Carnem Prime Steakhouse in Brooklyn’s Park Slop announced Chef Tadateru Tokudaiji has joined the restaurant and brought with him new menu items that include many exciting farm-to-table choices to complement its steaks. 

"We're very excited to have Chef C.J join the team here at Carnem and to have him leading our kitchen," says Jacob Krumgalz, owner of Carnem. "It's going to be exciting to see how the menu evolves and we're sure our valued customers will love what Chef C.J has to offer. He has been praised for his unique recipes like beef tartare (smoke salmon flake/blue cheese sugar rock/pickled pear), cauliflower risotto (grilled shrimp/squid ink puree/cauliflower gold flakes), and these are going to be incorporated into our menu, alongside our high quality steaks, which we are still offering, of course."

According to Krumgalz, Chef C.J has worked in Japan, Australia, France, Hong Kong and U.S.A. and spent more than one year at the following restaurants in the past years:

New York City spots Le Bernardin and Alain Ducasse at Essex house, Guy Savoy at Caesars Palace in Las Vegas, Alinea in Chicago, and L2o in Chicago.

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