NEW YORK, NY (June 6, 2014) - Park Kitchen, the inspired contemporary American restaurant & lounge at Park Central Hotel New York, is pleased to announce Vijayan Francis as Executive Chef. Chef Francis, most recently of Essex House in NYC, brings over 20 years of professional culinary experience to Park Kitchen’s elegant, yet approachable destination.
Park Kitchen’s 70-seat restaurant and 50-seat bar will continue serving American cuisine with a focus on classic comfort dishes, all of which benefit from Chef Francis’ global perspective. Having helmed the kitchens of restaurants in India and Australia, as well as in Cape Cod, MA and New York City, Chef Francis boasts a versatile skill set and an adventurous nature, both of which are consistently evident in his inspired cuisine.
Park Kitchen’s culinary program is complemented by an original beverage program tailored by mixologist Nick Mautone, a celebrated consultant, lecturer, and author of Raising the Bar: Better Drinks, Better Entertaining. Mautone (Gramercy Tavern, Gotham Bar & Grill) combines his cocktail artistry with expert industry insight to create a compelling program this is entertaining, unforgettable and truly distinctive of the venue’s spirit and personality.
Serving breakfast, lunch and dinner, Park Kitchen provides a warm and welcoming destination for hotel guests and neighborhood regulars alike. Park Kitchen’s menus are complemented by Nick Mautone’s accessible wine list, imaginative cocktails, and smart selection of craft beers. Wines are offered not only by the bottle, but by the quartino as well, while the cocktail list provides compelling choices divided by section, so guests can choose from classic to creative.
Designed by award-winning architecture and design firm, Jeffrey Beers International, which implemented Park Central Hotel New York’s complete renovation and redesign, Park Kitchen features a stunning two-story lounge with two large communal tables, with a mezzanine-level dining room, overlooking the hotel’s grand lobby.