Hotelier Andre Balazs and interior design Christian Liaigre worked with Jenjuice Hospitality to create a magical basement dining experience at the Mercer Hotel. After much research, the team approached Chef Jean-Georges Vongerichten to bring his simple Provencal cuisine to downtown New York City. After the successful opening of his highest four-star rating from the New York times by food critic Frank Bruni, Jean-Georges.

Jenjuice Hospitality worked with Chef Jean-Georges Vongerichten to create the 145 seat restaurant, Mercer Kitchen, one of the first open kitchens and communal dining rooms in New York City.

Mercer Kitchen and Mercer Hotel remain the cozy Soho- chic “home away from home” getaway for celebrities, ¬†for locals, date night, and European travelers.

“Jean-Georges Vongerichten reveals how a few ingredients can crate flavors that are lucid and compelling” – New York Magazine

New York City

Chef Jean-Georges Vongerichten

Concept Development
Room Service Development
Menu Development
OS&E Sourcing
Business Strategy
Financial Forecasting
Recruitment Management
Hotel Amenity