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A longtime supporter of local farmlands, sustainable culinary practices, and responsibly sourced ingredients, Matthew Weingarten always strives to create menus that reflect a sense of place and time. At Inside Park at St. Bart’s, Weingarten’s artisanal approach to cooking is highlighted by his passion for culinary traditions and the lost culinary arts of curing, pickling, |
He was previously the chef de cuisine at Peter Hoffman’s celebrated Savoy restaurant in New York City, working under the tutelage of one of the country’s forerunners of “locavorism”. Prior to Savoy, he was chef at the highly touted, but short-lived Porcupine. Weingarten’s first job after graduating with a Blue Ribbon from the Institute of Culinary Education was at An American Place with legendary Chef Larry Forgione. He also worked as chef de cuisine at Quilty's, cooking alongside Executive Chef Katy Sparks, and was executive chef at Tuscan.
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Pastry Chef Miran Shim is delighted to be working alongside Executive Chef Matthew Weingarten at Inside Park at St. Bart’s. They share an avid interest in Old World classics and strive to update these specialties to appeal to modern day palates. She oversees the baking of fresh breads and all housemade desserts from her own kitchen baking annex. |
Shim’s Hand-Stretched Strudel with Heirloom Apples, Lavender and Goat Cheese Soufflé and Chocolate Dacquoise garner yums, ooohs and ahhhs! on a nightly basis. Her complimentary, old-fashioned handmade caramels in various flavors are the perfect touch to the end of any meal. Prior to joining the culinary team at Inside Park at St. Bart’s, Shim owned her own bake shop, Sweet Potion, in Hackettstown, NJ. She was a pastry assistant at Strip House and an extern at Café Boulud, both in New York City. Shim is a graduate of The French Culinary Institute. Before pursuing her love for pastry arts, Shim’s first career was in the design industry as an award-winning computer animator. |
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