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Wrong Ari Nieminen?

Ari H. Nieminen

Chef

James Beard Foundation

HQ Phone:  (212) 675-4984

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James Beard Foundation

167 West 12Th Street

New York City, New York,10011

United States

Company Description

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, t... more.

Find other employees at this company (236)

Background Information

Employment History

Executive Chef

Battery Gardens


Executive Chef

The Garden City Hotel


Executive Chef

Smorgas Chef


Chefs

Center for the Advancement of Foodservice Education


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Executive Chef

Water's Edge


Affiliations

National Chef Board

Board Member


Web References(62 Total References)


Battery Gardens - Catering - About Us

www.batterygardens.com [cached]

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 masterful creations. In the course of his career, Nieminen 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.


Battery Gardens - Restaurant - Executive Chef

www.batterygardens.com [cached]

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 Waters Edge, Nieminen again awed critics, locals & travellers from around the world with his masterful creations. In the course of his career, Nieminen 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.


Water's Edge

www.watersedgenyc.com [cached]

Ari NieminenExecutive ChefAs a young boy in his native Finland, Chef Ari Nieminen grew up milking cows, fishing in pristine lakes, picking berries and growing vegetables for the table.Being raised on a lakeside farm instilled in Chef Nieminen a culinary purity that has guided him from the simply prepared dishes of his youth to the sensual feasts he now creates as executive chef at Water's Edge.After a 5-minute water shuttle ride from mid-Manhattan, Water's Edge diners are transported even farther from their harried lives by Nieminen's enticing cuisine.A graduate of the prestigious Culinary Institute of America, Nieminen began his career working under mentors Charlie Palmer and David Burke at New York's River Café.As executive chef at the opulent Russian-inspired FireBird Restaurant, The New York Times declared that Nieminen's "flavors dance across the palate, an alternating patternof sweet, savory, and salty."Most recently, as executive chef of the legendary Café des Artistes, Nieminen again awed critics, locals and travelers from around the world withhis masterful creations.Under Nieminen, the restaurant garnered three stars from Crain's New York Business and two stars from The New York Times and New York Observer.In the course of his career, Nieminen has been featured on numerous national and international television shows including the Food Network and in publications 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 DeGustibus at Macy's Herald Square.When he's not in the kitchen, Nieminen enjoys spending time with his wife, Maria, and their four-year-old daughter, Isabella.


Midtown Home

www.smorgaschef.com [cached]

Ari Nieminen
Corporate Executive Chef Ari Nieminen oversees the culinary operations, menu development, and commissary production of the Smorgas Chef Restaurant Group. A native of Finland, Ari brings over 20 years of culinary experience and leadership from various fine dining restaurants in New York, California, and London. After gaining valuable experience at the renowned River Café under Charlie Palmer and David Burke, Ari went on to become head chef at the five-star, five-diamond Four Seasons Hotel in NYC. Ari has been featured numerous publications including Gourmet, Time Out New York, Food Arts, and Gastronomica. He is a frequent guest chef of the Food Network's "Cooking Life" show and at the James Beard Foundation. Ari Nieminen is a graduate of the prestigious Culinary Institute of America.


Nordic Reach

www.nordicreach.com [cached]

Who: Ari Nieminen, Executive Chef, Water's Edge


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