“Chef Hugh Schick has cooked in some of the finest kitchens in the land. He took classes at the Culinary Institute of America, studied under the Italian food expert Marcella Hazan and served as a private chef for the likes of the writer Christopher Hitchens and the venture capitalist David Cowan.” (New York Times, Jan. 14, 2011)

Hugh Schick applies the creative ethos of a jazz musician to food and beverages to create delicious, delightful and intriguing dining and drinking experiences.  These pages show his various food and beverage projects like Zula Tej, Le Truc and other concepts.