Union Square Events (USE), the catering, culture, sports, and events business from Danny Meyer’s Union Square Hospitality Group (USHG) in New York, is proud to announce Union Square Chef Collaborations.
The new culinary program is without parallel in the events industry, as Union Square Chef Collaborations unites the event execution expertise and thoughtful hospitality of Union Square Events, with the award-winning chefs and in-restaurant experience of select Union Square Hospitality Group restaurants, including:
- Union Square Cafe, Chef Carmen Quagliata
- Gramercy Tavern, Chef Michael Anthony
- Tabla, Chef Floyd Cardoz
- Blue Smoke, Chef Kenny Callaghan
- The Modern, Chef Gabriel Kreuther
- Maialino, Chef Nick Anderer
Through Union Square Chef Collaborations, Union Square Events clients and their guests may enjoy the expertly prepared cuisine from some of their favorite USHG restaurants in the setting of their choice, from intimate seated dinners to galas, weddings, and more.
The new premium offering includes a selection of seasonal menus (Fall/Winter and Spring/Summer) from each participating chef that may be paired with wines selected by USHG’s award-winning Wine Director, John Ragan. Clients may also elect to have a personally tailored menu crafted by the participating chef of their choice and also request that chef be part of service for the event itself.