APRIL 4 - 6 • NYC

BAO LA, Le Garçon Saigon

Australian-born Bao La is the rising star chef behind Vietnamese hot spot Le Garçon Saigon in Hong Kong. After experiences at dim sum behemoth Mr. Wong in Sydney and Jowett Yu’s Ho Lee Fook, La opened his own restaurant in 2015. There he offers a fresh, vibrant take on Vietnamese cuisine, infusing many of his dishes with the smoky flavors imparted from a wood-fired grill. For three nights, Bao will bring Saigon to SoHo at Chefs Club. BOOK NOW.

APRIL 11 + 12 • NYC


For two special nights, we welcome Chef Matthew Accarrino of Michelin-starred SPQR in San Francisco and Michael Passmore of Passmore Ranch, the Sacramento-based producer of some of the world’s finest caviar. As a chef who’s been deeply involved in the caviar harvesting process for several years, Matthew will bring a sea-to-table menu to Chefs Club. For the dinner, he will use the entire fish from which the caviar is produced, and the dishes will be expertly paired with Champagne. Dishes will be available in the main dining room à la carte. BOOK NOW.