Sam Hazen, the chef behind the high-grossing Tao restaurant concept in New York City and Las Vegas, is the new culinary director and executive chef of The Highlawn (recently rebranded from The Highlawn Pavilion) in West Orange, N.J.
Hazen also was culinary director of the B.R. Guest restaurant group in New York and prior to that worked at La Côte Basque, the Quilted Giraffe, Terrace in the sky, Cascabel and Tavern on the Green in that city, as well as le Gavroche, le Manoir aux Quat’Saisons and Waterside in the United Kingdom.
While at Tao, he also conceived of and opened Rue 57, Avra and Bolzano’s. He also was chef of Veritas in New York City.
His sous chef, Michael Aiello, has previously been executive chef of Palm Too, executive sous chef of Lambs Club and sous chef at Rock Center Café, The Sea Grill and, most recently, Ferris, all in New York City.