We always enjoy an elevated dining experience from some of our favorite and soon to be favorite restaurants. When you have the opportunity to enjoy a restaurant outside of its normal setting, that takes the experience to another level. We sat down with Chef Andrew Ayala who is the Executive Chef of Le Jardinier a Michelin starred restaurant. We wanted to know more about his culinary background, restaurants he trained in, how he came to this restaurant, what Le Jardinier is like when you're dining there, and dishes we need to keep in mind.
In addition to the restaurant, we wanted to know more about his participation in Outstanding In The Field which takes place in a number of cities around the world by pairing sustainability, fine dining, and philanthropic partnerships/initiatives. These dinners are outside with no walls or borders that are indicative of a traditional restaurant space. The latest one will take place on Aug 29th on Governors Island where Chef Andrew Ayala along with his Pastry Chef Salvatore Martone at Le Jardinier. This meal will take place outdoors with an anticipated attendance of 150 people. Guests will enjoy a cocktail party followed by a multicourse meal. They will also get to know more about the host for this night's event, Billion Oyster Project.
We wanted to know more about how Chef Andrew Ayala connected with the team, why he enjoys participating and why this event is so important. We're also excited to enjoy this phenomenal meal to see the culinary meets sustainable initiative come together.
ATHLEISURE MAG: What was the first dish that you ate that you realized that you fell in love with food?
CHEF ANDREW AYALA: Thanks to my mom, I ate countless amazing things as a child, but I didn’t realize it at the time. When I was a bit older, I went on a trip with my parents to Mazatlan, Mexico during summer vacation. There, I had my first ‘Machaca” – a dried salty beef that is popular in the north that is paired with eggs for breakfast or other dishes. I remember this dish was when I became conscious of pairing salty, sweet, and sour and balancing a meal. That experience was really impactful for my love of cooking.
AM: When did you realize that you wanted to be a chef?
CHEF AA: I was introduced to the world of food and cooking from a very young age by my mother, who worked as a butcher for over 35 years. In high school, I began cooking at a small local restaurant, where I started learning the ropes of restaurant operations. Once I completed high school, I enrolled in audio engineering school, but I quickly realized that it did not fulfill my passions the way the restaurant world once did. I made the decision to leave engineering and enroll in Le Cordon Bleu.
AM: Where did you train and what have been kitchens that you have worked in?
CHEF AA: I trained at Le Cordon Bleu California Culinary Academy in San Francisco, where I was born and raised. Prior to joining The Bastion Collection in 2017, I worked at Restaurant DANIEL and Per Se, both located in New York City. Before moving to NYC, I worked at a number of restaurants on the West Coast including Chez TJ, Campton Place, and the restaurants within the Ritz Carlton in Half Moon Bay.
AM: Tell us about the Bastion Collection which you joined in 2017 and why did you want to join this restaurant group?
CHEF AA: The Bastion Collection is an international restaurant group that has been awarded a total of nine Michelin Stars since 2019. Our team consists of award-winning culinary experts that operate a variety of concepts including Bar Bastion and Le Jardinier in New York; Le Jardinier and L’Atelier de Joël Robuchon in Miami; Le Jardinier, Tavola and Leonelli in Houston; Le Jardinier, L’Atelier de Joël Robuchon, Stettler & Castrischer and Le Comptoir in Geneva.
In 2017, I joined The Bastion Collection because I was so impressed by the group's dedication to excellence and innovation within the culinary industry. I also knew that joining the Bastion Collection would mean working alongside and being mentored by the group’s Culinary Director, Chef Alain Verzeroli, who continuously sets the standard for outstanding leadership and has taught me so much since I started.
AM: You are a founding member of the Michelin-starred L'Atelier de Joël Robuchon and became Chef de Cuisine in 2019 at Le Jardinier and shortly after, gained a Michelin star only 5 months after opening! What does it mean to you to be a Michelin starred chef?
CHEF AA: I feel thrilled that Le Jardinier has continuously been honored with such a prestigious accolade, it’s certainly an accomplishment and privilege that every chef dreams about. We have been awarded a Michelin Star for every year we have been open. Of course, it could not have been done without the sheer talent and work ethic of our entire team. As a leading member of the team, it has been a rewarding experience to reflect on my career as a chef and become a mentor for my own team.
AM: Tell us about the restaurant and what guests can expect when they come in to dine?
CHEF AA: Le Jardinier is a culinary experience that celebrates French culinary technique, and is shaped by fresh seasonal offerings and impeccable fine dining service. Every plate featured on our menu celebrates the seasons and is complemented by our extraordinary dessert and pastry program from Chef Salvatore Martone.
