Craig Koketsu
Executive Chef

Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds at some of America's top restaurants.

Koketsu began his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After moving through all the posts in the kitchen, he received the distinction of being named banquet chef for all private events at Stars, which allowed him to create intricate and innovative dishes.

As Koketsu learned about the luminaries of the culinary world, he realized that a move to New York City was crucial to work with the chefs he admired. Once in New York, Koketsu landed a position of chef de partie with Gray Kunz at the famed restaurant Lespinasse. Chance intervened when the young chef was afforded a rare opportunity to work with another remarkable talent, Christian Delouvrier, who replaced Kunz after his departure from Lespinasse. Koketsu stayed on Delouvrier's new team and became poissonnier, which was the post he held when Lespinasse earned a four-star review from the New York Times. A year and a half after the review, Koketsu was honored with the highest position in Delouvrier's kitchen, chef de cuisine. Koketsu was selected to create the culinary concept and menus of Quality Meats, which he has executed with a great sense for classic dishes and an innovative take on flavors. Koketsu was selected to create the culinary concept and menus of Quality Meats, which he executed with a great respect for classic dishes, transformed by his creativity. With Park Avenue Summer, Koketsu brings his experience to bear to craft pure and simple expressions of summer cuisine.

 

Richard Leach
Executive Pastry Chef

Richard Leach’s distinguished career has led him to be considered among the top pastry chefs in the country, creating seasonal desserts that are as beautiful as they are flavorful. Leading the pastry program for Park Avenue Summer is a natural fit for this talented chef, whose artistic creations feature fruits at their best at each point of the year.

A few of his many accolades are being recognized as Pastry Chef of the Year (1997) by the James Beard Foundation and being twice named among the ten best pastry chefs in America by Chocolatier Magazine. A graduate of the Culinary Institute of America, Leach worked in the famed kitchens at Aureole, Lespinasse, Symphony Café, La Côte Basque, and Park Avenue Cafe before bringing his talent to bear in the pastry kitchen at Park Avenue Summer. In 2001, Leach published Sweet Seasons: Fabulous Restaurant Desserts Made Simple, (John Wiley & Sons, Inc.) a beautiful, original recipe collection, organized by season, allowing access to his esteemed methods and creativity.

 

Sam Pack
General Manager

With over thirty years of experience in restaurant management, Sam Pack is among the finest leaders in the industry. Directing a staff through his excellent example, showing a positive attitude, and making customers a first priority are attributes that set Pack apart. He began his career with The Smith & Wollensky Restaurant Group before it was even an entity, by joining the team at the original T.G.I. Fridays on the Upper East Side of Manhattan, which became credited as being the first true singles bar in the country. From there, Pack held positions at award-winning restaurants Wollensky’s Grill, The Post House, and Manhattan Ocean Club before accepting the position as general manager of the group’s newest restaurant, Park Avenue Summer.

 

Michael Stillman

As the son of one of the country’s leading restaurateurs, Michael Stillman grew up with a unique vantage point on the inner workings of the industry. Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining a loyal clientele.

After graduating from Brown University with a double degree in Modern and Contemporary Painting and African-American Political Theory, Michael worked for the acclaimed Union Square Hospitality Group before learning the business of The Smith & Wollensky Restaurant Group from the ground up. After stints in the restaurants’ kitchens and purchasing departments, Michael played a critical role in the opening of the Smith & Wollensky restaurants in Houston, Dallas, and Boston. During openings, Michael participates in staff recruitment and training, menu development, and operations. Michael led the creation and execution of every aspect of Quality Meats, as well as the group’s newest project, Park Avenue Summer.

When the proposed merger of The Smith & Wollensky Restaurant Group closes, Michael will become president of Fourth Wall Restaurants, a New York-based restaurant group that will own, manage, and develop unique restaurant concepts, including Park Avenue Summer, Quality Meats, Maloney & Porcelli, The Post House, and Smith & Wollensky New York.