Skylight Presents: A Culinary Celebration for Jacques Pépin

Chef Einat Admony, a three-time James Beard Award nominee, is the chef-owner of Balaboosta, celebrated for its Middle Eastern and Israeli flavors, and Moondog HiFi, a listening bar blending Mediterranean and Mexican cuisines. She also founded Taïm Falafel, a pioneer in New York’s Israeli food scene.

Her cooking reflects her immigrant roots and the American Dream. She cooks elevated yet comforting dishes inspired by her childhood. A double-time champion on Food Network’s Chopped and Throwdown! with Bobby Flay, Admony has been featured in The New York Times, and many other outlets.

She is the author of two cookbooks, Balaboosta and Shuk, and received the Carnegie Corporation’s Great Immigrants award in 2014 for her contributions to American life. When not leading her restaurants, Admony enjoys cooking for her husband, Stefan Nafziger, their two children, and friends at home in Brooklyn or the Hudson Valley.

Renata Ameni is Chef Partner of Birdee–a bakery and all-day café on the Williamsburg waterfront. A veteran of Eleven Madison Park and Manresa, Ameni oversaw the pastry program of Crown Shy and SAGA.

A 20-year veteran of the restaurant industry, Ayo Balogun has worked everywhere from a Michelin-starred Indian restaurant to an Italian deli making fresh mozzarella. He serves American food at his popular Brooklyn cafe, The Bureau, and offered similar fare at his now closed Trade Union Diner. While he’d flirted with the idea of opening a place dedicated to his native Nigerian cuisine, he shied away from it because he thought there needed to be more education about the diversity of Nigerian Cuisine.

Beginning in 2015 Ayo hosted a series of Nigerian pop-up dinners called IYA EBA — a Yoruba name for women who sell eba, a Nigerian staple food made from pounded cassava flour — this proved immensely popular. Ayo opened the aptly named Dept of Culture, where he prepares elegant, flavorful four-course meals based on the regional cooking that he grew up with in Nigeria’s Kwara State. “It’s important for us to tell our stories from our own perspective,” says Ayo, “We should celebrate the similarities we have through food.”

Since opening in 2022, Dept of Culture has been named one of the top fifty restaurants in America by Bon Appetite, one of the top ten restaurants of the year by Eater, Time Out Magazine’s top10 new restaurants in New York, infatuations top 10 of 2022 and many more. Dept of Culture was nominated for the Best New Restaurant James Beard Foundation in 2023, and in 2024 and 2025 for the JBF Best Chef – New York.

In 2023 Chef Balogun opened Radio Kwara, described as Dept of Culture’s American cousin. Radio Kwara was recently named one of the best restaurants in the country by Resy. Most recently Mr. Balogun started Old Habits roasting specializing in variants and excellence of African coffees.

Chef Ryan, a Chicago native, brings a wealth of culinary expertise shaped by his experience in some of the world’s most acclaimed kitchens. After honing his craft at Michael Kornick’s MK and Carrie Nahabedian’s NAHA, he spent two years in Northern Spain at Pedro Subijana’s three-Michelin-starred Akelarre, where he mastered the art of simple, vibrant Iberian cuisine.

Upon returning to the U.S., he joined the opening team at Alinea in Chicago, refining his precision and discipline under Grant Achatz. Since moving to New York in 2007, Ryan has held key roles in celebrated kitchens including Momofuku Ssam Bar, Frankies Spuntino, and Quality Eats, seamlessly blending Michelin-level technique with a passion for fresh, local ingredients. Now, as Chef-Owner of Ernesto’s and Bartolo, he continues to lead with creativity, restraint, and a deep respect for the bold, authentic flavors of Spain.

Chef Andrew Black fell in love with food and hospitality at a young age, encouraged by his father, a professional baker. A first-place finish in a Le Cordon Bleu cooking competition earned Andrew a scholarship, where he earned his bachelor’s degree in Culinary Arts.

During his time as a culinary student, Andrew worked for French Laundry alum, Chef Kevin Binkley, who ignited his love of fine dining. He was hired at Eleven Madison Park in 2011, and during his three year tenure, he was the youngest to ever be promoted to sous chef and Eleven Madison Park was bestowed three Michelin stars.