We are located in the heart of Midtown Manhattan, so we always aim to serve as an escape from the bustle of the city. It’s important to our team to create a serene atmosphere, where our guests can get a sense of calmness, away from their busy lives. Overall, every element of Le Jardinier comes together to craft a holistic and unforgettable experience for each and every guest.
AM: For those coming in for lunch, what are 3 starters that you suggest that we should enjoy when dining with family and friends?
CHEF AA: For guests dining at Le Jardinier for lunch, I always like to recommend starting the meal off with something light and refreshing, especially during the latest heatwave. Three starters I would recommend include our staple burrata dish, which is made fresh and paired with new accompaniments each season. During summer, the dish features sweet cherries, heirloom tomatoes, bee pollen and basil seeds. The second starter that I would recommend for lunch is our heirloom tomato gazpacho, topped with sourdough croutons and fresh basil. Lastly, for those looking for a meat option, I would recommend our crispy pork belly that is served alongside watermelon, cilantro oil, ginger and toasted peanuts.
AM: For an entree, what are 3 entrees that we should have in mind when coming in for lunch?
CHEF AA: Three lunch entrees that I would recommend include our must-try staple Carolina gold rice risotto, which changes each season to feature the most fresh ingredients possible. The Carolina gold rice risotto dish encapsulates the rich summer flavors by featuring fresh charred corn, grilled broccoli and mimolette. For those looking for a seafood-forward dish, our Maine lobster roll. This dish is the epitome of summer, served on a fresh, toasted brioche with pickled chili and Thai basil. Lastly, our grilled Montauk bass for a light, feel good meal. The dish features a fresh, premium grilled Montauk bass with summer squash and a lemongrass emulsion.
AM: In terms of dessert, what are 3 dishes that we should think about the complete our meal?
CHEF AA: For dessert, I would recommend guests complete their meal with the strawberry flower pot, which includes strawberry mousse, lemon curd, biscuit Joconde and avocado ice cream. This dessert is not only delicious, but breathtakingly photogenic. Second, our summer peach, which is a fresh roasted peach with almond crunch, vanilla chantilly, thai basil sorbet and cherry coulis. Lastly, our signature dessert at Le Jardinier, the Valrhona Guanaja dark chocolate crémeux with salty caramel sabayon.
AM: For dinner, what are 3 starters that we should have in mind?
CHEF AA: For dinner at Le Jardinier, some starters I would recommend include our fresh and flavorful Spanish octopus, which is served with green olives, romesco, haricot vert and smoked paprika. For something on the lighter side, we offer a delicate dish of heirloom melons with Jonah crab, mint and elderflower vinegar. Another wonderful option on our starter menu is succulent Maine scallops with chermoula spiced cranberry bean ragout and thai basil, which is perfectly seared to a golden crust with herbal brightness that lifts the dish.
AM: For our entrees, what are 3 that we should have in mind?
CHEF AA: First, the Ora King Salmon, which is served with smoked chili butter, bok choy, pickled gooseberries and lovage oil. For those looking for something outside seafood, I would recommend our ricotta caramelle with garlic scape pesto, Jimmy nardello peppers and sunflower seeds. For a fresh, summer-forward dish that’s perfect for sharing, I would recommend the grilled dover sole with summer squash, lemongrass emulsion and thai basil.
AM: Can you tell us about 3 cocktails that you suggest that we should enjoy?
CHEF AA: We are thrilled to have expanded our portfolio in 2023 with the addition of Le Jardinier’s sister concept, Bar Bastion. The bar is situated above the restaurant, where we have a menu of refined-yet-playful cocktails that nod to the seasons, along with bar snacks made by our culinary team at the restaurant. Our current beverage menu is a wonderful selection of summertime sips that include cocktails like Touch of Sunshine, which is made with tequila, dry curacao, mandarin shrub, lime and agave or the Gin O’Keefe composed of gin, freshly made blueberry lavender syrup and lemon juice, which produce a soft, purple O'Keefe-esque hue, both aesthetically and flavorfully pleasing.
At Le Jardinier, the beverage program also features seasonal cocktails like the Sunset Sipper, which includes tequila, watermelon juice, Cointreau, cilantro and lime juice. Spritzes are also having a moment and we have a great one at Le Jardinier – the Lampone Spritz made with Cachaca, raspberry puree, creme de mure, prosecco and club soda.
AM: Currently, there is a Summer focused menu that is available at Le Jardinier, what can you tell us about the kinds of ingredients that we can expect when coming for the fall?
