i. Biography
Coming Up
French classics are the anchor of Riad Nasr’s work, and the rooms he helped shape in downtown New York gave that style a modern city cadence. At Balthazar in New York City, that meant food that stayed precise without feeling stiff, polished without losing the looseness required to work in a busy dining room. Riad Nasr built his early career across New York City kitchens that helped define an era of downtown dining, moving through them with steady execution and a clear commitment to classic French cooking. As co-executive chef at Balthazar in New York City (1997–2013), the tempo of the room and the discipline of the kitchen shaped the work. Over the same span, he was also co-executive chef at Pastis in New York City (until 2013), Schiller’s Liquor Bar in New York City (until 2013), and Minetta Tavern in New York City (until 2013), part of a run through some of the city’s most closely watched dining rooms. That sequence of kitchens made Nasr a chef associated with food that lands because it is recognizable: rooted in French tradition, built for a city that rewards confidence, and delivered with consistency. In those rooms, the aim was less reinvention than keeping familiar dishes present and readable in the moment, especially in the pace of Downtown Manhattan. In 2014, Nasr became chef at Hotel Chelsea / El Quijote in New York City, working in a room with its own atmosphere and its own history. Since 2019, he has been the owner of Le Veau d'Or, where the role places him at the center of the restaurant’s identity and extends the same style of cooking that has marked his career.
Where They Are Now
Nasr’s work is tied to New York City and to restaurants such as Balthazar, Pastis, Schiller’s Liquor Bar, and Minetta Tavern. The through line is classic French food shaped for Downtown Manhattan: clear, direct, and built without clutter. Across different rooms, the emphasis has stayed on dishes that know exactly what they are and present themselves without excess.
Signature
Riad's signature dishes include smoked trout beignets with ranch’ette, apples, and spaetzle.
Profile updated August 2026
FAQ
Asked of Riad
What is Riad Nasr's current role?
As of 2026, Riad Nasr is Co-executive Chef.
Where did Riad Nasr work before?
Riad Nasr's earlier career included Balthazar, Pastis, and Schiller’s Liquor Bar.
What recognition has Riad Nasr received?
America's Classics Award (2011).
