Portrait of Orriane Shapira
i. Biography
Orriane Shapira’s path moves through New York City kitchens built for appetite, speed, and spectacle. It runs through HaSalon, where she led the kitchen until 2025, and reaches Shmoné, where she earned a Michelin star in 2023.
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Coming Up
Orriane Shapira trained at Institute of Culinary Education.
Where They Are Now
The current executive-chef role in Shapira’s New York story is at Shmoné. Written against the HaSalon chapter, it gives her career a compact but forceful shape: a theatrical family-style kitchen through 2025, then the starred restaurant where her work drew Michelin attention in 2023. The through-line is not an abstract claim about style; it is visible in the specific work named above. At HaSalon, the food was seasonal and market-led, with tableside drama and dishes that announced themselves before they arrived.
At Shmoné, the recognition came through Michelin’s 2023 star. Her own phrasing suggests continuity beneath the shift in rooms: "It’s something I’ve done for as long as I can remember." In this career, that memory has been translated into service, spectacle, and the discipline required to lead kitchens in New York City.
Signature
Orriane's signature dishes include Our Most Famous $24 Single Tomato and A Couple of Artichokes Roasted with Terrifying Fire.
In Their Words “I don’t want to call it a restaurant as much as a performance.” “It’s something I’ve done for as long as I can remember.”
Honors
In 2023, Shapira earned a Michelin star at Shmoné in New York City. The honor is the defining recognition in her public career, and it sits alongside her executive-chef work rather than apart from it: a precise award year, a named restaurant, and a city where her résumé has been built.
FAQ
Asked of Orriane
What is Orriane Shapira's current role?
As of 2026, michelin star — Shmoné (New York City), 2023.
Where did Orriane Shapira train or study?
Orriane Shapira trained at Institute of Culinary Education.
What is Orriane Shapira known for?
Market-driven, seasonal, family-style cooking presented as a performance, with colorful dishes and theatrical tableside energy.
The Sunday email
Read about chefs like Orriane Shapira 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
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