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Wrong Ari Nieminen?

Ari H. Nieminen

Executive Chef

Battery Gardens

HQ Phone:  (212) 809-5508

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Battery Gardens

17 State Street

New York City, New York,10004

United States

Find other employees at this company (13)

Background Information

Employment History

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Affiliations

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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.


blog.downtownny.com

Come enjoy wonderful cuisine of Chef Ari Nieminen and the amazing views of the famed NY Harbor.
Tags: Battery Gardens, Battery Park, Battery Park City, Blue Planet Grill, Chef Ari Nieminen, Church & Dey Restaurant, Easter, Easter Bunny, egg hunt, Lower Manhattan, Lower Manhattan Community Church, PS 89, Smorgas Chef, Southwest NY, stone street, World Trade Center


www.ediblelongisland.com

Chef Ari Nieminen
I was recently invited to the chic Polo Steakhouse at the Garden City Hotel, where I had a fabulous dining experience prepared for me by powerhouse chef Ari Nieminen. Nieminen's background as a chef is extensive and impressive. In the short time he has been there, he has transformed the Polo Steakhouse into a top-notch restaurant serving not only the highest quality steaks, but a beautiful selection of fish dishes all prepared with European style and flair. Less than six months ago, Nieminen, a Manhasset resident, became the executive chef at the Polo Steakhouse and adjoining Polo Lounge, where his culinary creativity took the restaurant to a whole new level. When asked where his inspiration came from he replies, "My great aunt." Nieminen grew up in Finland and studied language and psychology. Along the way, he also took cooking classes. He claims he first learned to cook from his great aunt, a woman who was taught by Russian chefs who fled during the revolution in 1917. "The Russian chefs were taught by French chefs in the czarist court," says Nieminen. "They fled the revolution and ended up in Finland teaching at a culinary school where my great aunt attended. My aunt watched my brother and me when we were little, so I got to see a different way of cooking from a professional point of view. My grandmother and my mom always cooked, so did my grandfather. So I got the inspiration from that." Nieminen then came to the states where he applied to the Culinary Institute of America in Hyde Park, New York. "It was a great experience back then," says Nieminen, "Guy is a good friend and mentor. Nieminen is not particularly fond of the nouveau food expression "farm to table" because to him, it's always been farm to table. There is no other way to cook. He worked with Reuge for about four years and then spent two years working in Southern California at a restaurant owned by the Four Seasons Hotel. The company eventually transferred him back to New York where he started working in the theater district at the well-known Russian restaurant, Firebird. He was there for seven years. During his time there he also opened a cabaret next door, oversaw two other restaurants in Maine, and opened a restaurant in the Mayfair district of London where he lived for two years. He made his way back to New York working for chef George Lang at Café des Artistes for two years, and then worked at Water's Edge in Long Island City where he also operated a restaurant on a yacht. After a few years working at Battery Gardens in Battery Park, and then Sea Fire Grill in Midtown, he received an offer for the Polo Steakhouse, and jumped at the chance to work closer to home. Nieminen describes his cooking as healthy and well balanced. His dishes are prepared in the American style combining European traditions and classics as a foundation. "Obviously I cater to the American palate," says Nieminen, "but my cooking combines a lot of European, Scandinavian, Nordic and Southern European influences." At the Polo Steakhouse, Nieminen uses local products whenever possible, and builds dishes around them. He has a garden on the premises where he grows herbs. Only high quality, prime meats are served, and all the beef is aged in house for approximately 28 days. I met Nieminen before I was escorted to my table by the very attentive wait staff. Nieminen informed me that he was preparing four courses, and that we were going to start with dessert. Lastly, Nieminen brought out a beautifully prepared seared tuna with miso glaze, shiitake mushrooms, sesame oil, soy sauce, scallion and toasted sesame seeds, served over a mound of jasmine rice and local runner beans. The flavors and textures in this dish were Asian inspired. The tuna was served rare and melted in my mouth. "I love being a chef," says Nieminen. Ari Nieminen, Garden City Hotel, Kerriann Eats, Polo Steakhouse


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.


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