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" Specialty: New American and global fusion cuisine  New York City has made as much of a mark on chef Wayne Nish as he has made on it: Growing up in the country&amp;#039;s greatest melting pot has influenced this chef&amp;#039;s cooking style from day one, inspiring him to create original dishes that surpass mere ingredients, developing a truly New American menu. Late to the culinary world, Nish started out working in architecture and journalism, though the roots of his journey to the world&amp;#039;s greatest kitchens were always present, from his days as a grocery store stock boy to a college fraternity&amp;#039;s hired cook. A meal during his honeymoon in Switzerland opened his eyes, and three years later, he enrolled in the New York Restaurant School. From school, Nish obtained an internship at the Quilted Giraffe, and began cooking under Barry Wine, who also came to cooking later in life. Wine wasn&amp;#039;t afraid to buck the trend, rejecting the somewhat stuffy French menus within New York at the time, instead pushing the boundaries and encouraging his chefs to do the same. Nish&amp;#039;s experiences at the four-star Quilted Giraffe, and later at the Casual Quilted Giraffe, shaped and inspired his evolving ideas of cuisine.  He later moved on to become executive chef at La Colombe d&amp;#039;Or, known for its French Proven\u00E7al menu. Nish, with limited experience in that type of cuisine, reinterpreted many of its flavors and concepts. This daring move paid off, earning a three-star review from the New York Times in a matter of months. After Colombe d&amp;#039;Or, Nish opened March in midtown Manhattan with a coworker. His first foray into restaurant ownership became a New York institution, one of the most celebrated and sophisticated restaurants in the city during its 17 years in business. It was here that Nish earned his first Michelin star.  Most recently Nish&amp;#039;s work can be seen at Spitzer&amp;#039;s Corner, a &amp;quot;gastropub&amp;quot; located in the trendy Lower East Side neighborhood of Manhattan. As a consulting chef, Nish has put his stamp on the menu, elevating simple bar food to something much more divine: familiar fare like Kobe beef sliders are served right alongside French Kisses (prunes filled with foie gras mousse), a first for this neighborhood&amp;#039;s bar scene. Fun fact: Wayne Nish was the first American contestant on the original Iron Chef series in Japan. "^^<http://www.w3.org/2001/XMLSchema#string>
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