Opportunity Description
Oyatte is a 30-seat contemporary fine dining restaurant in New York City, rooted in seasonal, farm-driven ingredients sourced directly from our own farm in upstate New York. Founded by Chef Hasung Lee, who previously served as Head Chef at Atomix, Sous Chef at The French Laundry, and Geranium in Denmark, Oyatte represents the culmination of his culinary journey—combining technical mastery, global techniques, and a deep respect for the natural flavors of each ingredient.
As a newly opening restaurant, Oyatte embodies both vision and ambition. Chef Lee is deeply committed to creating a kitchen and dining experience where passion, collaboration, and growth are at the heart of every service. He believes that a truly successful restaurant thrives when every team member feels supported, empowered, and inspired to contribute their best.
Our philosophy blends technical precision with respect for the ingredient, creating a cohesive and elevated dining experience where every ...