The title of Chef at Rôtisserie Georgette is shared by a talented duo: Stephanie Abrams and Francisco Blanco, both of whom worked as Sous Chefs at Rôtisserie Georgette for well over a year before earning their promotion to the leading role in August 2015. The pair bring a wonderfully complementary set of skills to our kitchen, along with a shared dedication to turning out our classic, heart-warming, French-American comfort food.
Stephanie hails from a Belgian-American family imbued with European culinary tradition. Living with her family in the south of France made its mark, inspiring her cooking with the flavors of Provence. She began her career in the family catering business, and then sought more formal training at the Culinary Institute of America before moving to Paris work for the renowned Chef Alain Passard at his restaurant L’Arpège. She returned to New York to cook for Daniel Boulud’s DANIEL from 2012 to 2014.
Francisco Blanco, a native of Mexico City, made New York his home at the age of 24, and at the same time determined to make becoming a chef his life’s pursuit. He studied at the French Culinary Institute, but above all, learned his craft hands-on by offering hard work and dedication to the chefs willing to take him under their wing. His pedigree includes the kitchens of New York’s Le Cirque as well as Manzo at Eataly. Francisco was a key member of our opening team and has truly mastered the heat of the rotisseries, making our whole roasts a matter of culinary pride.
Together with owner Georgette Farkas, this chef duo delights in seeing just what they can cook over their rotisserie’s open flames and in the taking their menu on an annual journey, whether for game birds in the fall, hearty sausage stuffed suckling pig in winter, whole rosemary roasted baby lamb with the arrival of spring and herb stuffed whole salmon in summer, not to mention their famous roasted chickens and abundance of seasonal vegetables all year long.
For dessert we turn to Pastry Chef, Jennifer Tafuri, a native New Yorker who fine tuned her love of baking at the Institute of Culinary Education. She began her career in small chef-owned New York City restaurants, including the Marrow and Spigolo before joining us in October 2014. She brings her Italian-American passion for great food to her work, while all too happy to apply her talents today to Rôtisserie Georgette’s classic French desserts, from bittersweet chocolate soufflés to decadent pot de crèmes, and the seasonal house-made fruit tarts and ice cream parfaits that delight our guests. Look for one of the city’s best Tarte Tatin in the Fall, in Winter a Coupe Mont Blanc worth the climb, bright Cherry Clafouti in Spring and in Summer Pêche Melba, bursting with ripe fruit, to name just a few.