Chef's Corner

Angelo Ljubicic's passion for food began in his native Istria- a peninsula that is part of Croatia.
He grew up in a household that bottled its own wine, pressed its own olive oil, cured its own
prosciutto- even grained its own wheat into flour for breads and pastas.

After leaving Europe in 1970, Angelo spent the next 10 years aspiring to Sous Chef at the famed
Downtown Athletic Club as well as working in small restaurants throughout the city.

In 1980 Angelo accepted the position as Chef de Cuisine at the Harvard Club of New York City.
Angelo notes that working side by side with Chef Arnold Fanger for 15 years expanded his
knowledge of operations and great food to un-chartered levels.

Dedicated to producing dynamic cuisine, Angelo has been Guest Chef for the legendary Queen
Elizabeth II, attended the Graystone Culinary Institute and L'Etoile cooking school in Venice, Italy,
and has been Executive Chef at the Club since 1995. He currently directs a team of dedicated
associates, who serve fine cuisine in the Club's dining rooms and banquet facilities. 

Recipe from the Chef

Food Quality Note from HCNY Food and Beverage Department