FRED SABO

Chef Fred Sabo graduated from Johnson and Wales, Providence in 1983. After working in Florida, New Orleans, New York City and Japan in a variety of highly established hotels and restaurants, he settled at Tropica Bar and Seafood House in New York City with Restaurant Associates. Starting as sous chef in 1990 and taking over as executive chef in 1993. After 3 more years, Chef Sabo left Tropica to work in the kitchen of Lespinasse in the St. Regis Hotel. In New York City, Fred Sabo has worked with two NYC 4star chefs; Gray Kunz and Christian Delouvriere. In 1998, he returned to Restaurant Associates to work in the corporate division at Nomura Securities in the World Financial Center and then to Swiss Re Insurance, and Deutcsh Bank. Chef Fred Sabo currently resides in the Metropolitan Museum of Art as the Executive Chef of The Members Dining Room where he has been for 8yrs.

As the Members Dining Room Chef, Fred enjoys cooking seasonal, healthy cuisine with contemporary sensibilities that are organic and local when possible. Chef Fred Sabo chooses to use unique artisanal products to enhance dishes. He enjoys reconstructing old recipes with a modern touch and is intrigued with spices and the ethnic origins of various foods. In his dishes you will find he loves the flavors of Asia, India and the Mediterranean and use these regions as a catalyst for his own creations.