WHO: Sam Hazen is executive chef of Palladino’s Steak & Seafood, a new restaurant from restaurateur Joseph Palladino. The flagship location opened in the iconic Main Concourse of Grand Central Terminal.

ABOUT: Hazen is a graduate of The Culinary Institute of America, where he returned as a chef-instructor later in his career. He has worked in some of the world’s most celebrated kitchens throughout his profession, including La Côte Basque, The Quilted Giraffe, Terrace on the Sky, Cascabel, Veritas, and Tavern on the Green in New York City. He is also credited with building TAO New York and TAO Las Vegas, which continue to be among the highest-grossing restaurants worldwide. In addition to serving as the corporate chef of TAO Group for over a decade, Sam helped conceive and open Rue 57, Avra, and Bolzano’s.

Hazen joined Veritas in 2010, where, under his direction, the restaurant was awarded a coveted three-star review by Sam Sifton of The New York Times just four months after its reopening and maintained a 1-star Michelin status.

Currently, Hazen is the executive chef of Palladino’s Steak & Seafood, a new restaurant from restaurateur Joseph Palladino. The flagship location is in the iconic Main Concourse of Grand Central Terminal in New York City, with a sister location planned for Dallas. Palladino’s Steak & Seafood will offer a refined dining experience and exceptional hospitality. Hazen’s menu showcases a sophisticated yet approachable selection of prime steaks, seafood, and sushi, complemented by unique salads, sides, and desserts, all presented with remarkable flair.

WHAT: At newly opened Palladino’s in Grand Central Station, executive chef Sam Hazen — whose résumé spans some of the world’s most revered kitchens — brings a bold new perspective to steakhouse fare, reinventing the classics with his signature style and precision.

Included:

• 4 - Course meal with complimentary paired sparkling white & red wines
• Custom recipe booklet
• Value offers from our sponsors