Jay Refiel is our resident chef. He originally studied in Pastry at the French Culinary Institute, then moved into both savory and modernist cooking. Trained at Corton (Michelin 2 Star) and the legendary WD-50. He also runs his own supper club, Knives & Fire. He has had a long interest in historical cuisine and develops menus and dinners for Edible History. Specializes in a hybrid of very modern techniques mixed with classically inspired French Cuisine, with strong Asian flavor influences. Here is a little bit of press about the creative things that Jay does.