Gavin Citron

The Climb

Training at Cheshire Academy sits at the start of Gavin Citron’s professional frame, before a sequence of roles that show steady advancement through kitchens where consistency matters. Each appointment adds another layer of operational range: service timing, menu structure, and the habits that keep a pass moving cleanly. He went on to work as chef at Lutece, chef at Petrossian, chef at Luxe, chef at Jojo, Head Chef at Arizona 206, and executive chef at Aleutia in Park Avenue South and East 18th Street, Manhattan, New York. That same range now carries into the dual remit of culinary director at Citron and Head Chef of Peppercrust Steakhouse, Monsey, New York. The two titles suggest different scales of oversight, but both depend on the same kitchen discipline: setting standards, keeping the line organized, and making sure the food arrives with intent rather than drift.

Today

Citron now serves as culinary director at Citron. His descriptions of the work are procedural, which is often where the useful details live. On ribs, Gavin Citron lays out a sequence built around temperature control and patience: “We cold smoke these ribs for several hours before we then braise them at a very low temperature until they're very, very soft and tender.” He continues in the same register: “We then put it in a soy and sesame marinade and then char them till they get to a very nice color.” Read together, the method is plain: smoke, braise, marinate, char. The craft sits in the order of operations and in the final adjustment of texture and color.

Career - culinary director, Citron - Head Chef, Peppercrust Steakhouse, Monsey, New York - chef, Lutece - chef, Petrossian - chef, Luxe - chef, Jojo - Head Chef, Arizona 206 - executive chef, Aleutia, Park Avenue South and East 18th Street, Manhattan, New York Education: Cheshire Academy

Signature

Gavin's signature dishes include Hamachi with chili crisp and citrus zest and fresh micro greens, Tsuna tartar with avocado, turmeric miso and wasabi mayo, Asparagus mimosa, Molasses ribs, and King oyster mushroom. The list shows a cook working across contrast: sharpness and richness, raw preparation and slow-cooked depth, green lift and browned finish. It also tracks with the rest of his record, composed, exacting, and built on technique rather than excess.

In Their Words “We cold smoke these ribs for several hours before we then braise them at a very low temperature until they're very, very soft and tender.” “We then put it in a soy and sesame marinade and then char them till they get to a very nice color.”

Recognition

The landmark in Citron’s biography is Cheshire Academy. His public standing rests on the sequence of roles named in his career: chef de cuisine, executive chef, and Culinary Director.

FAQ What is Gavin Citron's current role? Gavin Citron is Culinary Director. Where did Gavin Citron train or study? Gavin Citron trained at Cheshire Academy.