In 2014, Andrew moved to Southeast Asia for six months to fully immerse himself in new culture, flavors, and culinary traditions. Andrew fell in love with Thailand, and split his time between New York and Bangkok for the following four years.

Andrew was introduced to Steve Ells in 2019, and the two instantly clicked — sharing similar palates and goals for the future of the food industry. When Steve began brainstorming his next restaurant concept in 2020, he tapped Andrew to be Chief Culinary Officer.

Esther Choi is an influential Chef driven by her Korean roots. She is the chef and owner of Mŏkbar, with locations in Chelsea Market, Midtown, New Jersey and Las Vegas. As well as chef and partner of Ms. Yoo located in the LES.

With a personal passion for introducing New Yorkers to the flavors of Korean culture, Chef Esther’s cooking combines traditional and modern influences with fresh, seasonal ingredients.

Esther began her professional education at the early age of 14. Her formal training as a chef began at New York City’s Institute of Culinary Education (ICE), followed by various positions at New York City’s renowned Ilili and La Esquina, as well as that of the Food Network. In 2020 Esther launched with the Cook Unity meal delivery service platform in New York City and now has other outposts in Los Angeles, Austin, Chicago & Seattle.

Currently, Esther is the host of Heat Eaters by First We Feast, which is the follow up show to the hit YouTube series Hot Ones. Esther is also the co-host of Food Networks newest culinary competition show 24 in 24: Last Chef Standing.

Vincent D’Ambrosio grew up in small towns where food was at the center of family and community, shaping his love for the shared experience of a meal. Though he began in accounting, his nights in the kitchen revealed his true calling, and a mentor encouraged him to train at The Culinary Institute of America.

He refined his craft in some of New York’s most celebrated kitchens, including the three Michelin-starred Jean-Georges, the Michelin-starred Agern, and Danny Meyer’s Manhatta. In 2021, Vincent joined Mattos Hospitality as opening chef of Nine Orchard, Corner Bar, and Swan Room. He is now Culinary Director, overseeing Estela and Altro Paradiso.

Vincent’s leadership emphasizes mentorship, precision, and care — building kitchens defined by generosity, restraint, and the quiet pursuit of excellence.

Born and raised in Chicago, Jordan began his culinary career in 1998 at acclaimed restaurants including Coco Pazzo and Blackbird before honing his craft in Italy. He later joined Marco Canora at Hearth in New York, rising to Chef de Cuisine, and went on to lead culinary operations for David Chang’s Momofuku group in New York and Toronto.

Following executive chef roles at Sessanta and The Leopard at Des Artistes, Jordan joined Andrew Tarlow’s Borgo as Executive Chef in 2024. A contributing writer for La Cucina Italiana and Appetito, he lives between New York and Connecticut with his wife Emily and their two children.

Sean Patrick Gallagher is the chef and founder of Home Grown Meals, a New York City–based farm-to-table private events company with deep roots in the Hudson Valley, where he also resides and develops his culinary and creative work.

For 15 years, he has produced high-touch hospitality experiences for luxury brands, cultural institutions, and private clients across NYC and beyond. His work bridges elevated cuisine, sustainable sourcing, and thoughtful storytelling. Sean is also the creator of the forthcoming book Home Grown Meals, celebrating how to be a guest at your own party through design-driven entertaining, tablescapes, and seasonal cooking.

His background spans chef, creative director, recipe developer, and stylist — designing not just menus, but entire sensory environments. He is known for transforming simple ingredients and spaces into deeply personal, transportive experiences.

Evan Hanczor is the chef/owner of the legendary NYC breakfast restaurant Egg and its successor, Little Egg, in Brooklyn, NY, as well as the founder of Tables of Contents, an arts organization that creates new experiences of literature, art, and culture through food

He is the co-author of Breakfast: Recipes to Wake Up For (with Egg founder George Weld) and is the creator and editor of the Tables of Contents Community Cookbook, named a best book of the year by The New Yorker and Vanity Fair.

