Alan Ashkinaze

The Climb

Formal training gives steakhouse and hotel cooking its first structure: knife work, station discipline, timing, and the habit of repetition before speed. In Alan Ashkinaze’s record, that structure runs through State University of New York at Delhi (1986), University of Nevada-Las Vegas (1990), and The Culinary Institute of America (1992), before polished hotel dining and New York steakhouse work put those fundamentals under nightly service pressure. Hotel and restaurant-group kitchens are built on systems as much as individual stations. The résumé moved through Executive Chef Aqua Restaurant at The St. Regis Monarch Beach (2004–2006), Chef de Cuisine at The Waldorf Astoria (2006–2007), chef at BR Guest Hospitality (2007–2009), Executive Chef at Warwick Hotels and Resorts (2009–2010), Executive Chef at Millesime the Carlton Hotel (2010–2013), and Executive Chef at Gallaghers Steakhouse in NYC (2013–2024). The pattern is increasing responsibility in rooms where timing, temperature, staffing, purchasing, and guest expectation have to land together. New York steakhouse cooking is a defined discipline: beef quality, dry-aging, grill judgment, restraint, and speed under pressure. At Gallaghers Steakhouse in NYC, beginning in 2013 and continuing through 2024, Ashkinaze worked inside that language. Since 2024, the Business Development Manager role at Allen Brothers 1893 has moved part of the same work upstream, toward product, relationships, and the standards that support steakhouse kitchens before the meat reaches the pass.

Today

The Executive Chef role at Gallaghers Steakhouse in New York City and Boca Raton, United States, keeps Ashkinaze tied to a meat program shaped by USDA Prime beef, dry-aging, and the grill. The work reads simple only to outsiders: salt, fire, beef, timing, and enough restraint to let the cut carry the plate. Business development at Allen Brothers 1893, held since 2024, extends the same steakhouse logic beyond the kitchen. After more than a decade leading the New York kitchen, Ashkinaze’s current work links chef leadership with sourcing, standards, and the supplier-restaurant trust required for a steakhouse program to hold its line.

Signature

A steakhouse signature is measured by execution more than novelty. Alan's signature dishes include Ashkinaze Rib-Eye Recipe, kept within the central grammar of the work: beef as the subject, seasoning as support, and fire as the finishing tool. Its value is in crust, heat management, and handling the cut without excess ornament.

In Their Words “Cooking at home, over a charcoal fire, I want to have some spice and sugar to help make a crust.”

Recognition

Recognition in steakhouse work often appears as entrusted responsibility rather than decoration. For Ashkinaze, the clearest markers are Executive Chef at Gallaghers Steakhouse in New York City and Boca Raton, and Business Development Manager at Allen Brothers 1893. The training record gives the route its foundation: The Culinary Institute of America from 1990 to 1992. Alongside the senior kitchen and business development roles, it marks a career formed through classic technique, institutional kitchens, steakhouse leadership, USDA Prime beef, dry-aging, and the grill.