MARC MEYER

Chef - owner

Executive Chef

In the 1800’s a Cookshop was a private home where cooks served simply prepared food. It welcomed guests into an environment where the menu was prepared using the product available to the chef, often nurtured on their own land. Chef Marc Meyer together with owners Vicki Freeman, and Chris Paraskevaides, honor the relationship between the vitality of a restaurant and the viability of the earth’s offerings. At the heart and soul of this restaurant lies the owners’ commitment to bringing an honest, seasonal dining option to New York City.

Executive Pastry Chef

EMILY WALLENDJACK

WILFRIN FERNANDEZ-CRUZ

MARC MEYER

Chef - owner

When a trend enters common vernacular, it can often become cliché. There is no trend following, or cliché in Chef Marc Meyer’s consistent commitment to seasonality and locally produced foodstuffs. For the last twenty years, he has presented ingredient driven cuisine and found that the best products are produced with sustainability of the planet in mind.


Born in the Dominican Republic, Wil grew up surrounded by food as his family owned restaurants and a local farm. As an only child, Wil began working in the kitchen of his family’s tapas restaurant when he was 8 years old. Despite this early passion for food, Wil attended medical school in the Dominican Republic and then moved to New York to continue studying at City College, and worked part-time at Bato, a restaurant at Chelsea Piers.

Wil then realized that he needed to making working in the culinary space his full time job and dropped out of medical school, working at several New York restaurants including Dean and Deluca, David Burke Townhouse, 202, and Nicole’s, where he met his wife who was a pastry chef. Wil began working with Vicki Freeman and Marc Meyer at Cookshop and Five Points 2008, and Marc became his mentor. After brief stints working at restaurants in St. Louis and Atlanta, Wil and his family returned to to New York to again work with Marc and Vicki at Cookshop, where he currently serves as Chef de Cuisine. Wil loves staying active, running and playing baseball with his two children.

WILFRIN FERNANDEZ-CRUZ

executive chef

EMILY WALLENDJACK

executive pastry chef

A graduate of the Culinary Institute of America, Emily Wallendjack worked at Oceana, Jean-Georges, and Pierre Herme. Upon her return to the states she has lead the pastry departments of Cookshop, Veritas, and Print restaurant.  Chef Emily has joined Cookshop once more to create desserts that play on comforting classics made with seasonal products and top quality ingredients.

156 Tenth Ave New York, New York 10011

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