Martin Howard
Brasserie 8 1/2 |
A graduate of the Culinary Institute of America, Martin
Howard started his pastry work with Waldy Malouf at La Cremaillere in
Banksville, NY.
Waldy guided Martin in creating restaurant desserts to dazzle the celebrity
clientele. Together they opened the Hudson River Club at the World Financial
Center in downtown Manhattan. In 1997 Martin became the executive pastry
chef at the Rainbow Room atop 30 Rockefeller Plaza making desserts for
all their high profile outlets. From there he went on to open Beacon restaurant
in midtown and Purdys Homestead in Westchester county. In 2001 Martin joined
Restaurant Associates to be pastry chef at Brasserie and then his current
position at Brasserie 8 ½. |