One of the country’s most exclusive caterers is currently getting ready to debut a brand new private catering concept in SoHo later this year.
Chef Yann Nury is known across the country as one of the most celebrated private chefs. Born in France, Chef Nury trained under hospitality master Paul Bocuse before joining Daniel Boulud’s iconic catering business. Today, Chef Nury has established himself as one of the most sought-after private chefs in the nation, and has catered to numerous celebrities like Martha Stewart and Oprah Winfrey.
As the operator of Yann Nury NYC, Chef Nury has been bringing his passion for food and wine to New York for the past six years. Endeavoring to always push the boundaries of the luxury catering world, Chef Nury has become a master of the art of blending cultures while maintaining traditions. While Chef Nury traditionally hosts his meals in the home of his clients or in private event spaces, it appears that he is now getting ready to debut a brand new brick-and-mortar catering space in SoHo.
According to a recent a liquor license application with the local community board, Chef Nury is currently in the process of developing a new high-end catering establishment at 598 Broadway, between East Houston and Prince Street. Tentatively titled La Residence, Chef Nury’s new concept will host exclusive, private events with custom menus. The SoHo location is appropriately spacious, and offers a total 2,300 square feet of space, and is expected to seat about 50 guests at one time. The space will also feature a combination kitchen/bar, where guests can sit alongside the countertop watch Chef Nury prepare his signature dishes.
Chef Nury and the team still have a lot of work ahead of them though before they can move forward with further details. At the moment, they are trying to acquire a new catering/cabaret liquor license for the space and are proposing operating hours of 9:00 AM – 12:00 AM. While you wait for further details, you can follow Chef Nury on Instagram or consult his website for information about his private dining experiences.
