Chef · Private Dining · Culinary Direction
Isaac Behr
Nine years in James Beard–recognized and other high-end kitchens — Hearth in New York, Easy Bistro & Bar and Niedlov's in Chattanooga, and The Diving Horse in Avalon. Now cooking intimate, high-end menus for private tables.
Hearth
James Beard Award Winner — NYC
Easy Bistro & Bar
MICHELIN Selected · Beard Semifinalist
Niedlov's Breadworks
James Beard Semifinalist
I.C.E.
Institute of Culinary Education, Manhattan
The Approach
Restaurant precision, brought to your table.
I learned my craft on the line at Hearth under Marco Canora, where classic technique and whole-ingredient cooking were non-negotiable. Five years at Easy Bistro & Bar followed — running a brigade of eight, leading the pastry program, and building an in-house artisan bread program from scratch. As Culinary Director at Niedlov's Breadworks I wrote the menus, the SOPs, and the numbers behind them.
What carries over to a private event is the same thing that carries a dinner service: sourcing, timing, and the discipline to make thirty plates look like the first one.
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Services
What I Cook
01
Private Dining
Multi-course tasting menus served in your home for four to twenty-four guests, cooked à la minute and paced like a restaurant service.
02
Small-Format Catering
Seated dinners, cocktail receptions, and celebrations — sourced seasonally, executed with a restaurant brigade's discipline.
03
Culinary Direction
Menu development, bread and pastry programs, HACCP and SOP writing, and cost control for restaurants and food businesses.
Private Events
An evening built around your table.
Menus are written per event, around the season, the room, and the people at it. Tell me the occasion and I'll send a proposal.
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