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Resy At Home

Master Classes with Award-Winning Chefs, from the Comfort of Your Home

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Add your American Express® Card to your Resy profile to unlock access to cooking classes for summer-inspired dishes by award-winning chefs. Each experience will include an interactive cooking demonstration and Q&A with each chef, as well as a special gift for guests following the experience.


Event Details:

On August 1, 2021, Global Dining Access Members will receive exclusive 48-hour early access to reservations for the Summer-Inspired Cook with the Pros Virtual Series. Card must be on file to unlock early access. **Terms Apply

On August 3, 2021, reservations for the Summer-Inspired Cook with the Pros Virtual Series will open to all American Express® Card Members via Resy. *Terms Apply

Tickets available to purchase through Resy. Ticket sales support Southern Smoke – a crisis relief organization for people in the food and beverage industry. Southern Smoke provides funds directly to people in need that are battling health crises, winter storm damage, natural disasters, mental health needs and those affected by the COVID 19 pandemic, with the exception of tickets purchased by residents in AL, HI, IL, MA, MS, and SC. Stay tuned for more interactive virtual events with the Global Dining Access Chefs.


Upcoming Virtual Experiences:

 

Chef Nina Compton

Chef Nina Compton — Set a Notify

August 16, 2021

Winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine Magazine’s “Best New Chefs 2017,” Nina Compton is Chef/Owner of award-winning restaurant Compère Lapin and Bywater American Bistro in New Orleans. Since opening in June 2015, Compère Lapin has received much critical acclaim, including Eater National’s “Best Restaurants in America 2017” and a rave review in The New York Times.


Chef Chris Shepherd

Chef Chris Shepherd — Book Now

August 19, 2021

James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He draws inspiration from Houston’s diverse cuisines, including Vietnamese, Korean, Indian, and more. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013. Chris released his book Cook Like a Local in 2019, which includes a mix of Asian, Tex-Mex, Latin American, and Barbeque traditions. He closed Underbelly to convert the building into Georgia James, his take on a steakhouse. He opened UB Preservas his culinary interpretation of Houston’s evolution.


Chef Nancy Silverton

Chef Nancy Silverton — Set a Notify

August 25, 2021

Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles, Newport Beach and London, as well as Osteria Mozza, Mozza2Go, chi SPACCA and Pizzette in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. In 2017, Silverton was profiled in an episode of Netflix’s award-winning docu-series, Chef’s Table. In March 2021, Silverton opened her newest concept, The Barish, at the historic Hollywood Roosevelt Hotel.


Chef David Shim

Chef David Shim — Book Now

August 26, 2021

David Shim is the Executive Chef and partner of COTE Korean Steakhouse. A Seoul native, Shim began his culinary career as a line cook at Gramercy Tavern before stints as Chef Tournant at Veritas, master cook at L’atelier de Joël Robuchon at the Four Seasons Hotel, and Executive Chef of Kristabelli. After working as Chef De Cuisine for M. Wells Steakhouse, Shim was approached by Simon Kim to open his dream Korean steakhouse, where he now runs his Michelin-starred kitchen.


Chef Stephanie Izard

Chef Stephanie Izard — Set a Notify

August 30, 2021

Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef and Owner of five Chicago restaurants and Girl & the Goat in Los Angeles. Girl & the Goat in Chicago has been praised by high-profile publications such as Saveur, New York Times, and Food & Wine. Izard opened Little Goat in 2012, Duck DuckGoat in 2016, Cabrain 2019, and Sugargoatin 2020. Izard created a product line called “This Little Goat,” consisting of global inspired cooking sauces, spice mixes, and more. Izard has had two books published: “Girl in the Kitchen” and “Gather & Graze”.


Chef Michael Solomonov

Chef Michael Solomonov — Book Now

September 2, 2021

In 2019, Chef Michael Solomonov’s restaurant Zahav won the James Beard Foundation award for “Outstanding Restaurant.” In 2021, his newly opened restaurant, Laser Wolf, was named by Condé Nast Traveler as one of the “Best New Restaurants in the World.


Terms & Conditions:

*The price indicated covers event costs only. All sales are final and non-refundable, and resale is prohibited. Payment must be made using an eligible American Express® Card. Details and prices are subject to change. Packages are available on a first-come, first-served basis. Availability is limited. **Presale: The price indicated covers event costs only. All sales are final and non-refundable except as noted in the following sentence, and resale is prohibited. In the event that a participating restaurant must cancel its packages due to a government required COVID-19 shutdown, Card Members will be refunded the full purchase price of the package(s) purchased. Payment during presale window must be made using an eligible Platinum Card® or Centurion® Card. Details and prices are subject to change. Packages are available on a first-come, first-served basis. Availability is limited.

**Presale: The price indicated covers event costs only. All sales are final and non-refundable except as noted in the following sentence, and resale is prohibited. In the event that a participating restaurant must cancel its packages due to a government required COVID-19 shutdown, Card Members will be refunded the full purchase price of the package(s) purchased. Payment during presale window must be made using an eligible Platinum Card® or Centurion® Card. Details and prices are subject to change. Packages are available on a first-come, first-served basis. Availability is limited.

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