Private Dining & Events
Thank you for considering us for your event! Below you will find a link to our Private Dining & Events packet with all information you need to get started. Please do not hesitate to reach out to us when you are ready!
Private Dining & Events
Thank you for considering us for your event! Below you will find a link to our Private Dining & Events packet with all information you need to get started. Please do not hesitate to reach out to us when you are ready!
Main Dining Room
Our main dining room begins with a soft, neutral color evoked by ropes entwined along the ceiling throughout the space, creating a unique focal point in the dining room. Deep green and blue banquettes are offset by wood chairs and white marble tables, while our private dining room tucked in the back, is adorned with photography of the restaurant’s original location.
Capacity: 42 seated and 60 standing
Private Dining Room
Closed off from the Main Dining Room, our Private Dining Room can hold up to 25 seated or 30 standing guests. Lighting and music are fully customizable and separate from the rest of the restaurant. A 120” 4K projector that descends from the ceiling is also available.
Capacity: 20 seated and 30 standing
Cocktail Lounge
Our second-floor cocktail lounge has arched windows overlooking 36th street, and a 15-seat circular bar that is lined with banquets making it perfect for any cocktail hour or reception.
Capacity: 60 standing
Giancarlo Junyent
Executive Chef
Born and raised in Rio de Janeiro, Brazil, Giancarlo Junyent was born into a family of chefs and immersed in restaurant life.
His parents owned a traditional Italian restaurant where he spent most of his time in the kitchen. He had his parents as an example of hard work and what it takes for a restaurant to be successful. When he was 13 he started working in the kitchen and passed through all the positions until he became the chef of the restaurant at the early age of 18. In his 16-year journey as a chef, the restaurant was elected 3 times best Italian restaurant and best young chef in Rio de Janeiro by local newspapers. He graduated from Estacio de Sá cooking school with an Alain du Case formation in Brazil. Seeking personal side projects, he opened a burger company called Bubba’s Burger and Paella by the Beach. He also helped consult restaurants and owned an event called Segunda Segunda which was a local showcase of live Jazz, local craft beers, and good food. When he turned 28 he moved to New York City aiming for more experience and bigger projects. He worked in Tom Colicchio’s Temple Court restaurant for 3 years. He then became Executive Chef at Berimbau restaurant for 2 years where he was called to be part of the project of rebranding and creating an upgraded menu. Now he’s the executive chef of Ipanema where he will be showing both Portuguese and Brazilian cuisine with his modern and rustic style.
Giancarlo Junyent
Executive Chef
Born and raised in Rio de Janeiro, Brazil, Giancarlo Junyent was born into a family of chefs and immersed in restaurant life.
His parents owned a traditional Italian restaurant where he spent most of his time in the kitchen. He had his parents as an example of hard work and what it takes for a restaurant to be successful. When he was 13 he started working in the kitchen and passed through all the positions until he became the chef of the restaurant at the early age of 18. In his 16-year journey as a chef, the restaurant was elected 3 times best Italian restaurant and best young chef in Rio de Janeiro by local newspapers. He graduated from Estacio de Sá cooking school with an Alain du Case formation in Brazil. Seeking personal side projects, he opened a burger company called Bubba’s Burger and Paella by the Beach. He also helped consult restaurants and owned an event called Segunda Segunda which was a local showcase of live Jazz, local craft beers, and good food. When he turned 28 he moved to New York City aiming for more experience and bigger projects. He worked in Tom Colicchio’s Temple Court restaurant for 3 years. He then became Executive Chef at Berimbau restaurant for 2 years where he was called to be part of the project of rebranding and creating an upgraded menu. Now he’s the executive chef of Ipanema where he will be showing both Portuguese and Brazilian cuisine with his modern and rustic style.
Andre Pavlik
Chef de Cuisine
Chef Andre Lev Pavlik, a native of Saint Petersburg Russia, found his calling for the culinary arts when he was at the crossroads of going to law school or pursuing his true passion. Against everyone’s advice, he chose the latter.
Andre embarked on his career at Jean-Georges and then moved to their Perry St. location under Chef Cedric Vongerichten. At Perry St. he honed his skills in French Asian fusion and worked his way up from Garde Manger to Sous Chef. Wanting to round out his skills in Italian continental cuisine, Andre took the opportunity to work for Tom Colicchio and his team at Temple Court. During the pandemic, when all New York restaurants were shuttered, Andre and his wife Alejandra Nicolon, a former Chef de Partie at Eleven Madison Park, proved their ambition by starting their own bagel and cake delivery business where they made personal deliveries all around the city and were even mentioned in Eater.
As soon as New York City re-opened, Andre worked at Portale but was yearning for something more. He decided to take his team-first attitude and creativity to the Ipanema Food Group as the Chef de Cuisine and work alongside his longtime friend and Executive Chef, Giancarlo Junyent.
Andre Pavlik
Chef de Cuisine
Chef Andre Lev Pavlik, a native of Saint Petersburg Russia, found his calling for the culinary arts when he was at the crossroads of going to law school or pursuing his true passion. Against everyone’s advice, he chose the latter.
