(L to R) Joey Fortunato, Executive Chef, The Splendid NYC; entree details from The Splendid (photos by Perry Bindelglass)
This past July, Stout NYC Hospitality Group, the owner and operator of 16 bars and restaurants throughout New York City, debuted its newest concept, The Splendid NYC in NYC’s Midtown East with acclaimed chef Joey Fortunato taking the reins. He has been instrumental in shaping the restaurant’s culinary identity, bringing his refined vision and decades of experience to the kitchen.
As the Executive Chef, he’s overseeing an elevated experience with an emphasis on expertly crafted cocktails and a refined diverse cuisine with the energy of live sports on large screens hanging over the bar, allowing guests to enjoy their favorite game without ever compromising on quality, all within a stylish and welcoming setting. He was rooted in the NY restaurant scene and while working at The Manhattan Ocean Club, he was encouraged to study in France.
After a year in Paris working with Patrick Lenôtre, one of the most respected names in French pastry, known for combining traditional techniques with a refined sense of presentation and the brand that helped define what we now recognize as modern French pâtisserie, Joey returned to New York City where he worked in some of the city’s best restaurants including La Cite, Picholine and Tribeca Grill before becoming Executive Chef at Layla, Scarabee, Swissotel The Drake and The Tonic, owning and operating his own restaurant.
In 2004, Joey debuted Extra Virgin in NYC’s West Village and immediately became the neighborhood go-to restaurant with gentle prices and an inventive Mediterranean menu. On May 31, 2024, after 20 years of service, the restaurant Extra Virgin permanently closed its doors due to a lease ending and the landlord raising the rent.
Chef Joey Fortunato brings elegance and quiet confidence to a space where steak and cocktails steal the spotlight. He’s designed a menu that is ambitious yet surprisingly approachable bringing a sense of balance to The Splendid NYC. He’s working with a seasoned team including Keith Berardi, General Manager, and Ian Pekar, Beverage Director. The Splendid NYC is often referred to as “New York’s Finest Sporting Club.” Chef Fortunato sat down with me to talk about his culinary journey and joining Stout Hospitality.
What/who inspired you to become a chef?
I grew up in a family where food was at the center of everything, Sunday dinners, holidays. My parents and grandparents cooked with love, energy and passion that is something ingrained in me from a young age. As a kid and teenager, I always worked in Pizzerias, Delis, Diners after a few years in college I realized the love of food was in my blood and I started to pursue a serious career in the restaurant business.
Can you share the highlights of your culinary education?
My culinary education started on the mean streets of NYC. Before entering New York City Technical College of NY, I had already started working for Alan Stillman of The Quality Group. Once there, I went to college and worked at The Manhattan Ocean Club. After finishing college, Steve Melina, the chef of the Ocean Club, pushed me to move to Paris and attend Le Cordon Bleu Cooking School. While there I worked with Chef Patrick Lenôtre at his restaurant, where I experienced firsthand the finest culinary French training paired with sophisticated hospitality. I was able to bring back those experiences to the restaurants I worked in here in New York.
Walk us through your career path.
That is a long walk. I’ve been cooking for over 30 years. I think working with the Stillman group at various restaurants was a great start. Drew Nieporent was a big influence on my career. He offered me my first chef job at Layla. Then I moved to corporate work at Swissotel, which led to my previous role at Extra Virgin as owner/executive chef for two decades. The Splendid NYC is my home now, teaming up with Martin Whelan and Randy Adams and Stout Hospitality Group.
What’s on the menu?
The Splendid NYC is an Elevated Modern American Steak and Seafood house featuring local farms and purveyors. My favorite items right now are LONG ISLAND FLUKE CRUDO blood orange, avocado, horseradish, jalapeño, pine nut crumble, WARM LOBSTER TART wild mushrooms, asparagus, porcini vinaigrette, prosciutto cracklings, BUTTERNUT SQUASH RAVIOLI truffle butter, toasted pecans, pecorino romano, sage, and THE SPLENDID BURGER Angus Prime beef, aged white cheddar, caramelized onion, fries.
What’s the vibe at the restaurant?
The vibe is a sophisticated but relaxed a feel. The kind of place you can have a business dinner, date night, or caviar and a martini or two on the 2nd floor lounge. We wanted The Splendid NYC to have energy, soft lighting, beautiful decor, great food, and cocktails and also to be able to enjoy sporting events.
