ChefDb

Le Cirque

The Mayfair Hotel (1974-1997); New York Palace Hotel (1997-2005)
60 East 65th Street (1974 - 1996)
455 Madison Avenue (1997 - 2004)
151 East 58th Street (2006 - 2018)
New York, New York
(1974 - 2004 ; 2006 - 2018)

  • Known as Le Cirque 2000 (1997 - 2004).
  • 2006 space designed by architect/designer Adam D. Tihany and architect Costas Kondylis.
  • Closed January 2018; planning to relocate.

Back of the House

Massimo Bebber
Executive Chef
2016 - 2017 		>
Matteo Boglione
Executive Chef
2015 - 2016 		>
Raphael Francois
Executive Chef
2014 - 2015 		>
Nicolas Geoffray
Chef de Partie
2013 		>
Jeffrey Wurtz
Executive Pastry Chef
2012 - 2013 		>
Olivier Reginensi
Executive Chef
2012 		>
Craig Hopson
Executive Chef
2008 - 2012 		>
Pierre Poulin
Pastry Chef
2008 - 2011 		>
Julie Elkind
Pastry Assistant
2008 - 2009 		>
Adam Raksin
Line Cook
Externship
2007 		>
Jesus Perea
Pastry Cook
2007 		>
Andrew D'Ambrosi
Sous Chef
2007 - 2008 		>
Christophe Bellanca
Executive Chef
2006 - 2008 		>
Fabien Beaufour
Sous Chef
2006 - 2007 		>
James McDevitt
Executive Sous Chef
2006 - 2007 		>
Pierre Schaedelin
Executive Chef
2006 - 2007 		>
Hatim Abid
Intern
2006 - 2007 		>
Gregory Shade
Fish Chef
2006 - 2008 		>
Katie Rosenhouse
Pastry Assistant
2006 - 2007 		>
Malcolm Livingston II
Pastry Chef de Partie
2006 - 2007 		>
Patrick Robertson >
Christopher Cubberley
Sous Chef
2005 - 2007 		>
Craig Freeman
Executive Sous Chef 		>
Mina Pizarro
Pastry Assistant
2003 - 2004 		>
Craig Freeman
Sous Chef 		>
Joseph Cooper
Chef de Partie
2002 - 2005 		>
Egil Valentin
Tournant
2002 		>
Roberto Bellissimo
Sous Chef
2002 - 2003 		>
Antonio Hernandez
Pastry Sous Chef
2002 - Present 		>
Christopher Agnew
Commis
2001 		>
Patrice Caillot
Executive Pastry Chef
2000 - 2001 		>
Alain Allegretti
Co-Executive Chef 		>
Pierre Schaedelin
Executive Chef
2000 - 2005 		>
Jason Neroni
1999 		>
Christopher Gore
Cook
1999 - 2000 		>
Pierre Schaedelin
Executive Sous Chef
1999 - 2000 		>
Ryan Pera
Poissonier 		>
Douglas Hernandez
Pastry Cook
1998 - 2000 		>
Kevin Chong
Sous Chef
1998 - 2002 		>
Zach Bell
Saucier
Chef de Partie 		>
Manuel Trevino III
Apprentice/Commis
1997 - 2000 		>
Albert Di Meglio
Sous Chef
1996 - 2000 		>
Sottha Khunn
Executive Chef
1996 - 2000 		>
Andrew Carmellini
Executive Sous Chef
1996 - 1998 		>
Michael Leviton >
Marcus Wareing
1995 		>
Marc Murphy >
Patrice Caillot
  1 month

1994 		>
Phillip Foss
Sous Chef
Line Cook
1993 - 1998 		>
Olivier Reginensi
Chef de Partie
1993 - 1994 		>
Sottha Khunn
Chef de Cuisine
1992 - 1996 		>
Sylvain Portay
Executive Chef
1992 - 1996 		>
Bill Telepan >
Daniele Baliani
Sous Chef
1991 - 1993 		>
Jacques Qualin
1990 - 1991 		>
Tyson Wong Ophaso
Saucier
1990 - 1991 		>
Phillip Carroll >
Jacques Torres
Pastry Chef
1989 - 2000 		>
Albert Lukas
Chef de Partie
1989 - 1992 		>
Nick Morfogen
1989 - 1990 		>
Remi Lauvand
Sous Chef
1988 - 1996 		>
Mark Chmielewski
Apprentice/Commis 		>
Stephen Kalt
Saucier
Entremetier
1987 - 1989 		>
Kenneth J. Lammer
Tournant
1987 		>
Rick Moonen >
Andrew Carmellini
Stagiaire 		>
Michael Lomonaco
Line Cook
1986 - 1987 		>
Sottha Khunn
Sous Chef
1986 - 1992 		>
Claude Alain Solliard
Apprentice/Commis 		>
Daniel Boulud
Executive Chef
1986 - 1992 		>
Terrance Brennan
Saucier 		>
James Boyce
1984 - 1990 		>
Keith Luce
Pastry Assistant 		>
Allen Susser >
Barbara Figueroa >
Geoffrey Zakarian
Chef de Cuisine
Line Cook
1982 - 1987 		>
Michel Bourdeaux >
David Bouley >
Dieter Schorner
Pastry Chef
[1981] 		>
Alain Sailhac
Executive Chef
1978 - 1986 		>
Michel Jean >
Jean Louis Todeschini
Executive Chef
1977 - 1978 		>
Jean Vergnes
Chef & Partner
1974 - 1987 		>
Jean Louis Todeschini
Sous Chef
[1974 - 1975] 		>

Front of the House

Sirio Maccioni
Owner/Proprietor
2006 - 2020 		>
David A. Singer
Assistant Sommelier
1998 - 1998 		>
Francois Latapie
Maitre d'
>
Sirio Maccioni
Owner/Proprietor
1974 - 2005 		>

Signature Dish/Specialty

  • Pasta Primavera

And Now You Know

  • When Le Cirque opened in March 1974, it was the first privately owned hotel restaurant in New York.

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