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Citibank , Jamaica Tourist Board, Etihad Airways, Genesis Motors USA, Lifeway Foods, Campari America, ChefWorks, Voss, and Volkl Tennis are just some of the major sponsors; Wellness In The Schools (WITS), a non-profit partner, inspires healthy eating and fitness for kids in public schools. Citi Taste of Tennis kicks off at 7 pm, August 24th at W New York (Lexington and 49th Street). For more information and tickets, visit tasteoftennis.com.
KERRY HEFFERNAN
ROXANNE SPRUANCE
GRAND BANKS Chef Kerry Heffernan began working in New York City restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually settling in the South of France baking croissants. He returned home to attend the Culinary Institute of America to eventually hone his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Heffernan later became the Executive Chef of the Westbury Hotel’s famed Polo Restaurant, the training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward, he opened Union Square Hospitality Group’s Eleven Madison Park as Executive Chef and eventually became a partner. During his time at 11 Madison, he worked with Danny Meyer to develop the original menu at the Shake Shack in Madison Square Park.
KINGSLEY Chef Roxanne Spruance entered the culinary world as a pastry chef apprentice in the highly regarded restaurant, Blackbird in Downtown Chicago. Working her way up in the Chicago restaurant industry, Spruance gained valuable knowledge and experience in all aspects of the kitchen. An athlete at heart, Chef Spruance has taken her fearless, winning attitude towards sports and translated it into her approach towards food. As Executive Chef and co-owner of Kingsley, she’s confident to experiment with different genres and ingredients and believes in creating a culinary product that is stimulating while never losing respect for the product. She creates innovative, seasonal food while respecting and incorporating regional traditions in her Lower East Side restaurant.
An avid outdoorsman and seafood expert (he’s won several charity fishing tournaments), you can find Chef Heffernan at Grand Banks, a seasonal oyster bar and galley on the deck of an old cod fishing schooner moored at Pier 25. He remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council, and an occasional game of tennis, too. Heffernan looks forward to taking part in Citi Taste of Tennis which will mark his 15th year. “I love New York City and have seen so many amazing talents on and off the court.”
Chef Spruance’s experience has been far and wide. In 2010, she landed a coveted spot as Chef de Partie under world-renowned chef Wylie Dufresne at New York’s WD-50, where she took full advantage of the opportunity to absorb modern techniques and experiment with flavor profiles and menu creation. Her tenure at WD-50 was followed by a Sous Chef position at Blue Hill at Stone Barns outside of New York City, where the daily exposure to fresh and local ingredients reinforced her passion for continuing to support that cause in her cooking today. Believing that the best food comes from fresh, seasonal products, she is passionate about purchasing from local farmers. Keeping to her word, after our interview session was completed, Chef Spruance was running off to where else? The Union Square Greenmarket! •
AUGUST 2017 | NEW YORK LIFESTYLES MAGAZINE | 19