Tribeca Neighbors: Atera
Matthew Lightner with Adam Sachs
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Chef Matthew Lightner opened Tribeca's Atera in March 2012 after cooking at Mugaritz in Spain and Castagna in Portland, Oregon, and earning the title of 2010 Food & Wine "Best New Chef."
Atera has been lauded with three stars by The New York Times, which calls Atera's cuisine, "a cuisine that uses this-week-only ingredients together with technical sleight of hand to summon up moments of genuine beauty." Join for a conversation with the chef behind, "one of the most fascinating experiences you can have in a New York City restaurant," interviewed by Bon Appetit and Travel + Leisure contributing editor Adam Sachs.
Due to unforeseen circumstances, this program will not take place on Wed, Feb 6, and will be rescheduled to an April date. We will update this webpage when a new date has been scheduled.
Brief Bios
Matthew Lightner’s pursuit of culinary excellence started in some of the world’s finest kitchens. From Copenhagen’s renowned Noma to California’s L’Auberge alongside James Beard award-winning chef Paul McCabe, Matt grew roots in the ideologies of season and place. In 2007, as one of fifteen chefs annually awarded the Young Chefs Culinary Scholarship in Spain, he met his mentor, Andoni Aduriz at Mugaritz. There, Matt gained a very natural perspective of modern cooking that built the foundations for the cuisine that garnered him accolades at Castagna in Portland, OR.
In 2010, Matt was named one of Food & Wine’s “Best New Chefs in America,” received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and included in Restaurant Hospitality’s list of “10 Chefs to Watch” in 2010. Most recently, he had the opportunity to showcase his talents to great acclaim alongside Napa Valley’s three Michelin starred Christopher Kostow for Meadowood’s 12 Days of Christmas charitable dining series. Atera, Matt’s most ambitious venture to date, relies greatly on his innate connection to time and place to create a dining experience unique to itself.
Adam Sachs writes about eating and traveling and various other adventures. Currently a contributing editor for both Travel + Leisure and Bon Appétit magazines, his stories also appear regularly in GQ, Details, The New York Times T Style Magazine and many others. His Bon Appétit column "The Obsessivore" chronicles the culinary questings and unhinged projects of an amateur enthusiast in the kitchen. Recent food stories include turning his apartment into a yakitori pop-up restaurant; visiting mountain-side reblochon cheese makers in Haute-Savoie; foraging for wild wasabi in the Ishikawa prefecture of Japan with chefs of Cook It Raw; a profile of Swedish chef Magnus Nilsson of Fäviken; a rosé road trip around Bandol and coastal Provence; an eating tour of Singapore hawker stands; wandering around Sweden with Marcus Samuelsson and a first and final trip (by helicopter) to El Bulli. Nominated four times for James Beard Journalism Awards, his writing has appeared twice in the annual anthology Best Food Writing.
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