35 E 21st StNew York, NY 10010212.913.9659cosmenyc.com@cosmenyc

Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. World-renowned Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine.A private dining room will accommodate up to 14 guests.

SANTIAGO PEREZ

Santiago Perez, always felt at home in the hospitality industry and has always had a clear vision of the key principles of service. After working as an investment banker in Mexico City, London, and New York he chose to incorporate his love of hospitality into his career. Over several meetings and many bottles of mezcal Perez and his partner Santiago Gomez partnered up with Chef Enrique Olvera to launch Cosme. As Managing Partner of Cosme, Santiago oversees the financial operationsof Cosme and strives to provide a fresh interpretation of Mexican cuisine to New York City.

SANTIAGO GOMEZ

Santiago Gomez, was raised in Mexico City and studied economics and business management at Universidad Iberoamericana and Harvard University. As an investment banker for UBS in New York, he advised restaurant groups on acquisitions and expansion strategies in the U.S. and Latin America. During this time he felt that that Mexican cuisine in New York was not representative of the contemporary dishes that Chefs were actually creating in the culinary hotspots of Mexico. He developed his appreciation for global tastes through time spent in Madrid, Paris, and London, and maintains avid support of Mexican wines and gastronomy. Alongside his business partner Santiago Perez, Gomez gave birth to Cosme when they both flew to Mexico to recruit and partner with Chef Enrique Olvera. Gomez heads Cosme´s public and media relations as well as the expansion of the brand.

MANAGING PARTNER

MANAGING PARTNER

ENRIQUE OLVERA

ENRIQUE OLVERA

Enrique Olvera discovered his love for cooking in the kitchen of his grandparents bakery in MexicoCity, Mexico as a young boy. Knowing the challenges of working in the food industry, his family encouraged him to pursue a more traditional career but Olvera insisted that he was “born to lovefood…the apple tree can only give apples.” His ambitions took him far from home to New York´s Culinary Institute of America where his formal training began. Upon graduation four years later, Olvera returned to Mexico City, and at 24 he opened his first restaurant, Pujol.

Fueled by a constant exploration of Mexico´s ingredients and culinary history, passion for subtleflavor compositions, and deeply personal approach to the idea of simply cooking what you have, ¨Olvera has become a leader in Mexico´s new gastronomy. Over time, he has created a cosmopolitancuisine that is modern in approach but anchored by Mexican tradition. Olvera prefers not to categorize his dishes, and believes one not should over think or over describe cooking. Instead, itis flavor that drives and guides him. “Flavor is life,” says Olvera.

Olvera published his first book, UNO in 2010, which describes the philosophy behind his cookingand the state of the Mexican cuisine. His second book, En la milpa focuses on “la milpa,” a Mexicanagricultural technique where waste is minimized and everything serves a purpose – a practice Olvera takes very seriously.

Olvera´s hard work has earned him international recognition and admiration. Food & Wine namedhim one of the “10 Next Chef Superstars” and Star Chefs´ International Chefs Congress named him the “Top-Ten International Figures in World Gastronomy.” In 2010, Pujol made the San Pellegrinoprestigious list of the “World´s 100 Best Restaurants” at #72. In a historical first for a Mexican restaurant with a Mexican Chef, it moved into the top 50 snagging #49 in 2011, #17 in 2013 and #20 in 2014.

EXECUTIVE CHEF/ PARTNER

MARIANA VILLEGAS

Cosme´s Chef de Cuisine Mariana Villegas, was born in Monterrey, Mexico where she acquireda love for the country´s lively culture and colorful flavors. Educated at The Culinary Institute of America earning a Bachelors Degree in Culinary Arts and Management, and externing at BlackbirdRestaurant in Chicagoshe has always relished working with local farmers and seasonal ingredients.Upon graduation she joined Danny Meyer´s team at Union Square Café as lead line cook then returned to her native Mexico to begin work with Chef Enrique Olvera at Mexico City´s Pujol. Afterrotating through all stations in the prestigious and innovative kitchen she was asked to join the Cosme lead team. As Chef de Cuisine Villegas will help lead the kitchen and will work with fellow Chef de Cuisine Daniela Soto Ines, on the creation of dishes. She is most excited about the highlighting the beauty and simplicity of the ingredients, and finding ways to make them inspire conversation.

CHEF DE CUISINE

GONZALO GOÛT

Gonzalo Gout, grew up in a family whose daily life revolved around the art of cooking. Some ofhis earliest memories are of the Tlacolula market in Oaxaca and learning to make cochinita pibil taco from the best vendors in Yucatan. His grandmother introduced the family to new ingredientsand flavors inspiring Gout to enroll and graduate from the Culinary Institute of America. Gout hasworked in the Hotel Condesa DF in Mexico City, as the restaurant manager of The Four Seasons Hotel in Washington D.C., and at the Georges V in Paris. In addition to his passion for food and beverage service, he is a tireless advocate for the food culture of Mexico and has been a part of several projects dedicated to promoting it including; The Culinary Institute of America Worlds of Flavor International Conference & Festival, The Specialty Food Association Fancy Food Show, theBocuse dÓr USA finals, and Olvera’s food conference Mesamerica.

GENERAL MANAGER

BEVERAGE DIRECTOR

YANA VOLFSON

Born and raised in the Bronx, Yana Volfson has been crafting cocktails in New York for 15 years. Her experience took Yana to manage and execute the beverage program at Freeman’s and Peels Restaurant, and to design the beverage program at Russ and Daughters Café. Her philosophy explores a fundamental and magical approach to what tastes good. Yana’s acute palate and playful style aim to artfully design cocktails that are elegant, tasty and intricately balanced.

