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Phone (212) 484-5120
154 Central Park South
New York, NY 10019
WELCOME TO SOUTH GATE

Our Team

  • Kerry Heffernan
  • Chef Kerry Heffernan

    Executive Chef Kerry Heffernan brings 20 years of culinary excellence, experience and leadership to the kitchen of South Gate.

    After graduating second in his class from the Culinary Institute of America, Kerry honed his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian before landing his first post as Chef de Cuisine at One Fifth Avenue. Kerry later became the Executive Chef of the Westbury Hotels famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. In 1998, Kerry became the opening Executive Chef and eventually partner at Union Square Hospitality Groups Eleven Madison Park.

    Over the course of his career, Kerry has remained active outside the kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels, Kids for Kids and both the Central Park and Madison Square Park Conservancies.

  • Hicham Enhaili
  • Hicham Enhaili

    General Manager Hicham Enhaili thrives on creating an outstanding dining experience for South Gate’s guests. Hicham and his team create memorable meals by delivering efficient tableside service with the warmest touch.

    Prior to joining South Gate, Hicham worked for many years for renowned restauranteur Jean-Georges Vongerichten. In addition to managing intense daily operations, Hicham traveled the globe helping to open several of Jean-Georges’s restaurants, including Market in Paris, 66 and Spice Market in New York, Chambers Kitchen in Minneapolis, and Dune in the Bahamas.

    Fluent in English, French and Arabic, Hicham extends a warm welcome to South Gate’s international clientele.

  • Olivier Dufeu
  • Olivier Dufeu

    Sommelier Olivier Dufeu brings more than a decade of fine wine and beverage experience to the South Gate team.

    A native of France, Dufeu has served as cellar master for five separate Michelin star-rated restaurants in the United Kingdom and across New York. Most recently, he served as Wine Director at David Bouley where he selected wine for three restaurants in New York and managed a 400 references wine list. Dufeu has also served at Wine Director and Sommelier at the prestigious Café Boulud, The Modern and Le Bernardin as well as two esteemed Relais Châteaux properties, a global organization with a collection of individually owned restaurants and hotels. Dufeu is also certified by the Court Master of Sommeliers.

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