Chef Dan Kluger’s Bakery at Greywind Keeps Things Fresh at Coterie Hudson Yards

And as a semifinalist for the James Beard Outstanding Chef award, it's no wonder. Now residents of the Coterie Hudson Yards luxury senior living community can experience his gourmet offerings without leaving the building – or even their residence. Kluger is working with Coterie Executive Chef Chad Welch to supply Coterie's restaurants with top-quality goods from Greywind's bakery.

"Working with Chef Chad has been a great experience," Kluger says. "The events he and his team do for residents have been wonderful for us to be a part of."

Even by the high standards of New York's restaurant scene, Kluger's pedigree stands out. In 2010, he was the executive chef for the then newly opened ABC Kitchen, winner of the James Beard Award for Best New Restaurant, and in 2014, Kluger was nominated for the James Beard Award for Best Chef New York City. He's gone on to open a number of dining concepts in New York City including Loring Place, and in 2020 released his first cookbook, Chasing Flavor.

"The great thing about Dan's approach to food is that it's so seasonally focused," Welch says. "He's introduced us to all these farms and vendors that he's spent a career building relationships with. So not only are we serving Greywind's baked goods, but we're also sourcing locally produced ingredients, which couldn't possibly be fresher."

Kluger started his culinary career as a baker, so it's no surprise that Greywind's bakery has been celebrated as one of the best in Manhattan.

Headed by Pastry Chef Jake Novick-Finder, The Bakery at Greywind provides fresh, custom-designed bread, pastries, and desserts for Coterie daily. The house-made granola and coffee cake available at breakfast, the burger buns and ciabatta bread for lunch and dinner, the ice cream, sorbet, and financier cookies for dessert – all of it comes from Greywind. Visitors to the bakery itself can enjoy mouthwatering sweets like strawberry yuzu tarts and chocolate babka buns.

Kluger hopes to keep expanding his creative collaboration with Coterie. He plans to invite Coterie's chefs and cooks to spend time in the kitchen at Greywind, so they can get more exposure to his team's culinary practices. He sees the partnership as a fruitful experience for both parties.

"I'm fortunate enough to have a long-standing friendship with one of Coterie's residents," he says. "I'm always delighted when she brings her friends and family into Greywind for a meal with us."

"Working with someone of Chef Dan's talents and resources really enhances what our kitchen can provide for our residents," Welch adds. "I'm very excited to see where this collaboration takes us next."