Bryan ChewPrivate Chef in New York, NY

New to HELMModern French Asian influenced, Modern Thai & Taiwan , Italian

The Chef

The Story

Born and raised in Singapore, Bryan Chew was raised in a Chinese family that loved cooking traditional South East Asian/ Chinese food and grew up in a country where it is cultural diversed with delicious street food. He went to pursue a culinary arts degree program in Southern New Hampshire Univeristy in the United States back in 2010 and he developed a passion for cooking by watching, helping, and learning alongside his mother. After graduating from his bachelor's degree, Bryan decided to stay put in the US to gain some valuable cooking experience and continued his passion by honing his craft at some of the best Michelin Star Restaurants in New York & Chicago such as Atera & Smtyh . He then moved to California to explore more about Asian cooking techniques & produce by working at some reputable restaurants here such as Kato & Manzke respectively. He has been cooking for 13 years and still have a strong drive & passion for the ambition and industry. His dream is to elevate and showcasing the rich and multi racial South East Asian cuisine to be a little more mainstream among other cuisines in North America. He has been cooking for 15 years at several best restaurants in the world and has a deep and vast understanding in classical French & Italian techniques with a modern Asian influence. Your evening table will be filled with lots of laughter, bold flavors and french soul and techniques

The Table

Gallery

Coverage

Where Bryan Chew Serves

New York, NY · 75 miNew Jersey · 25 mi

The Menu

Services & Pricing

$125 / guest+ 20% platform fee · Grocery minimum $25 / guestBreakfast made from scratch in your kitchen — simple or indulgent, tailored to your table. · 4–12 guestsReserve Bryan Chew →

$200 / guest+ 20% platform fee · Grocery minimum $75 / guestGenerous shared platters served to the table — relaxed, abundant, and tailored to your group. · 4–20 guestsReserve Bryan Chew →

$250 / guest+ 20% platform fee · Grocery minimum $100 / guestYour chef for the full day, cooking two meals in your home. Which meals and when are planned with you as the menu is set. · 2–10 guestsReserve Bryan Chew →

$350 / guest+ 20% platform fee · Grocery minimum $100 / guestA seasonal multi-course tasting, plated and presented at your table — an intimate, restaurant-caliber progression at home french influence · 4–10 guestsReserve Bryan Chew →

20 guests maximum · Books up to 6 months in advance

Work History

August 2026 - Present

Chef De Cuisine · HED NYC (Modern Thai, One Michelin Star) · New York, NY

Part of the opening team, organizing kitchen layout and creating the first menu from scratch, blending French techniques with Southeast Asian flavors alongside the Thai Corporate Chef.

June 2025 - August 2026

Sous Chef · Noksu (One Michelin Star) · New York, NY

Facilitated a three-hour tasting menu across all stations, oversaw purchasing and deliveries, and trained staff on new menu items and procedures.

April 2024 - June 2025

Chef De Partie · Smyth Restaurant (Three Michelin Star) · Chicago, IL

Worked all stations for a three-hour tasting menu while mastering modern gastronomy techniques, rare ingredients, and a wide range of fermentation and pickling methods.

April 2023 - February 2024

Sous Chef · Manzke / Bicyclette / Republique (One Michelin Star) · Los Angeles, CA

Developed classic and modern French recipes, SOPs, and order guides, mentored line cooks, and crafted seasonal ingredient-driven menus from twice-weekly farmers market trips.

April 2022 - April 2023

Chef De Partie · Kato Restaurant (One Michelin Star Taiwanese) · Los Angeles, CA

Directed kitchen operations and flow of service, working with Asian and Taiwanese ingredients from Girl & the Dug Farm using modern cooking techniques.

June 2018 - December 2020

Chef De Partie · Atera Restaurant (Two Michelin Star) · New York, NY

Facilitated a three-hour tasting menu across all stations and worked with Scandinavian and Nordic ingredients, including hydroponically grown herbs from Farm One.

Education

February 2010Bachelor in Applied Science, Hospitality Administration, Southern New Hampshire University

December 2008Associate in Applied Science, Culinary Arts, Johnson & Wales University

August 2006Diploma in Culinary Arts, Sunway University College

Skills

Modern ThaiSoutheast AsianFrench TechniqueTasting MenusFermentationPicklingFarm-to-TableModern GastronomyTaiwaneseScandinavian / Nordic

Every HELM Vendor Meets High Standards

We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.

Private dining with

Reserve Bryan Chew

from $125 / guest

+ 20% platform fee and groceries

2–20 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Bryan Chew accepts.

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