Originally from the Dominican Republic, Ronaldo Felipe inherited the art of baking from his grandmother, whom he watched prepare pastry delicacies in their kitchen as a child. After moving to New York City and trying several tres leches cakes, he knew he could improve upon them in the footsteps of his grandmother’s secret family recipe.

Ronaldo and his wife Julia opened their first shop,
Tres Leches Café, in East Harlem over a decade ago to much success. They offer a flavorful variety of tres leches cakes as well as other popular Latin desserts like flan. They recently expanded in 2021, opening their second location in the Lower East Side.

Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, El Fish Shack and Kuxé has been creating refined Mexican cuisine for 20 years. Raised in Mexico City, Julian was inspired by his father’s and grandfather’s authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City and enrolled in the French Culinary Institute, graduating with recognitions.

Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, and garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times’ food critic Sam Sifton praised Toloache’s food and service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.

Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Washington Heights and at LaGuardia Airport’s Terminal B; Kuxé in the West Village; and a second El Fish on the Upper West Side slated to open in Summer 2022. In addition, he will be extending is New York City footprint to Miami with a new concept scheduled to open in 2023.

Founded in 1998, Café Habana is a Cuban-Mexican neighborhood cafe & bar famed for its grilled corn, cuban sandwiches, cócteles and other well priced eats, based out of downtown New York City & beyond.

Luke Thomas, a Welsh chef & author, and long-time friend of Sean Meenan (Cafe Habana’s Founder) as well as a Habana fanatic, became the CEO & partner of Café Habana. He moved over to New York to head up the business and follow in Sean’s footsteps. Luke’s passion for cooking came from his grandmother who taught him to cook in their North Wales kitchen when he was just knee-high, just good hearty plates of food & that’s where Luke’s passion with food remains – good times, around good food & good people.

Always living by the principle of nourishing people with authentic Latin food & drinks and connecting all walks of life within the community. A mission that’s lived from 1998 to today ~ Gracias.

Andrew started cooking at the age of 14 in his hometown, Seven Hills, OH. With over 20 years of experience under his belt, Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two cookbooks.

Lafayette is an everyday grand café and bakery in the ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.

Chef Andrew Carmellini is joined by Executive Chef John Ramirez, Pâtissier Scott Cioe, and Boulanger James Belisle in the kitchen. Our beverage team offers a list of vin de campagne, cocktails, apéritifs and craft beers. The main dining room, bakery, and two private dining suites are housed inside an iconic landmark NoHo building originally designed by Henry J. Hardenbergh. Designed by Roman and Williams, the interiors are a cinematic landscape rooted in traditional brasserie style with new and natural touches like mahogany floors, spontaneous murals, towering arched windows overlooking the street and honey and blue-tiled columns that define intimate spaces. Our rotisserie counter is displayed right at the entry, and the bakery stays open late for perusing après dinner.