He works across the river now, with a broad view of the city and a glimpse of Lady Liberty from his new post, but Chris Siversen cut his culinary teeth in New York. Like so many successful chefs, Siversen subjected himself to the exacting standards and fierce competition of Manhattan’s fine dining scene early on in his career. And his current success in the industry outside New York recalls the famous adage “if you can make it there, you can make it anywhere.” Even Jersey.
Siversen attended The French Culinary Institute, graduating with honors before beginning his career in the city. The young chef worked at Alison on Dominick Street and New York’s iconic 21 Club before returning to his alma mater to work as an assistant chef instructor and sous chef. But teaching wasn’t the right fit for Siversen, who eventually moved on to work as executive chef at Pamela Morgan’s Flavors for four years before joining The Glazier Group as executive chef of several of their properties.
With experience like this, and several years of serious catering under his belt, Siversen evolved into the kind of chef that can balance large-scale service with a creative approach to new concepts. And with his most recent post at Maritime Parc, which only just opened in August of 2010, Siversen is at the helm of a large event space and restaurant as both chef and co-owner. But that doesn’t worry Siversen, who plans on featuring local products, especially seafood, on the restaurant’s seasonal menu. New York might loom large on the other side of the river, but he isn’t intimidated; he’s been there, done that, and now he’s evolving his own style just across the water.