Andre embarked on his career at Jean-Georges and then moved to their Perry St. location under Chef Cedric Vongerichten. At Perry St. he honed his skills in French Asian fusion and worked his way up from Garde Manger to Sous Chef. Wanting to round out his skills in Italian continental cuisine, Andre took the opportunity to work for Tom Colicchio and his team at Temple Court. During the pandemic, when all New York restaurants were shuttered, Andre and his wife Alejandra Nicolon, a former Chef de Partie at Eleven Madison Park, proved their ambition by starting their own bagel and cake delivery business where they made personal deliveries all around the city and were even mentioned in Eater.
As soon as New York City re-opened, Andre worked at Portale but was yearning for something more. He decided to take his team-first attitude and creativity to the Ipanema Food Group as the Chef de Cuisine and work alongside his longtime friend and Executive Chef, Giancarlo Junyent.
Alejandra Nicolon
Executive Pastry Chef
Coming from a humble background in Uruguay, Chef Alejandra Nicolon was raised learning the values of family, hard work, integrity, and fairness. It was these values that guided her into pursuing a graduate degree from the Gato Dumas Culinary School in Uruguay, and then to the Hoffman Pastry School in Barcelona.
After leaving Spain, Alejandra moved to New York City and launched her career at Jean-Georges, Perry St - working on the savory side of the menu. It was during this critical time in her career that Alejandra realized that pastries were her true passion and decided to join the team at Eleven Madison Park, where she worked as a Chef de Partie for over a year until the restaurant was temporarily closed due to COVID-19. Once New York City reopened, Alejandra worked at Levain Bakery and then as a Pastry Sous Chef at Thomas Keller's, Per Se. She has now joined the Ipanema Food Group as our Executive Pastry Chef and will be creating pastries and desserts for Bica and Ipanema.
Alejandra Nicolon
Executive Pastry Chef
Coming from a humble background in Uruguay, Chef Alejandra Nicolon was raised learning the values of family, hard work, integrity, and fairness. It was these values that guided her into pursuing a graduate degree from the Gato Dumas Culinary School in Uruguay, and then to the Hoffman Pastry School in Barcelona.
After leaving Spain, Alejandra moved to New York City and launched her career at Jean-Georges, Perry St - working on the savory side of the menu. It was during this critical time in her career that Alejandra realized that pastries were her true passion and decided to join the team at Eleven Madison Park, where she worked as a Chef de Partie for over a year until the restaurant was temporarily closed due to COVID-19. Once New York City reopened, Alejandra worked at Levain Bakery and then as a Pastry Sous Chef at Thomas Keller's, Per Se. She has now joined the Ipanema Food Group as our Executive Pastry Chef and will be creating pastries and desserts for Bica and Ipanema.
Main Dining Room
Our main dining room begins with a soft, neutral color evoked by ropes entwined along the ceiling throughout the space, creating a unique focal point in the dining room. Deep green and blue banquettes are offset by wood chairs and white marble tables, while our private dining room tucked in the back, is adorned with photography of the restaurant’s original location.
Capacity: 42 seated and 60 standing
Private Dining Room
Closed off from the Main Dining Room, our Private Dining Room can hold up to 25 seated or 30 standing guests. Lighting and music are fully customizable and separate from the rest of the restaurant. A 120” 4K projector that descends from the ceiling is also available.
Capacity: 20 seated and 30 standing
Cocktail Lounge
Our second-floor cocktail lounge has arched windows overlooking 36th street, and a 15-seat circular bar that is lined with banquets making it perfect for any cocktail hour or reception.
Capacity: 60 standing
Giancarlo Junyent
Executive Chef
Born and raised in Rio de Janeiro, Brazil, Giancarlo Junyent was born into a family of chefs and immersed in restaurant life.
His parents owned a traditional Italian restaurant where he spent most of his time in the kitchen. He had his parents as an example of hard work and what it takes for a restaurant to be successful. When he was 13 he started working in the kitchen and passed through all the positions until he became the chef of the restaurant at the early age of 18. In his 16-year journey as a chef, the restaurant was elected 3 times best Italian restaurant and best young chef in Rio de Janeiro by local newspapers. He graduated from Estacio de Sá cooking school with an Alain du Case formation in Brazil. Seeking personal side projects, he opened a burger company called Bubba’s Burger and Paella by the Beach. He also helped consult restaurants and owned an event called Segunda Segunda which was a local showcase of live Jazz, local craft beers, and good food. When he turned 28 he moved to New York City aiming for more experience and bigger projects. He worked in Tom Colicchio’s Temple Court restaurant for 3 years. He then became Executive Chef at Berimbau restaurant for 2 years where he was called to be part of the project of rebranding and creating an upgraded menu. Now he’s the executive chef of Ipanema where he will be showing both Portuguese and Brazilian cuisine with his modern and rustic style.
Giancarlo Junyent
Executive Chef
Born and raised in Rio de Janeiro, Brazil, Giancarlo Junyent was born into a family of chefs and immersed in restaurant life.
