Chefs Club Counter is a fine-fast restaurant where chefs from around the world take turns heading up our kitchen. We pick one rising star chef to curate our menu, design our space, and offer you his/her unique dining experience for an extended period of time. We look forward to welcoming you!

Our mission

Our goal is to serve as a platform to propel Chefs, giving them full autonomy over our space during their residencies. Because of this, we are constantly evolving and the Chefs Club Counter experience is always an original one. No matter the chef-in-residence, our commitment to seasonal, local and the highest quality ingredients always remains.


  • 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.