two level dining area with orchid and a large room of wine shelves in the back


The Chef

Executive Chef Cyril Renaud

French-born Executive Chef Cyril Renaud joined the culinary team at Mandarin Oriental, New York in November 2016 as Executive Sous Chef, overseeing operations of Asiate and supporting the culinary operation overall. In 2017 he became Executive Chef, overseeing Mandarin Oriental, New York’s culinary programme including signature Restaurant Asiate, casual dining at Lobby Lounge and in-room dining to 244 rooms and suites and 64 Residences at Mandarin Oriental, New York.

A highly-acclaimed chef, Chef Cyril owned and operated Michelin star restaurant Fleur De Sel in New York City and Michelin Guide-recommended Bar Breton in New York City, as well as managed operations for a number of notable restaurants in Manhattan since moving to the United States 25 years ago. In addition to being a seasoned culinary professional, Chef Cyril has been recognised and featured in top media including New York Magazine, The New York Times, Forbes, Food & Wine, Bon Appetit and various television shows. He is also a member of Societe Culinaire and Commanderie de Bordeaux.

  • Breakfast
    7 – 10:30am
  • Lunch
    12 – 2pm (Mon – Fri)
  • Dinner
    6 – 10pm
  • Brunch
    11:45am – 2pm (Sat & Sun)
  • Phone
    +1 (212) 805 8881