Omnivores are us

Matthew McGuinness, chef

Before moving to London, Matt’s dinner parties at his Brooklyn loft, lovingly known as The 62, was the stuff of legend in his ‘hood. We’re talking the most tender venison from an organic farm upstate cooked with fresh cranberries, a miso sauce glazed Chilean sea bass that slides off the fork, and succulent rabbit risotto, among other memorable meals. Outside of the kitchen, he’s a pretty mean visual artist and sometime graphic design professor.

 

Kenya Hunt, sous chef

When she’s not writing about fashion during the day, Kenya spends a good deal of her evenings reaping the rewards of having a boyfriend who cooks. That means lots of good eating (and dish washing.) She currently lives in London.