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. 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. Follow Chef Ashfer on Twitter and Instagram.


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SUZANNE LATAPIE, Director of Restaurants

As Director of Restaurants Suzanne Latapie oversees operations at Perrine, The Rotunda and Two E Bar/Lounge, bringing over 30 years of industry experience to her role. She launched the popular Upper East Side restaurant, Bistro Chat Noir and remained as CEO until its closing earlier this year. Before establishing Bistro Chat Noir in 2005, she spent 12 years at New York's legendary La Goulue and also worked at such renowned French restaurants in the city as Le Perigord and Sign of the Dove. 

A North Carolina native, Ms. Latapie moved to New York to work as a choreographer, juggling auditions with a job as server at Café Un Deux Trois. She quickly discovered a passion for the restaurant business and shifted gears while still maintaining her love of dance.  She graduated from the University of North Carolina, Charlotte and completed post graduate study at the University of North Carolina, Greensboro.   

michael mignano, executive pastry chef

As Executive Pastry Chef, Michael Mignano offers 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 20 years ago, Mignano was the hotel’s youngest Executive Pastry Chef at 23.

Michael is co-author of the bestselling cookbook, The Pastry Chef's Little Black Book. In 2017, he won the Iron Chef Rooftop Showdown competition at Food Network's New York Food & Wine Festival, beating 29 other leading chefs for the coveted $10,000 prize. He was also recognized last year by Dessert Professional magazine as one of  the Top 10 Pastry Chefs in America. Michael has been featured on ABC's The View, Food Network’s Sweet Genius, The Oprah Winfrey Show and Fox 5 NY's Good Day New York. Follow Chef Michael on Instagram.