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Stephanie Cho

@stephanie___cho

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Pastry chef @chambers.nyc
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As we celebrate 50 years of Les Dames d’Escoffier New York (LDNY), our First Vice President, Dame Karen Goodlad, shares how LDNY has impacted her life and why she is so passionate about the work we do. From fostering meaningful connections to supporting the next generation of women in food, beverage, and hospitality, Karen offers a glimpse into what makes our organization so special and why our mission continues to inspire Dames year after year. That same spirit will be on full display at our 50th Anniversary Gala on Monday, November 9. The evening is a true celebration of culinary mentorship, with dishes prepared by some of the most extraordinary talents in our industry: -Daniel Boulud & Melissa Rodriguez -Eric Ripert & Adrienne Cheatham -Marcus Samuelsson & Fariyal Abdullahi -Jacques Torres & Hasty Torres -Pascaline Lepeltier & Stephanie Cho -Maria Loi and more! Visit LDNY.org to learn more about LDNY, our Gala, or to donate. #LesDamesNY #CulinaryMentorship #WomenInFood Directed and Produced by Silvia Baldini @silviabaldinistrawberryandsage Filmed and Edited by Briana Balducci @briana.balducci @profgoodvino @ritajammet @chefadriennecheatham @orentjill @danielboulud @meljrodriguez @ericripert @marcuscooks @fariyalabdul @jacquestorreschocolate @madame_chocolat @pascalinelepeltier @stephanie___cho @chefmarialoi
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On Monday, November 9, Les Dames d’Escoffier New York celebrates 50 years of education, philanthropy, and mentorship at our 50th Anniversary Gala at The Lighthouse at Pier 61, Chelsea Piers. 🥂✨ And what a joy to honor our Grande Dame, the one and only Lidia Bastianich! Congratulazioni, and grazie di cuore! The evening is a true celebration of culinary mentorship, with dishes prepared by some of the most extraordinary talents in our industry: -Daniel Boulud & Melissa Rodriguez
-Eric Ripert & Adrienne Cheatham
-Marcus Samuelsson & Fariyal Abdullahi
-Jacques Torres & Hasty Torres
-Pascaline Lepeltier & Stephanie Cho
-Maria Loi and more! Visit LDNY.org to learn more about LDNY, our Gala, or donate. 🍷 #LesDamesNY #LDNY50 #LesDamesdEscoffier #LidiaBastianich #WomenInFood Directed and Produced by Silvia Baldini @silviabaldinistrawberryandsage Filmed and Edited by Briana Balducci @briana.balducci
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I’ve always had a soft spot for a good buffet. There’s something about walking in hungry, grabbing a plate, and having an entire spread in front of you that still makes me ridiculously happy. Growing up in New Jersey, some of my favorite food memories were trips to the local buffet, so walking into @goodtimebuffet brought back a wave of nostalgia. From the same team behind Kisa and C as in Charlie, Good Time Country Buffet was inspired by the old-school country buffets they grew up eating at in Atlanta. At $26.99, it’s also an incredible deal, especially in NYC. The space itself is part of the experience. The interior was designed by the incredibly talented Junho, who brought so much personality to the restaurant and really captured the spirit of an old-school country buffet. I really love what these guys are doing. It’s fun, affordable, and brought back a lot of great memories for me. Go hungry, grab a plate, and enjoy the buffet! Swipe through for a look at everything I tried. #goodtimecountrybuffet #buffet #ilovebuffets #eastvillagenyc
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Meet Jonathan Tam, the Chef/Matchmaker that led me to Stephanie. To make a short story long, In 2021, Stephanie is so moved by Jonathan’s cooking during his Residency at Stone Barns that she immediately pursues a Pastry role at Blue Hill at Stone Barns. Stephanie and I later meet at Family Meal at Blue Hill and we fall in love. 8 years prior, in 2013, I ate at Relæ in Copenhagen and was so moved by the meal. I went back to the photos a few years ago and unbeknownst to me, Jonathan was behind the scenes as a Sous Chef at Relæ. This guy from Edmonton is whippin’ up amore in different continents. Fast forward to present day, Chef Jonathan is continuing to inspire as the Chef/Owner of Jatak in Nørrebro. What a delight to see Row 7 Badger Flame Beets with kombu, to taste the sweetest tomatoes with the sweetest tropea onion, to bite through noodles cooked in venison fat and tomato sauce (I wish we had asked for seconds) and to enjoy the Dalsgaard & Barsøe Chicken season 4x ways (it’s the Rolls Royce of poultry in Denmark). We capped off our final dinner in Europe with Thousand Layer Cake and Stein Auslese Riesling. A meal worth a special journey to Copenhagen. We love ya, brother Tam ❤️
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Eating well during the last dregs of summer/fresh zip of early fall: 🌼 sweet ending (nicely shellacked profiteroles) to a sweet meal (get the gnudi!) c/o @sailor_nyc 🌼 @lokkee.nyc alphabet soup is PURE comfort 🌼 summer on a table (not pictured: @stephanie___cho’s lovely desserts) at @chambers.nyc 🌼 but the quail eggs (!!!) in this @thaidiner seafood spread 🌼 can deal with 🍅 season ending if I get to eat more apple cider doughnuts like this, Stuart’s Farm, cloud-like 🌼 all the meats—but do not sleep on the incredible sides—at @bark_barbecue 🌼 best first bite in a long time at @ouji_nyc 🌼 @kingskitchenusa with a truly cake-like meat cake: thick, juicy, and delightfully crunchy from finely diced pickled veg 🌼 so much 🦐 and sidewalk dancing at @mariscoselsubmarino—isn’t that the life
