NICHOLAS TAMBURO FORMER CHEF DE CUISINE AT CLAUD WILL TAKE OVER THE LAUNDROMAT STARTING JANUARY 9TH !

Nick grew up in coastal Massachusetts where he first developed an interest in food.
After earning a degree in visual arts he moved to NYC to pursue a career in restaurants.

In 2013 he staged with Kobe Desremaults at his restaurant, In de Wulf, located in the Belgian countryside.

Upon returning to New York, Nick joined the team at Momofuku Ko where he worked for over three years. After a brief stint at Blanca in Brooklyn, Nick took on the executive chef position at Momofuku Nishi. In 2020, Nick relocated to Napa Valley where he opened the restaurant at the North Block Hotel in Yountville, focusing on California ingredients and wood fired cooking.
Most recently, Nick returned to NYC to help open Claud as the chef de cuisine and is currently working on opening a seafood restaurant inspired by his upbringing in Massachusetts.

“As far back as I can remember, I wanted to be a cook.”
Originally from Belgium, Émile Desmet enrolled in Coxyde, the culinary school in Flanders, at 16. He interned in many restaurants during his school years: De Karmeliet ***, Le Saint Nicolas **, Publiek * , and Ricard Camarena ** (Va, Spain) and spent a year at the iconic In De Wulf, in Belgium. But the Chateaubriand in Paris was a foundational experience, and he was moved by Inaki Aizpitarte’s “perspective on cooking and on life in general.”

He was just 18 years old when Inaki offered him a job in the kitchen , which eventually turned into an  chef de cuisine position that he held until July 2023.

Émile has a passion for the traditional cuisine of Robuchon, Bocuse and Escoffier, which are, for him, “a source of information, of ideas and of techniques that will never be outdated.”

We are thrilled to welcome Emile at the Laundromat to share his intricate weave of technique, rigor and creativity.

CHEF GALEN KENNEMER FORMER EXECUTIVE CHEF AT BLANCA**

For as long as he can remember, Galen has had an obsessive passion for food. He was raised on a small family farm in the mountains of southern Colorado, where growing their own food was a very important part of his family life. This led him to work in local restaurants, starting as a dishwasher and quickly moving up the ranks in these kitchens to begin his cooking career.

Galen worked alongside Justin Brunson in Denver, moving on to In De Wulf in Belgium, and then spent 3 years at Blanca with Carlo Mirachi on one of the most interesting and fun fine dining experience from recent NYC history.

Today we are thrilled to welcome him this summer before his next adventure.

Patrice Demers and Marie-Josée Beaudoin are set to take over the Laundromat on May 2nd until June 24th !  The renowned pastry chef Patrice Demers made a splash on the local culinary scene in 2002, when he opened Les Chèvres, an ode to local vegetables, in Outremont. After it closed, he worked at a number of other well-regarded establishments, including once-upon-a-time Old Montreal home-run Les 400 Coups, where he met sommelier Beaudoin, his now wife. For the past 8 years, he ran one of the most iconic Patisserie in Montreal, “Patrice Pâtissier,” selling approximately 4,000 pastries a week — each meticulously made. After deciding to close the shop, he longs to get back to restaurants where he feels truly in his element.  We are excited to welcome Patrice and Marie back in a kitchen at Fulgurances Laundromat for a few months !!

Flor Camorlinga is our new resident chef, through April 29th!

Chef Flor is a true world traveler. To name just a few of her previous experiences, Flor worked alongside Rodolfo Guzman in Chile, with Jordan Kahn at Vespertine in LA, at l’effervescence in Tokyo and with Rossio Sanchez in Denmark. In her travels, Flor has learned and seen a lot. Her food has Mexican roots, but with influences from Japan, Korea, Europe and elsewhere in the Americas: Korean-Mexican fried chicken wings, seaweed waffles, and buckwheat noodles are in preparation for the first menu. But as always at the Laundromat, the menu will evolve constantly.

We are really thrilled to have Flor for the start of spring at the Laundromat, and look forward to sharing her cooking with all of you!

