Restaurant Associates

In this episode of On The Line by Bon Appétit, Chef de Cuisine Kamat Newman takes viewers inside?Tatiana by Chef Kwame, one of NYC’s hardest-to-book restaurants. The video showcases the daily operations at Tatiana, focusing on Chef Kamat’s leadership in the kitchen, the innovative dishes inspired by Afro-Caribbean flavors, and the high-energy atmosphere of the restaurant. The segment emphasizes the team’s dedication to delivering an exceptional dining experience, reflecting the creative vision behind Tatiana. https://lnkd.in/eT-wxFCY

We're thrilled to share that our parent company, Compass Group USA, has been named to Time Magazine's World's Best Companies of 2024 list! Compass Group PLC earned the 31st spot on the list of 1,000 companies who are changing the world. This recognition is only possible because of the talented and passionate people who call Compass Group home across the globe. #WorldsBestCompanies?#CompassGroupUSA #ProudtoWorkHere_RA #HospitalityExcellence #CulinarySpirit #TeamWork #PeopleFirst

Congratulations to our partners and the amazing team at Princeton University’s Prospect House on a successful reopening! We’re proud to celebrate 40 years of partnership at this iconic location. After a stunning renovation, preserving the house’s historical charm, the space is more beautiful than ever – with elegant private dining rooms, tall ceilings, and views of the iconic Rose Garden. We’re thrilled to operate the Garden Room, Terrace Café, and catering for campus events. Here’s to many more years of exceptional service and collaboration! #ProudtoWorkHere_RA #HospitalityExcellence #CulinarySpirit #TeamWork

We are proud to highlight our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. Today, we shine a spotlight on Yessenia Martinez, who prepared: Crispy Tofu Salad with Pickled Green Beans, Vegetable Slaw, Beet Puree and Quail Egg Filet Mignon with Sope, Avocado Crema, Salsa Roja and Salsa Verde Chocoflan and Summer BerriesCongratulations Yessenia! #ProudtoWorkHere_RA #HospitalityExcellence #PeopleFirst #APT #APTGraduates #WomeninCulinary Click the link to learn more about Yessenia's time in the APT program. https://lnkd.in/dhE6nbrU

Stefanie Ellis is being celebrated as R/A’s chef for Chef Appreciation Week. Recognized for her creative and artful approach to food, Chef Stefanie blends innovation and respect for traditional techniques. She is a leader in plant-forward cooking and local sourcing. Stefanie also serves as a mentor in the APT Program, where she guides female associates through a six-month training program to help them progress into leadership roles. Her open-door policy and passion for teaching foster a collaborative and supportive kitchen environment, empowering her team to grow and succeed. #ChefAppreciationWeek?#Proudtoworkhere_RA?#HospitalityExcellence?#CulinarySpirit?#ChefoftheYear

We’re kicking off Chef Appreciation Week by spotlighting the fearless chefs who lead R/A: CEO Ed Brown, COO Michael Gallagher, and Chef | Innovator Einav Gefen. Once a chef, always a chef. Our leaders push our commitment to culinary excellence into the future. Join us this week as we celebrate the chefs and culinary teams behind our incredible food.

Yellow Magnolia Cafe at Brooklyn Botanic was recently named one of NYC’s best museum restaurants by Eater NY. The “stunning” dining room is a retired greenhouse surrounded by flower beds and lily ponds. It’s a delightful way to savor your visit to the garden. #ProudtoWorkHere_RA #HospitalityExcellence #BrooklynBotanicGarden #YellowMagnoliaCafe #EaterNY #CulinarySpirit #TeamWork

We are proud to highlight our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. Today, we shine a spotlight on Toshiba Veney, who prepared: Gulf Coast Tiger Prawns with Vermicelli, Peach Salsa and Mango-Strawberry Sauce Free-range organic Roasted Chicken stuffed with Apple and Brandy, served with Local Summer Vegetables and Brown Butter Chocolate Ganache Tart with Raspberry Mousse, Orange Curd and Meringue Congratulations Toshiba! #ProudtoWorkHere_RA #HospitalityExcellence #PeopleFirst #APT #APTGraduates #WomeninCulinary Click the link to learn more about Toshiba's time in the APT program. https://lnkd.in/eqCVa_Kb

In the latest episode of the podcast “Speaking Tongues,” host Elle Charisse interviews Alexandra Strong, executive chef at Mitsitam Native Foods Cafe at the Smithsonian’s National Museum of the American Indian in Washington, DC. Chef Alex shares her multicultural background, rooted in Indigenous Caribbean, West African, and European heritage, and how it influences her culinary creations. The episode covers Strong’s journey from Puerto Rico to the Bronx, as well as the importance of traditional ingredients and cooking methods. She also highlights the role of language and communication in the kitchen and food as a medium for cultural expression and storytelling. Don’t miss this inspiring conversation about the rich tapestry of Indigenous cuisines and cultures. Listen to the full episode and learn more, by clicking the link below. https://lnkd.in/duFrbWfG

We are proud to highlight our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. Today, we shine a spotlight on Neisha Simon, who prepared: Rum It Up Conch Ceviche with Spiced Plantain Chips and Micro Cilantro Jamaican Chicken Curry with Coconut Whipped Sweet Potato and Asparagus Caribbean Spiced Guava with a Shortbread Cookie, Sweet Cream and Mint Congratulations Neisha! #ProudtoWorkHere_RA #HospitalityExcellence #PeopleFirst #APT #APTGraduates #WomeninCulinary Click the link to learn more about Neisha's time in the APT program. https://lnkd.in/e84mK-x3