Jack Logue

Jack Logue is the Executive Chef at Amphora, where he oversees a menu of elevated, seasonal cuisine developed in tandem with one of New York City's most extensive wine collections. A New York native, Logue studied at Italy's premier culinary academy, ALMA La Scuola Internazionale di Cucina Italiana, before refining his craft at some of the world's most acclaimed restaurants, including Daniel, Sydney's Rockpool, and Betony, where he served as Chef de Cuisine as the restaurant earned three stars from The New York Times and maintained a Michelin star for four consecutive years.

He later became Executive Chef of The Clocktower at The New York EDITION, where he led the restaurant to a Michelin star for three consecutive years before overseeing the hotel's entire food and beverage program. Most recently, he partnered with beverage expert Chris Miller to reimagine the historic Lambs Club at The Chatwal Hotel. At Amphora, the longtime collaborators bring together Logue's classical training, global perspective, and seasonal approach with Miller's exceptional wine expertise to create a dining experience built around the dialogue between food and wine.

A Vessel for Exploration