Picholine
35 West 64th Street
New York, New York (United States)
  • Closed August 2012 for re-design and renovation. Reopened October 2012.
  • Filed for Chapter 11 bankruptcy on November 5, 2012. (See Crain's)
  • Closed fall 2015.
 
Designed by: David Rockwell (2012 re-design)
Seating Capacity: 96 (approx.)
(1993 - 2006 ; 2006 - 2015)

 
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Personnel All   Current
Back of the House
Duration Name Position
2014 - 2015 Joseph Hoffman Chef de Cuisine
2013 - 2014 Brian Nasworthy Chef de Cuisine
2010 - 2011 Kevin McGhee Chef de Cuisine
2010 - 2011 David Lee Chef de Partie
2010 - 2011 Joshua Luce Chef de Partie
2010 Andrew Welch Chef Tournant
2009 - 2010 Ted Rozzi Saucier
2009 Stuart Ralston Stagiaire
2008 - 2010 Carmine DiGiovanni Chef de Cuisine
2008 - 2009 Richard Farnabe Chef de Cuisine
2007 - 2008 Carmine DiGiovanni Executive Sous Chef
2007 Jason Hua Executive Sous Chef
2007 - 2008 Scott Quis Chef de Cuisine
2003 - 2007 Craig Hopson Chef de Cuisine
  -- Bjorn van der Horst Head Chef
2002 Kenneth Tufo Sous Chef
2001 - 2003 Carmine DiGiovanni Saucier
2000 - 2001 Wayne Homsi Sous Chef
2000 - 2001 John Ronan Line Cook
Garde Manger
2000 - 2002 Eric Korsh Saucier
1998 - 2000 Deborah Racicot Executive Pastry Chef
1997 Christopher Goodwin Rotisseur-Grillardin
Broiler Cook
1997 - 1998 Ken Addington Line Cook
  -- Kate Zuckerman Pastry Chef
  -- Joey Fortunato --
[1996] Craig Samuel Executive Sous Chef
[1996 - Present] Max McCalman Maitre fromager
[1996] Ben Grossman --
  -- Chris Dyllon --
1995 - 1997 Youssef Hammi Executive Sous Chef
  -- Jonathan St. Hilaire --
  -- Oliver Wharton Cook
1993 - 1995 Youssef Hammi Line Chef
1993 - 2015 Terrance Brennan Executive Chef
Partner
Front of the House
Duration Name Position
1998 - 1999 Kyle Shadix Host
  -- Philip Darrow --
1994 - 1997 Hamid Benna Captain
  -- Marvin Numeroff Investor
Last updated: 2020-01-11

Tags:
1993 openings |  2006 closings |  Places in New York  |  Places in New York State  | Places in The United States | Places in the 10023 ZIP code | Area(s): Upper West Side

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