Executive Chef Ari Nieminen has a hand in the drink formulas as well as the food.
Bloody Mary's, For example, go well beyond the norm via a blend of harissa, red pepper broth and lemongrass.
Executive Chef Ari Nieminen
Born in Finland and raised on a lakeside farm, Nieminen
fished in pristine lakes, picked berries and grew vegetables for the table.
This instilled in Chef Nieminen a culinary purity that as guided him from the simply prepared dishes of his youth to the sensual feasts he now creates as Executive Chef at Battery Gardens.
"At Battery Gardens
, I draw inspiration from all my life's travels.
However, the result is uniquely American in the sense that there is a natural diversity in combining fresh local fish, aromatic exotic spices & Mediterranean herbs and classic European techniques.
I love taking these ingredients and finding the most delicate way to accentuate flavors and textures."
A graduate of the prestigious Culinary Institute of America, Chef Nieminen began his career at the Five Star, Five Diamond Four Seasons Hotel in New York City, where he quickly rose to head chef.
From the Four Seasons, he
moved to the River Café where he
worked with, designed & developed dazzling culinary creations with David Burke.
Quickly gaining attention, he
moved to the opulent Russian-Inspired, Fire Bird Restaurant
in New York as Executive Chef.
The New York Times
declared that Nieminen's
"Flavors dance across the plate, an alternating pattern of sweet, savory & salty."
Most recently, as Executive Chef of the legendary Café Des Artistes and The Water's Edge, Nieminen
again awed critics, locals & travelers from around the world with his
In the course of his
has been featured on numerous and international television shows including the Food Network
and in publication such as Gourmet
, The New York Times
, Time Out New York
, Food Arts and Gastronomica
Nieminen is a frequent featured Chef at The James Beard Foundation and teaches at cooking schools such as De Gustibus.