Environmentally conscious cuisine and Farm-to-Table concepts are picking up steam in the American market. Recent campaigns and documentaries have launched a cultural shift toward sustainability. Eco-friendly, organic ingredients are rather trendy as a result. And Rouge Tomate, in New York City, was one of the first to the scene.
Executive Chef Jeremy Bearman and Pastry Chef James Distefano consistently build creative menus, always fresh and full of flavor. Working alongside them is Culinary Nutritionist Kristy Lambrou, who ensures each new meal is healthy and balanced.
A member of the Green Restaurant Association, Rouge Tomate sources local and seasonal ingredients, as well as recycled (or recyclable) materials. To reduce their carbon footprint; the floor and furniture are built with Forest Stewardship Council-certified wood, and the kitchen employs top quality, energy-efficient equipment.
The Alfus Group has a successful history with Rouge Tomate, placing their Director of Operations and Public Relations Manager. This high-end, health-conscious restaurant has received a coveted Michelin Star every year since 2010.
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