“It is gastronomy which so studies men and things that everything worth being known is carried from one country to another, so that an intelligently planned feast is like a summing-up of the whole world, where each part is represented by its envoys.” — Jean Anthelme Brillat-Savarin
As kindred spirits in the art of dining and hospitality, Lauren and Yousef are happy to finally be reunited as creative partners:
Lauren Kendzierski, Founding Partner
Lauren's obsession with food began at 17 at a table in Bordeaux, France where wine, cheese, cepes, and pate de fois gras abounded. But it was under the tutelage of Damien DiPaola, at Carmelina's in Hadley, MA, where she experienced the true restaurant lifestyle. Here she grew from server, to manager, to pastry chef as she completed her degrees in Culinary Journalism from the University of Massachusetts at Amherst and Pastry Arts from The French Culinary Institute in New York City.
From that strong base, Lauren has continued to associate herself with the finest restaurants around the Northeast. On Martha's Vineyard the celebrated Beach Plum Inn and L'etoile became extended families. At Max's Tavern, of the Max Restaurant Group, a true dedication to the financial and organizational promise of an establishment allowed her to complete her Master's in Business and provided an alley to the Waldorf-Astoria Hotel in New York City. It was at the Waldorf that Lauren worked to showcase a real taste of the celebrity and shine of our country's greatest city at one of the treasures of the industry.
Now with Aristology, Lauren is looking forward to presenting fresh energy and color to New Haven and welcomes everyone to her table.
For consulting services by Aristology, please refer to LaurenKConsulting.com for more information.
Yousef Ghalaini, Executive Chef
A native of Lebanon, where an immersion into the culture of food started with lively family meals and early service lessons at his grandfather's bakery, Yousef immigrated to Western Massachusetts at the age of 12.
Yousef's first restaurant job was under Chef Alan Anischik as Sous Chef at Tosca - a modern Italian bistro - where a quick-fire education in fine dining kick started his career. This led to a Sous Chef position with the Max Restaurant Group under Jeffery Daigneau and an eventual connection to the Napa Valley and Chef Cindy Pawlcyn.
In 2006, Yousef relocated to California to join the ranks of the first degree program being offered at the Greystone campus of the Culinary Institute of America. In addition to a full-time school schedule, Yousef was on the opening team of Cindy Pawlcyn's Go Fish Sushi Restaurant and moonlighted in the tasting room at Robert Sinskey Vineyards. In 2007, he joined the Michelin rated REDD restaurant as a line cook and was quickly promoted to Sous Chef under Richard Reddington, where he would execute Reddington's style of California French cuisine with a focus on stellar food and wine pairings.
It is these experiences that have shaped Yousef's food philosophy - an undying loyalty to the best and the freshest products, culinary focus and craftsmanship, and the absolute love of the culture of food.
| ring | 203.562.4644 | send | 266 College Street New Haven, CT 06510 | map | contact@aristologyrestaurants.com | |
|---|---|---|---|---|---|
| visit | Bespoke Restaurant: www.BespokeNewHaven.com | ||||