ashfer biju, executive chef
Ashfer Biju brings a worldly vision inspired by regional ingredients to Perrine. He has designed a refreshing balance of innovative creations and classics representative of beloved dishes from The Pierre’s vintage menus.
Raised in a family of restaurateurs near Kerala, India, Chef Ashfer grew up with a passion for seafood. This passion paved the way for a successful career in hospitality. After earning his hospitality degree in India, he found his burgeoning career taking him all over the globe—from the Culinary Institute of America to kitchens in Napa Valley, the Maldives, Jean-Georges in London, and throughout Southeast Asia—all for the sake of staging, working, and learning.
In addition to Perrine, Chef Ashfer oversees The Rotunda, Two E Bar & Lounge and special events in The Pierre's legendary function space. He manages a team of 50 cooks and seven sous chefs that, during the busy season, serve up to 5,000 people per day.
michael mignano, executive pastry chef
As Executive Pastry Chef, Michael Mignano brings skillfully crafted sweets and a breadth of knowledge to his culinary team. His whimsically tempting desserts evoke re-imagined versions of classic flavor pairings.
Chef Michael's New York restaurant career includes experience in notable kitchens such as Bouley, Charlie Palmer’s Steakhouse, Balthazar, and Aureole. When he first came on board at The Pierre almost 20 years ago, Mignano was the hotel’s youngest Executive Pastry Chef at 23.
He was recently recognized by Dessert Professional magazine as one of the Top 10 Pastry Chefs in America. He has also been featured on Food Network’s Sweet Genius and The Oprah Winfrey Show, and won “Best Food Item” on Long Island two years in a row from New York Newsday.
Follow Chef Michael on Instagram.