JESUS PEREA

Born and raised in the Bronx, Jesus Perea, found his love for baking at an early age. He learnedto make tortillas with his mother at 10 years old, baked in junior high for school bake sales, learned the fundamentals of cooking, and then earned a culinary and restaurant management degree. Although he explored savory cooking during a stage at Rosa Mexicano, has always loved the science behind baking. He learned classical French techniques and desserts under Vincent Jaoura at Le Cirque then joined the culinary and pastry teams at Aquavit. In 2009 he worked underrenowned pastry chef Michael Laiskonis at Le Bernardin, who he now considers one of his greatest influences. While there, Perea learned the art of using the simplest ingredients to create unique dishes. Prior to joining the team at Cosme Perea worked at Del Posto under Brooks Headley and for a year as the Pastry Chef at Pujol.

PASTRY CHEF

DANIELA SOTO-INNES

Daniela Soto-Innes, comes from a long line of women who love food and cooking. Visiting food markets and restaurants in Mexico City from a young age, she was instilled with curiosity for flavors and interest in baking. Soto-Innes’ cooking career oficially began at 15 when she interned at The Woodlands Waterway Marriott, she continued working for the company for three years. Then she moved to Austin, Texas where she graduated from Le Cordon Bleu College of Culinary Arts.After traveling and staging at restautants in Texas, New York, and Europe, She joined Brennan’s ofHouston where she worked through out the whole kitchen helping Chef Danny Trace create tastingmenus. Two years later, she joined the progressive American restaurant Triniti, and the charcuteriedriven restaurant Underbelly with Chef Chris Shepherd. Following a stage in the kitchen of Pujol,Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. As an openingChef de Cuisine at Cosme, she will work alongside Chef Olvera and fellow chef de cuisine, MarianaVillegas, to create dishes and lead the kitchen. She believes that the simplest food can inspire the imagination most of all, and makes her dishes meaningful by “finding the secret life in each ingredient.”

CHEF DE CUISINE

FACT SHEET

Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. Worldrenowned

Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local

and seasonal ingredients from the Hudson Valley and surrounding region. Adjacent to the main dining room, is a

separate bar area where guests can enjoy an abbreviated food menu in a lively atmosphere. Cosme’s beverage program

focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine. A private dining room will

accommodate up to 14 guests.

35 East 21st Street

(between Broadway & Park Avenue)

New York, NY 10010

Open daily 5:30pm - 1:00am

Santiago Gomez, Santiago Perez, Enrique Olvera, and Alonso de Garay with Mexican Hospitality Operator, LLC

WHAT

WHERE

HOURS

OWNERS

Telephone

(212) 913 9659

Website

www.cosmenyc.com

CHEFS DE CUISINE

Daniela Soto-Innes

and

Mariana Villegas

PASTRY CHEF

Jesus Perea

GENERAL MANAGER

Gonzalo Gout

BEVERAGE DIRECTOR

Yana Volfson

EXECUTIVE CHEF/PARTNER

Enrique Olvera

@CosmeNYC facebook.com/CosmeNYC @CosmeNYC cosmenyc.tumblr.com

Cosme’s menu will offer a range of plates meant to be shared (botanas). The cooking is modern in approach with an anchor in Olvera’s culinary heritage and Mexican tradition. Dishes emphasize simplicity and allow fresh local ingredients, sourced from the Hudson Valley and immediately surrounding regions, to take center stage. Mexican specialties like dried chiles and beans are imported, as well as heirloom corn for house-made tortillas, which is brought from Mexico in partnership with Masienda.

Cosme offers a full bar focused on high quality and sustainability produced spirits, beers, and wines—including a carefully chosen selection of mezcals and tequilas. The accessible wine list of some 70 varieties includes wine from an array of regions, including some Mexican labels. Three agua frescas, a Mexican specialty, will be made in house daily. BUNA coffee in Mexico has created a single-origin, direct trade blend specifically for Cosme.

Named after a market in Mexico City where Olvera’s grandfather took him as a child, Cosme evokes a strong sense of place. The space was completely gutted and remodeled for a modern, distinctive design. The Cosme team enlisted architect Alonso de Garay and interior designer Micaela De Bernardi to execute their design vision for the restaurant. The 3,500-square-foot space seats approximately 140 guests. The private dining room accommodates up to 14 people with a separate service entrance and offers audio and internet capabilities.

For more information, please contact:

CUISINE

BEVERAGE PROGRAM

SPACE

General Press:press@cosmenyc.com

Specific Requests:Santiago Gomez

Managing PartnerCosme

sg@cosmenyc.com

SAMPLE MENU

Uni tostada, avocado, bone marrow salsa, cucumber

Chicharron, radish, cilantro, avocado, hot sauce

Stuffed avocado, seafood vuelve a la vida, horseradish

Sliced raw hamachi, fermented serranos, fish sauce, black limes

Scallop aguachile, poached jicama, fresh wasabi-cucumber-lime

Smoked raw sepia, salsa mexicana, avocado

Cobia al pastor, pineapple purée, cilantro

Potato tamal, ayocote beans, fresh ricotta

Mushroom and squash barbacoa, chilpachole, hoja santa

Ayocote bean salad, radish, charred cucumber vinaigrette

Burrata, salsa verde, weeds

Enfrijolada, ricotta, hoja santa, creme fraiche, onion

Crispy octopus, hazelnut mole, pickled potatoes, watercress

Cod, cauliflower, olives, onion rings, chilhuacle

Half lobster pibil, chorizo, black bean purée, mâche

Black garlic rubbed NY strip for tacos, fried shishitos, avocado-tarragon purée

Broiled red snapper, thai hoja santa salsa, chayote, scallions

Duck carnitas, onions, radishes, salsa verde (to share)