Jack Logue

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.

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.