His parents owned a traditional Italian restaurant where he spent most of his time in the kitchen. He had his parents as an example of hard work and what it takes for a restaurant to be successful. When he was 13 he started working in the kitchen and passed through all the positions until he became the chef of the restaurant at the early age of 18. In his 16-year journey as a chef, the restaurant was elected 3 times best Italian restaurant and best young chef in Rio de Janeiro by local newspapers. He graduated from Estacio de Sá cooking school with an Alain du Case formation in Brazil. Seeking personal side projects, he opened a burger company called Bubba’s Burger and Paella by the Beach. He also helped consult restaurants and owned an event called Segunda Segunda which was a local showcase of live Jazz, local craft beers, and good food. When he turned 28 he moved to New York City aiming for more experience and bigger projects. He worked in Tom Colicchio’s Temple Court restaurant for 3 years. He then became Executive Chef at Berimbau restaurant for 2 years where he was called to be part of the project of rebranding and creating an upgraded menu. Now he’s the executive chef of Ipanema where he will be showing both Portuguese and Brazilian cuisine with his modern and rustic style.
Andre Pavlik
Chef de Cuisine
Chef Andre Lev Pavlik, a native of Saint Petersburg Russia, found his calling for the culinary arts when he was at the crossroads of going to law school or pursuing his true passion. Against everyone’s advice, he chose the latter.
Andre embarked on his career at Jean-Georges and then moved to their Perry St. location under Chef Cedric Vongerichten. At Perry St. he honed his skills in French Asian fusion and worked his way up from Garde Manger to Sous Chef. Wanting to round out his skills in Italian continental cuisine, Andre took the opportunity to work for Tom Colicchio and his team at Temple Court. During the pandemic, when all New York restaurants were shuttered, Andre and his wife Alejandra Nicolon, a former Chef de Partie at Eleven Madison Park, proved their ambition by starting their own bagel and cake delivery business where they made personal deliveries all around the city and were even mentioned in Eater.
As soon as New York City re-opened, Andre worked at Portale but was yearning for something more. He decided to take his team-first attitude and creativity to the Ipanema Food Group as the Chef de Cuisine and work alongside his longtime friend and Executive Chef, Giancarlo Junyent.
Andre Pavlik
Chef de Cuisine
Chef Andre Lev Pavlik, a native of Saint Petersburg Russia, found his calling for the culinary arts when he was at the crossroads of going to law school or pursuing his true passion. Against everyone’s advice, he chose the latter.
Andre embarked on his career at Jean-Georges and then moved to their Perry St. location under Chef Cedric Vongerichten. At Perry St. he honed his skills in French Asian fusion and worked his way up from Garde Manger to Sous Chef. Wanting to round out his skills in Italian continental cuisine, Andre took the opportunity to work for Tom Colicchio and his team at Temple Court. During the pandemic, when all New York restaurants were shuttered, Andre and his wife Alejandra Nicolon, a former Chef de Partie at Eleven Madison Park, proved their ambition by starting their own bagel and cake delivery business where they made personal deliveries all around the city and were even mentioned in Eater.
As soon as New York City re-opened, Andre worked at Portale but was yearning for something more. He decided to take his team-first attitude and creativity to the Ipanema Food Group as the Chef de Cuisine and work alongside his longtime friend and Executive Chef, Giancarlo Junyent.
Alejandra Nicolon
Executive Pastry Chef
Coming from a humble background in Uruguay, Chef Alejandra Nicolon was raised learning the values of family, hard work, integrity, and fairness. It was these values that guided her into pursuing a graduate degree from the Gato Dumas Culinary School in Uruguay, and then to the Hoffman Pastry School in Barcelona.
After leaving Spain, Alejandra moved to New York City and launched her career at Jean-Georges, Perry St - working on the savory side of the menu. It was during this critical time in her career that Alejandra realized that pastries were her true passion and decided to join the team at Eleven Madison Park, where she worked as a Chef de Partie for over a year until the restaurant was temporarily closed due to COVID-19. Once New York City reopened, Alejandra worked at Levain Bakery and then as a Pastry Sous Chef at Thomas Keller's, Per Se. She has now joined the Ipanema Food Group as our Executive Pastry Chef and will be creating pastries and desserts for Bica and Ipanema.
Alejandra Nicolon
Executive Pastry Chef
Coming from a humble background in Uruguay, Chef Alejandra Nicolon was raised learning the values of family, hard work, integrity, and fairness. It was these values that guided her into pursuing a graduate degree from the Gato Dumas Culinary School in Uruguay, and then to the Hoffman Pastry School in Barcelona.
After leaving Spain, Alejandra moved to New York City and launched her career at Jean-Georges, Perry St - working on the savory side of the menu. It was during this critical time in her career that Alejandra realized that pastries were her true passion and decided to join the team at Eleven Madison Park, where she worked as a Chef de Partie for over a year until the restaurant was temporarily closed due to COVID-19. Once New York City reopened, Alejandra worked at Levain Bakery and then as a Pastry Sous Chef at Thomas Keller's, Per Se. She has now joined the Ipanema Food Group as our Executive Pastry Chef and will be creating pastries and desserts for Bica and Ipanema.
