KEITH McNALLY
Keith was born in London and moved to New York in 1975, where he worked in a series of restaurant jobs from oyster shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he’s opened Café Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, Cherche Midi and Augustine, as well as Balthazar in London. He’s written and directed two feature films, End of the Night and Far From Berlin. In 2010 he was mistakenly given the James Beard award for outstanding U.S. Restaurateur.
OUR CHEF - FABIO BANO
A Culinary Journey of Excellence Chef Bano, a distinguished figure in the world of fine dining, began his illustrious career in Italy after receiving formal training at the prestigious IPSSAR Culinary Institute of San Pellegrino Terme in Italy. By the age of 16, he was already working alongside Italy’s elite chefs, such as Pietro Leeman at Joia, Italy's first Michelin-starred vegetarian restaurant, and Antonio Ghilardi, former chef of Gualtiero Marchesi and Picci, a two Michelin-starred restaurant in Cavriago, Italy. During his formative years, Chef Bano honed his craft in renowned Italian establishments such as Hotel Gallia Gran Baita and Club Hotel Baja Sardinia. His expertise extended to curating a dessert menu for the Michelin-starred Tuscan restaurant Lio Pellegrini, solidifying his reputation as a versatile and innovative chef. Chef Bano's culinary journey took an international turn when he moved to the U.S. during the fusion cuisine boom. In San Francisco, he joined the opening team of Azie, a French-Asian fusion restaurant led by Donnie Masterson. At Azie, he skillfully integrated French cooking techniques while embracing the burgeoning farm-to-table culture. In New York City, Chef Bano worked under culinary luminaries such as Danny Meyer at Union Square Café and with Tony May at San Domenico, further refining his skills. In 2014, he was appointed Executive Chef of Giorgio Armani’s flagship restaurant, Armani Ristorante 5th Avenue. Collaborating closely with Mr. Armani, Chef Bano showcased his culinary prowess at prestigious global events, including A World Journey: Four Chefs from Four Corners. His innovative creations earned acclaim from esteemed publications like Vogue, La Repubblica, and La Cucina Italiana. Previously as the Executive Chef of Spring Place, Chef Bano successfully opened the private club restaurant and led the club’s zero-waste and home-cooking culinary programs. He continued to showcase his innovative culinary skills through pop-up collaborations with world-renowned chefs such as René Redzepi (NOMA), Mauro Colagreco (Mirazur), Niko Romito (Bulgari), Ana Roš (Hiša Franko), Pia Leon (Kjolle), and Caviar Kaspia. Currently serving as the Executive Chef at Morandi, Chef Bano continues to bring a legacy of innovation, expertise, and dedication to every plate. His career is a testament to his unwavering commitment to culinary excellence, sustainability, and the art of fine dining.