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.

The Chef Hugo Orozco Carrillo strives to understand and share his traditions through his cooking. From his roots in Mazatlan, Mexico, he derives a deep kinship with the sea and all its riches. His earliest memories of accompanying his father at food markets and his mother, who always had a delicious meal ready for an unannounced guest, instilled in him that food is more than simply for eating - it is for sharing and enjoying, for creating bridges between friends and across cultures. His first job in a kitchen, more than 25 years ago, showed him that the joy of eating and sharing truly begins with the joy of knowing sources, the connections with the producers, preparing and cooking.
After traveling for some period of time he realized and re-discovered his love for Mexico.

Hugo is passionate about every link in the food chain, His culinary approach is based on the slow food principles. Before arriving in NYC, he owned a small restaurant on the shore of Tulum, Mexico. His food is constantly evolving as he understands the regions of Mexico and the markets are flooded with an array of endless combinations of ingredients. He believes that we can always keep learning how to be better in all ways.