SEASON THREE
TICKETS ARE LIVE NOW!
The Lineup is a dinner series highlighting the best cooks working the line at New York’s top restaurants.
EXECUTIVE CHEF FOR A NIGHT…
Line cooks are the workhorses of any restaurant, diligently executing the vision of their head chef every single service. In the restaurant, their success is determined by their ability to execute rote tasks without any loss of enthusiasm.
The Lineup flips the script, offering a platform for these talented individuals to bring their culinary vision to life.
MEET OUR LINEUP OF COOKS STEPPING INTO THE EXECUTIVE CHEF SPOTLIGHT.
EXEC. SOUS CHEF - SAGA
India Doris, a seasoned Executive Sous Chef, hails from West London, UK, where her culinary journey began at a young age. Starting her career at 15, she swiftly ascended through the ranks in restaurants across Europe, including Spain, France, Scotland, and London, at establishments like The Swan, Bibendum, and Le Trumpet.
Relocating to New York in 2017, India joined Chef James Kent's longtime roster, working at renowned eateries like The NoMad and Crown Shy before joining SAGA for its 2021 launch. Now, she merges her Michelin-starred expertise with Mediterranean influences, creating a menu that celebrates the diverse flavors of the region.
MONDAY, APRIL 15TH
MONDAY, APRIL 29TH
SOUS CHEF - The Musket Room
Noah Ponjuan, originally from Baton Rouge, Louisiana, has always had a deep connection to food, rooted in his diverse cultural upbringing. His culinary journey began after high school at the Louisiana Culinary Institute, enthusiastically supported by his family. He then ventured to Colorado, but ultimately found his calling in New York City, where he joined the team at The Musket Room under Chef Mary Attea. Over three years, he rose to the position of sous chef at this acclaimed Michelin-starred restaurant.
Noah's menu reflects his childhood, blending his southern heritage with his fine dining background. He aims to offer diners a fresh perspective on southern ingredients.
MONDAY, MAY 6th
LINE COOK - Estela
Hannah Musante, originally from San Diego, California, took a non-traditional path to her culinary career. While studying culture and consumerism at NYU, her passion for cooking flourished. After completing her bachelor's degree, she enrolled in a culinary program at Ferrandi in Paris. Despite returning to a marketing career afterward for stability, she continued to cook and refine her skills as a home cook and photographer.
After years of balancing desk jobs with cooking roles, Hannah found her culinary home at Estela, where she has been a dedicated Line Cook ever since. Her menu, influenced by her global adventures and artistic sensibilities, offers a creative and vibrant ode to spring.
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