Andrew Rubin brings more than 30 years of hands-on experience and management expertise to his post as Executive Chef of the Loews Regency Hotel in New York.
A 1986 graduate of the Culinary Institute of America, Rubin has worked closely with celebrated chefs such as Jean-Georges Vongerichten, Eric Ripert, Charlie Palmer, Grey Kunz and David Burke to execute their signature dishes for distribution at retail, while he was Executive Chef of Impromptu Gourmet, the food service facility in Valley Cottage, NY.
Rubin has spent more than 20 years in the kitchens of some of New York's leading hotels, including the Sheraton Centre and Towers at Rockefeller Center, New York Hilton and Towers at Rockefeller Center, Crowne Plaza Manhattan, InterContinental Central Park South, The Muse Hotel and Millennium UN Plaza Hotel.
At Loews Regency Hotel, Rubin focuses on infusing the hotel's elegant modern American cuisine with local, seasonal ingredients and ethnic influences.
Loews Regency Hotel consistently ranks among the city's premier hotel dining venues, garnering awards and wide acclaim. 540 Park is the landmark venue of New York's original power breakfast, while The Library is a lively location for light fare, Sunday brunch and cocktails amid books and comfortable banquettes.