The Counter

About

Chefs Club Counter curates the world’s most popular dishes from the world’s greatest chefs in one legendary location — 62 Spring Street. Each chef crafted creation is grab-and-go or grab-and-stay, ready in short order. Each delicious offering will be available in a limited quantity for a limited time. We look forward to welcoming you!

Our menu

The rotating menu features beloved dishes by a changing roster of esteemed chefs. Each dish is selected by our culinary curation team, helmed by Culinary Director Didier Elena, a 20-year Alain Ducasse alum, and featured at Chefs Club Counter for a limited time only. 

  • Morgan McGlone Belles Hot Chicken

    New Zealand-born Morgan McGlone fell hard for Southern fried chicken while working alongside Sean Brock at Husk in Charleston. It was here that McGlone made the life-altering discovery of “hot chicken”: crispy, crackly birds. Inspired, Morgan returned to Australia in 2014 to open Belles Hot Chicken in Melbourne, which has been a runaway success.

  • Magnus Hansson Manna Bread Company

    Magnus Hansson was born in Sweden where his passion for cooking started as a child, cooking with his mother and grandmother. At 13, he began working in a pizzeria making dough and pizzas. After attending culinary school in Sweden, he began a world exploration to better fine tune his craft working in Asia, South America, Central America, North Africa, Europe and the United States. Magnus is a Michelin stared chef in Europe, being the recipient of the first star for Gothenburg Sweden, and also being one of the youngest chefs in northern Europe to receive this honor. He is also a master bread baker and his bakery, Manna Bread Company has been honored by the James Beard Foundation. Magnus has also spent time collaborating and cooking with celebrated chefs and restaurant owners around the world to help create and revitalize their menus and restaurant concepts.

  • Alvin Cailan Eggslut

    Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. To keep young Cailan out of trouble, they got him a job as a dishwasher, and by the time he was a senior in high school, he had moved from scraping plates to managing the kitchen. Several years later, Cailan went to the Oregon Culinary Institute, staging in several prestigious kitchen along the west coast. After graduation, Cailan served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work at Chef David LeFevre’s MB Post—where he cooked a lot of eggs and was inspired to create something of his own. In 2011, Cailan launched the wildly successful, egg sandwich concept, Egglsut, in Los Angeles’ Grand Central Market. Eggslut Las Vegas came shortly after, as well as several more outposts in L.A.

  • George Mendes Aldea

    George Mendes is a first generation American born to Portuguese parents. After graduating from the Culinary Institute of America in 1992, Mendes spent 17 years honing his knowledge, technique, and style under the guidance of some of the world’s greatest culinary masters including Alain Passard, Martín Berasategui, Roger Vergé, Alain Ducasse, and his most influential mentor, David Bouley. In 2009, Mendes opened Aldea, which has earned a one star rating from the Michelin Guide every year since 2010. In April 2015, Mendes opened Lupulo, a neighborhood restaurant offering traditional Portuguese comfort food. In October 2015 Mendes introduced Bica, his Portuguese café and takeout window located within Lupulo. Mendes has been named a “Best New Chef” by Food & Wine magazine, and his first cookbook, My Portugal, was published in October 2014 to critical acclaim.

  • Eric Kayser Maison Kayser

    Bread was baked into Eric Kayer’s destiny. He was born in France into a family of four generations of bakers. At 14 he began a five-year long apprenticeship in Fréjus and at 19, Kayser joined an organization of craftsmen and artisans that dates back to the Middle Ages. Kayser then trained bakers during his 10 years at the French national school of bakers and patissiers. During this period, in 1994, he invented the Fermento Levain with Patrick Castagna. It’s a piece of equipment that allows the continuous use of liquid levain and was a breakthrough in bread-making. In 1996, Kayser opened his first bakery, authentic artisanal French boulangerie, in the heart of the Latin Quarter in Paris. Today Maison Kayser has more than 100 shops in more than 25 different countries. The first Maison Kayser opened in the United States in 2012, in New York, and quickly became known for producing one of the best baguettes in the city.

  • Jean-Georges Vongerichten Mercer Kitchen

    Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide. Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges' earliest family memories are of food. He began his training in a work-study program at Auberge de l'Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. Jean-Georges has published several cookbooks reflecting his influential style of cooking, most recently, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter 2011). Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape. Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.

  • Linton Hopkins Restaurant Eugene

    Linton Hopkins opened his flagship Restaurant Eugene in his native Atlanta in 2004, naming it after his grandfather. From the beginning, it has been a family project: his wife Gina the sommelier, his kids practically growing up in the restaurant. Since then they’ve opened nearly a dozen restaurants together around the city. Linton has served as president of the Southern Foodways Alliance, and he speaks of heirloom crops like Carolina gold rice, Sea Island red peas, and antebellum grits with pride, happy to share these edible legacies.

Team

  • Stephane De Baets
    President & Founder

    Stephane De Baets is the visionary founder of Chefs Club. With over 20 years of experience in both hospitality and real estate in the U.S. and Asia, Stephane launched the first Chefs Club in Aspen in 2012. A DJ in his teenage years, De Baets was inspired to create a restaurant that followed a similar format as a radio station: featuring chef’s “greatest hits” as if it were a culinary playlist. The success of Chefs Club in Aspen led to the opening of locations in Manhattan in 2014 and Brooklyn in 2016.  In 2017, De Baets opened Chefs Club Counter, the group’s first “fine-fast” location. De Baets also founded hospitality group Elevated Returns, which is the majority owner of the St. Regis Aspen.

  • Louise Vongerichten
    Head of Business Development

    After 3 years in operations at the Mercer Kitchen, Louise worked in Dubai and Hong Kong in Hotel Development for Starwood Hotels. She moved back to New York to join Chefs Club as Head of Business Development, where she has spearheaded the opening of the brand’s first New York City flagship location in late 2014, an additional location, CCX, in New Lab, a co-working space in Brooklyn in 2016, and now Chefs Club Counter. In her spare time, Louise, along with her father, Chef Jean-Georges, and brother Cedric, founded Food Dreams Foundation, offering scholarships to fulfill students’ dreams of becoming a chef.

  • Didier Elena
    Culinary Director

    Having spent over 25 years leading kitchens from New York to Tokyo, including those of Alain Ducasse and Paul Bocuse, with a total of 15 Michelin stars awarded, Elena is a chefs’ chef with a deep technical expertise and thorough understanding of the world’s cuisines. This knowledge makes him a perfect translator of Chefs Club visiting guest chefs, helping them realize their dishes in a distant kitchen. At Chefs Club Counter, Didier curates the rotating menu of chef’s signature dishes and works closely with each contributing chef to ensure quality and consistency.