BEHIND THE TERRACE & OUTDOOR GARDENS

Born into a food-loving family from Connecticut and raised in between New England and Charlotte, Chef Warren Baird embarked on his professional journey in the culinary industry later in life. Rediscovering his passion for cooking years after working at a Greek restaurant throughout high school, Chef Warren was determined to excel in the industry and hone his skills, leading him to enroll in Johnson & Wales University in Charlotte, North Carolina. To further his culinary education, Chef Warren gained vital work experience at a prestigious Relais & Châteaux hotel while traveling to France and Belgium, paving the way for a successful career in hospitality. Upon graduation, Chef Warren moved to the bustling scene of New York City and landed a Sous Chef position at Southern Italian restaurant, Esca, where he mastered the art of seafood and pasta.

Over the years, Chef Warren played a pivotal role in opening and rebranding numerous notable New York restaurants, from a farm-to-table concept in the West Village to an American Bistro where he launched his Heritage Dinner Series. In 2016, Chef Warren took the helm of Five Leaves Cafe in Brooklyn, seamlessly blending European and American cooking styles, resulting in a second opening in East Hollywood. Throughout his leadership roles, Chef Warren learned that it all boils down to respect: "Valuing those around you strengthens the team. Respect for ingredients, recipes, and workspace enhances the final product. Honoring customers' trust fosters loyalty. By earning my team's respect through daily support, they give their all, creating genuine hospitality."

Beginning with The Times Square EDITION and JF Restaurants team in May 2023, Chef Warren was eager to collaborate with Chef John Fraser to conceptualize and curate a menu for all the hotel's unique spaces including The Terrace & Outdoor Gardens and Lobby Bar, that best captures the essence of the space and New York City's culinary heritage. As the Executive Chef at The Times Square EDITION, Chef Warren endeavors to lead a robust team, reinforcing the connection between food and the season. He hosts dining experiences and events of various calibers in the luxurious outlets, creating havens that offer an escape from the hustle of Times Square—a place to bask in the shade of the ivy and savor refinement before stepping back into the lively atmosphere.

With over a decade of experience, Pastry Chef Kalen Hendrick initially discovered his passion for the culinary industry in his hometown of Dallas, Texas. Through exploring various paths at Dallas College, Chef Kalen most valued the behind-the-scenes realms of the kitchen, where he fine-tuned his pastry skills. Intrigued by the essence of hospitality, he discovered a joy in caring for people. From the kitchen's depths, Chef Kalen realized that through pastry, he could craft something extraordinary and unforgettable, solidifying his career path as a pastry chef. 

In 2015, Chef Kalen took his talents to Miami, furthering his career and working with the pastry team at The Ritz-Carlton, Key Biscayne for several years. His culinary journey continued in Miami as he worked alongside many talented chefs and honed his skills in Northern Italian cuisine, naturally leavened whole grain breads, and French viennoiserie.  

After moving to New York, Chef Kalen joined forces with The Times Square EDITION and JF Restaurants in May 2021, during the property's reopening phase following the Covid-19 pandemic. Excited about continuous learning, Chef Kalen aims to lead the pastry team with a shared enthusiasm and value for stand-out desserts. 

Amy Racine is an 11-year industry veteran and the Beverage Director of JF Restaurants, Michelin-starred Chef John Fraser's New York City-based hospitality group that operates five world-class F&B concepts across America.

Before embarking on a hospitality career that has taken her to award-winning restaurants from coast to coast, Amy Racine's passion for the industry began as a child around the dinner table in Cleveland, Ohio. Following high school, Amy attended the Culinary Institute of America in Hyde Park, followed by a year in the Accelerated Wine and Beverage Program at the Culinary Institute of America in Napa Valley.

While working at Michelin-starred Sons & Daughters in San Francisco, Amy honed her pairing expertise and progressed in her formal wine training, receiving her Level 3 certification from The Court of Master Sommeliers. In 2014, she was named one of the "Best New Sommeliers" by Wine & Spirits Magazine and Zagat's "30 Under 30" for San Francisco. 

Craving the New York hustle and bustle, Amy accepted the Wine Director position at Chef John Fraser's Michelin-starred restaurant, Dovetail, in 2016. After earning Wine Spectator's "Best Of" award for Dovetail, she grew into the Beverage Director role for JF Restaurants - Chef Fraser's full-service hospitality group. Today in New York, Amy directs the beverage programs for restaurants including IRIS in Manhattan, La Marchande on Wall Street, four food & beverage concepts, including The Terrace & Outdoor Gardens, inside The Times Square EDITION, and Long Island's North Fork Table & Inn. Supporting Chef Fraser's unique culinary vision from the beverage side, Amy leads innovative cocktail creation and development of the group's extensive wine lists and pairings while fostering close collaboration with the teams at each restaurant to curate an excellent beverage program for guests. 

Since joining JF Restaurants, Amy's has earned POPULAR at The Public Hotel, IRIS, The Terrace & Outdoor Gardens, 701West, Ardor, and North Fork Table & Inn Wine Spectator's "Award of Excellence." Additional restaurant accolades include Wine Spectator's (2020) "Best Of" award and Esquire's (2020) "Best Bars in America" at 701West, as well as Ardor's nomination for "Best Cocktails'' at Tales of the Cocktail (2022). Amy alone was named Esquire's "Beverage Director of the Year" (2021) and has most recently been nominated for "Sommelier/Beverage Director of the Year '' by Wine Enthusiast (2022).