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.

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.

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.

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.

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.

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.