Your vision, realized. A perfect menu drawn from any tradition, composed entirely for you.
We cook across cuisines and continents. Eastern European roots, a modern New York table, and a menu shaped entirely around your celebration.
Our signature meat-carving experience, served by hand to each guest.
A flight of five house cures, sliced to order for each guest.
A full bar of signature cocktails, alongside custom creations.
Classically trained at Le Cordon Bleu and seasoned in the kitchens of New York, Chef David Teyf built Madison and Park on a simple belief — that hospitality is the truest luxury, and that a table should taste of where you come from and where you’re going.
As CEO and Executive Chef, his cooking moves freely across cuisines, anchored by craft: house-cured fish, hand-carved roasts, and a restless curiosity that lets every event read as entirely its own.