AboutElberta Restaurant & Bar

 

Located on the main drag of Flatbush Avenue in Prospect Heights, this cozy New American restaurant serves a mix of midpriced favorites and creative seasonal dishes for brunch, dinner and late-night; inspired by the Prohibition era, its stylistic touches include fedoras for the staff and an industrial decor with a speakeasy feel

AboutThe Dynamic Duo

Cooking in the world's best kitchens has only been part of the journey of Chef's Kingsley John and Jeremie Tomzcak. When the two met at Aquavit in 2002 never would they have imagined that their paths would lead team to an ordinary kitchen, of what use to be a neighborhood coffee shop, in Brooklyn. Tomczak grew up in Wisconsin and received his Associate Degree in Culinary Arts in 2000 at the Madison Area Technical College in Madison, WI. Jeremie's exquisite attention to detail evolved after:

   - A summer internship after graduation working for Laurent Tourondel at the then NY three-star restaurant Cello
   - Joining the crew Aquavit under Nils Noren and Marcus Samuelsson in 2002
   - Serving as the Sous Chef for the opening of Washington Square with Stephen Starr in Philadelphia
   - Serving as the Sous Chef at Aquavit in 2005
   - Preparing for the Bocuse Dor USA competition for a chance to represent the United States and compete
       against 30 other countries in 2010
   - Serving as the Executive Chef in several of NY's top kitchens including the Highliner (formerly Empire Diner)
       and Ginny's Supper Club in Harlem

Jeremie's counterpart, Chef John, has traveled the world in order to hone the art of cooking.  Born in St Lucia , Kingsley came to NY at the age of 16 and started off his career in the restaurant industry as a porter. John's life changed after meeting renowned chef Gerry Hayden. Through this experience he was exposed to the world of fine dining.  After several years with Hayden, in 1997 John became a line cook at Aquavit under celebrity Chef Marcus Samuelsson. John and Samuelsson quickly formed a lasting friendship and Samuelsson became both an inspiration and mentor. John's experiences include:

   - Working with Georges Blanc in Lyon France
   - Opening Aquavit in Minneapolis
   - Working under Charlie Trotter in Chicago
   - Serving as Sous Chef at Aquavit in 2000
   - Opening Chef Cap Juluca Resort and Spa in the West Indies, a Conde Nast Traveler "Top Resorts in the World"
   - Executive Chef at Riingo in New York's Alex Hotel in 2004
   - Executive Chef of Oya in Washington DC
   - Restaurant/Chef consultant for The Restaurant Group where he opened and developed successful culinary programs at more than 20 restaurants
       throughout the country

Now in 2013, John and Tomzcak have partnered to make extraordinary things out of an ordinary kitchen at Elberta.