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I began cooking professionally during the final quarter of my senior year in college. Although I earned a degree in biology, the prospect of pursuing a career in academia wasn’t for me. I grew up in a household of avid home cooks—food was what brought us together—and I wanted to explore the power of that connection.
Around that time, a small, seasonal Italian restaurant in Brookline Village, Massachusetts, La Morra, was reopening after a fire. Despite having no professional kitchen experience, I applied for the garde manger position, and they gave me a chance. I ran with it from there.
Thank you so much! Being recognized by The New York Times is truly an honor. The inspiration for Chambers came from all of the bespoke, tenured neighborhood restaurants of New York and abroad. From the very beginning, we knew it was essential to tap into Tribeca and establish roots with the people who live here first.
Our ethos is centered on thoughtful, intentional, and inviting hospitality. We aim to honor the traditions of taking care of people day-to-day, and through that consistency, hope to secure ourselves as a New York City institution.
The menu is built around what’s seasonally available at the Union Square Green Market, letting the ingredients speak for themselves while exploring bold and inventive flavors. Ultimately, Chambers is about creating a space where every guest feels welcome and every dish tells a story—a story of community, seasonality, and care.
My favorite part about the New York culinary community is how small, tight-knit, and supportive it really is. After spending some time here, you quickly realize just how connected everyone is. We’re all navigating similar challenges—whether it’s repairs, city permits, or sourcing new products—and having an incredible network to tap into makes all the difference.
At the heart of it, we’re all here to take care of people, and that includes our peers. There’s a real sense of camaraderie and mutual support, and that makes New York not only an exciting place to cook but also a community where collaboration and care thrive alongside creativity and resilience.
Working at iconic spots like Gramercy Tavern, Incanto, and Duende taught me the importance of honest, seasonal cooking using quality ingredients. In these kitchens, I learned how to create value and a sense of luxury while working with high-quality yet humble products. Equally important, I learned to build strong relationships with purveyors who are committed to doing things for the right reasons and providing the best products.
At Chambers, these lessons inform every aspect of our menu. We focus on seasonal ingredients from the Union Square Green Market, executed with care and intention. Ultimately, it’s all about taking care of people and the community—our guests, our team, and the network of purveyors who make it all possible.
I won’t lie—winter is one of the toughest seasons for what we do. It’s February as I write this, and we’re right in the thick of it. But even in the coldest months, there’s something I love about working with what the season gives us. Right now, that means beets from Norwich Meadows. I just added a new beet salad to the menu with an nduja-pine nut vinaigrette and a few slices of Nancy’s Camembert from Old Chatham Creamery here in New York State. The richness of the cheese with the earthy sweetness of the beets—it’s exactly the kind of winter dish I live for.
Cheese, in particular, has become a real passion for me this time of year. Lately, I’ve been excited to feature Queso Invierno from Vermont Shepherd, an aged winter cheese made from both sheep and cow’s milk. Its depth of flavor is incredible, and I love the idea of highlighting American farmstead cheeses in a place where imported Parmigiano and Pecorino usually dominate. There’s something special about giving these local, artisanal cheeses a moment in the spotlight—and letting people taste the story behind them.