Van Couten Raffaello 350x350 - Van Couten, Raffaello

Raffaello Van Couten

Biography

Van Couten grew up watching, learn- ing, and eating in his grandmother’s catering kitchen in Trinidad. After graduating law school, he moved to NYC and returned to Hospitality. Shortly after, he was managing bars and restaurants such as Blue Water Grill, Blue Fin, Atlantic Grill, 1920 Bunker Club, 675 Bar and Dos Cami- nos. Following 8 years of success that led him to be named corporate bever- age director of BR Guest., he moved to Maysville as Assistant General Manager & Beverage Director, helping them to a two-star review in The New York Times. He... READ MORE

Van Couten grew up watching, learn- ing, and eating in his grandmother’s catering kitchen in Trinidad. After graduating law school, he moved to NYC and returned to Hospitality. Shortly after, he was managing bars and restaurants such as Blue Water Grill, Blue Fin, Atlantic Grill, 1920 Bunker Club, 675 Bar and Dos Cami- nos. Following 8 years of success that led him to be named corporate bever- age director of BR Guest., he moved to Maysville as Assistant General Manager & Beverage Director, helping them to a two-star review in The New York Times. He then took over as the General Manager, Service and Bever- age director of Butter before opening Midnights with Schuck. Van Couten serves as a guest instructor for beverage and food at the Institute of Culinary Education, ICE, and sits on the Brooklyn Bar and Restaurant Association, BABAR. Thru Eleva he works with Project Destined and Orphan Starfish Foundation.

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