José Edgardo Soto is a chef from Honduras but was raised in the Crown Heights neighborhood of Brooklyn. With diverse experience and style in several of New York City’s leading restaurants. He began his career at the legendary Savoy in SoHo under Chef Peter Hoffman where he worked for Eleven years. During his years there, Soto developed the culinary skills that would shape his future career. With his later experience at The Diner and Marlow and Sons in Williamsburg With The Great Chef Caroline Fidanza, Soto has kept his finger on the pulse of New York City’s culinary scene. Working through out the area at places such as Bobo Nyc, Norwood Club, Cubana Social, Baba, Le Barricou, Maison Premire, Frannys Brooklyn, Oznots dish, Back Forty West, Also Worked Ar Freud’s NYC With Michelin Star Chef Edi Freudener. He is very well rounded in working in many different settings. His food is a natural evolution of the values of local, seasonal and natural ingredients. He prefers to create new dishes by letting the ingredients shine rather than engaging in trickery. The result is a cuisine of natural beauty and refinement that consistently draws enthusiastic diners. His greatest strength as a chef is that he never stops learning and growing. New ideas seem to flow effortlessly when he goes into the kitchen. When he gets an idea for a dish he uses his passion and love for food to create dishes like none other. You will experience flavors and possibly discover new favorites that you would never have the chance to get to know if it wasn't for trying a dish made by him. His leadership skills are another important element in his success. He has a solid team of loyal professionals who love to work with him and this ensures that there is always a competent team to carry out his ideas with high quality and consistency. In recent years he has been working as a kosher chef.
You can expect when he takes on a new project for him to dedicate himself to making it exquisite. With every dish it's like an emotion. You will feel what he feels through the power of taste. When you taste something he has made, you will be accompanied by comfort. The feeling of love is very present. He only wishes to spread happiness among others. He does so with the food he loves himself. As you can see, this is about LOVE and PASSION. His food is an experience. When he had a dish prepared for you, it is personal. He is sharing himself with you through his food. No dish is something created with carelessness. He pays very close attention to every detail. This is proven by how he dedicates himself to making and processing his very own ingredients. Just like the truffle oil he makes himself for example. The process is well thought out. This is food in its purest of forms. You will enjoy every taste, every glance, and every smell you get from the dish.
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Black Truffle, Avocado, Herb Oil, Sea Asparagus
A TORTOLLINI W/Smoked Goat Cheese
Pasta, Vanilla Bean Duck Leg Confit
Brined & Roasted Chicken Breast, Galentine Leg of Chicken Liver/Apple/Shaved Truffles/Charmoula
Pappardelle & Duck Confit w/Mushrooms
TRI Colored Pasta
GET YOUR PASTA ON!
Frisee, Poached Egg, Beef Bacon Lardon, Red Wine Vinaigrette