Cosme is a restaurant in New York City`s Flatiron District

35 E 21st St
New York, NY 10010
212.913.9659
cosmenyc.com
@cosmenyc
Cosme is a restaurant in New York City’s Flatiron District serving
contemporary Mexican-inspired cuisine. World-renowned Chef Enrique
Olvera and his team create dishes rooted in Mexican flavors and
traditions, while also celebrating local and seasonal ingredients from
the Hudson Valley and surrounding region. Cosme’s beverage program
focuses on artisanal spirits and mirrors its cuisine, letting the high quality
ingredients shine.
A private dining room will accommodate up to 14 guests.
SANTIAGO PEREZ
MANAGING PARTNER
Santiago Perez, always felt at home in the hospitality industry and has always had a clear vision
of the key principles of service. After working as an investment banker in Mexico City, London, and
New York he chose to incorporate his love of hospitality into his career. Over several meetings and
many bottles of mezcal Perez and his partner Santiago Gomez partnered up with Chef Enrique
Olvera to launch Cosme. As Managing Partner of Cosme, Santiago oversees the financial operations
of Cosme and strives to provide a fresh interpretation of Mexican cuisine to New York City.
SANTIAGO GOMEZ
MANAGING PARTNER
Santiago Gomez, was raised in Mexico City and studied economics and business management at
Universidad Iberoamericana and Harvard University. As an investment banker for UBS in New York, he
advised restaurant groups on acquisitions and expansion strategies in the U.S. and Latin America. During
this time he felt that that Mexican cuisine in New York was not representative of the contemporary dishes
that Chefs were actually creating in the culinary hotspots of Mexico. He developed his appreciation for
global tastes through time spent in Madrid, Paris, and London, and maintains avid support of Mexican
wines and gastronomy. Alongside his business partner Santiago Perez, Gomez gave birth to Cosme
when they both flew to Mexico to recruit and partner with Chef Enrique Olvera. Gomez heads Cosme´s
public and media relations as well as the expansion of the brand.
ENRIQUE OLVERA
ENRIQUE OLVERA
EXECUTIVE CHEF/ PARTNER
Enrique Olvera discovered his love for cooking in the kitchen of his grandparents bakery in Mexico
City, Mexico as a young boy. Knowing the challenges of working in the food industry, his family
encouraged him to pursue a more traditional career but Olvera insisted that he was “born to love
food…the apple tree can only give apples.” His ambitions took him far from home to New York´s
Culinary Institute of America where his formal training began. Upon graduation four years later,
Olvera returned to Mexico City, and at 24 he opened his first restaurant, Pujol.
Fueled by a constant exploration of Mexico´s ingredients and culinary history, passion for subtle
flavor compositions, and deeply personal approach to the idea of simply cooking what you have,
¨Olvera has become a leader in Mexico´s new gastronomy. Over time, he has created a cosmopolitan
cuisine that is modern in approach but anchored by Mexican tradition. Olvera prefers not to
categorize his dishes, and believes one not should over think or over describe cooking. Instead, it
is flavor that drives and guides him. “Flavor is life,” says Olvera.
Olvera published his first book, UNO in 2010, which describes the philosophy behind his cooking
and the state of the Mexican cuisine. His second book, En la milpa focuses on “la milpa,” a Mexican
agricultural technique where waste is minimized and everything serves a purpose – a practice
Olvera takes very seriously.
Olvera´s hard work has earned him international recognition and admiration. Food & Wine named
him one of the “10 Next Chef Superstars” and Star Chefs´ International Chefs Congress named him
the “Top-Ten International Figures in World Gastronomy.” In 2010, Pujol made the San Pellegrino
prestigious list of the “World´s 100 Best Restaurants” at #72. In a historical first for a Mexican
restaurant with a Mexican Chef, it moved into the top 50 snagging #49 in 2011, #17 in 2013 and
#20 in 2014.
