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Executive Chef

A native of Tennessee, Bruce Beaty began his culinary career working for ARK restaurants in the mid-80s. He then moved on to Jonathan Waxman's Jams and Hulot's, where Waxman's casual California upscale country French bistro cuisine were making waves in New York City. He then joined the ranks of the many young chefs who have honed their skills at Gotham Bar & Grill with chef Alfred Portale. With Mr. Portale's aid and encouragement, Bruce set off for France, working for Michelin starred chef Michel Rostang as a stagier, an experience that would later become the bedrock and foundation of Beaty's cooking style. His time in France included stints at Michele Rostang's and Jacques Le Divellec's eponymous Parisian restaurants, as well as La Maison Blanche and Burgundy's Jean-Pierre Billoux. Upon returning to New York Bruce worked at Le Bernardin under Gilbert Le Coze for two and a half years, a restaurant known for its attention to French culinary tradition and dynamic seafood renderings. He was Executive Chef at Le Madeleine in Manhattan for ten years prior to joining Red Hat on the River in June 2007.