Learn more about the source and inspiration behind the team at ONE Dine, the premier bar and restaurant atop One World Observatory in New York City.
Executive Chef, Reuel Vincent, launched his culinary career working as a prep cook at the Creative Catering Agency. With no formal culinary education, Vincent used his time at the Agency to learn the restaurant business through hard work and dedication to his craft.
Vincent previously served as Banquet Chef for ASPIRE, where he was responsible for VIP clients and special events annually.
In his new role, Vincent will be overseeing the culinary operations at the Observatory, including at ONE Dine restaurant and bar ONE Café, ONE Mix, and private event space, ASPIRE.
Visitors can now expect the same attention to detail and perfection showcased by Vincent at Aspire when dining high above Manhattan’s spectacular skyline at ONE Dine restaurant and bar. An entirely refreshed menu featuring Vincent’s original take on culturally inspired dishes that make New York what it is are now available. Highlights of the new offerings include a Miso Chilean Sea Bass prepared with black beluga lentils and coconut saffron broth and a Sea Bream dish with chermoula, picked herbs, hazelnut romesco, and fried shallots.
“It’s an honor to be named Executive Chef and to have the opportunity to create a memorable experience for the guests of One World Observatory,” said Vincent. “Food brings people together and fosters a sense of community and culture.”