Summer Mixology Dinner

As NYBG’s Executive Chef, Jeff spearheads retail and catering culinary operations as well as menu innovations alongside chef de cuisine Nelson Siavichay at Hudson Garden Grill. Classically trained at The Culinary Institute of America, Jeff has had an illustrious hospitality career. After getting his start staging at Bryant Park’s Aureole, Flatiron District’s Upland, and Brooklyn’s Recette, he went on to open and oversee countless high-end kitchens and large-scale events in NYC, FL, and CA. He even appeared (and won!) on Iron Chef America with Chef Jesse Schenker.

At any given time, you can find Nelson executing dining services for up to 100 tables at Hudson Garden Grill, motivating staff to higher levels of performance, and infusing seasonal ingredients into his modern take on all-scratch cooking. After attending New York City’s esteemed Institute of Culinary Education, Nelson went on to work with some of the industry’s most high-profile chef mentors at NYC’s Estiatorio Milos, NoMad’s Woodpecker, and SoHo House. He also held the helm as executive chef and partner at Budda in the Bronx.

Johnny Swet moved to New York City in 1992 to pursue an art career, but quickly found work managing some of the city’s iconic culinary establishments. A cofounder of NYC’s JIMMY and partner in venues such as Jimmy (Chicago), Hotel Griffou, and Rogue & Canon, Johnny is also a mixologist, bar designer, and cocktail consultant for A-list venues including Veranda, King & Grove, The Skylark, and The Electric Room.