The Bastion Collection's Le Jardinier New York has retained One Star in the 2023 Michelin Guide. Named after the French word for "gardener," Le Jardinier is a collaborative culinary experience crafted by the Michelin-starred Chef Alain Verzeroli and global hospitality group The Bastion Collection. Nestled in the heart of Midtown Manhattan and rooted in the refined elegance of French culinary technique, the menu, overseen by Executive Chef Andrew Ayala, celebrates seasonality with dishes that encapsulate the land's rich offerings on every plate, paying tribute to the rhythm of nature. This philosophy also defines the dessert and pastry program, led by Executive Pastry Chef Salvatore Martone, focusing on ingredients that take the form of whimsical and artistic delights. With a timeless yet modern design, the setting is lush, evoking a sense of calm and connection with the outdoors, while the grandeur of the high ceilings accentuates the airy atmosphere. Every element, from the seasonal offerings to the impeccable fine dining service that New York City is known for, culminates into an unforgettable culinary journey.

Address: 610 Lexington Ave, New York, NY 10022

LeJardinier-nyc.com

Chef Alain Verzeroli

Culinary Director, Le Jardinier

The Bastion Collection

Chef Alain Verzeroli serves as the Culinary Director for The Bastion Collection, overseeing the Le Jardinier and L’Atelier de Joël Robuchon brands across New York, Miami, Houston, and Geneva Switzerland, which collectively hold five Michelin stars today. Chef Verzeroli’s stellar career has included leadership positions at Michelin three-star restaurants across Paris, Hong Kong, and Tokyo. Prior to The Bastion Collection, he served as Director of Culinary Operations at Château Restaurant Joël Robuchon in Tokyo, where his guidance led to the annual receipt of three Michelin stars for eleven consecutive years. Prior to working with Robuchon for 21 years, Verzeroli was the Executive Sous Chef at the esteemed three Michelin star Arpège with chef Alain Passard in Paris. He also trained at the famed three Michelin star Taillevent and three Michelin star Guy Savoy in Paris. In June 2018, he joined The Bastion Collection to serve as Culinary Director for several of the group's existing and upcoming projects. Since then, he has conceptualized the seasonal, fine-dining restaurant Le Jardinier and opened locations in New York, Miami, Houston, and Geneva, Switzerland.

Chef Salvatore Martone

Executive Pastry Chef, Le Jardinier

The Bastion Collection

Chef Andrew Ayala is the Executive Chef at Le Jardinier, where he leads the kitchen in the New York City location and supports the development of Le Jardinier in Miami and Houston alongside Chef Alain Verzeroli. Chef Ayala, who studied at Le Cordon Bleu California Culinary Academy in San Francisco, has worked at 5-star hotels and Michelin-starred restaurants in the Bay Area including the Ritz Carlton in Half Moon Bay, Chez TJ in Mountain View, and Campton Place in San Francisco. In 2013, Andrew decided to move to New York to further develop his career. There, he first joined the team at Restaurant DANIEL and then Per Se restaurant. Chef Ayala joined The Bastion Collection in 2017 as part of the opening team for L’Atelier de Joël Robuchon and Le Grill as Executive Sous Chef. In 2019, he was promoted to Chef de Cuisine of Le Jardinier where the team earned one Michelin star only five months after opening. Today, Chef Ayala holds the position of Executive Chef.

Chef Andrew Ayala

Executive Chef, Le Jardinier

Chef Andrew Ayala is the Executive Chef at Le Jardinier, where he leads the kitchen in the New York City location and supports the development of Le Jardinier in Miami and Houston alongside Chef Alain Verzeroli. Chef Ayala, who studied at Le Cordon Bleu California Culinary Academy in San Francisco, has worked at 5-star hotels and Michelin-starred restaurants in the Bay Area including the Ritz Carlton in Half Moon Bay, Chez TJ in Mountain View, and Campton Place in San Francisco. In 2013, Andrew decided to move to New York to further develop his career. There, he first joined the team at Restaurant DANIEL and then Per Se restaurant. Chef Ayala joined The Bastion Collection in 2017 as part of the opening team for L’Atelier de Joël Robuchon and Le Grill as Executive Sous Chef. In 2019, he was promoted to Chef de Cuisine of Le Jardinier where the team earned one Michelin star only five months after opening. Today, Chef Ayala holds the position of Executive Chef.