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능력x노력 // Ability x Effort Some humans are born with incredible aptitude. Other humans possess the desire to willpower themselves to the finish line. A unique few like Chef @kristianbaumann and his team and @koancph go above and beyond to push the boundaries of Korean-Danish delight with both their gifts and grind. In a fine dining culinary landscape where precision is power, Chef Kristian has intentionally interweaved 손맛 into the energy, a Korean hygge feeling in each bite in his culinary home in Østerbro. To see takju paired with caviar and pine nuts, to break bread with kkwabaegi, to feel warm gamtae flow through your body in Copenhagen, Truly 시원하다. 자랑스럽다. The path to this level of excellence is to be grateful for what you have, rather than what you have not. Received so much love. So energized and excited to give love back to New York City. Long live Koan forever 🇰🇷🇩🇰❤️
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Day 2 in Paris was pure indulgence. We started and finished the evening at Le Cheval D’Or in the 19th. So grateful to see Chef in action!!! So many gems throughout the night. A crispy spring roll with caviar and crème fraîche (my favorite egg-roll), mapo tofu tortellini, cheung fun stuffed with zucchini blossoms and cuttlefish. Then a tea smoked duck breast with stuffed eggplant to turn both of us into lobes of foie gras. We ended up taking half of it away for our morning breakfast. Thank you Chef @hanzgueco @chevaldorparis for incredible food and hospitality ❤️
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It brings me equal parts gratitude and sadness to write that this is my final week at GHM. After Saturday, September 5th, I will be traveling around Europe before the start of my next restaurant journey. I am so grateful to have had the opportunity to steward COTE and COQODAQ. I am so grateful to have grown with you and learned to strive to become the very best version of myself alongside the very best team in hospitality. I am so grateful to have had the opportunity to serve you. At GHM, you get to bite off more than you can chew……then chew it. You get to work long hours and then work a little bit more. You get to touch so many lives and watch people grow in the restaurants. You get to exit each evening, knowing that you did some good for the world. To @simonkimnyc, @super.soigne, @amyeatsrice and the rest of my COTE/COQODAQ/GHM friends and family, Thank you from the bottom of my heart for giving me the opportunity to make 22nd Street my home for the past three years. The spirit of the Dragon Slayer will forever remain in my heart. On Saturday, I will start my morning with brunch service at COQODAQ and then finish my evening at COTE Flatiron dinner service to bring the whole day full circle. I hope to see many of you at COQODAQ in the upcoming days or at the COTE Flatiron bar on my last night of service. Thank you, gracias, merci, 감사합니다. It’s never goodbye, it’s see you later! Until next time <3 With love, Jason Cho
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8.21 Special pours @chambers.nyc
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Back to school is just around the corner, and with it comes the return of our wine dinners @chambers.nyc . On September 2nd, to properly celebrate their return, we are delighted to welcome a very special guest and friend of the restaurant, @rayisle , to celebrate his book, The World in a Wineglass. Ray needs no introduction: he is the executive wine editor for @foodandwine and the wine and spirits editor for Travel + Leisure. You can enjoy his superb writing monthly in his F&W column or in his articles, where he expresses his passion for everything wine-related. You’ve probably seen him on television also, as he is a regular guest on NBC’s Today and CBS Mornings, among others, where he makes wine exciting and fascinating. A few years ago, I had the pleasure of joining him on a memorable Loire Valley adventure, traveling upriver and sharing some truly magical moments together with winemaker friends over great bottles. You’ll have the chance to experience this yourself at the restaurant that night and hear Ray’s stories, some recounted in his excellent book published which takes the reader on a tour of several hundred independently owned wineries around the world. For this occasion, he has selected 12 bottles that are particularly dear to him, to complement the special menu prepared by the Chambers team. The line-up is NV champagne moussé ‘eugène - blanc de noirs’ 2013 domaine zusslin crémant d’alsace 2012 recaredo particular gran reserva corpinnat brut nature 2024 littorai ‘haven chenin blanc’ sonoma coast 2023 domaine aux moines ‘sans soufre’ savennières roche-aux-moines 2015 domaine huet ‘le haut lieu franc-de-pied’ vouvray 2022 gut oggau ‘joschuari’ burgenland 2017 hirsch ‘west ridge pinot noir’ sonoma coast 2016 les roches neuves ‘les mémoires’ saumur-champigny 2023 stéphane tissot ‘rose massale’ arbois 2018 clemens busch ‘marienburg felsenterrasse’ mosel 2016 domaine tempier ‘rosé’ bandol Books will be available for sale on the evening of dinner (cash only). Link in bio to book.
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Next Saturday, we’ll be saying goodbye to @danielbjugstad , our head sommelier. Daniel, it’s been a true pleasure having you with us in the team at @chambers.nyc . Thank you for your kindness, your care, your passion, your curiosity, and your integrity. We’ll miss you very much! We wish you all the best for the next chapter of your life, and please come back and see us whenever you’re in New York! So for his last shift next Saturday, Daniel has prepared a selection of wines he loves to pour. Come to salute a very special soul and one of the greatest sommeliers I was lucky to work with!
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Hi We are looking for a talented sommelier to join our @chambers.nyc team end of September. You can apply through our website (link in bio) or on @culinaryagents!
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