Our Team

James Tracey

Executive Chef and Partner

Chef James Tracey is Executive Chef/Partner of Monterey, Midtown Manhattan’s latest retro-chic American Brasserie and Isabelle’s Osteria, a seasonally driven Italian restaurant in New York City’s Gramercy Park neighborhood. A nationally acclaimed chef with over 30 years of culinary experience in the kitchens of Craft, Starr Restaurants, Gramercy Tavern, Colicchio & Sons and Lespinasse, Chef Tracey’s culinary inspiration comes from greenmarkets and local farms, creating dishes with clean, bold flavors that best showcase the ingredients. Tracey garnered Craft and Colicchio & Sons three-star reviews from The New York Times.

Trained at the Culinary Institute of America, he started his career as a line cook in Washington, D.C. before moving to New York City in 1997 where he held several positions in top restaurants including Executive Chef of Crafted Hospitality. He moved to Philadelphia where he was the Director of Culinary Operations at Starr Restaurant Organization, overseeing 34 restaurants along the East Coast, and collaborated with external chef partners on new restaurant food concepts and staff development. In 2016, Chef Tracey moved to Washington, D.C., where he served as the Culinary Director of Neighborhood Restaurant Group, overseeing 18 restaurants in Washington D.C., Virginia and Maryland, including directing and collaborating with chefs on menu development, staffing, and the overall running of their restaurant. In 2019, he moved back to New York City to open Isabelle’s Osteria, a neighborhood favorite offering contemporary Italian and Mediterranean dishes. In his free time he loves to fish and golf.

Florin Iancu

General Manager

Originally from Romania, Florin Iancu brings over two decades of hospitality experience to his role as General Manager at Monterey. He began his career in the late 90s in the kitchen of a European hotel before moving to New York City, where he worked his way through nearly every front-of-house role — from barback to bartender, AGM to GM, and eventually Director of Operations.

Florin officially stepped into management in the late 2000s and quickly discovered a talent for leading large teams with calmness, confidence, and a deep understanding of the guest experience. He thrives in the fast-paced energy of a busy restaurant, embracing the organized chaos that defines the industry.

Raised around hotel kitchens thanks to his father, a corporate executive chef at InterContinental Hotels across Europe, Florin was naturally drawn to the world of hospitality. Though he initially studied accounting in school, he knew early on that his place was on the floor, not behind a desk.

At Monterey, Florin works closely with Executive Chef James Tracey to ensure every guest experience is seamless from start to finish. Together, they bring a shared passion for excellence and hospitality to every service.

Outside of work, Florin prioritizes time with his family, whether it’s starting the day with school drop-offs or enjoying the occasional road trip. He’s also an avid runner who has completed multiple New York City half and full marathons.

Aviram Turgeman

Beverage Director and Partner

Aviram Turgeman is the Beverage Director for all Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and more.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.

Juan C. Pardo

Executive Pastry Chef

Chef Juan C. Pardo has worked in the pastry department at some of New York’s finest restaurants including Picholine, Boqueria, Gotham Bar & Grill, and Zengo. He now serves as the executive pastry chef for two other restaurants operated by the Chef Driven Group; Barbounia, and Dagon. Thanks to his creativity and a passion to always incorporate fresh and unique ingredients in each of his dishes, Juan continues to innovate with every dessert he creates.