Executive Chef Fred Sabo
Chef Fred Sabo graduated from Johnson and Wales, Providence, in 1983. He has worked with two four-star chefs in New York City: Gray Kunz and Christian Delouvrier. As the Members Dining Room executive chef, Chef Sabo prepares seasonal, healthy cuisine with contemporary sensibilities. He chooses unique artisanal products to enhance dishes, and relies on organic and local ingredients when possible. He enjoys updating traditional recipes with modern touches and is intrigued with flavors from around the world, including the spices of Asia, India, and the Mediterranean.
After honing his skills in a variety of highly established hotels and restaurants—in New Orleans, in New York, and in cities in Florida and Japan—Mr. Sabo joined theRestaurant Associates team in 1990 as a sous chef at New York's Tropica Bar and Seafood House. Named executive chef in 1993, Sabo continued at Tropica for three years before transferring to the kitchen of Lespinasse in the St. Regis Hotel. When he returned to Restaurant Associates in 1998, he joined the corporate division at Nomura Securities in the World Financial Center, followed by Swiss Re Insurance and Deutsche Bank. He has been the executive chef of the Members Dining Room for five years.
Pastry Chef Randy Eastman
Award-winning pastry chef Randy Eastman earned his reputation for excellence at some of the country's top restaurants and leading institutions before joining the prestigious team at The Metropolitan Museum of Art. For more than six years, Mr. Eastman served as the pastry chef at the world-renowned Metropolitan Opera House. During his tenure with Restaurant Associates, he has also consulted and designed pastry programs for venues such as the Museum of Fine Arts, Boston, the Chicago Museum of Science and Industry, the Cleveland Browns Stadium, and the United States Tennis Association (USTA) National Tennis Center.
Prior to joining Restaurant Associates, Chef Eastman worked in the kitchens of several celebrated New York dining destinations, including Lespinasse, The Peninsula Hotel, Gotham Bar and Grill, and Union Square Café. His creations have been featured in leading consumer and trade publications, such as Chocolatier, Brides magazine, Food Arts, Chef magazine, and Cook's magazine.
In 2001 Chef Eastman was named Outstanding Pastry Chef of the Year by the New York Board of Restaurants, and in 1993 his design was named Best Sugar Work at the National Pastry Chef competition in Washington, D.C. In addition to his position as pastry chef at The Metropolitan Museum of Art, Mr. Eastman also teaches at the French Culinary Institute, where he earned his degree in 1989.