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The guest of RUNTALK EPISODE#2 is George Mendes - the executive chef of Aldea, a Michelin starred restaurant in New York City.
A first-generation American born to Portuguese parents. From a young age, he knew he wanted a creative career, and food was his first love. Soon after finishing high school, Mendes enrolled in the Culinary Institute of America in Hyde Park, New York.
After graduating in 1992, Mendes worked at the original Bouley in Tribeca, where he met his mentor, chef David Bouley. To further hone his talent, he participated in two month-long stages at Alain Passard’s Arpege in Paris, France. At Arpege, he learned two fundamental principles of his cooking today: sourcing the best ingredients and simple preparation.
In 2003, Mendes staged with highly acclaimed Basque chef Martin Berasategui at his eponymous three-star Michelin restaurant in San Sebastian, Spain. There, he explored the heritage and contemporary culinary trends of the Iberian Peninsula. Berasategui introduced Mendes to the culinary avant-garde movement by teaching him to add personal flair to traditional recipes, while remaining true to the ingredients’ flavors. This experience made a significant impact on his career, as he worked alongside one of Spain’s most acclaimed culinary masters to create the cuisine that would later influence Aldea’s menu. Upon returning to New York, he joined Tocqueville as chef de cuisine where he was inspired by the nearby greenmarket and his recent travels in Europe. After more than three years running the kitchen, Mendes left to pursue his own restaurant venture.
In May 2009, Chef George Mendes opened Aldea in Manhattan’s Flatiron neighborhood. Named after the Spanish word for village, the restaurant’s menu is inspired by the Iberian Peninsula and Mendes’ heritage. The chef adds a modern, seasonal approach to create a menu perfectly balanced between rusticity and refinement.
It is a Michelin star awarded restaurant since 2011.
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MUSIC BY:
Lyonn: The Symphony
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