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Six years later, when Gino was in need of a new chef, he was introduced to Scott Bryan. He tenaciously pursued this talented young chef and their resulting partnership changed the face of Luma. The pairing of Scott's cooking skills and Gino's expertise in service and wine set Luma apart as a leader in elegant and comfortable dining. Two years later Gino and Scott opened their second restaurant, Indigo, in the West Village, offering Scott's signature American cooking at prices that make it one of the best values in New York City. Park B. Smith, Partner
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 Chef Ed Cotton's passion for cooking began as a little boy. His earliest childhood memories involve sitting on the kitchen counter in the midst of the hustle and bustle of a restaurant where his father was the Executive Chef. Seeing the energy of a thriving kitchen made Ed realize that his lifelong career was to be a chef. Long before making his way to New York City, Cotton scooped ice cream and worked the grill at a local hometown restaurant in Waltham, MA. It was only in high school that Ed got his first opportunity to work with Chef Todd English. Before even entering college, Cotton was well underway in practicing and perfecting his knife and pastry skills at Olives and then to open Figs in Wellesley, MA. After a successful opening, Cotton attended the CIA and became a second generation graduate, following in his father's footsteps. He was rewarded several awards in national cooking competitions during his schooling. For his externship, he continued to work for Olives in Boston, nurturing close ties to the Olives Group. He proved himself talented, reliable and driven which led to an offer to open the Olives Restaurant in the Bellagio Hotel in Las Vegas. He accepted without looking back and earned the title of Sous Chef. After his year tenure in Las Vegas, Ed moved back to his hometown of Boston looking to establish connections in the east coast restaurant scene. He cooked with chefs throughout Boston including the local favorites Tony Susi and Marc Orfaly. He soon landed a position to work with Chef Barbara Lynch at the award winning restaurant, No. 9 Park in Beacon Hill. As Executive Sous Chef of No. 9 Park, Chef Barbara Lynch and her restaurant earned the "James Beard Award for Best Chef Northeast". After several successful years at No. 9, in 2003, Ed was ready to test his skills in New York City. Due to Ed's talents and experience, he received an unprecedented opportunity to work under Chef Daniel Boulud at the highly regarded db Bistro Moderne and Restaurant Daniel. He honed his skills for five successful years working as Executive Sous Chef. He was an integral part of the concept stage of the brand new Bar Boulud as well as the opening of db Brasserie at the Wynn Hotel in Las Vegas. Chef Ed Cotton, named Executive Chef of Veritas Restaurant in the Flatiron District of Manhattan in October 2007, comes from a stellar list of restaurants that cater to the finest of dining and wine experiences. With his dedication to exquisite food conception and execution, he is the perfect compliment to the extensive wine offerings and evolving philosophies of Veritas. |
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 In his 16-year career catering to New York's most discriminating wine-savvy clientele, Timothy Kopec has gained national attention for his vast knowledge and experience in the world of wine.
As Wine Director for Veritas restaurant since its opening in 1999, Mr. Kopec travels the globe to refine and perfect the three-star establishment's extraordinary list of more than 3,000 selections. His ongoing efforts to raise the bar and enhance the restaurant's reputation as a world-class wine destination quickly earned Veritas the industry's top honor - the coveted Grand Award from the Wine Spectator in 2000. In 2005, both Veritas and Mr. Kopec were presented with the nationally renowned James Beard Foundation Award for Outstanding Wine Service. The prestigious James Beard Foundation Awards, now in their 15th year, are considered the highest honor culinary professionals can achieve, distinguished by the fact that both nominees and winners are selected by their peers. The Outstanding Wine Service Award recognizes excellence through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine. Mr. Kopec's extensive resume includes television appearances on CNBC's "Power Lunch," ABC's "Life of Luxury" and Viacom's "Martha Stewart Living" show. He has served on the exclusive wine tasting panel for the New York Times, and is regularly quoted and featured in both mainstream and industry publications, including Food & Wine, Wine & Spirit, the Wine Spectator, Gourmet, GQ, Departures, and Smart Money magazines. A May/June 2003 article in Departures magazine entitled "What Makes a Great Sommelier," hailed Mr. Kopec for his skills and knowledge, describing him as "a new breed of wine expert-equal parts scholar, salesman, psychologist and diplomat." In 1999, Mr. Kopec was called upon to create a wine list to complement the trend-setting cuisine at Nobu Restaurant in Las Vegas. His expertise is often sought by restaurants, private clubs, corporate financial institutions, cruise ships and wine aficionados interested in enhancing their collections. Mr. Kopec has also arranged wine services for events conducted at Christie's, the internationally recognized auction house. From 1994-1999, Mr. Kopec played a instrumental role in advancing the distinctive wine services at restaurant Montrachet, winner of the Grand Award during each of these five years. Mr. Kopec is a graduate of the Culinary Institute of America in Hyde Park, New York. He is an avid wine collector and golfer. |
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by Beau Allulli Photography |
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