New York A Melting Pot Of Chefs

Manhattan has always been a melting pot.For the last four centuries people from around the world have come to it, seeking fame and fortune. It's no different in this century and the island is attracting many a foreign chef . This is good for foodies because now Manhattan has more culinary variety than ever.

This was the subject of an article in today's New York Times Dining section. The piece, written by Glenn Collins, tells of a few restaurateurs who left their countries to start a branch in New York.It should pay off. New York is one of the top destinations cities no matter what the season. Many feel this way including the Alexandrian family of Beirut. They left the Middle East to start an Armenian restaurant . Yes they can bring in the many Armenian -Americans in the tri state area, however they also want the tourist trade too.

This is the same philosophy for other chefs. Spanish chef , Miguel Sanchez Romera closed his place in the gastronomy capital of the world Barcelona to start a restaurant with his name at the trendy Dream Downtown Hotel.He'll probably receive a bigger following here than back in his native Spain. An English chef Niall Howard also will undoubtedly get more fans when he opens the New York branch of Hakkasan here later this fall. Other chefs are coming from such diverse places as Peru , Denmark,Italy, South Korea and Russia.

New York has always been an immigrant's dream. Nowadays it's a reality to chefs who open their restaurants here. it also means they've made it in one of the toughest restaurant towns in the world