How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place

At 63 Clinton, general manager/owner Raymond Trinh and chef/owner Samuel Clonts are turning the American tasting menu on its head by drawing from their own backgrounds and utilizing a pizza oven for many of the courses. As a result, refined takes on everything from temaki to breakfast tacos to wood-fired baked Alaska are on the menu.

Credits:
Producer: Daniel Geneen
Directors: Murilo Ferreira, Daniel Geneen
Camera: Murilo Ferriera, Michael Latchman
Editor: Daniel Geneen

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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[eater]

Thanks so much for watching Mise En Place! Follow Chef Samuel here: instagram.com/samuelclonts, Raymond here: instagram.com/raymondetrinh and follow the restaurant here: instagram.com/63_clinton

[usamaepekonis]

It's so mesmerizing to see the dynamic of the manager and the head chef, supporting each other and seeing how the two view the dish that they are serving

[EverthingsApple]

"We'll let this cool down to 420, then we'll bake"

This man knows.

[na_sm]

These two and their team are so talented and so humble. They don't even go on to mention all of their prior accolades such as the other Michelin rated restaurants they've worked at. If you have seen the last episode of No Reservations, you may have caught a glimpse of their faces in The Chef's Table at Brooklyn Fare. So excited to see them launch their own restaurant and explore their own vision.

So proud of how far these guys have come, and this is just the beginning of their new story.

[iTzDritte]

I went there tonight for the first time. It was delicious 😋 and only $92/person (plus tax and tip) for a 7 course tasting menu. Such a good deal by NYC standards! The owners said that they rotate the menu very frequently, so I plan to go back soon.

[algebraprodigy]

Love how they're constantly evolving - as Ray said, not being pigeonholed into Japanese or Mexican cuisine, learning every week and trying new things that express their POV on food. Also their philosophy that a nice night out doesn't have to cost $200+ (vs restaurants from other Mise en Place vids) with a tasting menu that's below $100. I've been here 5+ times, and it's clear this place is special. Looking forward to what new experiences they build in 2022!

[MrJHNNNYY]

I am so freaking obsessed with this mise en place series, all of these chefs are so passionate. Truly remarkable showcase in the art of culinary.

[marylenehall]

These two guys have so much chemistry and respect for each other’s talent and opinion wow.When he said we both take turns in and out the kitchen that was a plus many times the chefs are just in the kitchen and don’t experience the customers or managing the outs of the restaurant.That’s why they respect each other it’s a balance partnership.

[danielfrigeri]

Damn this segment hypes me up so much, love these guys’ passion and ability to work as team to reach one goal ; create and serve the best food they can.

[austinbuholtz]

Let me say this very clearly: these gentleman are living the essence of the modern American dream. Starting a business together, becoming successful, enjoying what they do, and introducing people to new cultures and experiences through their passion for truly good food. There is no one American dream, but these guys are living theirs, and it warms my heart to see people living life in a way that not only brings them happiness, but also fulfillment.

[rht]

These two are some of the best human beings on earth. Super generous, super dedicated, and passionate about their art

[stephaniejohnson]

Hey! I remember when that Master Chef was a dishwasher 14 years. Sam’s worked his ass off to get himself here!

[adamg.manning]

These guys have such chemistry.
Very inspiring. This is how Kitchens should be.

The amount of work done by 3 people for this restaurant is mind blowing.

[pfklcig]

This series makes me actually want to go back to working in the food industry! Such an art.

[JohnHausser]

Those passionate chefs are so inspiring for many reasons

Encourage those restaurants people! Cheers from LA

[sprocket]

That is probably one of the most elegant yet ridiculous caviar presentations I have ever seen

[coltonvanessa]

A 14 year working relationship is pretty much a marriage. So nice to see two guys that care so much about either being able to do what they love.

[realgoodmind]

Eater, you all have been CRUSHING it! Mise En Place is engrossing and I love seeing the passion these chefs have for their product and service. Love this.

[kingluthor]

My jaw dropped upon seeing that Baked Alaska at the very end of the video.. super creative and it looks like it can send someone straight to another dimension upon eating 🤯