ABOUT US
At Rosies’s downtown New York restaurant veterans Marc Meyer, Vicki Freeman, Chris Paraskevaides, and Anna-Marie McCullagh of Cookshop, Shuka, Shukette and Vic’s, bring their distinct sense of hospitality to one of their favorite cuisines: Mexican.
Located on a lively East Village corner, Rosie’s serves up Chef Marc Meyer’s thoughtful approach to the bold, complex flavors of a country he has extensively explored and long admired. Chef Marc prepares bright, straightforward dishes made using traditional techniques, including grinding fresh masa and cooking on a comal.
Executive Chef
MARC MEYER
A pioneer in the New York City restaurant scene for his commitment to sourcing locally,seasonally and sustainably, chef Marc Meyer showcases the season’s bounty through his vibrant, ingredient-driven cuisine at Cookshop, Hundred Acres and Vic's, the restaurants he owns with his wife and partner, Vicki Freeman. In April 2015, Meyer and Freeman opened Rosie’s, where he serves the cuisine which he is most passionate about: Mexican. Meyer began his career in New York in 1980 at The Odeon under celebrated chef Patrick Clark, which laid the groundwork for his culinary philosophy and style. From there, he traveled to Rome and cooked at a 30-seat restaurant where he planned menus around what was available each day at the market. Back in New York City in 1983, legendary chef Larry Forgione tapped Meyer to cook at An American Place where he furthered his interest in ingredient sourcing. Soon thereafter, Meyer secured his first executive chef position at Brasserie Savoy in San Francisco, which allowed him to further refine his commitment to seasonal, ingredient-driven cuisine. Meyer transitioned to ARK Restaurants working alongside chef Jonathan Waxman as co-executive chefs where he supervised restaurants throughout New York City, Washington, D.C., and Las Vegas. Realizing their dream of owning their own restaurant together, Meyer and Freeman opened Five Points in 1999, which was a NoHo mainstay for 15 years. Following the success of their first venture, the duo opened Cookshop in 2005, presenting clean, inventive dishes in the heart of the bustling Chelsea neighborhood, earning two stars from Frank Bruni at The New York Times. In 2008, they expanded again with Hundred Acres, a charming and intimate SoHo restaurant offering a Southern-inspired menu. In 2015, Meyer and Freeman add Vic’s and Rosie’s, their respective passion projects, to their family of restaurants.
Wine Director
NATASCHA PATTERER
Born and raised in Miami, Florida, Natascha Patterer has spent a decade of her career learning all aspects of the wine industry before joining Bowery Group as Wine Director. In addition to working several harvests in Oregon's Willamette Valley, Natascha has held beverage manager roles with Starr Restaurant Group and José Andres Group after receiving her Court of Master Sommeliers certification in 2015. In line with the Bowery Group's focus on sustainability across the restaurants' menus, Natascha is passionate about uplifting winemakers that emphasize sustainability and elevating their distinct stories. Her love of food, wine and travel stems from spending childhood summers with her family in Spain and Austria. As a recent transfer to the city, Natascha now resides in Brooklyn where she enjoys cooking for friends and discovering local restaurants in her free time.
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