Blair Hanelt

EXECUTIVE CHEF

Chef Blair Hanelt is a native of Cape Cod, Massachusetts where his culinary career began as a 14 year old dishwasher at a seafood restaurant in 1990. At age 16, Chef Blair was expediting, running the line, and catering outdoor clambakes for 300 plus guests. By age twenty, Blair moved to the bustling city of Boston where he worked at the trendy South End restaurant, Blue Wave, before taking on the position of head chef at local favorite and neighborhood bistro Geoffrey’s. It was there that he began to hone his culinary skills and develop his distinct palate.

In 2002 Chef Blair relocated to NYC where his first job was as Sous Chef at La Brunette in Williamsburg. He followed up with a brief stint at Tenemant on the lower east side, before making a move to Casimir, an East Village staple. For nearly nine years, Blair humbly served the neighborhood where he lives and loves his culinary creations with an East Village twist.

Chef Blair continues to this day working on evolving Dinner on Ludlow’s imaginative take on modern American “Comfort Food” executed with a cultivated palate and eclectic flair.

 

Courtney Tietze

Sous CHEF

Courtney Tietze grew up in Fort Montgomery, NY, a small mountain town nestled in the Hudson Valley 40 minutes north of Manhattan. He grew up with his twin brother Blake, his musician father, and his college professor mother,( not to mention his two best friends, Willy and Sophie, the family dogs.) After high school he attended Hobart College on an academic soccer scholarship, and then transferred to Cornell University to complete a pre-med degree. After graduating from Cornell, he decided to get his EMT license as a diversion from his mundane corporate job as a team manager in sales.   He realized early on that two fields of work would always be needed. People will always have health issues, and people will always want a great drink after a stressful day, or to celebrate a special occasion. Thus, his new career path was launched. He kept his EMT license to help the sick, and he became a bartender to experiment with libations to make life a little more enjoyable. That was eight years ago… Courtney has had the opportunity to work as a bartender and manager at a variety of interesting hospitality venues. From starting at an Irish pub next to Madison Square Garden, to a staple dive bar in the West Village, he moved to becoming a bar event coordinator for chef Marcus Samuelson of the Red Rooster in Harlem. He has tapped into his science background to perfect his techniques in molecular gastronomy. His experiences working for wonderful culinary restaurants educated his palate, encouraging the use of the freshest fruits and herbs in each of his new cocktails. His previous job at Salinas Spanish restaurant and tapas bar in Chelsea allowed him to design an entire cocktail program featuring well balanced, unique drinks. Working closely with the chef, he created a beverage program that infused fresh and exotic ingredients to compliment the fresh seasonal cuisine. For his expertise he has been featured in the likes of Maxim, Haute Living, and Serious Eats. He is looking forward to working with the team at Dinner on Ludlow and The DL to develop an interesting new cocktail program that rivals some of the premiere cocktail destinations in the LES. Coupled with his creativity and passion for artisanal cocktails, and DL’s fun and experienced team, he is also looking forward to setting up shop back in the LES (as he had enjoyed living down there for years).