GONZALO GOÛT
GENERAL MANAGER
Gonzalo Gout, grew up in a family whose daily life revolved around the art of cooking. Some of
his earliest memories are of the Tlacolula market in Oaxaca and learning to make cochinita pibil
taco from the best vendors in Yucatan. His grandmother introduced the family to new ingredients
and flavors inspiring Gout to enroll and graduate from the Culinary Institute of America. Gout has
worked in the Hotel Condesa DF in Mexico City, as the restaurant manager of The Four Seasons
Hotel in Washington D.C., and at the Georges V in Paris. In addition to his passion for food and
beverage service, he is a tireless advocate for the food culture of Mexico and has been a part of
several projects dedicated to promoting it including; The Culinary Institute of America Worlds of
Flavor International Conference & Festival, The Specialty Food Association Fancy Food Show, the
Bocuse dÓr USA finals, and Olvera’s food conference Mesamerica.
YANA VOLFSON
BEVERAGE DIRECTOR
Born and raised in the Bronx, Yana Volfson has been crafting cocktails in New York for 15 years.
Her experience took Yana to manage and execute the beverage program at Freeman’s and Peels
Restaurant, and to design the beverage program at Russ and Daughters Café. Her philosophy
explores a fundamental and magical approach to what tastes good. Yana’s acute palate and playful
style aim to artfully design cocktails that are elegant, tasty and intricately balanced.
MARIANA VILLEGAS
CHEF DE CUISINE
Cosme´s Chef de Cuisine Mariana Villegas, was born in Monterrey, Mexico where she acquired
a love for the country´s lively culture and colorful flavors. Educated at The Culinary Institute of
America earning a Bachelors Degree in Culinary Arts and Management, and externing at Blackbird
Restaurant in Chicagoshe has always relished working with local farmers and seasonal ingredients.
Upon graduation she joined Danny Meyer´s team at Union Square Café as lead line cook then
returned to her native Mexico to begin work with Chef Enrique Olvera at Mexico City´s Pujol. After
rotating through all stations in the prestigious and innovative kitchen she was asked to join
the Cosme lead team. As Chef de Cuisine Villegas will help lead the kitchen and will work with
fellow Chef de Cuisine Daniela Soto Ines, on the creation of dishes. She is most excited about the
highlighting the beauty and simplicity of the ingredients, and finding ways to make them inspire
conversation.
DANIELA SOTO-INNES
CHEF DE CUISINE
Daniela Soto-Innes, comes from a long line of women who love food and cooking. Visiting food
markets and restaurants in Mexico City from a young age, she was instilled with curiosity for flavors
and interest in baking. Soto-Innes’ cooking career oficially began at 15 when she interned at The
Woodlands Waterway Marriott, she continued working for the company for three years. Then she
moved to Austin, Texas where she graduated from Le Cordon Bleu College of Culinary Arts.
After traveling and staging at restautants in Texas, New York, and Europe, She joined Brennan’s of
Houston where she worked through out the whole kitchen helping Chef Danny Trace create tasting
menus. Two years later, she joined the progressive American restaurant Triniti, and the charcuterie
driven restaurant Underbelly with Chef Chris Shepherd. Following a stage in the kitchen of Pujol,
Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. As an opening
Chef de Cuisine at Cosme, she will work alongside Chef Olvera and fellow chef de cuisine, Mariana
Villegas, to create dishes and lead the kitchen. She believes that the simplest food can inspire
the imagination most of all, and makes her dishes meaningful by “finding the secret life in each
ingredient.”
JESUS PEREA
PASTRY CHEF
Born and raised in the Bronx, Jesus Perea, found his love for baking at an early age. He learned
to make tortillas with his mother at 10 years old, baked in junior high for school bake sales,
learned the fundamentals of cooking, and then earned a culinary and restaurant management
degree. Although he explored savory cooking during a stage at Rosa Mexicano, has always loved
the science behind baking. He learned classical French techniques and desserts under Vincent
Jaoura at Le Cirque then joined the culinary and pastry teams at Aquavit. In 2009 he worked under
renowned pastry chef Michael Laiskonis at Le Bernardin, who he now considers one of his greatest
influences. While there, Perea learned the art of using the simplest ingredients to create unique
dishes. Prior to joining the team at Cosme Perea worked at Del Posto under Brooks Headley and
for a year as the Pastry Chef at Pujol.
