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Nov 10, 2007
Although I was born into the consummate restaurant family, I began my first business at the age of 18, opening up Kid’s Kingdom, an amusement park in Medford, Long Island, then I moved on to the nightclub business at the age of 25, opening up Rouge Nightclub. I soon came to realize though that, just like my family, my real passion lies in food.
In 2005, I partnered with Chef Philippe Chow to open Philippe restaurant in New York City, serving the chef’s famous dishes like tender Satays, Nine Seasons Spicy Prawns, and Peking Duck.
Entering the world of Chinese cooking, that’s something I would never have done unless I had a proven chef as my partner.
Using my nightclub experience, I’ve also stepped back into the nightlife scene with the Grand. Just around the corner from Philippe (33 East 60th Street), the exclusive event space features black lacquer walls and red couches, grouped beneath a dramatic black crystal chandelier.