Attea Mary 350x350 - Attea, Mary

Biography

Mary Attea is the Executive Chef of High Street on Hudson, part of the James Beard Award Foundation nominated restaurant group, High Street Hospitality. A native of Buffalo, Attea moved to New York City to attend graduate school, but instead discovered a passion for the restaurant industry while waiting tables at New York City restaurants, most notably AquaGrill.

After several years spent in front of house positions, she decided to formally pursue her interest in cooking by attending the Institute of Culinary Education (ICE). Following graduation, Attea became a culinary intern at the acclaimed West... READ MORE

Mary Attea is the Executive Chef of High Street on Hudson, part of the James Beard Award Foundation nominated restaurant group, High Street Hospitality. A native of Buffalo, Attea moved to New York City to attend graduate school, but instead discovered a passion for the restaurant industry while waiting tables at New York City restaurants, most notably AquaGrill.

After several years spent in front of house positions, she decided to formally pursue her interest in cooking by attending the Institute of Culinary Education (ICE). Following graduation, Attea became a culinary intern at the acclaimed West Village restaurant Annisa, owned by Anita Lo. Attea rose through the ranks eventually becoming the restaurant’s first chef de cuisine. It was during her tenure that Annisa was awarded a third star from Pete Wells of the New York Times in 2014. At this time, she was also named a semi-finalist for an Eater “Young Guns” award. After Annisa closed, Attea spent some time traveling the world and working alongside Hillary Sterling at the popular NoHo restaurant Vic’s, before joining the acclaimed team at High Street on Hudson.

Attea currently resides in the West Village with her partner Anita Lo and their cat Mika.

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What is your favorite NYC restaurant? And what is your go-to dish? Shuko. Toro sinew hand roll with thai bird chilies. What is your ultimate meal? Sushi omakase, followed by a slice of pizza. What three things are always in your pantry? Kosher salt, calabrian chilies, and anchovies. If you weren't a chef, what would you be? A hand model. If you could cook with anyone, who would that be? Niki Nakayama