One The Most Expensive Tasting Menus In The World..$1,000 per head.

The Culinary Mastermind Behind the $1,000 Tasting Menu Experience

United States – April 23, 2023 /MarketersMEDIA/ —

There are Michelin star chefs, and then there’s Joe Ciminera who has been pioneering incredible culinary artistry for the last 30 years sending out eye popping presentation. Often quoted by magazine editors as being a prodigy as one of the industries most talented food artists.

Being named one of the most creative chefs in America Chef Ciminera doesn’t own a restaurant. The Chef has accumulated a cult like following doing ghost kitchen tastings for up too $1,000 per plate. Heres the kicker, he’s booked solid for 6 months. I waited patiently for the interview from the chef as he arrived in dirty boots from foraging mushrooms in the nearby forest in Port Washington New York”

Basically, he’s a culinary icon behind the scenes. Taking only a handful of patrons and directing them to a destination kitchens all around NYC and the Hamptons. The Chef and his team get flown all over the world to prepare his culinary artistry for private dinners and banquets. He has grown a huge clientele to show for it. Photography taking of any kind is strictly prohibited. I convinced the Chef to let me take some photo’s of his garden.

His tasting menu could be one of the most expensive experiences in the United States.

“These tastings are not overpriced,” he corrects me, “people will pay for an ultimate food experience. I take food to whole new level with sauces and flavors. I grow most of my own produce, herbs and fruits in my 1500 sqft greenhouse. I pickle and ferment my own foods. I go to great heights to get specialty food flown in from all over the world”.

In the thirty years since his first culinary apprenticeship at Le Cirque and L’Auberge du Pont de Collonges with the grand master Chef Paul Bocuse , Ciminera has worked along side most of the influential chefs of the last 50 years.

Today, his company travels the world giving food tastings for 10-100 people,” each cooked by Ciminera himself, then left in the capable hands of the chef (or chefs) he appoints to direct it.

“I have my hands in everything. To deliver food a this level you have to be thinking about food all day to the point it almost becomes perverse”

I was fortunate enough to attend his last tastings in Sag Harbor New York. A confit of baby pig and cassoulet, Beef cheeks with black truffle pommes puree, and Triple coated lobster were some the the master pieces on the menu. A mouthful of exploding flavors that enhanced the products prepared.

Each course highlighted the chefs signature dishes, including “Surf and Turf Checkerboard Art”, “The Gardens Vegetable”, “The Circus Plate” and the unforgettable “Willy Wonka Himself”.

But it doesn’t stop there. When you book a tasting with Ciminera you are not only getting Michelin star grade food but you are also getting his detailed explanation on where the food was grown, the fermentation process, the farming and harvesting of protein and down to the last final detail of the garnish. His knowledge of food is astounding.

“All the talent and knowledge how come you dont have a brick and mortar restaurant?,” I say. “So, if they’re all an extension of you, what’s yours?”

He answers without even having to think about it.

“Freedom. I did not want myself to be locked into one design and one restaurant. I could be having the tasting in a vineyard, a 150 year old library or outdoors over looking the sunset. This is all part of the experience. I do think I will open a location very soon. I haven’t found the perfect location where I can move my garden”.

He holds his hands up, smiling. Freedom has worked out extraordinarily well for him.

Still, it’s not been as easy as you might expect for someone of his pedigree.

“It’s has always been difficult to find good locations, and it still is. It’s one battle after the other. A battle a day,” he admits. “I have a waiting list of patrons for 6 months and usually give them the location 1 week before.”

And yet, even with a successful TV career, one of the most expensive tasting menus on the planet and best selling cookbooks, Ciminera feels there are many things left to accomplish.

Behind the scenes, the 50-year-old is even running a think tank exploring new ways to develop braised beef and tantalizing culinary plating adventures in his test kitchen.

“Every day I try to be better than we were yesterday,” he says. “That is the spirit in each one of our ateliers, and the spirit in me. A life, and legacy, of taste and pleasure. Food is a very special topic for me. This has been a life long growing career of mine getting better and better like aged wine”

You can book a spot at Ciminera’s tasting table by emailing tastethistvjoe@gmail.com, https://joecimineracooking.com/ but good luck, the waitlist is quite long and worth it. The Chefs company accepts text messaging for inquiries 631-600-3891

Samantha Carter

Award-winning journalist and screenwriter. Specializing in food and drink, she writes about trends before they’re global, innovation of all things culinary and exciting.

Contact Info:
Name: Samantha Carter
Email: Send Email
Organization: Ciminera’s tasting table
Website: https://joecimineracooking.com/

Release ID: 89095386

If you detect any issues, problems, or errors in this press release content, kindly contact error@releasecontact.com to notify us. We will respond and rectify the situation in the next 8 hours.