Guest Chefs

Our 2019 guest chef programme will feature several globally acclaimed chefs from Michelin star restaurants, notable for both their culinary talent and social impact. This year, we are delighted to welcome chefs from Mexico, Germany, New York and beyond. These chefs will be taking over our 4th floor restaurant, delighting members and their guests with special tasting menus reflecting a variety of flavours and ingredients.

UPCOMING: JEREMIAH STONE & FABIAN VON HAUSKE VALTIERRA, CONTRA

29th & 30th September 2019

Since opening in 2013, Contra has become a staple in the Lower East Side’s burgeoning restaurant scene. Contra serves an ever-changing, accessible six course tasting menu made with local and seasonal ingredients inspired by contemporary New York City. Chef-owners Jeremiah Stone and Fabian von Hauske Valtierra’s approach is defined by their unique ability to showcase familiar ingredients in interesting, unexpected ways. While Stone focuses on savoury, von Hauske Valtierra oversees the pastry and bread pro­grammes. The minimal space was designed by Silvia Zofio. In addition to hold­ing one Michelin star since 2016, Contra received two stars from The New York Times and made its “The Best 10 New Restaurants of 2014” list.

The Conduit is excited to offer a select number of places for members of the public for Contra’s guest chef dates. Please email guestchefs@theconduit.com to reserve your place. Seating will be allocated on a first come, first serve basis.

Taku Sekine

Japanese chef Taku Sekine worked at Alain Ducasse in Tokyo before moving to Paris. He is chef-proprietor of award-winning Dersou in Paris’ Bastille area, creating multi-course tasting menus with cocktail pairings. His “freestyle” cooking is international with heavy French influences, having previously travelled around the world on a round trip ticket. He has recently opened a new restaurant – Cheval D’Or.

Ernst

Founded by Vancouver-natives Dylan Watson-Brawn and Spencer Christenson, Ernst is an intimate, produce-driven restaurant in the north Berlin neighbourhood of Wedding – and has quickly become one of the city’s most talked-about dining experiences.’

Working in collaboration with our Executive Chef Merlin Labron-Johnson and the 4th floor Restaurant team, Dylan created a spontaneous and collaborative 6-course menu using produce from The Conduit’s most beloved farms.

Ernst

Founded by Vancouver-natives Dylan Watson-Brawn and Spencer Christenson, Ernst is an intimate, produce-driven restaurant in the north Berlin neighbourhood of Wedding – and has quickly become one of the city’s most talked-about dining experiences.’

Working in collaboration with our Executive Chef Merlin Labron-Johnson and the 4th floor Restaurant team, Dylan created a spontaneous and collaborative 6-course menu using produce from The Conduit’s most beloved farms.

Florence Knight

Florence is an award-winning chef and the author of ‘ONE: A Cook and her Cupboard’. Her simple approach to food and careful choice of ingredients means a constantly evolving menu. Upon completing her Diploma at Leith’s School of Food and Wine, she made her name at some of London’s top establishments, including Raymond Blanc’s The Diamond Club and St Clement’s, a private restaurant in Middle Temple, before opening Polpetto in Soho to critical acclaim. Florence left Polpetto to work on opening her own restaurant.

Jeremy Chan

We kicked off our 2019 Guest Chef programme with Jeremy Chan, Chef and Co-Founder of Ikoyi. In April,  Jeremy worked alongside Executive Chef Merlin Labron Johnson, Head Chef Ben Lines and their team to create a special West African menu for The Conduit community, created with the freshest seasonal ingredients from the Husbandry School. Having co-founded London restaurant Ikoyi with Nigerian-born close friend, Iré Hassan-Odukale, to celebrate the complex, rich flavour combinations of West Africa, Jeremy is at the forefront of a new wave of young chefs casting aside a rule book constrained by geographic borders.

Jeremy Chan

We kicked off our 2019 Guest Chef programme with Jeremy Chan, Chef and Co-Founder of Ikoyi. In April,  Jeremy worked alongside Executive Chef Merlin Labron Johnson, Head Chef Ben Lines and their team to create a special West African menu for The Conduit community, created with the freshest seasonal ingredients from the Husbandry School. Having co-founded London restaurant Ikoyi with Nigerian-born close friend, Iré Hassan-Odukale, to celebrate the complex, rich flavour combinations of West Africa, Jeremy is at the forefront of a new wave of young chefs casting aside a rule book constrained by geographic borders.

Massimo Bottura

Our first guest chef was Massimo Bottura, one of the world’s most creative and socially responsible culinary figures. From 11th to 15th September 2018, he served members and their guests a menu from the acclaimed Osteria Francescana in Modena, named the World’s Best Restaurant. Massimo is committed to addressing the issues of food waste and hunger; together with his non-profit organisation Food for Soul, he founded Refettorio Felix at St Cuthbert’s, the community kitchen that uses surplus ingredients to create meals for those living in socially vulnerable conditions. Part of the proceeds from his residency at The Conduit went to Food for Soul.