Chef
Didier Elena

New York

About Didier Elena

After two decades of working with world-renowned chef, Alain Ducasse in his restaurants around the globe, he broke out on his own. The Michelin-starred chef is now culinary director at Chefs Club in New York and Aspen where a rotating roster of stellar chefs create menus of seasonal ingredients.

Continue reading ▾

My Venues

Chefs Club by Food & Wine NY
275 Mulberry St
New York, NY

Accolades

Best New Restaurant
James Beard Foundation
Four Stars (Essex House)
The New York Times

Best Chef of the Year
Pudlowski Guide
Best Chef of the Year
Champerard Guide
Co-author
Flavors of France, La Bonne Cuisine de Françoise Bernard et Alain Ducasse, Les Ateliers d’Alain Ducasse

View all accolades ▾

Where I Go Out

Langoustine & foie gras

Le Bernardin

$$$$, French, Reservations, Wine Bar, Full Bar, Seafood, Midtown

"From the Barely Touched section of the menu at Le Bernardin, the flavor and texture of the langoustine is highlighted by the richness of the mushrooms and foie gras and balanced by the light balsamic vinaigrette."

Chef

Didier Elena

Chefs Club by Food & Wine

Black Label burger

Minetta Tavern

$$$, Burgers, Modern, American, Steakhouse, Greenwich Village

"You can taste that the quality of the meat in the burger is supreme. It has the perfect proportion of fat to meat, and it's seasoned perfectly. So far, this is my favorite burger in town."

Chef

Didier Elena

Chefs Club by Food & Wine

Cannolichi

Peasant

$$$, Italian, Wine Bar, Pizza, Nolita

"Growing up in the south of France as the son of a fisherman, this dish reminds me of my childhood. We would garnish mussels with just a little bit of butter, salt, and parsley, and then throw them in the oven, just like the clams at Peasant. So simple and fresh."

Chef

Didier Elena

Chefs Club by Food & Wine

Steamed pork buns

Momofuku Ssäm Bar

$$$, Modern, Full Bar, American, Asian, Ukrainian Village

"I usually appreciate dishes that are simply made with carefully selected ingredients, but every once in a while, I come across a dish that is inventive, complex, and absolutely delightful. The steamed buns at Ssäm Bar have the most tender pork accented by the sweet and sour flavors of the sauce, fresh scallions, and cucumbers."

Chef

Didier Elena

Chefs Club by Food & Wine

Spicy scallop maki

Sushi Seki UES

$$$$, Sushi, Japanese, Reservations, Lenox Hill

"Sushi Seki on 62nd is my favorite sushi in town. The spicy scallop roll delicately balances the freshness of the fish with sweet and spicy flavors, alongside burnt eggplant and bonito flakes."

Chef

Didier Elena

Chefs Club by Food & Wine

Ricci

Marea

$$$$, Full Bar, Seafood, Italian, Midtown

"When I eat this dish, I want to savor it as long as possible. The sea urchin is absolutely beautiful. Michael White very simply presents it on a bed of toast with a coating of lardo and sprinkling of quality sea salt, making the complexity in texture and flavor absolutely sublime."

Chef

Didier Elena

Chefs Club by Food & Wine