Pierre MagnoliniPrivate Chef in Long Island City, NY
The Chef
The Story
Originally from Nancy in France’s Lorraine region, I began my culinary journey at sixteen before moving to Paris at twenty to pursue fine dining at the highest level. Nearly two decades later, my career has been shaped by a deep respect for French technique, a commitment to precision, and the belief that the most memorable food does not need to be overly complicated. My foundation was built in some of France’s most celebrated kitchens. I trained under Alain Ducasse and refined my craft at Plaza Athénée and Le Meurice during their three Michelin Star periods, before continuing at Lucas Carton, Hôtel de Crillon, and Restaurant Rech. Each kitchen shaped the way I approach food today, with discipline and intention, while always respecting the ingredient at the center of the plate. I later brought that foundation to New York City, where I served as Chef de Cuisine at Frevo and helped lead the restaurant to earn a Michelin Star. Working in one of the world’s most competitive dining cities pushed me to continue evolving as both a chef and a leader, balancing the standards of fine dining with creativity, consistency, and a strong sense of identity. My cooking today is rooted in classical French technique but guided by a modern, personal point of view. I am drawn to simple ingredients treated with care, allowing technique to elevate rather than overpower them. The result is food that feels refined but approachable, precise but never without emotion. At the heart of my cooking is the idea that food should create a memory. Whether through a familiar flavor, an unexpected detail, or the experience of gathering around a table, my goal is always to create something that stays with you long after the meal is over.
The Table
Gallery
Coverage
Where Pierre Magnolini Serves
The Menu
Services & Pricing
20 guests maximum · Books up to 6 months in advance
Work History
2024 - present
Executive Chef · Resident Hospitality · New York City, NYPrivate Chef
2019 - 2024
Chef de Cuisine · Frevo (1 Michelin star) · New - YorkChef de cuisine, managing the kitchen
2018 -2019
Sous-Chef · Papillon · ParisManaging, the sauces, fish and meat
Sept 2017- Feb 2018
Chef de Partie · Hotel de Crillon · ParisMeat chef de partie
Dec 2016 - Sept 2017
Chef de Partie · Rech · ParisFish Chef de Partie
Nov 2014 - jul 2016
1/2 ched de partie | Chef de Partie · Lucas Carton (1 michelin star) · ParisI was in charged of the garde manger then de fish then de meat
sept 2013-oct 2014
Commis, 1st and 2nd · Le Meurice (3 michelin stars) · ParisI was at the entremet and fish station
aug 2011-july2013
apprentice · Alain Ducasse at Plaza Athenee (3 michelin Stars) · Parisrotated on all of the station for 2 years
aug 2007-agu 2011
Apprentice · La Toq' · Nancylearned my craft
Education
Skills
Accolades
- 1 michelin star 2022 with FREVO as Chef de cuisine
- 3 stars with Frevo at the New-York time in septembver 2019 as chef de cuisine
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Private dining with
Reserve Pierre Magnolini
from $75 / 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 Pierre Magnolini accepts.
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