Danny Garcia, Justin Osorio, Jassimran Singh
Danny Garcia
Kent Hospitality Group
www.crownshy.nyc
www.saga-nyc.com
Cooking at:
Gala Dinner
A proud Brooklyn native, Danny Garcia grew up in a large tight-knit Dominican and Puerto Rican family where food was the focus of every family gathering. He secured a scholarship to Johnson & Wales in Providence, R.I., and after graduation took a full-time position at the NoMad, where he rose the ranks to Sous Chef. In 2016, Danny took first prize at the Ment’or Young Chef competition, which afforded him the opportunity to stage with Team USA at the Bocuse d’Or, a world chef championship in Lyon. The next year Danny moved to Napa to join the team at Thomas Keller’s the French Laundry and rejoined Team USA at the Bocuse d’Or. In 2019, Danny returned to New York to work alongside his longtime mentor Jamal James Kent in opening Crown Shy and Saga restaurants as Executive Sous Chef. In 2021, he relocated to Hong Kong to help reopen the highly acclaimed Belon as Chef de Cuisine. Danny returned to New York to reunite with James Kent’s team at Saga Hospitality Group and is leading the kitchen at Time and Tide, a new restaurant scheduled to open in October 2024. In the months before the opening of the restaurant, Danny competed in and won season 21 of Top Chef.
Justin Osorio
Kent Hospitality Group
www.crownshy.nyc
www.saga-nyc.com
Cooking at:
Gala Dinner
A native of Bayside, Queens, Justin Osorio grew up cleaning, cooking and preparing fish at his grandfather’s Blue Water Fish Market. After high school, Justin studied hotel management at Johnson and Wales in Miami then Denver. He stayed in Colorado for a little over two years to cook alongside Christopher Thompson. With a bit of encouragement from Thompson, Justin returned to New York to pursue a career in fine dining kitchens. Justin’s first gig in Manhattan was as a line cook at The NoMad, where he worked with Executive Chef James Kent for three years. He left to work with Fabian von Hauske at Contra, where he rose the ranks to sous chef. In 2018, Justin rejoined Kent on the pre-opening team at Crown Shy in the landmark Art Deco tower at 70 Pine Street. He then helped Kent to open Saga and Overstory as head of R&D for Saga Hospitality Group. Justin now works across the group’s portfolio, helping to ensure that the kitchens’ output meets Kent’s exacting standards.
Jassimran Singh
Kent Hospitality Group
www.crownshy.nyc
www.saga-nyc.com
Cooking at:
Gala Dinner
Jassimran Singh was born in New Delhi, India. In 2006, he moved to Melbourne, Australia where he studied culinary arts at Holmes College. After graduating, Jassimran spent time in the kitchens at Maze by Gordon Ramsay and No. 8 by John Lawson at Crown. In 2014, Jassimran moved to New York where he was hired as Sous Chef at The NoMad working under then Executive Chef James. Kent. In 2018, Kent tapped Jassimran to lead the kitchen at Crown Shy as Chef de Cuisine. Subsequently, Jassimran oversaw the kitchens at both Crown Shy and Saga as the culinary director of the restaurants at 70 Pine before being elevated to the role of chef partner at Crown Shy.
