We are closed for winter break!

open saturday and sunday, 12pm - 6pm

open saturday and sunday, 12pm - 6pm

open saturday and sunday, 12pm - 6pm

Nadia Irshaid Gilbert

Nadia’s work takes a multifaceted approach to the activation of humanity through visual art and healing spaces. She is a Palestinian-American filmmaker, visual artist, chef, and Reiki master. Whether through film, in person workshops, or performances, Nadia aims to create immersive experiences through her work that plant seeds of empathy and wonder. She feels it is her responsibility in this life to be a conduit for others to open their hearts to the unfamiliar, and to bridge cultural connections between “East” and “West”.

She has had the privilege of visiting and working with the individuals in Jordan’s Jerash refugee camp over the years. These visits were to provide essential aid, and assess the needs of individual families. On these days, she has taken portraits and videos with individuals, and collected their oral histories. These images were meant to be experienced on a large scale, so that the viewer feels they could step into the room with them.

Over the last several years her work has expanded from film into the food world, where she created the Sahtein project, which celebrates Palestinian cuisine and wisdom, and asks us to redefine our idea of what it means to be nourished. Sahtein includes a cooking show, virtual cooking and meditation workshops, and in person experiences. Nadia believes that “what we consume, through our mouths, eyes and ears has the power to change our life and world.”

About
Jocelyn Ueng is a Taiwanese-Chinese American chef, creator, traveler, and entrepreneur. Her approach to cooking is rooted in a core belief: food is everywhere you look. She draws inspiration from nature, tuning into its rhythms to develop innovative recipes and flavors.

Traveling to 45+ countries, Jocelyn sees food through a global lens. Her craft focuses on microseasons, foraging, fermentation, and preservation; and the importance of these interconnected pieces as inputs to our ecosystem, our bodies, and our planet.

Jocelyn’s mission is to reconnect people to the land and nature through cooking and immersive dining experiences.

My story

Prior to becoming a chef, I worked as a strategy consultant in the private and nonprofit sector, dedicating my time to causes that mattered most during pivotal moments in our nation. In 2019, I made the “radical” decision to turn in my corporate laptop for a chef’s apron and enrolled at The Culinary Institute of America. Since then, I’ve cooked at the world’s best restaurants, including The French Laundry, Satoyama Jujo, and most recently, noma.

I currently reside in the Hudson Valley with my partner, our senior shiba inu, and our ever-hungry orange cat. I’m focused on popup dinners, chef collaborations, and private cheffing. I'm in the process of developing my restaurant, which is slated to open in 2026.

Annie is a cook and writer based in Queens, New York City.