…with Chef Toni Robertson, Executive Chef and F&B Director at the Mandarin Oriental in New York
New York City revels as one of the most diverse and multicultural cities in the United States, making it a top destination for an unparalleled and boundless culinary adventure that caters to every taste. Whether you’re seeking Michelin-starred elegance or the old-world charm of local Irish pubs, this city has it all. To enhance your culinary journey, we had the opportunity to interview Chef Toni Robertson, Executive Chef and F&B Director at the Mandarin Oriental in New York and take a deep dive into the culinary landscape NYC has to offer.
Chef Toni Robertson, Executive Chef and F&B Director, Mandarin Oriental, New York
1. What is the one culinary experience you would recommend to food enthusiasts visiting your city?
One trend that I love is upscale Korean steak houses which started with Cote Korean Steakhouse in the Flatiron district of Manhattan. Now we are seeing similar Korean restaurants pop up throughout the city. My personal favourite is Anto Korean Steak House on East 58th Street. I have eaten there several times, and the cuisine is exquisite. But with the proliferation of new places opening now, you never know what new places will pop up tomorrow!
2. Tell us about a culinary adventure you embarked on in the city that surprised you when you first discovered it.
When I moved to New York 20 years ago, it was rocking with a great restaurant scene, but we never had great Chinese, Indian and Mexican restaurants. Well, that is changing now, especially with the rise of superb Southern Indian cuisine. My favourite restaurant for great Indian food is Semma, located in the West Village, which has surprisingly gained a Michelin star–almost; unheard of for Southern Indian cuisine. Two of my other top picks are Dhamaka in Manhattan and Adda Indian Canteen in Queens.
3. What is the one food tourist trap that everyone visiting your city should be wary of?
Every visitor to NYC makes the ubiquitous trek to Times Square, where they collide with an infinite array of choices, from the famous chain restaurants named after movies or singers to the not-so-famous eateries. Just STOP! Walk away and head west into my neighbourhood of Hell’s Kitchen. Go to 9th Avenue, where you can find a hundred small local restaurants, Irish pubs, and food pop-ups serving all kinds of cuisine imaginable. Whether you desire to indulge in Ethiopian, Greek, Thai or Persian cuisine, you’ll find it on 9th Avenue. There was once a time when tourists would not cross 8th Avenue West because it was Hell’s Kitchen and pretty rough around the edges. But today, this neighbourhood is where you go, to eat like the locals and have great food. Just cruise up until you find something that strikes your fancy and settle in for a great meal!
4. Which restaurant is a local secret that you don't want to tell people about?
It’s so hard to put my finger on just one, but I am on my Korean food kick lately, so I’ve been frequenting a little Korean gastropub in my neighbourhood called Danji. It’s in Hell’s Kitchen and offers great food, great cocktails, and is just a fun place to go and enjoy a meal. It is a small little restaurant with only about 30 seats. Unfortunately, it has now been “discovered” by the neighbourhood, and my secret place isn’t much of a secret anymore! Now we must go at 5 pm to get a seat or see if we can squeeze in by the end of the night.
5. What are some of the most popular culinary trends you’re enjoying at the moment in your city?
Without question, the food that is trending most in NYC right now is Southern Asian and Philippines cuisine. It is so exciting to see so many restaurants and chefs shift their menus and offer up some great authentic cuisine or fusions that are killing it. While many great restaurants are moving towards being more authentic, for me personally, I am over the moon that my native Burmese cuisine is really getting noticed in the city now. That is pretty nice.
6. How has the culinary landscape evolved over the past few years and what has been the driving force behind the change?
Significant changes are taking place in the culinary landscape in NYC in these tumultuous post-pandemic times. Younger chefs coming from top restaurants are impatient to open their own shops and take the entrepreneurial route. Unfortunately, the culinary profession takes time to develop not only one’s cooking skills but also business acumen, and your chances of success diminish greatly if you haven’t “paid your dues.” White tablecloths, attitude, and the days of outrageous $400 tastings are over in New York. Today, survival in the culinary world hinges on effective marketing and appealing to the younger generation. Chefs and restaurateurs must embrace social media savvy and active engagement. Regardless of anything else, great food will always prevail!
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Author: Bhavika Vallecha
