Le Caprice opened its New York outpost in October 2009, under the guidance and direction of Executive Chef, Michael Hartnell. At only 28 years old, Michael has proven tremendous talent to the culinary community by re-creating signature Le Caprice classics such as the Thai-baked sea bass and crispy duck salad, whilst incorporating popular additions to the menu based on seasonal ingredients. The celebrated menu now offers innovative international fare with British and American influences. Hartnell brings his extensive experience working with Italian and Mediterranean-inspired dishes to the table at Le Caprice New York, where offerings such as Nantucket Bay scallops in sunchoke puree and a surprisingly light lobster and avocado salad have met resounding applause. Michael was previously Head Chef at the modern Italian brasserie, Daphne’s, in London. His first role with Caprice Holdings was at The Ivy from 1996 to 1998, where Michael served as Chef Apprentice.
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