The chef Jonathan Wright, who cooked at Le Manoir aux Quat’Saisons in Oxford and was most recently Director of Kitchens for Raffles Plaza Fairmont and Swissotel Singapore, has signed on as executive chef at the Rainbow Room. Wright is no stranger to managing very large F&B; teams, which is good because he’s overseeing the menus at the Dining Club, Rockefeller Center, in addition to those served at the 80-year-old restaurant.
Wright tells Florence Fabricant his style is “French-influenced farm-to-table,” and earlier this year, consultant Elizabeth Blau said the restaurant’s incoming kitchen would also take cues from several decades of vintage menus in advance of the grand reopening, which includes a return of the famous revolving dance floor. The Rainbow Room reopens for the first time in five years in October, with reservations opening up in July.
Rainbow Room Will Reopen in October [New York Times]
