NEW YORK Union Square Hospitality Group said Monday it has appointed Nick Anderer as executive chef and Terry Coughlin as general manager of its newest project, an upscale-casual Italian restaurant in Manhattan’s Gramercy Park Hotel.
Both men are veterans of the USHG organization, which is led by restaurateur Danny Meyer. Anderer currently serves as executive sous chef for Gramercy Tavern. He has worked there for the past six years, first under the tutelage of chef Tom Colicchio and, for the past three years, under executive chef Mike Anthony. Before joining USHG, he worked for Mario Batali at Babbo and Larry Forgione at An American Place and Manhattan Prime.
Coughlin currently is general manager at USHG’s Tabla restaurant, where he has worked since 2004. He also has worked at Gramercy Tavern.
The restaurant at the Gramercy Park Hotel will be USHG's first new full-service venture since the 2005 opening of The Modern at the Museum of Modern Art in New York City.
Other restaurants operating under the USHG umbrella include Union Square Cafe, Eleven Madison Park, Blue Smoke Barbecue and Shake Shack.