The Chefs


The Chefs


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Located in the heart of Harlem, Red Rooster serves comfort food celebrating the roots of American cuisine and the diverse culinary traditions of the neighborhood. Named in honor of the legendary Harlem speakeasy that attracted neighborhood folk, jazz greats, authors, politicians and some of the most noteworthy figures of the 20th century such as Adam Clayton Powell Jr., Nat King Cole and James Baldwin. 

With a focus on the Harlem community, co-Creators Andrew Chapman and Marcus Samuelsson opened Red Rooster Harlem with the aim of having a positive impact on the neighborhood’s culinary landscape and its community at-large. 



Chef Matt Bernero is the Chef de Cuisine at Michelin Star Rated, Minetta Tavern. Billed as "Parisian steakhouse meets classic New York City tavern", Minetta Tavern is a staple of New York City's culinary landscape.

Previously, he was the Chef de Cuisine at Rose Water Restaurant in Park Slope, Brooklyn. Formerly the Chef de Cuisine at Battersby in Brooklyn, Matt worked under Chefs Walker Stern and Joe Ogrodenk. Prior to Battersby, he cut his teeth in New York in the kitchens of Daniel Boulud and was part of the opening team at Daniel’s Mediterranean restaurant Boulud Sud.   Matt has also served as the Executive Sous Chef of the Member’s Dining room at the Metropolitan Museum of Art, and as the Chef de Cusine of The Ryland Inn, in his home state of New Jersey.



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Chef Eric Simeon began his culinary career in the Bay Area, working at various culinary hot spots including Wolfgang Puck's Postrio. From San Francisco he moved to Maui where he was inspired by the Asian influenced island cuisine and cooked for well-known restaurants such as Roy’s and The Kapalua Bay Hotel.

In 2000, Eric moved to New York and began cooking at Terrance Brennan’s Picholine, where he became Executive Sous Chef. In 2003, Eric then moved over to the well-known modern Scandinavian restaurant Aquavit. Through his cooking tenure, Eric has participated in various projects with Marcus Samuelsson’s Townhouse Restaurant Group, including AQ Kafe in New York and Washington Square in Philadelphia. He served as Executive Chef of Grace restaurant as well as the award-winning E&E Grillhouse.  He is now the Executive Chef of the Executive Dining Room at Citigroup.

Eric’s cooking is not only inspired by the vast cultures of the Islands, Bay and Apple, but also from the Creole and Mexican dishes of his family that he was raised on.

***Top chef that has worked side-by-side with Marcus Samuelsson, Wolfgang Puck, and Terrance Brennan


Rhonda has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, Daniel Boulud and Marcus Samuelsson, where she first got her interest in Scandinavian bread making

Rhonda used to work as a chemist and holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor, and most recently the recipient of the ICC 2017 Outstanding Alumni award for excellence in bread making.

Rhonda takes great pride in perfecting her rye bread, so it tastes like that of a Danish grandmother, and when not baking, she loves to travel the world.



Purslane is a Brooklyn-based, full-service events and catering company brought to you by the team behind RucolaJuneand Mettain partnership with the Gowanus Hospitality Group. Their cuisine is ingredient-driven, with a slow food ethos and a vegetable focused menu. Purslane believes in sourcing locally and humanely, and reducing food waste with an eye toward a zero-waste policy. Their primary mission is to provide food that is delicious, sustainable, and beautifully executed.

Chef Lewis started his culinary journey participating in an intensive training program at the Culinary Institute of America in Napa Valley, later graduating from the International Culinary Center in NYC, formerly The French Culinary Institute.

Chef Lewis has worked with notable chefs such as Brad Farmerie at Public, Cesar Ramirez at Bar Blanc, and Nick Anderer at Maialino. Appealing to his sense of seasonality and focus on quality of ingredients, he is right at home serving his brand of market-driven cuisine in Gowanus, Brooklyn with Purslane. Chef Lewis is influenced by many cultures, including his West Indian heritage. His food exhibits his passion for discovering new flavors and ingredients while showcasing food cultures from around the world.


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The Baking Bean is a Brooklyn, NY based oven-to-door bakery that specializes in all natural desserts and confections.  Focusing on seasonality and using only the highest quality ingredients from around the world, Chef Clarice Lam AKA the Bean provides one-of-a-kind pastries and desserts for events, weddings, parties, and meetings, as well as special orders for delivery within the five boroughs of New York City. Some desserts can be shipped nationwide. 

For Clarice Lam, depth of essence and beauty of form are actively aligned. As a working model from the age of 16, she did assignments in the fashion capitals of LA, New York, Paris and London. But simply walking the runway and posing for photoshoots were not enough. Using her international access to the world’s hotspots as a stepping stone, she pursued a classic culinary education at the finest schools, including Le Cordon Bleu in Italy and The French Culinary Institute in New York. As a graduate of both Thomas Keller’s Bouchon Bakery and Jean-Georges Vongerichten’s Spice Market, she knows the relentless pace of premier kitchens that demand nothing less than consistent perfection. Tested and honed in New York’s best kitchens under the most talented and demanding chefs, she emerged to lead the Chocolate Room, Brooklyn’s famed dessert restaurant that boasted one of Zagat’s highest ratings (28) during her tenure. As The Baking Bean, Clarice has been featured in The New York Times, Oprah, The New York Daily News, South China Morning Post, and Food Network's Beat Bobby Flay to name a few.