Chef Ariel Fox has joined the ranks of the fierce female forces of Manhattan’s illustrious dining scene at Dos Caminos and Del Frisco’s. Her culinary philosophy stems back to her teenage years in Northern California, where she spent some time working for the small, family-run Mariquita Farm in Watsonville. It was there that Chef Ariel... READ MORE
Chef Ariel Fox has joined the ranks of the fierce female forces of Manhattan’s illustrious dining scene at Dos Caminos and Del Frisco’s. Her culinary philosophy stems back to her teenage years in Northern California, where she spent some time working for the small, family-run Mariquita Farm in Watsonville. It was there that Chef Ariel was first introduced to sustainable food movement pioneer, Alice Waters, a local restaurateur and frequent customer of the San Francisco Farmers Market. Waters sparked Chef Ariel’s profound appreciation for organic agriculture and seasonal food. Since then, Chef Ariel’s career has taken her from coast to coast, and today, as Vice President of Culinary for Landry’s, and co-author of Freckle-Faced Foodie: Journey of a Young Chef, Chef Ariel’s passion for fresh, seasonal ingredients remains the cornerstone of her celebrated cuisine.
In 2001, upon graduating from the California School of Culinary Arts’ Le Cordon Bleu Le Grand Diplôme Program—the institute’s most comprehensive program in French culinary education—Chef Ariel was hired as a line cook at the Venice Beach celebrity haunt, Globe, and quickly moved up the ranks to sous chef within an eight-month span. In 2006 she was named chef de cuisine at the acclaimed restaurant Nic’s in Beverly Hills.
Chef Ariel was part of the opening team of STK in West Hollywood in 2007 and soon thereafter relocated to Manhattan and was appointed as the executive sous chef for STK’s parent hospitality company, The ONE Group. In her new corporate role, Chef Ariel launched multiple ONE Group restaurants, streamlining the culinary programs for STK outposts in Las Vegas, Miami, and Midtown Manhattan.
In 2008, while working with the ONE Group, Chef Ariel was selected to compete on Hell’s Kitchen, the smash FOX television series hosted by celebrity chef Gordon Ramsay, and became a top three finalist on the show’s sixth season. Eventually she teamed up with renowned Danish chef and restaurateur, Mads Refslund, who shared her passion for organic, sustainable cuisine. Chef Ariel was subsequently appointed as Chef de Cuisine of Mads’ soon-to-be-open NoHo restaurant, ACME, co-creating its culinary program and playing a vital role in the restaurant’s overwhelmingly successful launch, and a notable two stars in the New York Timesby Pete Wells. In November of 2012, Executive Chef Ariel was the creative force behind the Flatiron’s New American kitchen and bar, Harding’s.
Chef Ariel spent three years re-imagining the culinary experience with OTG Management where she helped revolutionize and elevate airport dining. As the Terminal Executive Chef, she developed 36 unique dining concepts for the $100 Million United Terminal build-out at Newark International Airport.
In 2019, as a formidable previous competitor, Chef Ariel was invited back to compete once again on Hell’s Kitchen for its second All Stars iteration, Veterans vs. Rookies. Coming in as the one to beat, and walking out with the win! Chef Ariel has also appeared on VH1, Good Day LA and NY, as well as holds a repeat guest chef role on the hit Food Network series Beat Bobby Flay. Chef Ariel has also been written about in multiple publications including Bon Appetit, Elle, USA Today, Gotham, and Hollywood Life. Chef Ariel currently has a publishing deal with Penguin Random House and Kingston Imperial for her next book; Heritage Kitchen, A Healthy Take on Coastal Latin and Caribbean Cuisines, slated to release early 2022.
Chef Ariel now resides in New Jersey, just outside Manhattan with her husband Alexander and daughter Charlotte Grace and continues to strive for excellence as she rapidly cements her place as a powerful voice in the next generation of culinary professionals.READ LESS