Spindletop Restaurant Park Avenue at Grand Central, New York, NY 10017646-213-6865


New York Grand Central Team Image
Matthew Garelick, Chef de Cuisine

Matthew Garelick joins the New York Central team as Chef de Cuisine. In his position, Garelick will build on New York Centrals New American menu featuring locally sourced and seasonally inspired dishes. Garelick joins the team this month from Andaz Wall Street, where he served as sous chef for three years.

With more than ten years of culinary experience, Garelick has worked for some of New Yorks most notable restaurants including L'atelier de Joel Robuchon, Adour Alain Ducasse at the St. Regis New York, Del Frisco's Steakhouse and Restaurant 57 at the Four Seasons Hotel New York. In 2010, he joined Hyatt Hotels Corporation as sous chef of Andaz Wall Street, overseeing the boutique lifestyle hotels Wall & Water restaurant, cellar bar and special events. His diverse experience has afforded him the opportunity to learn about fine dining excellence from 2-Michelin star restaurants, as well as several advanced techniques from the protgs of culinary greats, Joel Robuchon and Alain Ducasse.

Born and raised in Brooklyn, New York, Garelicks passion for cooking began at a very early age and was further cultivated while attending Tulane University in New Orleans a time he credits for placing him on a path toward a career as a chef. Underscoring his passion for imaginative and seasonally inspired dishes, Garelick hosts an ongoing series of beer pairing dinners which have earned critics praise and a strong local following during his free time at a Midtown Manhattan pub.