Garrett Hare

Training at International Culinary Center gave Garrett Hare the technical base that tasting-menu cooking demands: discipline, precision, and the ability to hold a menu together while ingredients change. That background reads less like rigidity than control. It is the sort of steady hand that lets a kitchen work with shifting seasonality and still keep each week’s menu coherent, with each plate doing more than feeding the room.

Since 2021, Executive Chef at Nonesuch has meant working inside a format built on movement, not repetition. In Garrett Hare’s case, that has meant balancing familiar dishes against rotation, so the team can keep experimenting without losing the throughline. The restaurant’s identity, under that approach, comes from the tension between recognition and invention, with season, technique, and timing kept in active conversation.

At Nonesuch, the menu changes week to week with the seasons, and Garrett Hare uses that pace as part of the kitchen’s structure. Nothing is allowed to sit still for long, but that does not mean the work is loose. The format leaves room for recognizable dishes while making space for the kitchen to test new ideas, which gives the dining room momentum without blurring the point of view. “We’re not bound by any rules” is the line that sums up the method.

In Garrett Hare’s hands, flexibility is not an exception to the system; it is the system. The cooking can shift as the moment shifts and still remain legible, shaped by what is fresh, what is inspiring, and what the restaurant needs that week.

The signature at Nonesuch is tasting-menu cooking led by Garrett Hare since 2021. Seasonality sets the rhythm, but the work is not confined to a fixed rulebook. The result is a kitchen that treats weekly change as part of the craft, keeping the food responsive, sharp, and alive.