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Gabriel Kreuther
A native of Alsace, Gabriel Kreuther is the opening Executive Chef of The Modern. From 2002-2004, Gabriel served as the Executive Chef at Atelier at the Ritz Carlton New York, Central Park. Prior to Atelier, Gabriel served as chef de cuisine at Restaurant Jean Georges from 1999-2002. In 1997, Gabriel arrived in NYC as a sous chef at La Caravelle. For several years before, Gabriel worked in some of Europe’s leading kitchens: as executive sous chef at the Michelin two-star Switzerland’s L’Ermitage de Bernard Ravet; chef de partie at the one-star Le Fer Rouge in Colmar; and sous chef for renowned Chef Franz Keller in Germany. In 1988, Gabriel served as the chef de partie at Le Caprice in Washington DC, where he remained for 18 months until returning to France to serve in the armed services. Gabriel attended culinary school at Ecole Hoteliere in Strasbourg from 1984-1987. Among several awards and honors, in 2003, Gabriel was named a “Best New Chef” by Food & Wine.
Restaurant(s)
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Taking Museum dining to sophisticated new heights, The Modern is a fine dining restaura...0
