Hannah’s cooking is based in seasonality, subtlety, and a sense of place.

Trained in Paris, she’s worked in kitchens across Portugal, London, Amsterdam, and New York.

She now focuses on independent projects and creative collaborations.

RECENT WORK

“The Brooklyn-based chef Hannah Musante collected her own flowers from a friend’s backyard, then stuffed them with sourdough toast ice cream. She covered other buds in sugar to create a syrup, and used the leftover macerated flowers to fill a tart shell that she topped with crème fraîche and dried thyme flowers. ‘The first products of spring are always so exciting,’ she says.”

— T: The New York Times Style Magazine

“The scene felt equal parts French bistro and downtown cool: signature ‘Rouje-ritas’ flowed alongside bite-sized riffs on steak tartare and oeufs mayonnaise, plus an artfully arranged raw bar with razor clams and oysters crowned with pickled rhubarb granita. ‘French bistro, spring, and pink,’ summed up chef Tara Thomas, who designed the menu in collaboration with Hannah Musante.”

— Vogue

“No crowded, buzzy restaurant. No crass shopping event at a boutique or hotel suite. Just dinner (by star chefs Tara Thomas and Hannah Musante)—light, easy, and passed—at a private home.”

— Cultured