Mustafa, 35, has interned at a three-Michelin-star restaurant in the French countryside. He spent two years as the chef de cuisine at the late Corton in Tribeca, working alongside Liebrandt, serving artful, elaborately plated seven-course dinners for $145. But his impressive résumé never included working at a restaurant that serves brunch — until now.
Mustafa is one of a number of highly skilled chefs at top NYC restaurants suddenly getting into the brunch game after avoiding it for years. These chefs are putting new spins on brunch basics, challenging longtime prejudices against the midday meal.
“Most [diners] don’t give brunch its fair share,” says Mustafa. Now, “more high-end technical chefs [are] stepping in to develop a new brunch culture . . . We’ve all done dinner for many years, now brunch is the next creative platform.”