CHEFFIN' ARI
Born and raised in “The Boogie Down”, I grew up during the birth of hip hop, break dancing, and formerly Koch’s NYC. It was a dangerous time, but art still prevailed: Summer jams in the park were the highlight to live instruments and street DJs. Summer cookouts came to life and turned the whole party out. I looked forward to when my Dad would go into “the lab” (a highly disorganized kitchen). He’d come out with some fire for that grill. The smells would entice the neighbors and many times strangers. So much so that they would walk right up to the fence and ask for a burger or hot dog and my Dad would pass it to them over the chain-link fence. It’s those moments that stayed with me and placed it in my heart to serve my guests with the best I have to offer. Decades later, I’m still chasing my Dad’s flavors, enjoying my own creations, and loving the friendships with people I share a bite with along the way.
"The smells would entice the neighbors and many times strangers."
Food philosophy
Itis, food coma, food drunk, after dinner dip, or postprandial somnolence. No matter what you call it food making you sleepy simply never fit the bill for me. A meal should awaken the senses. My goal is to have you experience each bite in layers. I use natural seasonings to highlight the dish because in my kitchen the food is always the star of the show.
Want a bite? Check out the ways below.
Be a part of the experience with a direct invitation by Chef Ari himself. A rare occasion that is special and an honor amongst those who have been invited.
Here’s a sneaky little secret, Chef Ari and his wife host an Airbnb. As an add-on service chef arrie prepares all-day meals for their guest! Get a taste and stay here.
Ari’s love for music has met his love for food. A dope session where the chicken is as boomin’ as the low ends.
Not much is known about these sessions yet but I hear its amazing.
“In my kitchen, the food is always the star of the show.”
I don’t follow recipes and the very few times that I have the results were not positive. I use a recipe as a general guide. Taking the time to read through the entire process before even gathering ingredients. Once I have read through the recipe, I generally think about making substitutions for more natural ingredients. Sometimes the recipe will call for something that is damn near impossible to get. At this point, I’m on a hunt to find out all about this ingredient so I can find an equal or better locally sourced substitution.
I believe in spices but it is to be used to enhance the dish not overpower it.
My specialties are anything utilizing Fresh ginger, red chile peppers, smoked paprika, and limes.
