Ed Szymanski

Coming Up

Ed Szymanski trained at London School of Economics, a detail that feels almost slyly elegant given the exacting, hands-on world he would later make his own in New York City. His path has been defined less by spectacle than by a steady accumulation of ideas, each one sharpened by place and memory: an English upbringing that continues to inform his cooking, a fascination with British food rendered with a modern eye, and a respect for seasonality that keeps the work grounded. Today, Ed is chef and owner of Dame (since 2020), chef and owner of Lord's (since 2022), and chef and owner of Crevette.

Where They Are Now

At Dame in New York City, Szymanski is chef, owner, and head wino, a title that hints at the restaurant’s spirit: polished but not precious, fluent in pleasure, and rooted in an unmistakable point of view. The restaurant grew directly from the fish and chips pop-up, and that origin still hums beneath the surface. What began as a focused, almost compact idea expanded into a more fully realized dining room, but the emphasis remained the same: craft, seasonality, and English reference points carried with confidence rather than nostalgia. He is also chef and owner at Crevette in New York City, where the sensibility feels just as deliberate, though expressed through a different register. Speaking in his own words, he framed one dish with the kind of plainspoken clarity that often accompanies real conviction: “Hi, my name is Ed Szymanski. I'm the chef and owner of Crevette in the West Village, and today we're going to make a sea bream esqueixada.” The line is direct, almost modest, but it reflects the larger shape of his work: food that is specific, attentive, and built from a clear sense of place. Across those kitchens, the through-line is consistent and disciplined rather than decorative. Modern British classics appear with restraint and freshness; nose-to-tail cooking brings a practical, almost old-world seriousness to the table; and seasonal menus keep the whole enterprise in motion. From London to New York, the arc of his career reads as personal without becoming indulgent, as if each plate is another way of translating an identity that is both inherited and self-made.

Career - chef and owner — Dame, New York City (2020–present) - chef and owner — Lord's, New York City (2022–present) - chef and owner — Crevette, New York City Education: London School of Economics

Signature

Ed's signature dishes include Fish & Chips and British Seafood, Fish and Chips, Skate wing with peas and fava beans, and Dover sole with cockles and beurre blanc. Together they sketch a culinary language that is at once familiar and refined: the comfort of the classic, the precision of the execution, and a preference for ingredients and pairings that let the food speak cleanly.

In Their Words “Hi, my name is Ed Szymanski. I'm the chef and owner of Crevette in the West Village, and today we're going to make a sea bream esqueixada.” “From London to New York, Ed is known for his modern interpretations of British classics, and nose-to-tail cooking.”

Honors

Ed Szymanski has received StarChefs New York City Rising Stars Award Winner (2023). Ed's honors include Food & Wine Best New Chefs (2023).

FAQ What is Ed Szymanski's current role? As of 2026, Ed Szymanski is chef/owner/head wino. Where did Ed Szymanski train or study? Ed Szymanski trained at London School of Economics. What recognition has Ed Szymanski received? Food & Wine Best New Chefs (2023).