944

Allen & Delancey in New York, N.Y.

Sophisticated and classy are the only words to describe 36-year-old Neil Ferguson’s culinary creations. Ferguson’s shocking flavors are the result of brushing shoulders with renowned chefs such as Gordon Ramsay and France’s Marc Meneau. The talented foodie later became head chef at the Connaught Hotel, where he earned a Michelin Star in his first year. Ferguson later moved to the United States to open New York City’s Gordon Ramsay at The London as chef de cuisine. The famed chef has been featured in Esquire and GQ, and thanks to his skills in the kitchen, Allen & Delancey was recently awarded a Michelin Star.

944: How do you stay on top of your game? 

NEIL FERGUSON: I eat out a lot, I read a lot and I network with other chefs. It’s a constant thing. Every week I’m talking to friends and [I keep] my head in books and magazines — anything that tells me what’s going on in the industry.

What do you love most about New York City? 

I love the diversity. You feel the energy in the city. Every neighborhood you walk into, whether that be Little Korea or Little Italy, you find top-quality restaurants of all different cuisines.

What would you say is the secret ingredient that keeps you motivated? 

The ingredient I’m sort of obsessed with at the moment is maple syrup. I’m currently trying to work out the differences between Canadian syrup and Vermont syrup. There’s also an amazing vinegar I’ve used called Madernassa Pear Vinegar. You can drink it straight and it’s not at all aggressive.

Sophisticated luxury comes to mind when people think about New York City.  How do you bring this idea to your dishes? 

I pair simple ingredients with luxury ingredients. So it’s not just like, lobster truffle.  We’ll put onions or potatoes in dishes, or pair cabbage with lobster.

If you were a dish, what dish would you be any why? 

I would be a nice, thick serving of caviar, and the reason is because it’s simple, pure — you know what you’re getting — and it’s crafty.

Finish this sentence: I feel the happiest when I’m making what? 

My wife would want me to say one word [laughs], but I’d have to say bread. I’m happiest when I’m making bread. It’s alive when you have bread in your fingers. It reacts to your hands. It’s like a living organism.

Allen & Delancey

115 Allen Street, New York, N.Y.

212.253.5400

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