini’s carna. The 8800 square feet area comes with 106 seats in the main dining room and 130 seats outside.

Connant said: “Lyla to life in Bahaa Mar is something that I dreamed of for a long time,” Konant said. “I have always been inspired by the beauty and spirit of the Bahamas, and I felt like the perfect place to create both a personal and attractive restaurant. With Liula, the type of food and hospitality that I love – transplanted, emotional, and the roots related to communication.”

Connant will also participate in The annual Al -Bahama Islands Festival, cooking and artsWhich extends from October 22-26.