La Fonda Del Sol
METLIFE BUILDING
44TH STREET AND VANDERBILT AVE. NEW YORK 10166
RESERVATIONS
212 867 6767
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Josh DeChellis Executive Chef - La Fonda del Sol DeChellis followed his passion for food and entered The Culinary Institute of America in 1992. After graduation, he began his professional career as a chef de partie working at the Frenchtown Inn in New Jersey. DeChellis then landed a position in San Francisco as sous chef at Wolfgang Puck's famous Postrio. After three years, Puck sent DeChellis to France where he worked at two Michelin three-star restaurants: the famed L'Arpège and Lucas Carton. Back in the US, he worked with Rocco DiSpirito at the then New York Times three-star-rated Union Pacific and in recent years opened his own restaurant, the Japanese Sumile, which received critical acclaim including two New York Times stars in 2003. DeChellis followed this up with a modern American tempura bar in 2007, BarFry. Now with La Fonda del Sol, DeChellis fulfills a lifelong love of Spain with a menu that reflects its rich and varied regions. Following an extensive trip through Spain, he has crafted a menu of both casual tapas and formal dining choices, all featuring authentic Spanish ingredients from his travels. |
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Stuffed Date Rolled With Bacon |
Octopus a la Plancha with Marcona almonds |
Pa Amb Tomàquet |
Shrimp Tied Scallop |