COLBY RASAVONG NEW RESIDENT CHEF AT FULGURANCES LAUNDROMAT

Colby was born in Alabama but his family is originally from Laos. He spent 9 years of his career working with Sean Brock and all of his Nashville projects including Husk and McCrady’s.  Most recently he was the Chef de Cuisine of restaurant Audrey.  Chef Sean Brock’s latest project. Colby is now looking to begin his own venture and bring Laotian food and inspiration to his cooking.

He plans to open his own restaurant “Bad Idea” next spring in Nashville. We are delighted to welcome him for a few months at Fulgurances and get a little preview into his new project !

It was no coincidence that Antoine found himself as the chef of Double Dragon for two years. After his previous trip to Asia, he was amazed by the sharp and vibrant flavors of the land, from the subtle spice of curry to the acidity of different citrus, the added tension of bonito flakes, and always with the vegetable at the center.

After working in multiple classic French and European restaurants, Antoine became the sous chef of Septime alongside Bertrand Grébaut, a position that he held for two years. Today, he himself was surprised by the mediterranean inspiration of his dishes. Spinach and sea urchin, bagna cauda, and Sacristains (a traditionnel Christmas dessert from Provence, made with puff pastry and almonds). His love for the south comes from his mother; “that is what she cooks at home, and that is the kind of cuisine I want to explore today, generous and enveloping.”
We are thrilled to have Antoine at Fulgurances, to brighten up our fall season !

Originally from Azerbaijan, Mirali Dilbazi spent most of his childhood in Ukraine. In 2021, after 2 years of delay due to COVID, the 28 year old chef opened a fine dining restaurant, “Mirali” in Kyiv.

Mirali’s cuisine is inspired both by his various encounters with different cultures, and his deeply rooted passion for seasonality and local products. For him, there is no hierarchy when it comes to ingredients; each one uniquely contributes its own value to a dish.

After only four months, his restaurant was forced to close, on the 24th of February when Russia invaded Ukraine.

Elena Lysytska has been in charge of the guest experience at Mirali since the opening. She is the one who builds and nurtures the Mirali brand, handling marketing and communication, creating an incredible journey for guests. When the war started in Ukraine, Elena fled for Germany where she organized the “Mirali Charity Dinners Tour” with Billy Wagner’s (Nobelhart und Schmutzig) support. Together they organized 7 dinners in the most prestigious restaurants in Germany. All funds raised were used to pay the cooks and the rest donated to charity.

Fulgurances, Laundromat is thrilled to welcome Greg Wong and Soomin Yoon for a unique four-handed residency !

Soomin worked at New York City institution Estela from 2018 to 2021, an invaluable experience both in terms of cooking and the people he met along the way. Greg worked at Mission Chinese Food back in 2011, where he cooked alongside Danny Bowien and his radical take on Chinese food. He then went off to work at Atoboy, Saigon Social and Estela. That is where the dynamic duo met.
Their enthusiasm is contagious. For them, cooking is a way to discover their mixed heritage and explore and remix Asian-American food. In the future, they hope to open up a place together where the food is heartwarming, vibrant and bursting with emotion.
We are so excited to have them cook at Laundromat !  An exclusive preview to their project.

Iñaki grew up in a family where cooking, and everything surrounding it, was a central part of life. “We cultivated, fished, fermented; we cherished nature. I remember when I was young and could not even reach the kitchen counter, I already had my hands in the dough to make fritters with zucchini from the garden.”

He quickly realized that he would one day become a chef. After culinary school in Bilbao, Spain, he worked in multiple traditional restaurants to learn the basics. He then decided to explore a more creative and gastronomic type of cooking at Andoni Aduriz’s Mugaritz** (Errenteria, Espagne), René Redzepi’s Noma*** (Copenhagen) and Nerua**, where he stayed for four years and eventually became chef Josean Alija’s sous chef. “I learned a lot at Nerua, not only because Josean’s vision is incredible – pure, precise, elegant – but also because we travelled around the world and collaborated with a lot of very inspiring chefs.”

