Our Team

• 

• 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 Hotel’s 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 Group’s 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.

• 

• Patrick Lutz

  Director of Restaurants

  Hailing from Amsterdam, Netherlands, Patrick Lutz has always had a keen interest in the hospitality industry. While studying hotel management at the College for Hotel & Restaurant Management in Maastricht, Netherlands, Patrick obtained an internship with Chef Ferran Adria at El Bulli and immediately fell in love with the restaurant industry. His countless worldly experiences eventually led him to work with some of the most recognized chefs in the world including Thomas Keller and Gordon Ramsey. Interested by the diversity of the field, Patrick continued to work at various restaurants, including Tribeca Grill NYC and Gotham Bar and Grill.

  Using his extensive industry background coupled with unrivaled knowledge of the Manhattan market, Patrick has brought a distinct vision to his current position as Director of South Gate restaurant for Jumeirah Essex House. He considers himself a leader, mentor, innovator, brand ambassador and source of support for his colleagues. Patrick brings forth passion in all aspects of his life, a principle that aligns perfectly with the Jumeirah Essex House philosophy. As the Director of South Gate restaurant for Jumeirah Essex House, he hopes to bring guests a level of hospitality yet to be seen in New York, evoking love, loyalty and unsurpassed levels of service.

• 

• Anjal Merritt

  Sommelier

  Anjal Merritt has always had roots in the epicurean. Hailing from Brooklyn, New York, Anjal’s jobs as a restaurant waiter immediately led him to a fascination with the science of wine. After earning a Bachelor of Science degree from St. Johns University, Anjal had planned to attend medical school. But an invitation by a good friend to take a managing job at a restaurant forever changed his career plans.

  Today, Anjal manages beverage programming and facilitates guest wine beverage experience at Jumeirah Essex House as the hotel’s Sommelier, and relishes any opportunity to influence the hotel’s already outstanding wine list. Mr. Merritt has big plans in the works for Jumeirah Essex House, including a tasting gallery, wine dinners, and possibly on-site wine makers. During his downtime, Anjal enjoys spending time with his family, keeping up with market trends, research, and findings in biological science.