Pedro Romero

Chef / Upper East Side

Born in San Francisco de Macorís in the Dominican Republic, Chef Pedro Romero pays tribute to his heritage through his cooking.  After moving to New York at the age of five, Pedro starting helping out in his family’s kitchen at dinnertime which ignited his passion for cooking.  At the age of 19, Pedro decided to pursue a career in the culinary arts. Through dedication and hard work, he has climbed the ranks of several well known New York City restaurant kitchens such as Fig and Olive and BLT.  

High quality, fresh ingredients are the mainstays of his menus, but his penchant for combining unexpected flavors lifts his dishes above the commonplace.