Pioneer Works Supper Club is a dinner series created to celebrate local chefs as culinary artists, and serve as a community gathering around a unique dining experience.
This edition of Supper Club features Tony Ortiz, a chef and artist who pairs their classic training with raw ancestral Mexican cooking techniques to create dishes that are sensual, timeless, and non-traditional. Join us at James Beard House in Manhattan for “Noche De Verano”, a dinner that will celebrate hot summer nights in New York and the pleasures that come with them—a night of extravagant Mexican fantasy.
Please note: This dinner will be partially outdoors, with communal tables indoors, and will follow all current COVID safety guidelines. ID and proof of vaccination are required to enter.
Tony Ortiz is a rising Brooklyn-based chef and artist from Oakland, California. Tony runs Chile Con Miel, an online platform and brand that explores ancestral Mexican food practices through a queer lens. With a background in sociology, Tony plays with the ways in which food can trigger memories and evoke emotion. They have worked under well recognized chefs such as Chez Panisse alum Dominica Rice, and have recently completed an externship at the three Michelin starred Le Bernardin. Tony leans into their Mexican roots and creates dishes that reflect their personal culinary journey in California and New York. They work with members of the creative community to curate events that are as intentional as they are stunning. Having been in New York for only a year and a half, they have already worked on food projects locally and across the state. They have held residencies and pop ups at Art Basel, Winona’s, Ursula and Piaule. Tony has made appearances in The New York Times, Latina and The Infatuation.
James Beard Foundation is a nonprofit organization whose mission is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.
Pioneer Works Supper Club is presented by Chandon.