Helmed by a World-Class Team
A Foundation of Unparalleled Expertise
The vision for Ruby Rosa is brought to life by a team of highly accomplished individuals, each with a proven track record at the highest levels of the New York City hospitality industry.
Our collective experience from the city's most renowned Michelin-starred establishments is the foundation of our commitment to unparalleled quality, service, and creativity.
Wilson Tavarez Owner & Head Mixologist
With over a decade of experience in the high-end hospitality industry, Wilson has honed his craft at some of the world's most acclaimed establishments, including the Michelin-starred Daniel, Gramercy Tavern, and Momofuku. His unique mixology style blends classic techniques with innovative flavor combinations, and his leadership and creative vision are the driving force behind Ruby Rosa.
Clement Le Jamtel - Culinary Consultant
Clement brings exceptional culinary expertise to Ruby Rosa, currently serving as Sous Chef at the internationally acclaimed, two-Michelin-starred Restaurant Daniel. He previously gained invaluable experience as a Chef de Partie at the renowned three-Michelin-starred Le Bernardin.
A graduate of the prestigious Culinary Institute of America, Clement will guide the development and execution of Ruby Rosa's refined small plates menu, ensuring the highest standards of quality and presentation.
Andrea Velo - Head Sommelier
A certified sommelier by the Court of Master Sommeliers and WSET, Andrea brings a lifelong passion for wine and deep knowledge of both old and new-world viticulture. He developed his expertise in New York City at the acclaimed Gramercy Tavern, where he was immersed in a culture of exceptional service and wine curation. At Ruby Rosa, Andrea will create a dynamic and accessible wine program that perfectly complements the cocktail and food menus.