Richard Corbo joins Tribeca Grill, as just the 4th Executive Chef in the storied restaurant’s 25 year history. He has worked from coast to coast at prestigious destinations and with renowned chefs, and brings a wonderful touch to the Grill’s robust, contemporary cuisine.
At Union Square Café, Richard worked the grill early in his career, and earned valuable experience while enjoying the interplay of Chef Michael Romano’s traditional Italian inclinations and more refined global techniques.
In San Francisco, as Chef de Partie at Restaurant Gary Danko, Richard quickly assumed a lead role and nurtured his passion for the beautiful ingredient-driven cooking of California.
In 2007, he was selected to open, the Venetian-inspired Ducca, showcasing his urban, contemporary take on regional and rustic Italian food. The San Francisco Chronicle awarded Ducca 3 Stars, and named Corbo one of its 5 Rising Star Chefs of 2008. He was also a semi-finalist for the James Beard Foundation's Rising Star Award.
Returning to New York City in 2011, Richard became the Chef de Cuisine of the Standard Bar & Grill, working alongside Chef Dan Silverman, and honed in on a NYC bar and grill style of cooking. He also helped Silverman relaunch the restaurant at the Loews Regency Hotel, famed for its power breakfast scene.
In 2015, Richard joined Drew Nieporent at Tribeca Grill, to continue the restaurant’s tradition of contemporary cooking, paired with a world-class Grand Award-winning Wine List, as recognized by the Wine Spectator. Chef Corbo’s straightforward, savory and satisfying cuisine reaffirms Tribeca Grill’s standing as one of NYC’s longest running and most beloved dining experiences.
Martin Shapiro is the Managing Partner of Tribeca Grill and a founding partner of Drew Nieporent's Myriad Restaurant Group. Along with his responsibility for the daily operations at Tribeca Grill, as partner in the Myriad Restaurant Group, Martin helps oversee the consulting arm of the company as well as the development, day to day operations and personnel recruitment for the company's restaurants.
Martin serves on the Board of Directors for both the New York State Restaurant Association and the American Institute of Wine & Food where he was Chapter Chair for three years. He also sits on the advisory boards of several culinary schools including the Institute of Culinary Education (ICE), the Culinary Arts Institute (CAI) and the New York City College of Technology. Martin has been a guest speaker for the Restaurant Management Programs at Cornell University, The Institute of Culinary Education, The Art Institute and The New School and has been a featured panelist at several industry conferences including the Food Arts 'Power Circles Symposium' and Sante Magazine's Restaurant Symposium.
He received his B.F.A. from the University of North Carolina at Chapel Hill.
Wine Director, 1990 - present
David Gordon leads the highest standards of wine service at Tribeca Grill. The restaurant opened in 1990 with 60 selections and over the years, David has increased the number of selections to 2200 with over 20,000 bottles in inventory. He has cultivated this extensive collection while keeping the pricing at very fair levels. Tribeca Grill has received Wine Spectator's Grand Award every year since 2002. Only 81 restaurants worldwide hold this honor and only 9 are in New York City. He is most proud of the over 300 different Chateauneuf du Papes on the list, the largest collection in the world from that appellation.
He is wine director not only for Tribeca Grill but also for the entire Myriad Restaurant Group. He oversees the programs at the Michelin-starred winner of the James Beard Award for Best New Restaurant in America for 2015. He also presides over Myriad’s consulting assignments, including the list at the Acela Club, the Myriad-operated restaurant in collaboration with Aramark at Citifield.
David has worked on many projects for Myriad over the years including shaping the wine program at Nobu, and countless other operations.
David consulted for Continental Airlines from 2000 until 2011 when they merged with United.
As a consultant, he has created stellar wine lists for a number of New York restaurants including Stone Park Café, The Sea Grill, Rock Center Café, Verbena, Icon, Sardi's, District and Old Homestead. He designed the entire wine and spirits program for the eleven restaurants at the Borgata, a two thousand-room hotel and casino in Atlantic City that opened in 2003. For the Borgata, he helped create the very successful Women in Wine event, an annual gathering of the greatest women owners and winemakers in the world where they pour wines alongside food stations manned by Borgata chefs such as Wolfgang Puck, Michael Mina and Bobby Flay.
David has been featured in articles in many publications including Wine Spectator, Wine and Spirits Magazine, The Wall Street Journal, The New York Times, New York Magazine, Santé, The Wine Enthusiast, Market Watch, Time Out New York and Eater.com. He frequently participates in the NY Times wine panel with Eric Asimov and Florence Fabricant. He is a regular guest lecturer on Crystal Cruise lines.
David is honored to have participated as a guest sommelier at the Wine Spectator's Wine Experience every year since 1991. Along with America's best sommeliers, they taste, decant and prepare thousands of wines to be served at the event. He has organized and led the sommelier service at La Paulée de New York, a Burgundian tasting and dinner organized by fellow sommelier Daniel Johnnes since its inception in 2000. Most recently, he presided over 60 sommeliers who participated in the 2014 La Paulée, where hundreds of wine collectors shared rare bottles from their personal collections with 30 different winemakers from Burgundy.
His charitable efforts include participating in the American Cancer Society's Celebrity Chef and Sommelier event in Hartford, CT for the past several years as well as presenting wine tastings for the Make a Wish foundation.
David hosts frequent wine dinners and events at Tribeca Grill. He produces and distributes his own California wine under the Jeanne Marie and Bacchus, and makes a New Zealand Sauvignon Blanc under the Sandy Cove label. Throughout his career, David Gordon has educated thousands of people on the joy of drinking wine.