The Pineapple Club

About

Pineapple Club was founded to create a tropical speakeasy with drinks, food, and vibe.  Every space has its own identity, evoking a different feeling in each room, and delivering a unique experience and story. 

meet the team

Executive Chef

Patrick Baird

Upon moving to Manhattan, Patrick cooked in several of the city’s most exciting restaurants, including The NoMad Hotel, and as the Executive Chef at Rotisserie Georgette, but really had the chance to express his culinary creativity when partnering with Paul Liebrandt. By doing so, Patrick had the opportunity to cook at a number of in Michelin-starred restaurants in London and Germany. 

At The Pineapple Club, Patrick looks forward to melding the flavors and techniques he’s learned throughout his career, with dishes that combine a contemporary style with a tropical influences. His menu of shareable items offers the perfect match to The Pineapple Club’s handcrafted cocktails and lively atmosphere. 

Beverage Director

Nazar Hrab

Nazar Hrab discovered his passion for the hospitality industry while working with Jean Georges Restaurants. Starting as a server at Mercer Kitchen, Nazar moved through almost every position in a restaurant, and by doing so, became increasingly interested in the bar and beverage space. Nazar then began bartending at Yves and Smith & Mills in Tribeca, where he honed in on his skills and landed back at Jean Georges, later spearheading the beverage program at JoJo.

As a highly experienced bartender, Nazar believes that the industry has a sweet spot for classic and rum cocktails, but for him, the simpler the better. At Pineapple Club, he is dedicating a large part of the menu to the spirit, taking inspiration from the complexity of different types of rums, and putting his twist on the classics. The cocktail menu will also reflect Nazar’s clarification technique, the use of sous vide for house made liquors, cordials and rapid aging, and a focus on cold flavor extraction. 

Operations Manager

Travis Odegard

Travis Odegard began his career over a decade ago, as a commis for Thomas Keller at Bouchon.  He gained his passion for hospitality, and became an expert at restaurant management through years of working with renown restaurant groups, Hakkasan, Jean-Georges, Zuma, & Catch. He earned his bachelors degree in hospitality management and entrepreneurship at Les Roches School of Hospitality Management in Switzerland, and is Level 1 W.S.E.T. Certified. He has familiarized himself with the best restaurants, and has been eating and drinking his way through New York since he arrived. He is a passionate gourmet, and an industry veteran.  

Matt Sylvester
Operations Manager

Matthew Sylvester

Matthew had a passion for the culinary world since he was a child, following his mother and grandmother around the kitchen, learning (and eating) as much as he could. He went on to earn a degree in Culinary Arts at Johnson & Wales University in Rhode Island. After college, he landed his first role as a Prep Cook in a high-end restaurant located in Hartford, CT. After two years, Matthew worked his way up to Sous Chef.

Matthew moved to New York City in 2015, where he joined Jean-Georges’ high-volume Mercer Kitchen in Soho. He mastered front-of-house service, running food, serving tables, and bartending. He then moved on to restaurant management, starting with the renowned Chef Andrew Carmellini’s Westlight, a chic cocktail bar located atop Williamsburg’s William Vale Hotel. He also spent time managing all three dining experiences at the Hoxton Hotel in Williamsburg. While leading the Hoxton’s three dining venues, Matthew helped build Pineapple Club. He is now focused on the Pineapple Club full-time. Matthew is the “swiss-army-knife” of the team because of his breadth of experience across business management, cooking, and bartending.

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