People
7 min read
Meet the people behind the plates
Get to know the growers, makers and kitchen team whose work shapes the Tastevora experience.
Behind every plate that leaves our kitchen is a long chain of care. This season we wanted to introduce a few of the people who make Tastevora what it is.
The growers
From a family orchard in the Hudson Valley to a two-acre herb farm on Long Island, our growers share our belief that flavour starts in the soil. Their timing, not ours, sets the rhythm of the menu.
The makers
Our bread is baked each morning by a small bakery three blocks away. Our ricotta comes from a creamery that has been perfecting its craft for three generations. These partnerships take years to build, and they are worth every one.
“Cooking is a conversation between season, place and imagination.” — Chef Adrian Vale
The kitchen team
Led by Chef Adrian Vale, our team of fourteen cooks, pastry chefs and stewards brings the menu to life every evening. Many trained in kitchens across Europe and New York, and all share the same quiet focus on doing things properly.
