Chef / Partner
Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds. Koketsu began
his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After a move to New York, Koketsu landed the position of chef de partie with Gray Kunz at the famed restaurant Lespinasse, working his way to being named chef de cuisine under Christian Delouvrier. Koketsu was selected to create the culinary concept and menus of Quality Meats and Quality Italian, which he executed with a great respect for classic dishes which were transformed by his creativity. Koketsu created the culinary direction of Fourth Wall's award-winning Park Avenue Summer (Autumn, Winter, Spring). New York Magazine and Esquire Magazine have named Koketsu among New York's top up-and-coming chefs.