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April Bloomfield
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April Bloomfield

The Spotted Pig / The Breslin Bar & Dining Room / The John Dory Oyster Bar / Salvation Taco / Tosca Cafe

 

 

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

 

Before moving to New York, April spent the summer of 2003 in Berkeley, California, at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig. Under April's direction, The Spotted Pig has earned one star from the Michelin Guide for nine consecutive years, and since 2010, April & Ken’s The Breslin Bar & Dining Room also earned a star in the esteemed guidebook. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned a glowing, two-star review from The New York Times. The duo opened Salvation Taco at the Pod 39 Hotel in December 2012, where April has created a menu of international tacos and bar snacks.

 

In fall 2013, April and Ken took over the famed Tosca Cafe space in San Francisco, marking their first opening outside of New York City. Tosca Cafe earned a three-star review from the San Francisco Chronicle and was recognized as one of Bon Appetit’s “The Hot 10: The Best New Restaurants in America” in 2014.

 

April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012. She was honored as a Food & Wine “Best New Chef” in 2007, and in May 2014, she received the coveted James Beard Foundation Award for “Best Chef: New York City.” In April 2015, April’s second cookbook, A Girl and Her Greens, will be published.

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