How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place

At 63 Clinton, general manager/owner Raymond Trinh and chef/owner Samuel Clonts are turning the American tasting menu on its head by drawing from their own backgrounds and utilizing a pizza oven for many of the courses. As a result, refined takes on everything from temaki to breakfast tacos to wood-fired baked Alaska are on the menu. Credits: Producer: Daniel Geneen Directors: Murilo Ferreira, Daniel Geneen Camera: Murilo Ferriera, Michael Latchman Editor: Daniel Geneen Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Associate Director of Audience: Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of Mise En Place, click here: https://trib.al/ESWjUxi Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0