Craveable Markets is America’s newest food hall.  Let’s meet the chefs below.

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Craveable Markets brings together a single high-end multifaceted marketplace that showcases a variety of concepts under one roof. Craveable Markets presents a multitude of fine-casual restaurants, artisanal products and communal dining spaces for a sophisticated and convenient approach for guests. The unique concepts include; garden salads and pressed juices, US patented beef, thin crust pizza, fresh seafood, composed sandwiches, tapas and wine bar, as well as, coffee and patisserie to be the premier operator at the forefront of the American food hall dining experience.

Zac Young

Zac Young is the Executive Pastry Chef of the David Burke Group. Named one of the Top Ten Pastry Chefs in 2015, Chef Zac is known for his playful takes on American desserts.

After graduating with honors from the baking and pastry arts program at the Institute of Culinary Education, he went straight to the top, working under Sebastian Rouxel and Richard Capizzi at Thomas Keller’s Bouchon Bakery. In 2006 his talents were recognized by Alexandra Guarnaschelli and he spent four years working as Pastry Chef at her downtown New York hot-spot, Butter Restaurant.

Always hungry for more, Zac trained in France under renowned Chefs Philipe Givre at Valhona and Philipe Park at Chocolate Michel Cluizel. Back in New York, Zac started a doughnut revolution at Flex Mussels Restaurants, making the New York Times list of Best Donuts in NYC. Zac is also known for his Final Four finish on Top Chef: Just Desserts. He has been invited to cook at The James Beard House in New York, as well as, twice at their Hamptons event Chefs and Champagne. Food and Wine Magazine has also selected Zac to sail the high seas as one of Holland America Cruise Line’s “Chef On Board”.

Michael Franey

Michael Franey is the Executive Chef of Fabrick in New York City and brings over 12 years of culinary experience and a dynamic skill set to Craveable Markets. After graduating from the esteemed French Culinary Institute of New York in 2003, Chef Franey began his cooking career at Petit Louis Bistro in Baltimore and was quickly promoted to Sous Chef after one year. In 2007, Franey joined the Kimpton Hotel and Restaurant Group as Sous Chef for both Silverleaf Tavern (New York) and Square 1682 (Philadelphia).

Franey returned to New York in 2011 to revamp Nighthawk Cinema, where for four years he elevated the culinary program. Michael studied under several James Beard Award winners and has accumulated a wealth of skills at once classic, nouveau and molecular.

Matthew O’Neill

Matthew is the Executive Chef of Aspen Kitchen and brings to his position a decade of experience working in some of the nation’s best restaurants, as well as, accolades from the New York Times, the Boston Globe, Food and Wine Magazine and the Aspen Times. Prior to working at Aspen Kitchen, Chef Matthew was the Executive Chef at the iconic Little Nell in Aspen. Before moving to Aspen, Matthew worked alongside Tony Maws in Boston’s celebrated Cragie on Main. In New York, he was Sous Chef at Bar Boulud and August Restaurant, and he was Chef de partie at Restaurant Daniel. He has a degree in culinary arts from the New England Culinary Institute in Vermont.

Pedro Avila

David Burke Prime’s Executive Chef, Pedro Avila, joined the team at Prime in the Summer of 2012. Educated in the culinary arts and raised in the heartland, Chef Avila has extensive experience working the line at superior steakhouses. He was a sous chef at Biggs Steakhouse, Seafood & Wine Cellar in Chicago before moving over to the Smith and Wollensky Steakhouse group. While a sous chef at the Chicago location, he was also called on to help open the group’s Boston and Houston locations.

In 2006, he joined the David Burke Group as an Executive Sous Chef at David Burke Primehouse in Chicago. There he oversaw the now-patented dry-aging process of thousands of steaks and cuts of meat in the restaurant’s on-premises dry-aging room. As Executive Chef at David Burke Prime at Foxwoods Resort Casino, he now oversees a similar dry-aging room and creates a unique dining experience marked by superior ingredients that are creatively and beautifully prepared.