Mary Neffedy, Thomas Palmer and Simon Wicked are at the heart of everything we do here, at the Bettaso contemporary Restaurant.
This team has been assembled coming from absolutely different backgrounds. It’s most noticeable when we compare Mary and her two sous chefs. Mary’ been studying and working the art of cooking in Paris while Thomas and Simon had a more local experience in the US Restaurants.
Both Simon and Thomas came from a more local experience of contemporary, mixed American cuisine.
These differences help them to work incredibly efficiently as one team.
They compliment each other’s experiences and skills! Together in this cooking collaboration, they created our unique, diverse menu as it is.
We’re really proud to recognize that this menu is a truly modern take on food. A menu, where there are national dishes from different countries, mixed up and adapted to an American contemporary setting.
Even more importantly, each of our culinary talents focuses within their own specific kitchen department…
Like Thomas Palmer does, giving Mary and Simon a hand when it comes to desserts. And no one cooks those mouth-watering, delightful desserts better than him!
All in all, we very much owe to Bettaso’s team diversity and the teamwork we have here. These ingredients make us the best