ABOUT
Bolero is an immersive dive into all things Việt Nam: food, music & architecture. Named after the popular dance in 1950s Sài Gòn that vietnamese servants reinvented after over - hearing it at Lavish French salons. Viet Bolero's use of Viet ghi-tar styles USHERED IN A GOLDEN AGE OF MUSIC unTIL 1975!
Bolero celebrates this spirit of inventiveness BY USING MODERN TECHNIQUES, SEASONAL PRODUCE & RARE HERBS From Chef Matt LE KHAC's farm TO PUSH VIETNAMESE CUISINE FORWRD IN A POST COLONIAL WORLD.
THE TEAM
Matt Le-Khac
Executive Chef // Owner
After his formative tenure as the Head Chef at Ăn Chơi pushing the bone-broth movement and correct herb usage in NYC, Matt spent time absorbing what part of the Michelin world he can distill to the Vietnamese experience at The Finch and Blue Hill at Stone Barns.
While cooking, serving and farming, he spent several years also using his academic background to research the origins & lost traditions of his Vietnamese heritage. It’s a beautiful thing for Chef Matt & his team to present these ideas & techniques in the open kitchen at Bolero as well as on his 4-acre family farm growing the unique herbs that form the culinary identity of the Việt Nam.
Mike Landas
CHEF DE CUISINE
Trained at Blue Smoke & Atrium as well as spending time exploring his filipino background at Pig and Khao, Jeepney and Maharlika.
CHEF MIKE IS The backbone of the Bolero kitchen.
Cole Greene
General Manager
After working together at the Finch with Chef Matt, Cole JOINED THE BOLERO TEAM DURING OUR REOPENING. SHE BRINGS YEARS OF EXPERIENCE IN THE NY RESTAURANT INDUSTRY WITH her southern hospitality and professionalism.
Reilly Gorman
Beverage Manager
AFTER COMING TO NY TO OPEN Gem & WITH A BACKGROUND IN THE LA RESTAURANT INDUSTRY; REILLY USES HIS EXTENSIVE BEVERAGE KNOWLEDGE TO GROW OUR COCKTAIL PROGRAM. HE IS Incorporating all OF the Vietnamese herbs and produce coming from the Bolero farm.
