INTRODUCING CHEF ILKE SCHAAF
CHEF ILKE SCHAAF’S
TASTING MENU:
Foraged Lettuces
Chickories, chickwheat, lambs quarter
Whole Whiting
Tempura, meyer lemon mayo, late winter radishes
Rabbit “vol au vent”
Biscuit, nettle, green garlic
Lamb Saddle n Neck
Cool weather crops, sidecar ravioli
Picnic Icebox Pie
Peppermint, chocolate, tennis biscuits
Chef Ilke Schaaf: Born in Namibia and raised in Georgia, Chef Ilke built her culinary foundation at Savannah’s James Beard Award–winning The Grey, where she worked across pastry, prep, and savory. In 2024, she relocated to New York City and joined the team at Clover Hill (⭐), gaining hands-on experience across all stations in its intimate kitchen. Her cuisine is rooted in classic Western European technique—French, Italian, Mediterranean, and Spanish—layered with flavor influences from the American South and Southern Africa. In 2025, she was a finalist on Netflix’s Next Gen Chef, recognized as one of the country’s most exciting emerging culinary talents.