How do you balance creativity in the kitchen with the realities of running a business?
That’s one of the biggest challenges for any chef. Creativity drives the brand, but consistency and cost discipline keep the doors open. I treat the menu like a living invoice it evolves, but always with the numbers in mind. Having a great team that understands both flavor and finance helps a whole lot.
How do you manage food costs, labor costs, and pricing?
In NYC, labor costs are the most challenging. Having a strong dedicated kitchen team is so important. The crew needs to be locked in for service; every member is so important. For food costs, we track everything. Portion control, yield management, menu design are critical. I also invest in people, when your team feels valued and supported, productivity and loyalty follow. For the menu I start with ingredient integrity. Source the best ingredients and keep the waste minimal.
How do you source your ingredients? Do you prioritize local or sustainable suppliers?
We try to work with local farms and purveyors whenever possible. Seasonality drives our menu, so our vendors like Pierless Fish and Golden Meat are integral to our success. Using larger vendors is something that a restaurant this size needs. Baldor Specialty Foods is our number one purveyor. Baldor works with many local farms. I try to meet with our account specialist to know where ingredients are coming from.
Have you faced supply chain disruptions due to the new tariffs, and how have you adapted?
Like everyone in the industry, we’ve seen fluctuations in pricing and availability. When the tariffs were first talked about the whole industry was nervous. In the last two months most items have stabilized but some ingredients have increased about 25%. The key has been flexibility. We build menus that are based on what’s available and cost effective we try to use domestic producers when possible.
What kind of training or culture do you foster in your kitchen?
Respect, loyalty and mentorship are everything. I came up in kitchens where learning was tough but fair. I focus on communication and teaching. I am lucky that many of my kitchen team have worked with me prior to The Splendid NYC.
What lessons have you learned as a chef that you would like to share with our readers?
Stay humble. The industry changes every day — ingredients, techniques, trends. You never stop learning. Also, take care of your people and yourself. The restaurant world is intense, but passion and rest keep you going.
How do you approach the menu development for the bar and restaurant? Have any trends influenced you?
Our menus are designed to complement each other, the bar has its own personality, but it shares similarities, the same genetics. We’re seeing a move toward simplicity, fewer ingredients, cleaner flavors, and elevated comfort. The bar program also reflects that.
Which technology or systems help how you operate? POS system?
Technology is huge now. We started using a system called Craftable that integrates inventory and analytics. It helps us make data-driven decisions and gives a very accurate P & L whether that’s adjusting menu items based on sales or adding to the menus. Our POS is Union.
What trends or shifts have you seen since 2004 until now in the restaurant industry?
Wow 2004 was when I opened Extra Virgin, a lifetime ago yet seems like yesterday. It’s night and day. In 2004, it was all about fine dining and exclusivity. Now it’s about authenticity and experience. Guests want transparency, where their food comes from, how it’s made. Social media is a real influence now. I’ve seen Instagram change the restaurant game dramatically. I have my own insta now @chefjoeyfortunato. I actually love posting new dishes and secretly check how many likes I get. I still feel hard work and integrity of the food are the key elements as a Chef.
Is there a story or message behind Stout Hospitality and The Splendid NYC that you want our readers to know about?
The concept behind The Splendid NYC was inspired by the Walt Whitman poem, “Give Me the Splendid,” reflecting a vision of beauty, joy and indulgence in everyday life – an ethos that guides the dining, cocktails and overall guest experience at both locations.
Stout NYC Hospitality Group was founded in 1974 by Irish immigrants Teddy and Maggie Whelan, who opened Maggie’s Place, a beloved Midtown landmark for the corporate crowd. In 1992, their son Martin, who had grown up in the industry, took over the business, soon joined by his classically trained chef brother, Mark. Together, the Whelan brothers expanded on their parents’ success, ultimately forming what is known today as Stout NYC Hospitality Group. Now, Stout NYC Hospitality Group owns and operates 16 bars and restaurants across Manhattan and Queens, with its flagship brand, Stout NYC, at the core.
The group provides authentic, welcoming spaces for people to connect with friends, family and colleagues. With a strong focus on guest experience, food and drinks, Stout NYC Hospitality Group aims to create environments where people can come as they are and feel at home.