FACT SHEET
WHAT
Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. Worldrenowned
Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local
and seasonal ingredients from the Hudson Valley and surrounding region. Adjacent to the main dining room, is a
separate bar area where guests can enjoy an abbreviated food menu in a lively atmosphere. Cosme’s beverage program
focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine. A private dining room will
accommodate up to 14 guests.
WHERE
35 East 21st Street
(between Broadway & Park Avenue)
New York, NY 10010
@CosmeNYC
Telephone
Website
(212) 913 9659
www.cosmenyc.com
facebook.com/CosmeNYC
@CosmeNYC
cosmenyc.tumblr.com
HOURS
Open daily 5:30pm - 1:00am
OWNERS
Santiago Gomez, Santiago Perez, Enrique Olvera, and Alonso de Garay with Mexican Hospitality Operator, LLC
EXECUTIVE CHEF/PARTNER
Enrique Olvera
CHEFS DE CUISINE
PASTRY CHEF
GENERAL MANAGER
BEVERAGE DIRECTOR
Daniela Soto-Innes
Jesus Perea
Gonzalo Gout
Yana Volfson
and
Mariana Villegas
CUISINE
Cosme’s menu will offer a range of plates meant to be shared (botanas). The cooking is modern in
approach with an anchor in Olvera’s culinary heritage and Mexican tradition. Dishes emphasize
simplicity and allow fresh local ingredients, sourced from the Hudson Valley and immediately
surrounding regions, to take center stage. Mexican specialties like dried chiles and beans are
imported, as well as heirloom corn for house-made tortillas, which is brought from Mexico in
partnership with Masienda.
BEVERAGE PROGRAM
Cosme offers a full bar focused on high quality and sustainability produced spirits, beers, and
wines—including a carefully chosen selection of mezcals and tequilas. The accessible wine list
of some 70 varieties includes wine from an array of regions, including some Mexican labels. Three
agua frescas, a Mexican specialty, will be made in house daily. BUNA coffee in Mexico has created
a single-origin, direct trade blend specifically for Cosme.
SPACE
Named after a market in Mexico City where Olvera’s grandfather took him as a child, Cosme evokes
a strong sense of place. The space was completely gutted and remodeled for a modern, distinctive
design. The Cosme team enlisted architect Alonso de Garay and interior designer Micaela De
Bernardi to execute their design vision for the restaurant. The 3,500-square-foot space seats
approximately 140 guests. The private dining room accommodates up to 14 people with a separate
service entrance and offers audio and internet capabilities.
For more information, please contact:
General Press:
[email protected]
Specific Requests:
Santiago Gomez
Managing Partner
Cosme
[email protected]
SAMPLE MENU
Uni tostada , avocado, bone marrow salsa, cucumber
Chicharron , radish, cilantro, avocado, hot sauce
Stuffed avocado, seafood vuelve a la vida , horseradish
Sliced raw hamachi, fermented serranos, fish sauce, black limes
Scallop aguachile , poached jicama, fresh wasabi-cucumber-lime
Smoked raw sepia, salsa mexicana , avocado
Cobia al pastor , pineapple purée, cilantro
Potato tamal , ayocote beans, fresh ricotta
Mushroom and squash barbacoa , chilpachole , hoja santa
Ayocote bean salad, radish, charred cucumber vinaigrette
Burrata, salsa verde, weeds
Enfrijolada , ricotta, hoja santa, creme fraiche, onion Crispy octopus, hazelnut mole , pickled potatoes, watercress
Cod, cauliflower, olives, onion rings, chilhuacle
Half lobster pibil , chorizo , black bean purée, mâche
Black garlic rubbed NY strip for tacos, fried shishitos , avocado-tarragon purée
Broiled red snapper, thai hoja santa salsa, chayote , scallions
Duck carnitas , onions, radishes, salsa verde (to share)