@pardes.nyc - IGDataHub

Chef Rephael Russo

@pardes.nyc

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Bio

PARDÉS NYC | Professional Chef Michelin-Star Trained (@elevenmadisonpark) Fine Dining | Private Clients & Events Bookings, Collabs & Pop-Up Tickets⬇️

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linktr.ee/pardes.nyc

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#privatechef #finedining #supperclub #food #nyceats #infatuationnyc #finediningexperience #tartare #seafood #grill

Recent posts

best bites this year from my supper club events #infatuationnyc #privatechef #food #finedining 26 Mar 2026

Inside a Michelin-trained chef’s supper club pop-up. A 7-course tasting menu built around seasonal ingredients, fire, and Japanese + Mediterranean influence. Swipe to see the menu. #nycrestaurants #infatuationnyc #tastingmenu 09 Mar 2026

Reintroducing Chef Rephael Russo, NYC based private chef and founder of Pardes NYC. Trained in leading kitchens including @elevenmadisonpark and @hiba_restaurant Chef Rephael’s cooking blends Levantine and Middle Eastern Mediterranean traditions with Japanese influences and modern fine-dining technique. His work centers around seasonality, fire, and ingredient-driven dining experiences. Stay tuned for popup dining experiences or inquire to book a curated experience. #PrivateChefNYC #finediningexperience #middleeasterncuisine 22 Feb 2026

Beef tartare, seasoned with an eggplant salad inspired by my mom’s recipe. Topped with smoke lamb fat aioli and chives. #privatechef #tartare #finedining #beef #supperclub 11 Nov 2026

Fresh bluefin tuna tartlet seasoned with burnt eggplant and white soy Ponzu. Topped with smoked lamb fat aioli and finger lime pearls. #seafood #sushi #privatechef #finedining #supperclub 08 Nov 2026

Treat yourself this holiday season and join us for dinner at @burrow.bk on Dec. 13. Nine seasonal courses. A surprise menu we can’t wait for you to unwrap. Tickets at link in bio. Featured here: Mom’s eggplant salad and beef tartare on a mini brioche, finished with greens. 2 bites of perfection. #privatechef #nyceats #supperclub #finedining #tartare 03 Nov 2026

Seasonality perfected with the freshest ingredients. Featured: Vibrantly colored roasted beets, glossy almond brittle, and crisp artisanal lettuce mix. Yellowtail hamachi with a savory brown butter vinaigrette. Spring greens tartlet with charred sugar snap peas, white chocolate and pecorino ganache, mustard greens, and sour apple gel. Aromatic, spiced oil brushed onto bluefin tuna. #privatechef #finedining #supperclub #nyceats #food 17 Sep 2026

Torched, grilled, charred — we keep it fiery. Featured: black cod and NY strip cooked on a Binchotan grill, torched Mangold stew and crispy duck skin, charcoal-charred bluefin tuna tostada, and more. #privatechef #grill #finedining #supperclub #nyceats 09 Sep 2026

Light bites to start your night off right. Charcoal-kissed bluefin tuna tostada, brushed with aromatic spiced oil. Hand-pressed, fried yellow corn tostada with scallion, cumin, coriander paste. Topped with scallions, chives, pickled shallot, Thai basil, and Egyptian dukkah. #seafood #food #privatechef #supperclub #finediningexperience New York strip steak skewer, cooked on a Binchotan grill. Smoked date and chicken-stock tare sauce is brushed on for the glaze, and then it gets torched. Served with Jerusalem artichoke cream and chive oil, puffed bulgur, and chives. #steak #grill #protein #nyceats Savory, brioche-challah donut filled with mom’s fried eggplant spread – the first course at my January event. Each menu is seasonal and inspired by Mediterranean and Japanese influences. #donut #appetizer Something sweet: compressed apricot with aromatic syrup, Egyptian dukkah spice, and anise hyssop. #apricot #stonefruit 05 Sep 2026

Ending the summer with this charred yellow corn ice cream on a bed of cornflake crumble. On it, a blueberry-lemongrass jam and meringue shard to top it off. #icecream #foodasmr #privatechef #finedining #dessert 27 Aug 2026

Feels like summer and tastes like it, too. Starting off with a compressed apricot with aromatic syrup, anise hyssop, and Egyptian dukkah. Then, we dive into a bluefin tuna tostada that’s been seared with charcoal and brushed with aromatic oil, on scallion-cumin-coriander paste. Cool off with a rocher of charred (in a pizza oven) yellow corn ice cream on cornflake crumble, drizzled with blueberry-lemongrass jam and topped with a meringue shard. Finally, a mahlab-spiced cake with gelato, sweet fermented mango gel, and beetroot-apple veil. #summerfood #cooking #supperclub #privatechef #finedining 25 Aug 2026

Best bites this August: the perfect egg – cooked for 45 minutes at 63℃ – to finish hand-dripped spaetzle noodles with brown butter and caramelized cabbage & onions, topped with caramelized cabbage foam. Charred corn ice cream with cornflake crumble, blueberry-lemongrass jam and crisp meringue. Corn chawanmushi (Japanese egg custard) with lime leaf-infused brown butter, croutons, and shaved macadamia. #privatechef #supperclub #finedining #cooking #food 21 Aug 2026

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shortcode	caption	likes	comments
DWWn9NQgPp3	best bites this year from my supper club events …
DVrBQAOgBm8	Inside a Michelin-trained chef’s supper club pop…
DVE1myqElUn	Reintroducing Chef Rephael Russo, NYC based priv…

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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shortcode	caption	likes	comments
DWWn9NQgPp3	best bites this year from my supper club events …
DVrBQAOgBm8	Inside a Michelin-trained chef’s supper club pop…
DVE1myqElUn	Reintroducing Chef Rephael Russo, NYC based priv…

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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Every account this one follows, same fields.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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