Jack Logue

Jack Logue was born and raised in New York City and attended the Buckley School and The Dalton School. He later studied business at the Colorado University at Boulder before — inspired by his Italian heritage and budding interest in the culinary arts — enrolling in ALMA La Sculola de Cucina Italiana in Colorno, Italy, one of the country’s top culinary academies, from which he graduated before working for over a year in Chef Carla Aradelli’s Michelin Starred Riva in Ponte del’Ollio.
He later returned to New York City where he worked at Daniel for four years helping the team go from 2 to 3 Michelin stars, first as Chef de Partie and later as Sous Chef and Expediteur.
After a year-long stint at Sydney’s famed Three Hat restaurant Rockpool, Logue returned to New York City to join the opening team at Betony, where he was soon promoted to Executive Sous Chef and later promoted to the previously non existing role of Chef de Cuisine.
During Chef Logue’s tenure at Betony as Executive Chef Bryce Shuman’s No. 2, the restaurant received three stars from The New York Times, was named Esquire’s “Restaurant of the Year,” was a James Beard Foundation finalist for “Best New Restaurant,” and received a Michelin star four consecutive years. Chef Logue was also named one of Zagat’s 30 under 30 for 2016.
Upon the closure of Betony, Chef Logue decided to spend extensive time traveling and cooking in places such as Tokyo, Hong Kong, France, the Dominican Republic and Mexico to further his cultural and culinary knowledge.
After rekindling a previous working relationship with Chef Jason Atherton, Logue took up the helm as the Executive Chef of The Clocktower operated by STARR restaurant group in conjunction with Atherton and located in Ian Shrager’s New York Edition Hotel. At The Clocktower, Logue presided over and received a Michelin star in three consecutive years as he and his culinary team refined and pushed the vision of the restaurant. Logue was also the Executive Chef for the New York Edition Hotel food and beverage program in his post.
Now, Chef Logue has partnered with David Rabin and Grand Chris Miller to re-invent and revitalize the Lambs Club in the iconic Chatwal hotel with the goal of providing elevated and fun takes on American classics through a New York lens, guided by thoughtful service and hospitality in a beautiful setting. As Executive Chef/Partner, Logue and the Lambs Club preside over the food and beverage for multiple restaurants and bars as well as two events spaces and the food and beverage for the Chatwal hotel.
When not in the kitchen, Chef Logue likes to play blues and rock guitar, write music, play basketball, football, hockey and tennis as well as support the restaurants, galleries and exhibits of industry colleagues. He is an active member of the City Harvest charity, serving as a member of the chef food council.