For close to 20 years, Chef O’Connor has been honing his culinary talents alongside some of today’s best-known and successful top chefs.

After earning his culinary credentials at the French Culinary Institute in Westbury, New York, Chef O’Connor cooked in France, most notably with Chef David Couchaux at Café Foie, the popular upscale bistro.
After the native New Yorker returned Stateside, Chef O’Connor continued to strengthen and deepen his extensive knowledge of cuisine as well as kitchen skills working alongside some of New York’s famed chefs. Among them are Charlie Palmer at Aureole, Michael Romano at Union Square Café, Terrance Brennan at Picholine, and David Bouley at Bouley Bakery.

Denis continues to study the marriage of food and wine as he develops a strong kitchen staff serving the discerning clientele of Rothmann’s Steakhouse & Grille on 54th Street.