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This profile was last updated on 5/17/14  and contains information from public web pages and contributions from the ZoomInfo community.

Chef

Phone: (212) ***-****  HQ Phone
James Beard Foundation
167 W. 12Th St.
New York, New York 10011
United States

Company Description: Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. A cookbook author...   more
Background

Employment History

  • Executive Chef
    Battery Gardens
  • Executive Chef
    Water's Edge
  • Executive Chef
    Fire Bird Restaurant
  • Chef
    FireBird
  • Executive Chef
    FireBird
  • Executive Chef
  • Five Star
60 Total References
Web References
Battery Gardens - Catering - About Us
www.batterygardens.com, 17 May 2014 [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.
Holland America Line and Food & Wine Savor Successful Recipe for Culinary Cruises
www.prnewswire.com [cached]
-- Ari Nieminen, Executive Chef, Water's Edge; former Chef at FireBird, on
Welcome To Serves You Right Radio
www.syrradio.com, 19 Sept 2006 [cached]
Interview: Zagat Rated Executive Chef Ari Nieminen
...
Chef Ari Nieminen
...
hef Ari Nieminen (was)* the Executive Chef of Firebird, one of New York's most unique and exciting restaurants.Since his childhood in Finland, Nieminen has had an appreciation and love of cooking that was inspired by his aunt who was a professional chef.His love and passion for food mirrors his love for life in all its diversity.To pay for his college studies he played in a rock band and entertained throughout Europe.After receiving his bachelor's degree in Psychology, he attended the Culinary Institute of America in New York and went on to work with some of the most prestigious names in the restaurant world: Charlie Palmer, David Burke and Guy Reuge to name a few.Today he is one of the most sought after chefs on the television talk show circuit, and was recently named by Zagat as one of the top 24 chefs in New York City.
...
*Editor's note: Chef Nieminen is currently Executive Chef at The Water's Edge in N. Y. C..
Battery Gardens - Restaurant - Executive Chef
www.batterygardens.com, 17 May 2014 [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, 28 Nov 2004 [cached]
Ari NieminenExecutive Chef
As 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.
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