CHEF AA: For fall, we’re excited to use pumpkin, chestnuts, apples, and spices. I love using apples from New York State – they are some of the best out there and have so many different varieties. I go to Hope Farms every year and bring back as many apples as I can.
AM: You have also supported the development of Le Jardinier in Houston and in Miami, what does that involve?
CHEF AA: Yes, I am very involved in the larger Le Jardinier brand and work directly with all locations. I was deeply involved in openings of each location and the menu development, and we now all stay in close contact to continuously collaborate and innovate. I am often in Miami and Houston working in the kitchens alongside the chefs of each location. We put a lot of emphasis on mentorship at The Bastion Collection. I benefited greatly from working alongside Chef Alain and now, as Executive Chef, I am a resource for all of the chefs within the Collection in addition to Chef Alain.
AM: We are looking forward to attending Outstanding In The Field when it comes to Governors Island this month. You had the opportunity to participate at this culinary event earlier this year in Miami. How did you get connected to this event and why did you want to be part of it?
CHEF AA: Yes! We did our first dinner with Outstanding in the Field this past January in Miami at Paradise Farms. The collaboration with OTIF came together quite organically as we share a deep commitment to ethical and local sourcing. When we heard about their events and their mission, we thought it was the perfect opportunity to combine forces in working to connect diners with the land in a culinary event that is as beautiful as it is delicious.
AM: What are the synergies that exist between Le Jardinier and OITF?
CHEF AA: We work very hard to source our ingredients locally and responsibly at Le Jardinier and share the same mission as OITF of connecting diners with what they are eating and where it comes from.
AM: With the upcoming event being days away, what kinds of preparation go into creating this kind of menu and how many people are estimated to be at this outdoor dinner?
CHEF AA: We’re expecting over 150 people at the event. When thinking of the menu, we really wanted to showcase New York’s bounty and classically New York dishes. We will be doing our interpretation of hot dogs for canapes and then will utilize the amazing ingredients New York has to offer. As we’re next to the Atlantic Ocean, there’s plenty of seafood to choose from, and we have so much great produce from upstate and Long Island.
AM: Logistically, what are the challenges of making a meal like this outside versus in a full kitchen?
CHEF AA: There are a lot of elements that make cooking outdoors challenging – from unpredictable weather, to using cookware we don’t use day to day, to not having the full range of equipment we are accustomed to. It makes for an exciting project that requires some out-of-the-box thinking. It takes a lot of prep and planning on our end to make it all seamlessly come together.
AM: What are the Summer ingredients that will be on this menu?
CHEF AA: We will be using tomatoes, corn, summer squash, eggplants and potatoes, all from New York.
AM: What will be some of the purveyors and farms that will be used to source this meal and how do you shop locally to make all of this come together?
CHEF AA: We are bringing in a number of local purveyors that Le Jardinier works with regularly including Norwich Meadow Farms, and Crescent Farm.
AM: In terms of seasonality in NY versus Miami, what is the difference when we're looking at the Summer and then the Fall?
CHEF AA: Local sourcing is at the heart of what we do, and it’s endlessly interesting to me to embrace the unique flavors of the surroundings in each location. In Miami, we have direct access to the Florida Coast for snapper, fluke and shrimp. We source a variety of fresh produce that stands out in Florida like lemon balm, green peppers and cucumbers. In New York, we use local microgreens and source our seafood off the coast of Long Island in Montauk.
AM: What do you want guests to walk away with after attending and enjoying this meal?
CHEF AA: We are excited to partner with OTIF on our collective mission to educate the public about the food they consume. Curating a menu for their event at Governors Island is an opportunity to engage with a broader audience and inspire a deeper appreciation for the origins of food, fostering a connection between consumers and the sources of their meals. We hope people leave with a closer connection to the ingredients that are on their plate.
AM: For those of us that want to take elements of these experiences into our own rooftops, decks, or backyards what are some tips that we should keep in mind when creating a chic dinner party?
CHEF AA: Use what’s in season! Go to a local farmers market and see what’s available that appeals to you. Now that we are in August, there is a bounty of fresh ingredients to use like corn, tomatoes, stone fruit, and zucchini. It makes for a highly delicious meal that is sure to impress your guests, and you are able to support local farmers.
PHOTOGRAPHY CREDITS | PG 132 - 137 Le Jardinier | PG 138 - 143 Outstanding in the Field/Adrian Blackwell
Read the AUG ISSUE #104 of Athleisure Mag and see FARM TO TABLE | Le Jardinier with Chef Andrew Ayala in mag.
