We are thrilled to announce the soft launch of our new website at https://chef-fox.com/. Take a look and let us know what you think and feel free to email comments to chef@chef-fox.com.

And don`t forget to join our mailing list using this link: https://chef-fox.com/contact-chef-fox/.

#cheffoxdining #privatechef #sustainability #newyorkchefs #foodiesofinstagram #chef #sitelaunch

The Chef Fox team is hard at work preserving our favorite ingredients for seasons to come. 

We use a myriad of preservation and fermentation techniques to transform and capture ingredients such as wild parsnips, jewelweed seeds, green blueberries, and many more.

Pictured above from left to right:
@mobiusfields Peach Cheong
@littleriverfarmct Blueberry Vermouth Vinegar 
@caradonna_farms Apricot Whiskey Vinegar 
@deeprootsfarmny Yellow Watermelon Wine
Lacto Wild Grapes
@deeprootsfarmny Pickled Watermelon Rind

Getting up close and personal with your #chef is one of the best perks of private dining. At Chef Fox, we love talking about food almost as much as we love preparing it, and we believe context and stories add depth to what we eat and share.

Photo courtesy of @meetresident, taken at a recent sustainability-themed dinner by @foxsfood

#privatedining #sustainability #foodiesofinstagram #newyorkchefs

This dish, inspired by the regenerative agricultural practices of @senecagrainandbean , showcases the relationship between wheat berries and their cover crop, lentils.

Lentils, prepared in the style of burmese tofu, are made into a paper thin veil and draped over the spelt freekeh salad. This dish is garnished with a bounty of common cover crops, giving the diner the opportunity to see, taste, and really understand the relationship between these ingredients and how healthful agricultural practices result in tastier, more nutrient dense food.

Cinnabar Chantrelles and Black Trumpet Mushrooms drying in the sun. Foraged in Ossining NY - one of our teams favorite treats to find in the woods!

Coming to a menu near you.

For The Chef Fox Team, regular trips to our partner farms and favorite markets are a constant source of inspiration - fueling our improvisational style and strengthening our connection with our local food system.

Pictured above - Mille-Feuille of purple ninja radish and first of the season @riverbankfarm Delecata Squash butter (on the left). Bolted Romanesco with fermented garlic scape honey and pine nuts (on the right). A Puree made from the rest of each plant, covered in @farm.one basil (in the middle).

The Chef Fox group is dedicated to unparalleled sourcing standards, and a mission driven cuisine that showcases how healthful, delicious, and interesting food can be when it`s prepared with our bodies, earth, and community in mind.

Executive Chef Fox Schanzer and Chef De Cuisine Nathaniel Lettieri are incredibly passionate about good food, and we all can`t wait for what`s to come. Stay tuned!

@coppsislandoysters are a taste of home for Chef Fox Schanzer - and a great way to start a meal.

Served here with ramp leaves foraged by our team, fermented in the style of kimchi with @thegreatjoyfamilyfarm black rice, and pickled chive blossoms.

Oysters are incredibly sustainable, filtering as much as 50 gallons of water a day and trapping pesticide residue in the meantime. Oysters are a nutrient dense snack with net positive effects on the environment, requiring little to no food literacy to enjoy at home, making them (in theory), extremely accessible.

Photo from @foxsfood sustainably-themed dinner at @meetresident