Growing up in a large Italian family in New York City, Chef Bobby Hellen has always felt most at home in the kitchen. Influenced by his grandmother, a devout Mets fan from Brooklyn who used to take pride in her homemade pastas, sausages, and cured meats, Hellen found cooking at a young age and learned to love the controlled chaos of a kitchen. After graduating from the CIA in Hyde Park at the age of 20, Hellen worked for Jean Georges Management opening V Steakhouse New York City, The Ritz-Carlton Naples in Florida, and L’Auberge Carmel in California before heading back to his back to his hometown to open Resto.
Working his way up to the executive chef position, Hellen quickly became known for his nose-to-tail expertise and gained attention as one of the first chefs in New York City to cook whole-animal feasts. It was at Resto that Hellen was named StarChefs Rising Star Chef and called a “meat prodigy” by the James Beard Foundation. In 2011, Hellen went on to open the meat-centric The Cannibal Beer & Butcher.
Now at GGs, Hellen is partnering with longtime friend Nicholas Morgenstern and co-owner Gabe Richter, and returning to the roots of his culinary drive: local ingredients, comforting food, New York City pizza and a lifelong enthusiasm for the Mets.
CO-OWNER NICHOLAS MORGENSTERN
Co-Owner Nicholas Morgenstern is a self-made restaurateur, with extensive pastry experience for some of New York's finest establishments. Before GG's, he opened Brooklyn's General Greene in 2008 and Goat Town in 2010. Morgenstern can now be found at his most recent and acclaimed establishments, El Rey Coffee Bar & Luncheonette in the Lower East Side and Morgenstern's Finest Ice Cream, proudly being served at GG's.