A chat with a fascinating New Yorker
by Tracy Kaler
|Chef Howard Kalachnikoff is at home in New York and in the kitchen.|
New York native Howard Kalachnikoff had no intention of becoming a chef, but his love of food called him into the kitchen following a nine-year career in the record industry. After graduating from the French Culinary Institute and refining his craft at Savoy and other Manhattan restaurants, the chef began his tenure at Gramercy Tavern in 2009 as a line cook, followed by Sous Chef, and finally, Executive Sous Chef.
You will find Chef Kalachnikoff at the tavern on a daily basis where his duties run the gamut, and his days keep him busy. He usually arrives in the morning, reviews kitchen notes with the Gramercy team, creates special menus, and works on new recipes like the dish for the First Annual Lobster de Mayo, which will take place on May 10 at Capitale.
Gramercy Tavern is one of select fine dining establishments involved in the lobster extravaganza, which is organized by leading Maine lobster purveyor, Homarus, partner to Gramercy as well as a plethora of other topnotch NYC restaurants. The four-hour party will feature incredible food, drink, music, and a silent auction to benefit City Harvest, a food rescue organization dedicated to fighting hunger in New York's five boroughs.