Iñaki has now become a nomadic chef, constantly traveling, meeting, tasting, sharing, cooking, in order to spread his wings. He was one of our residents at Fulgurances, l’Adresse in Paris and we are really happy to have him in New York with us!

Kevin began traveling and cooking for some of the most acclaimed restaurants around the world, from Betony and Maialino in NYC, to Maaemo*** in Norway, Ensue in Shenzhen, Dominique Crenn*** in San Francisco and finally at The Restaurant at Meadowood*** in the Napa Valley working alongside Christopher Kostow in the opening of ensue in Shenzhen.

Kevin’s pop-up series “Authur” explores his creativity and passion for the West, as he plans to open his own restaurant in his hometown of Salt Lake City, Utah.

We are thrilled to have Kevin come to Fulgurances Laundromat as our 5th resident, and discover his vibrant,
produce driven food.

An international culinary career studded with stars.
After studying at the Parisian hotel school Jean Drouant, obtaining a professional degree in pastry, and spending a year at Carette, Alexia Duchêne honed her skills all around Europe alongside various famous chefs. In London, she joined Greg Marchand’s kitchen at Frenchie as well as the gastronomic restaurant Fera at the Claridge’s hotel. In France, Alexia stopped at Nord Pinus in Arles, and the Parisian temple of French pasta, Passerini, run by Giovanni Passerini.

Discovered on M6 TV program “Top Chef”, head of a high-end Parisian restaurant and various pop-ups throughout the world, author of an inspiring cookbook and star protagonist of a documentary series dedicated to French terroir on Canal+, Alexia Duchêne excels at carrying out a wide range of innovating culinary projects. Reinventing the traditional chef role through the prism of her entrepreneurial spirit, she brings her heartfelt cuisine based on vegetables, meticulously sourced products, and food that focuses on high quality ingredients, classic techniques with influences from her travels beyond the restaurant framework.

We are thrilled to welcome her in New-York for a couple of months.

An American chef in Paris with more than 10 years of restaurant experience, ranging from the dynamic gastronomic table of La Grenouillere in the north of France to more than 4 years in the Septime group where he held multiple positions, notably chef of Clamato. His eagerness to continue to learn brought him to open ADAR with chef Tamir Nahmias, a middle eastern deli and catering company. During this time he discovered his love for teaching at the Ecole Cordon Bleu, where he created a course around culinary principles for wine students. What excites Aaron most in food? New tastes, new products, new producers, new adventures, and, most of all, sharing these moments with everyone he meets.

Mariana was once a resident at our Parisian restaurant, and we are so pleased to welcome her back, but this time in NYC!

Mariana was born in Monterrey, Mexico where she developed her taste for vibrant culture and flavors. She discovered her passion for local agriculture and seasonal ingredients studying at the Culinary Institute of America.  She went on to Chicago to intern with Blackbird and began to develop relationships with the local farming community.  After graduating from CIA, she joined the Danny Meyers’ team at union square café then worked for chef Enrique Olvera at Pujol and Cosme. She then became chef de cuisine at the CDMX staple, Contramar in Mexico City to combine high-end cuisine with traditional Mexican dishes and flavors!

To New Yorkers, Victoria Blamey needs no introduction. As the chef of Gotham Bar & Grill in Manhattan, Victoria renewed the New York institution with a sense of freedom and enthusiasm, dazzling diners — ourselves included.

Originally from Chile, Victoria has cooked all over the world. She worked at The Vineyard in England alongside John Campbell, then travelled across the globe to Australia in 2007 to become the chef de partie of Interlude, the first restaurant in that country to offer a tasting menu. In 2008, she trained at Mugaritz in Spain, where she discovered Andoni Aduriz’s ultra-contemporary cuisine. This experience galvanized her to further explore her creativity alongside visionary chefs such as Matt Lightner (Atera) and Paul Liebrandt at Corton, where she eventually became the chef de cuisine.

Victoria has initiated various pop-ups in New York and Chile, and just finished her residency at Blue Hill at Stone Barns. We are extremely proud and excited to open Fulgurances, Laundromat, with such a vibrant and talented chef!