Hannah Musante is a chef from San Diego, currently based in New York City. Her cooking is rooted in seasonality, subtlety, and a sense of place.

After training at Ferrandi Paris, she worked as resident head chef on a small agri-tourism farm in Alentejo, Portugal, where she developed daily tasting menus in close collaboration with the land and producers.

She later joined the kitchen at Estela in New York as a chef de partie, where she deepened her technical foundation in a fast-paced, ingredient-focused environment.

Since then, she has been developing her own work through independent dinners 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