Chef Lynn Bound
Chef Lynn Bound graduated from the Culinary Institute of America in 1986, and for the next ten years, she worked in various kitchens of hotels and resorts in Marco Island and Orlando, FL, as well as Hilton Head, SC. In 1996, Lynn moved to New York, and for the next decade she made her mark in catering, working for some of NYC’s most prestigious catering firms. Her first position in New York was Executive Sous Chef for the Paris-based catering company Tentation Potel & Chabot. She then joined Jean-George Vongerichten’s Lipstick Cafe in 1998 as Executive Chef. In 2001, she was named Executive Chef of Takashimaya’s Teabox Cafe. In 2002, Lynn joined Great Performances, the catering partner of some of NYC’s most prestigious cultural institutions, including Jazz at Lincoln Center and the Brooklyn Academy of Music. She was quickly promoted to Executive Chef of Great Performances’ off-premise events and cafes.
Ilona began her restaurant career at the famous opera restaurant “The Victor Café” in Philadelphia where she worked for 5 years and learned the ins and outs of every position. She then moved to NYC and was on the opening staff of Michael White’s first restaurant Fiamma, a BRGUEST restaurant, which received three stars from the NY times and one Michelin Star. After 2 years there, she then spent 4 months helping to open Fiamma Las Vegas in the MGM Grand. Ilona then got the opportunity to go sing Opera in Rome, Italy for over two years. She took this chance to study Italian food and wine and met all of her favorite wine producers! Upon her return to NYC in between performing in shows she returned to Fiamma for 4 more years and then worked for a few different restaurants including Sea Grill at Rockefeller Center with Patina Group, and AVoce at Columbus Circle with MARC Group. Ilona then returned to Philadelphia for a few years and helped revamp a few restaurants by bringing them up a level with service, food, and their beverage program. She spent years reworking wine lists and cocktail menus to pick up sales as well as training all staff members. Most recently Ilona had opened Manon in the meatpacking district before joining the 54 Below team. She is thrilled to be able to put her two careers together, performing and restaurants, under one roof and will continue to strive to help make 54 Below the best it can be combining all of its elements, food, wine, service and performance!
Dining with us at 54 Below?
“There’s probably no better way to get in the mood to see a Broadway musical than to take in a little pre-show show at cabaret spot 54 Below” -Zagat
Join us for Pre-Theatre Dinner at 54 Below 7 days a week.
If you have purchased a ticket to one of our shows, you do not need to make a separate dinner reservation. If you are joining us for pre-theatre dinner, we ask that you please complete your meal 30 minutes before our ticketed event begins. We look forward to serving you.
Call us at 646.476.3551 or make your reservations below using OpenTable.