USHG Contact: Jee Won Park, 646-747-0596, email@example.com
The Modern Contact: Rebecca Carlisle, 646-747-6648, firstname.lastname@example.org
October 10, 2014
The Modern is proud to announce the appointment of a new General Manager, Pastry Chef, and Wine Director. These additions to the restaurant’s leadership team demonstrate the restaurant’s commitment to excellence as it continues the exciting evolution of its culinary and wine programs.
Simon King joins The Modern as General Manager. King comes to The Modern from London, where he most recently served as Operations Manager for Heston Blumenthal’s Fat Duck Group. In this role, he was responsible for all service aspects of the restaurant group, which includes The Fat Duck, The Hinds Head, the Crown and Bray and Dinner by Heston Blumenthal at the Mandarin Oriental in London.
Jiho Kim will be The Modern’s Pastry Chef. Kim opened Beautique in April 2014 in New York City. Prior to that he was the Executive Pastry Chef for Gordon Ramsay at The London. The native of Seoul, South Korea’s first pastry job in the United States was in Boston at L’Espalier.
Master Sommelier Michaël Engelmann joined The Modern in late summer 2014. Engelmann, who is a native of Alsace-Lorraine, France, attended the renowned Lycee Simon Lazard culinary school and worked at several 2 and 3 Michelin-starred restaurants in France including L’Auberge du Cheval Blanc, and Georges Blanc. He then worked at Chewtown Glenn in England and Gary Danko in San Francisco. In April 2009 Michaël competed for and won the title of the American Sommelier Association Best Sommelier in America 2009. He most recently served as Wine Director at Rockpool Bar & Grill in Sydney, Australia.
“On the cusp of our 10th birthday at The Modern, our entire restaurant family is more energized than ever to keep striving to evolve and delight our guests. And I am incredibly jazzed for the privilege of collaborating with an amazing team of hospitality professionals lead by Abram Bissell, Simon King, Michael Englemann and Jiho Kim,” said Danny Meyer, Founder and CEO of Union Square Hospitality Group.
About Union Square Hospitality Group
Union Square Hospitality Group (USHG) was founded by Danny Meyer and includes some of New York City’s most beloved restaurants: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 (located at the Museum of Modern Art), Maialino, Marta, Untitled at the Whitney Museum of American Art, and North End Grill. The company also includes Union Square Events, a catering, sports, and events business, and Hospitality Quotient, a learning business empowering companies to transform their business through the power of hospitality. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality and consistent excellence. Danny, his restaurants and chefs have earned an unprecedented 25 James Beard Awards, including: Outstanding Restaurant of the Year; Outstanding Service; Outstanding Wine Service; Humanitarian of the Year; Who’s Who of Food & Beverage; and Best Restaurant Design. Union Square Cafe and Gramercy Tavern are perennially ranked on the top of the ‘Most Popular’ list in the Zagat Survey, with Union Square Cafe holding the #1 spot nine times.
Actively involved in the community, USHG and its employees are committed to extending its enlightened hospitality beyond the walls of its restaurants. The company supports an array of hunger relief organizations including Share Our Strength and City Harvest, along with civic organizations such as NYC & Company, Union Square Partnership, and the Madison Square Park Conservancy.