Anna founded The Rounds in 2018 to bring sweet and savory bite-sized decadent treats into people’s homes, and to make elevated entertaining easy. A customer favorite, her signature Sweet cookies are an abstract celebration of color hand painted in custom colors. Join Anna for a cookie decorating class to learn how to hand mix icings and achieve The Rounds’ various icing styles.

An alumnus of Johnson & Wales University, Sam Levenfeld began his culinary career as a prep cook in Providence, Rhode Island. He worked his way up to lead line cook, and in 2018 joined the Boka Restaurant Group team at Momotaro in Chicago.

In 2019, he was promoted within the Boka family of restaurants to sous chef at Cira. Sam relocated to New York to open Laser Wolf Brooklyn as sous chef in 2022. He then opened K’Far as Chef de Cuisine that same year. In 2025, Sam was promoted again to Executive Chef, overseeing all of the food and beverage outlets within The Hoxton, Williamsburg — including Laser Wolf, K’Far, and Jaffa.

Miriam Milord is an acclaimed multidisciplinary artist, cake artist, chef and entrepreneur best known as the founder and creative force behind BCakeNY, a custom cake studio celebrated for its artistry and innovation. As a featured chef on CookUnity, she shares her signature meals nationwide, blending indulgence and wellness through creativity and balance.

Honored with the 2025 Trailblazer Award for her contributions to the culinary arts and community empowerment, Miriam continues to inspire through major events, championing collaboration and diversity. As a mother, fitness enthusiast, and balanced life ambassador, she embodies passion, artistry, and purpose—proving that flavor, wellness, and joy can coexist beautifully on and off the plate

Born and raised in Vancouver, Aidan began working in the restaurant industry as a dishwasher during his teenage years. In 2005, he moved to Montreal to hone his culinary skills. He landed a job at Au Pied de Cochon under acclaimed chef Martin Picard, and later went to work at Toqué! in Montreal alongside notable chef Normand Laprise.

In 2010, Aidan moved to New York and joined chef and close mentor Hugue Dufour, overseeing culinary operations for Dufour’s M. Wells restaurants Diner, Dinette and Steakhouse. After five years, Aidan joined award-winning chef Ignacio Mattos at Café Altro Paradiso, where he met fellow chef Jake Leiber, and the two became fast friends. In 2017, Jake and Aidan opened their first restaurant Chez Ma Tante, an American restaurant with Canadian-inspired offerings in Greenpoint. The restaurant received favorable reviews and accolades, including GQ’s Best New Restaurant in America in 2018; The New York Time’s Great New York Dishes of 2018; Eater’s Neighborhood Restaurant of the Year 2018; among others.

Aidan went on to expand his footprint in Brooklyn when he opened Le Crocodile and Bar Blondeau at Wythe Hotel, the MICHELIN Key boutique hotel focused on community, food, culture, and warm, genuine service. Since it first opened its doors in 2012, Wythe has steadily established itself as a destination in the city, not only for its chic accommodations, but also for its dining, led by O’Neal. The property’s all-day, neighborhood brasserie, Le Crocodile, has been named one of “The 100 Best Restaurants in New York City in 2024” by The New York Times, and earned a rave three-star review from The New York Times and multiple Wine Spectator Awards of Excellence. Meanwhile, Bar Blondeau, the property’s destination-worthy bar and terrace boasting sweeping views of the Manhattan skyline, has been named among the city’s best bars by numerous local and national publications, with its seafood-forward menu, an international selection of natural wines, and spectacular seasonal cocktail program. Wythe Hotel’s culinary program has been featured in publications such as Eater New York, Vogue, The New Yorker, New York Magazine, The MICHELIN Guide Magazine, among others.

Alex Raij is one of the country’s most acclaimed chefs and restaurateurs. Cooking with Basque chef and husband Eder Montero, the duo pioneered a new era of tapas and Basque cuisine in New York.

Their restaurants La Vara And Txikito are ideal enduring neighborhood restaurants. Saint Julivert Fisherie, their Paris-style Wine Bar is both a departure and a return that continues to inspire, charm and surprise.

