Hotelier Andre Balazs and interior designer Christian Liaigre chose Jenjuice Hospitality to create a unique dining experience in the basement of SoHo’s Mercer Hotel. The team then asked celebrated Chef Jean-Georges Vongerichten to bring his four-star Provencal cuisine downtown.
Jennie Yip and Jean-Georges then brainstormed to create one of New York City’s first communal dining rooms and open kitchens — the 145-seat Mercer Kitchen.

Today the Mercer Hotel remains SoHo’s favorite home away from home for the arty jet set.

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

New York City

Chef Jean-Georges Vongerichten

Concept Development
Room Service Development
Menu Development
Operating Supplies & Equip. Sourcing
Business Strategy
Financial Forecasting
Recruitment Management
Hotel Amenity