Red Hat on the River
One Bridge Street, Irvington, NY
Reservations: 914-591-5888 / OpenTable
Email / www.redhatbistro.com
Mon-Fri: 12-3 pm; Mon-Thurs: 5-9 pm
Fri-Sat: 5-11 pm; Sun: 12-8 pm
About Bruce Beaty, Chef de Cuisine
A native of Tennessee, Bruce Beaty began his culinary career working for ARK restaurants in
the mid-80s. He then moved on to Jonathan Waxman's Jams and Hulot's, where Waxman's casual
California upscale country French bistro cuisine were making waves in New York City. He then
joined the ranks of the many young chefs who have honed their skills at Gotham Bar & Grill with
chef Alfred Portale.
With Mr. Portale's aid and encouragement, Bruce set off for France, working
for Michelin starred chef Michel Rostang as a stagier, an experience that would later become the
bedrock and foundation of Beaty's cooking style. His time in France included stints at Michele
Rostang's and Jacques Le Divellec's eponymous Parisian restaurants, as well as La Maison Blanche
and Burgundy's Jean-Pierre Billoux.
Upon returning to New York Bruce worked at Le Bernardin under
Gilbert Le Coze for two and a half years, a restaurant known for its attention to French culinary
tradition and dynamic seafood renderings. He was Executive Chef at Le Madeleine in Manhattan for
ten years prior to joining Red Hat on the River in June 2007.
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