Gigi’s. No portrait has been provided.
i. Biography
Centering a modern dining room around whole-bird rotisserie service demands precise temperature modulation, rendering fat efficiently while preserving moisture in the breast and leg meat. Executive chef Thomas Knodell applies this technique-driven sensibility to focused neighborhood menus, balancing rustic poultry craft with classic pan-sauces, broths, and lardons.
Coming Up
Before stepping into his current projects, Knodell developed his profile as the executive chef of Fulgurances, the incubator space recognized for hosting an evolving roster of international culinary talent. Honing a menu structure anchored by rotisserie technique, he collaborated with Émile Desme, head chef of the Paris institution Le Chateaubriand. Together, their development focused on clean execution: serving roast chicken alongside chicken broth, salad, and dirty rice, alongside foundational sides like potatoes roasted in rendered chicken fat, seasonal vegetables, terrines, cheeses, and charcuterie.
Where They Are Now
Knodell serves as head chef at Gigi’s, a wine bar and rotisserie that opened in April 2026 at 138 Franklin Street, near Greenpoint Avenue in Brooklyn. The beverage program pairs European and French selections with an evolving food format including daily specials, vegetable plates, and rotisserie chicken. Amid wider discussions surrounding cost structures in New York dining, Knodell has noted that debate over pricing, including the $40 half chicken, opens an essential conversation around restaurant economics and diner affordability.
Career - Executive Chef, Fulgurances - Head Chef, Gigi’s (2026–present)
FAQ What is Thomas Knodell's current role? Thomas Knodell serves as the head chef of Gigi’s in New York City.
