CHEF PREPARED
The collective culinary power of Chefs from Manhattan Fruit’s Buffet who are preparing over 24,000 portions daily in NYC landmark, Chelsea Market, to PMAC Hospitality’s (6) owned restaurants, with 17 collaborating restaurants, all full kitchen facilities and Gold Coast Catering who naturally works large scale events and is a proven team leader in acclaimed kitchens, together we can feed over 100,000 servings a week to those who need our love and support the most.
Chef Fredy Orzuna
Executive Chef Fredy is a recognized and acclaimed Chef who has been with us, serving Chelsea Market employees and 40,000 per day travelers for years. His creative use of spices and marinade separate him from his peers and allow him to reinvent himself weekly, while serving thousands and thousands of pounds of food to the city’s diverse culinary critics.
Executive Chef Fredy discovered his passion for food at an early age and continues honing his passion as Executive Chef for our Manhattan Fruit Buffet. The volume of food served, near 2000 lbs weekly have allowing him the opportunity to create a anything-go’s style kitchen and pursue his culinary passion for rustic passion infused cuisine.
Executive Chef Fredy’s globe-trotting culinary style modernizes and elevates traditional ethnic fare from Mexico to Spain to Mediterranean and red gravy Italian. He focuses on full-flavored dishes that allow the often-unusual ingredients of foreign culinary styles to shine. His menus bring regional specialties to the forefront, incorporating artisanal local ingredients into both classic and innovative preparations, with results that have tasting critics across New York City and the country taking note.
Chef Johnny Hernandez
As Chef, Johnny inspires his co-workers and customers with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef Johnny’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.
Chef Johnny is one of NYC’s brightest rising star chefs. His creative, boundary-pushing presentations at the Manhattan Fruit, Chelsea Market buffet, have earned him accolades from young and old, tourist and local alike.