Restauranteurs Philippe Olivier Bondon & Frederick Lesort present NYC’s newest restaurant & nightlife experience located in HGU New York Hotel. The celebrated restauranteurs have joined forces with Executive Chef Keith Geter (Artisanal, Picholine, Brennan's Seafood & Chophouse) to present an all-day restaurant concept serving elevated casual American fare using local products, line-caught fish and seasonal produce. Restaurant at ROSE HILL is highlighted by the venue’s rich history bringing old New York to present day with a modern space complete with contemporary artwork and stylish design. The Lounge at ROSE HILL is the perfect complement to the restaurant with an elegant and inviting atmosphere featuring an extensive cocktail-driven menu.
Philippe Olivier Bondon
Philippe Olivier Bondon started out in 2000 at the famous Champs Elysses at the historic brasserie Petit Yvan. He has spent time in Australia, Portugal, and St. Barths where he opened the Yacht Club with the legendary Carole Gruson. Since 2012 Philippe has been based in New York where he served as creative partner and director at Chateau Cherbuliez, and then Director of VIP services for Beautique. BlackBook magazine says of Philippe, “he couldn’t be more debonair or charming,” qualities that serve invaluably in the world of luxury hospitality.
Frederick Lesort has been a celebrated restauranter & nightlife impresario for over 25 years. A native Parisian, Frederick has always been passionate about hospitality, particularly on American soil. He began his career in America at Le Relias on Madison Avenue and grew with guidance from hoteliers Andre Balazs & Eric Goode. In 1990, Frederick opened his own enterprise named Jour et Nuit in SoHo. Since then he has become a key player in the creation of Lemon, Buddha Bar, Vandam, and Frederick’s (two locations). He has earned the reputation of someone who can identify trends early on and turn them into concepts with unstoppable longevity. He currently owns & operates Opia and Matisse on the Upper East Side.