Howard Covarrubias

 Upper West Side, Chelsea, Clinton, East Harlem, Gramercy Park Murray Hill, Upper East Side, Greenwich Village Soho, Lower Manhattan, Lower East Side, and Queens

3

menus

100%

rating

2

requests completed


Farm to Table
New American
BBQ & Grilling
Mexican
Seafood

Bio

California native Howard Covarrubias grew up in a household where the savory smells of his Mexican culture engulfed his home. Growing up, he would sit and watch his great-grandmother, grandmother and aunts in the kitchen as they cooked not knowing where it…

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California native Howard Covarrubias grew up in a household where the savory smells of his Mexican culture engulfed his home. Growing up, he would sit and watch his great-grandmother, grandmother and aunts in the kitchen as they cooked not knowing where it would one day lead him. He would watch the great chefs from the grandest hotels in Europe to Julia Childs and Graham Kerr, while they cooked beautiful dishes on television years before Food Network chefs dawned aprons and carried knives. Then one day, while watching a cooking show on The Food Network, his best friend asked him, "Why don't you stop watching these shows and just go to culinary school?" And so he did. Drawing from his memories of his great-grandmother, he creates unique and delicious food. 

 

After graduating from Le Cordon Blue - Hollywood in 2007, Howard went on to work at the largest ski resort in the United States - Big Sky Resort in Montana. Once the winter season was over, he decided to come back to Los Angeles and take advantage of the opportunities that awaited him there. In 2009, after working at several restaurants in LA, Howard decided to test his skills in NY. He's worked his way from being a line cook at April Bloomfield'sThe Breslin to now being the Executive Chef at the Pelham/Split Rock Golf Course - Bronx, NY. 

Howard's always had the passion for cooking on a more personable level. After cooking and hosting dinner parties, holidays and other events, he decided to try his hand as a Personal Chef. Fine dining with a casual vibe. There is no set menu. The client tells Howard what they want and he brings it to life. 

Let him tell your story...through his food

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Experience

Pelham Bay and Split Rock Golf Course

Executive Chef

04/08/2012 - Present

Howard's Menus (3)

Reviews (1)

Heather O'Brien ordered Howard Covarrubias's Crescent Duck

Chef Howard was punctual, friendly, and prepared. The first course was an excellent lightly dressed arugula and pear salad. The duck course was also delicious and was served on a tasty bed of quinoa and asparagus. Chef Howard recommended using the leftover reduction for the duck on ice cream as a dessert, which sounds terrific. All in all, a lovely experience.

8 months ago