Chef Spotlight: Chef Humberto Corona of UPSTAIRS AT THE KIMBERLY HOTEL in NYC

Chef Humberto Corona got his start in Italian cuisine over a decade ago at Bar Stuzzichini in the Flatiron District (2 Stars, NY Times) where he worked closely with Executive Chef Paul DiBari as Executive Sous Chef. Upon Chef DiBari's departure, Chef Corona was given the title of Executive Chef and was able to hone his skills even further. After leaving Stuzzichini in 2010, Chef Corona became the Executive Chef at The Ten Bells, a wine and tapas bar staple on the Lower East Side. Here, he developed his taste for Spanish food and wine further expanding his culinary passions. In 2012, Chef Corona was courted away by Mercer St. Hospitality Group to open El Toro Blanco(2 stars, NY Times) as Chef de Cuisine. Wanting to return to his Italian cooking roots, Chef Corona joined the team at Bistango in the Kimberly Hotel in 2014. Since then, Chef Corona has become engrossed in providing the most delicious in house made gluten free food one can find. He prides himself on keeping a kitchen that is safe for all diners and that delivers the flavors to please any palate. In August of 2018, Chef Corona's role expanded to Executive Chef of Upstairs at The Kimberly Hotel. At Upstairs, chef Corona serves an eclectic array of small plate offerings, including such dishes as Tuna Tartare, Truffle Mac and Cheese, Spiced Duck Cigars, Baby Lamb Lollipops with Ratatouille, and Mini Kobe Sliders.

In addition to the small plates menu, Chef Corona designs customizable catering menus for private events and special occasions.

Broadwayworld.com had the pleasure of interviewing Chef Corona about his career and Upstairs at The Kimberly Hotel.

What was your earliest interest in cooking?

Growing up in Mexico, we are raised with food being a large part of our culture and daily lives. My mother was a wonderful cook and was my first and most important influence. I came to America wanting to be successful, and while washing dishes provided a livelihood, I knew I wanted more. I was given the opportunity to study and learn under a great chef, and I fell in love with food. I am so grateful for that opportunity and years ago, I never would have imagined I would discover this passion I have now. The journey has been amazing.

Who were some of your career mentors?

As I mentioned before, my mother will always be my first and strongest influence. However, working with my mentor and now great friend, Chef Paul'di Bari, changed my life and career. He believed in me and taught me the commitment that was required to succeed in the kitchen, along with many other things. He has been a teacher, mentor and co-worker in several places throughout my career and has certainly impacted me in many ways.

What culinary styles have influenced your career?

Because of my origins, of course, Mexican food is my first influence. However, when I met Chef Di'bari, Italian food became a passion. I love being creative and innovative with classic dishes. In my current position as Executive Chef of Upstairs at the Kimberly Hotel, I have the opportunity to become extremely imaginative with making delicious small plates that incorporate a little bit of everything I love. Our small plates menu fuses together modern American cuisine with sprinkles of Spanish and Italian influences.

What do you consider the most distinguishing features of your work as a chef?

I would say that a distinctive feature about my cooking is my flexibility in creating a dish. My goal has always been to create food that everyone can enjoy. My vision is to keep food simple, and let the ingredients speak for themselves. I've found that in doing this, my food can have a very broad audience. Some of my favorite dishes have been a saffron infused pappardelle with wild mushrooms and dehydrated tomato in white wine sauce, braised lamb shank over goat cheese polenta with fresh herb gremolata, marinated roasted bell pepper chicken with romesco sauce and colored cauliflower - I could go on and on...

What is your favorite meal?

To be quite honest, I have to say tacos! However I also love a good fresh pasta with seafood, escargots with garlic and white wine, of course delicious French macarons, and I'm also a big fan of sushi - and almost all kinds of Asian food! For our fall menu at Upstairs, we have just added truffle mac and cheese, gambas a la plancha, mini cod fish tempura tacos with a red and green cabbage slaw, octopus with shishito peppers and toasted sesame seeds, grilled lamb lollipops, and mini meatballs in a spicy marinara sauce. As you can see, I really enjoy mixing up and playing with dishes and flavors.

Tell me a little bit about your restaurant for our readers.

Upstairs at The Kimberly Hotel truly is a rare gem. The venue is set 30 stories up on top of the Kimberly Hotel and has a fully retractable glass roof and ceilings that allow us to be a rooftop location that is open year round. The views of Midtown, The Chrysler Building and The East River are really impressive. It is the perfect setting for after work drinks, special occasions, private events or a nightcap. Our small plates menu is ideal for sharing and I always encourage guests to try something new.

Upstairs at The Kimberly Hotel is located at 145 East 50th Street, New York, NY 10022. For more information, call them at 212.888.1220 and visit their web site at http://upstairsnyc.com/.

Photo Credit: Courtesy of Humberto Corona

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