Portrait of Jack Logue
i. Biography
The Climb
Training at Buckley School, The Dalton School, and University of Colorado at Boulder set the baseline; the kitchen work came next, starting with an apprenticeship (stagista) at Riva. At Daniel, Jack Logue moved through Chef de Partie, Sous Chef, and expediteur, a sequence that maps the line from station work to coordination. Betony followed, first as Executive Sous Chef and then as Head Chef.
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Today
At The Lambs Club in Manhattan, New York, United States, Jack Logue is Executive Chef/Partner, and the remit shifts to American classics interpreted with a New York frame. Jack Logue applies that structure through a creative lens, with the menu built to move between regional produce and plated form. At The Lambs Club in Manhattan, New York, United States, the remit shifts to American classics interpreted with a New York frame.
Signature
Jack Logue’s signature dishes include Fluke Carpaccio, Wasabi, Basil and Buckwheat Noodles, Black Garlic-Morel Dashi, and Puffed Buckwheat. The work shows range within a tight register: clean composition, layered umami, and grains used as structure rather than garnish.
In Their Words Team culture is the point in the quote about restaurants: the energy comes from the room, and the discipline comes from the crew that keeps service moving.
Recognition
Jack Logue’s honors include Remove the individual award claim, or attribute any Michelin recognition to the restaurant if independently verified.
FAQ
Asked of Jack
Executive Chef/Partner Where did Jack Logue train or study?
Jack Logue trained at Buckley School and The Dalton School.
What recognition has Jack Logue received?
Remove the individual award claim, or attribute any Michelin recognition to the restaurant if independently verified.
The Sunday email
Read about chefs like Jack Logue in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.