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The Peninsula New York to open "Clement" and appoints Chef de Cuisine Brandon Kida

This fall, The Peninsula New York will debut an exciting new restaurant that will elevate the dining experience at the award-wining property. The restaurant will be named “Clement” and is scheduled to open in September 2013. Additionally, the hotel has recently appointed Mr. Brandon Kida as Chef de Cuisine for Clement.

Occupying the space of the hotel’s former restaurant, Fives, the new restaurant, Clement, and adjoining bar will comprise a fresh design and menu concept. Located on the mezzanine level of the hotel’s lobby and overlooking Fifth Avenue, Clement will feature a design concept by the international award-wining design firm, Yabu Pushelberg, who has been creating timeless and artistic interior designs for the hospitality, restaurant and retail industries worldwide for 30 years. Exuding effortless elegance, the restaurant will feel like a quintessential New York home – with different rooms that cater to a range of moods, desires and occasions. The carefully planned spaces scale gracefully from an intimate lounge to larger dining areas providing a setting for both power lunches and lively suppers, with private and semi-private dining areas for quieter gatherings.

Chef Kida joined the hotel in July 2013 as Chef de Cuisine of Clement and is responsible for overseeing all culinary preparations for the new restaurant. He will be developing a seasonal Contemporary American menu utilizing locally sourced ingredients from the Northeast, offered in an urban environment of relaxed sophistication.

“We are thrilled to welcome Brandon to lead the culinary concept of Clement,” says Jonathan Crook, General Manager of The Peninsula New York. “His past experience working within a luxury restaurant combined with his recent dedication to understanding the farm-to-table concept is an exceptional combination.”

Chef Kida brings over ten years of culinary experience to Clement, joining from Smörgås Chef Restaurant Group New York as Executive Chef where he had the opportunity to dedicate much of his time at the group’s upstate eco-farm, Blenheim Hill Farm, and develop a strong understanding for farm-to-table cuisine. Prior to that, he was part of the opening team at Asiate in the Mandarin Oriental hotel. During his tenure at Asiate, the restaurant consistently maintained a Four Star Forbes rating and Chef Kida was honored with a Rising Star Award from Star Chefs in 2010. Earlier positions include New York’s legendary four-star restaurant Lutèce and L’Orangerie in Los Angeles, California.

Chef Kida’s life has revolved around food and cooking from a very early age. As the son of a first generation Japanese-American father and fourth generation mother in diverse Los Angeles, Kida often enjoyed foods that were Italian, Mexican and Japanese influenced. Being able to experience so many different types of cuisine opened his eyes to how creative food can be. Chef Kida is a graduate of The Culinary Institute of America.

The selection of the name Clement follows a Peninsula tradition of naming hotel restaurants after executives with an outstanding career of loyalty and service to HSH. The restaurant was named after Clement King Man Kwok, who joined HSH as Managing Director and Chief Executive Office of the group in 2002.

This tradition resonates around the world, with Sir Elly’s at the Peninsula Shanghai honoring Sir Elly Kadoorie, founder of HSH and grandfather of current Chairman, The Hon Sir Michael Kadoorie. Felix at The Peninsula Hong Kong celebrates Felix M Bieger, a 50-year veteran of The Peninsula Hotels and three times General Manager of The Peninsula, while the hotel’s French restaurant Gaddi's commemorates the work of Leo Gaddi, The Peninsula's first General Manager who restored the hotel to its former glory after the Second World War. At The Peninsula Tokyo, Peter honors Peter C Borer, Chief Operating Officer of HSH, whose career spans more than three decades with the company.

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