Chef Richard Farnabe,

Parisien born Chef Farnabe's celebrated career began with Michelin-starred Chef Jacques Maximin where he stayed for ten years.  Chef Maximin took the young école hôtelière grad under his wing. Farnabe worked with Maximin at the famed Hôtel Negresco in Nice and then Ledoyen in Paris, as well as at Le Théâtre in Nice, Le Diamont Rose on the Côte d’Azur, and La Rotonde in Lyon. Though his future as a name Chef in France seemed assured, Farnabe’s gaze was set firmly across the ocean toward New York, which is where he longed to make his mark.

 

Maximin encouraged Farnabe to take a position under Daniel Boulud at Restaurant Daniel in Manhattan. There, he worked his way up to sous-chef. Jean-Georges Vongerichten then hired Farnabe to help open Jean Georges and later made him Chef de Cuisine of Mercer Kitchen. At the latter, Hal Rubenstein of New York magazine described the menu as “a lesson in how a few ingredients, perfectly balanced, can create flavors that are lucid and compelling.” Farnabe’s was then hired by Tommy Hilfiger as his private chef, simultananeously working as a consultant for Montrachet, and then cooking at Lotus for a celeb-studded crowd. Chef Farnabe was also the Corporate Chef for the Milos group, which included Montreal,New York and Milos Athens for the Olympics.  Chef Farnabe opened Prime in Huntington where he recieved 5 star diamond from triple AAA less than one year in.  Chef Farnabe recently consulted with Picholine restaurant and recieved 2 star Michelin 2009 guide from his effort. After 5 years been the corporate Executive chef for the Soho Grand Hotel and The Tribeca Grand Hotel ,Farnabe  received at Petrossian Restaurant the GUINNESS WORLD RECORDS for the most expensive souffle in the world ( savory caviar soufflle for $2,500 ) Farnabe created this new company FORBIDDENDONUTS savory not sweet donuts, get awarded in 2017 from Time out Magazine one of the best Donuts in New-York