FSR September 2022

RI S ING S TARS

Tabitha Yeh AGE: 35 SENIOR DIRECTOR OF CULINARY PLANTA NEW YORK THE CUISINE CHAMELEON An alum of the Culi

Gina Luari AGE: 30 CEO, FOUNDER THE STATEMENT GROUP HARTFORD, CONNECTICUT

nary Institute of America, Tabitha Yeh has cooked under some of the world’s most decorated chefs, including Thomas Keller, Rene Redzepi, and Masa Takayama. During the pandemic, she was tapped by Noodlelove to help transition the fast casual into a full-ser vice enterprise. Pulling from her Korean-Amer ican heritage, she cre ated comfort foods, like the Seoul Alle Vongole, which became an instant hit. Six months ago, she joined multiunit res taurant Planta as senior director of culinary, work ing alongside another revered chef, David Lee.

THE MILLENNIAL WHISPERER

All-day brunch spot The Place 2 Be has been mak ing guests swoon over Ins tagram-worthy dishes since 2015, and now CEO Gina Luari is hitting the gas on expansion. Earlier this year, she formed The Statement Group, which encompasses The Place 2 Be’s four (and growing) locations, as well as new concepts, like sea food bar, Raw; Charred piz zeria; and Latin eatery, Can tina. At her side are two “Chopped” champions, chefs Xavier Santiago and Maurice “Mo” Major.

PLANTA

THE STATEMENT GROUP

THE GIN KING Even before he was of drinking age, Marshall Minaya had cut his teeth working behind the bar. Once he hit 21, Minaya moved to the Big Apple in search of experi ence and opportunity, both of which he found. At high volume restaurants like The Meatball Shop and Salva tion Taco, he mastered the classics. Then at Salvation Burger and later Da Capo, he created and launched beverage menus in tandem with the restaurants’ open ings. In his current role at Valerie, Minaya showcases small-batch and local spirits in a seasonal menu; he’s also built the largest gin library in Manhattan.

Marshall Minaya AGE: 32 BEVERAGE DIRECTOR VALERIE NEW YORK

GABI PORTER

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FSRMAGAZINE .COM

SEPTEMBER 2022