Andaz 5th Avenue Welcomes Hatim Abid

Andaz 5th Avenue is excited to welcome Chef de Cuisine Hatim Abid to our family.  A graduate of the French Culinary Institute, Chef Abid got his start in the kitchen at Le Cirque and went on to work for Jean George at Perry Street before he landed at the St. Regis Hotel.  He worked his way up and joined the team at Adour , working for Alain Ducasse, the most celebrated modern French chef of all time. Hatim most recently served as Sous Chef at the Mandarin Oriental, New York & Toku Modern restaurant in Manhasset, NY.  He is fluent in French and Arabic and his blend of creativity, passion for food and exceptional cooking skills make him a great addition to our team, which is led by Chef Chad Minton.


Chef Minton’s culinary career started in Austin, Texas at the Shoreline Grill at the Four Seasons.  He moved on to work at the Flagship Ritz Carlton with Gary Danko, who had just been named Best Chef from the prestigious James Beard House. Charity dinners and fund raisers presented the opportunity to work with legendary Bay area chefs such as Jeremiah Tower, Hubert Keller, Roland Passot and international culinary stars including Jacques Pepin.  Moving up through the ranks, Minton was promoted and briefly relocated to The Ritz-Carlton Atlanta, but headed back to San Francisco as Chef de Cuisine at the Grand Hyatt San Francisco. In the spring of 2002, Chef Minton was selected to assist with the re-opening of Hyatt Regency Vancouver, after a $20million dollar renovation. Chad returned to the United States in the winter of 2007 to work at Ritz-Carlton Hotels. In the 30-year history of the brand, Minton is the only cook to work his way from apprentice to Executive Chef. As the Executive Chef of the Mobil Five Diamond Ritz-Carlton Marina Del Rey, he oversaw all special events, banquets and catering in addition to five outlets. Not long after his relocation to Los Angeles, Minton achieved a lifetime goal for many Chefs by earning the hotel’s signature restaurant, Jerne, a recommendation by the prestigious Michelin Guide. He went on to accept the position of Executive Chef at the celebrated Ojai Valley Inn and Spa. A member of Leading Hotels of the World and Historic Hotels of America, the Mobil Five Diamond resort is nestled in the fertile Ojai Valley, a dream come true for any cook. Chef Minton oversaw nine restaurants and special events held on the Inn’s 230-acre property. In addition to his culinary responsibilities, Minton created partnerships with local farms and directed the Inn’s two-acre herb garden, 35-tree orchard and annual heirloom tomato garden. Minton took his passion for the environment and local community to Ojai and utilized their rustic landscape to the fullest. He was a regular at the Ojai Farmer’s Market and purchased all seafood in compliance with the Monterey Bay Aquariums Sea Food Watch Program.


Spring 2013 marked the opportunity of a lifetime when Chef Minton packed his bags to move to New York City. Minton joined the team at Andaz 5th Avenue as Executive Chef.  Chef Chad continues to focus on doing what he does best, providing guests the very best in market driven, rustic American fare. Pulling from the very best suppliers in New York City and the surrounding areas, the hotel’s signature restaurant, the shop, is where you can catch Chef Chad’s signature style of sophisticated not complicated cuisine for breakfast, lunch or dinner 365 day a year.

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485 5th Avenue at 41st Street, New York, New York, USA, 10017