Alex distinguishes herself by creating dishes that capture a sense of place without giving up a sense of personal intimacy and creativity. What emerges are stories of connection and intersection across landscapes and time. She believes that “food connects and brings understanding to everything. It’s an essential, sensual and tangible way to create community and a feeling of belonging and love. It expresses private ideas publicly.”

Watching Jacques Pépin on PBS is a cherished memory and probably why she cooks.

Ali Saboor is a New York–based chef and restaurateur whose vibrant Persian cuisine makes a modern splash at his Brooklyn restaurant Eyval. Rooted in tradition yet boldly contemporary, he harnesses wood fire and Iranian pantry ingredients to reinterpret beloved classics. His journey spans California beginnings to reimagining Iranian food in NYC, one plate at a time.

Ohm Suansilphong, Chef Partner of Kru, is redefining Thai cuisine through history-driven cooking and contemporary technique. At Kru—honored as one of the Best New Restaurants in the country by the James Beard Foundation and included in the Michelin Guide—he celebrates Thai culinary heritage while fostering a dialogue between local and cross-cultural traditions.

A native of Sukhothai, Ohm trained under Chef David Thompson at Bangkok’s Nahm, recognized on The World’s 50 Best Restaurants, before cooking in Australia and New York. He later co-founded Fish Cheeks, acclaimed for its bold Thai seafood, before opening Kru.

Today, his focus is on reviving century-old Thai recipes, blending scholarship, memory, and cosmopolitan spirit into a singular vision that is both ancient and modern.

Macari Vineyards is located in Mattituck on the North Fork of Long Island, NY, and is owned and operated by the Macari Family. The family’s waterfront farm, with sweeping views of the Long Island Sound, was established over 50 years ago by Joseph Macari Sr.

Since the first vines were planted in 1995, the vineyard has gained recognition for its commitment to regenerative agriculture.

The vineyard is home to a herd of cattle, integral to the Macari’s extensive composting program, and grapes are cultivated without the use of herbicide. The family’s Mattituck Tasting Room sits on the edge of the nearly 500-acre farm and is open year-round to visitors, offering a multitude of tastings and elevated experiences.

Established in 1983, Paumanok is an estate winery located on the North Fork of Long Island owned and operated by the Massoud Family. From its inception, Paumanok’s focus has been to grow the highest quality wines. Paumanok’s guiding philosophy is that only the healthiest, ripest grapes will produce great wine — there is no substitute.

Paumanok produces several varietal and blended wines with fruit originating from its 80 acres of vineyards. Paumanok grows Chenin Blanc, Chardonnay, Riesling, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot.

Paumanok is Certified Sustainable by Long Island Sustainable Winegrowing. Paumanok is 100% solar-powered since 2017.

Paumanok has been recognized with numerous accolades over the years including wine service at The White House, NY Wine Classic’s “Governor’s Cup” and “Winery of the Year” awards, “outstanding” reviews in Robert Parker’s Wine Advocate and a nomination for Wine Enthusiast’s “American Winery of the Year”.

Nestled in the breezy and beautiful North Fork of Long Island, Cynthia and Tom Rosicki have dedicated Sparkling Pointe Vineyards and Winery to estate grown sparkling wines produced exclusively in the traditional méthode. Sustainably farming 40 acres of vineyard, planted with the classic Champagne grape varieties—Pinot Noir, Pinot Meunier, and Chardonnay—each Sparkling Pointe cuvée is an authentic expression of the land and the timeless tradition of Méthode Champenoise.

For more than 35 years, Wölffer Estate has crafted premium wines, ciders, and spirits rooted in quality, style, and a strong sense of place. Family-owned since 1988, the estate is led by siblings Marc and Joey Wölffer and Winemaker/Partner Roman Roth.

Our Sagaponack vineyard spans 55 sustainably farmed acres within a 175-acre estate, complemented by additional vineyard partners on the North Fork, as well as in Argentina and Spain. We also partner with growers in Côtes de Provence and Loire Valley.

Winemaker & Partner Roman Roth makes Wölffer wine using traditional techniques, but always with an eye toward innovation. His goals are to make wines that are food-friendly, elegant and built for longevity.