October 26, 7:00 P.M. Dinner: A Night in the Aegean
October 26, 2024 07:00 PM
Celebrating the Reopening of the Four Seasons Hotel New York with Newly Appointed Executive Chef Maria Tampakis
25 11th Ave, New York, NY 10011, USA
Please join us as we welcome executive chef Maria Tampakis who will helm the food and beverage program at the newly reopened and refreshed Four Seasons Hotel New York, closed since 2020. Before joining the team at the Four Seasons Hotels and Resorts, chef Tampakis worked under such prominent chefs as Jean-Georges Vongerichten, Heston Blumenthal, Gordon Ramsay, and oversaw culinary operations for the Estiatorio Milos restaurant group, where she channeled her Greek heritage.
Timed with Oxi Day, an important national holiday in Greece commemorating when Prime Minister Ioannis Metaxas denied Mussolini’s request to allow the Italian troops to cross the border during World War II, Tampakis will transport diners to the Aegean Islands. Her multi-course menu will showcase her culinary prowess from years working around the globe in fine-dining kitchens and her Greek sensibility, something she is proud to share.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Whipped Taramosalata with Puffed Capers, Extra Virgin Olive Oil, Micro Arugula, and Rusk
Contains alliums and wheat
Tyropitakia with Feta, Phyllo Dough, and Black Sesame Seeds
Contains dairy, sesame, and wheat
Ora King Salmon Sashimi with Chile, Shallots, Lemon, and Extra Virgin Olive Oil
Contains alliums
Zucchini Croquettes with Green Onion Mayonnaise and Feta
Contains alliums, dairy, and wheat
Family-Style Dips and Pita > Tzatziki, Melitzanosalata, Tyrokafteri, Mixed Olives, and Pita Bread
Contains alliums, dairy, and wheat
Pan-Fried Kefalograviera Saganaki with Blistered Cherry Tomato, Arugula, and Lemon Vinaigrette
Contains alliums, dairy, and wheat
Grilled Octopus with Capers, Parsley, Red Onion, Fava Bean Purée, and Extra Virgin Olive Oil
Contains alliums and shellfish
Wild Mushroom–Stuffed Saddle of Lamb with Lemon Potatoes, Sautéed Spinach, and Thyme Jus
Contains alliums
Ekmek Kataifi with Lemon Custard, Vanilla Bean Chantilly Cream, and Toasted Pistachios
Contains dairy, nuts, and wheat
About Maria Tampakis:
As the daughter of chef instructor Michelle Tampakis, Maria Tampakis grew up surrounded by some of the most talented and award-winning chefs. Growing up Tampakis travelled to culinary events around the world and naturally headed in the direction of a culinary career, starting the process at a local pizzeria. Every summer, Tampakis worked in hospitality internships to further her knowledge of the industry and during the colder months, moved to Las Vegas to work for Paul Edwards at Chef Rubber. Since then, she has worked in some of the world’s top restaurants.
Following her graduation from the University of Delaware’s Hotel and Restaurant Management Program with a bachelor’s degree in 2008, Tampakis went on to complete the Culinary Arts program at the Institute of Culinary Education in New York City, where she started a career training program. After graduating from the Institute of Culinary Education, Tampakis accepted a cooking position with celebrated and globally renowned chef Jean-Georges Vongerichten in Midtown Manhattan. Based at Jean-Georges for two years, Tampakis gained the skills needed to work in a bustling city kitchen with a demanding schedule and high-expectation guests.
In 2011, Tampakis moved to London to take on the role of chef de partie at Dinner by Heston Blumenthal, located within the Mandarin Oriental Hyde Park, London. Blumenthal is not only the pioneer of sensory cooking but is also an Officer of the Most Excellent Order of the British Empire (OBE). It was here that she oversaw multiple stations, truly immersing herself into upscale British cuisine. After nearly one year with Heston Blumenthal, Tampakis jumped at the opportunity to work with one of the United Kingdom’s leading celebrity chefs, Gordon Ramsay. Working across two Gordon Ramsay restaurants in different locations—Heddon Street Kitchen and Bread Street Kitchen—Tampakis proved herself time and time again, and learned that organization, motivation, and discipline are keys to success.
After nearly six years in London, it was time to return home to New York City and be closer to family. Tampakis initially began working for the Institute of Culinary Education as the director of purchasing and was then promoted to director of operations in 2016. At ICE Tampakis also taught recreational students, assisted with the career culinary and pastry programs and worked with the special events team. In 2020 Tampakis accepted the highly coveted role of global culinary director for the Estiatorio Milos restaurant group, overseeing culinary operations domestically and internationally. Tampakis’ journey continued with her assuming the executive chef position at Four Seasons Hotel New York downtown, and bringing a wealth of global experience in both cooking technique and cuisine styles. Tampakis is currently responsible for creating new menus and culinary experiences for guests at the soon-to-reopen Four Seasons Hotel New York on West 57th Street.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.