Ari Nieminen
Executive Chef

As a young boy in his native Finland, Chef Ari Nieminen grew up milking cows, fishing in pristine lakes, picking berries and growing vegetables for the table. Being raised on a lakeside farm instilled in Chef Nieminen a culinary purity that has guided him from the simply prepared dishes of his youth to the sensual feasts he now creates as executive chef at Water's Edge.

After a 5-minute water shuttle ride from mid-Manhattan, Water's Edge diners are transported even farther from their harried lives by Nieminen's enticing cuisine. With the backdrop of the glittering Manhattan skyline, guests enjoy such favorites as Virginia She-Crab Bisque; Grilled Sturgeon with Sorrel Whipped Potatoes, Chanterelles and Baby Carrots; Long Island Breast of Duck with Caramelized Peaches and Braised Endive ; and seasonal specialties including Thin Crust Autumn Truffle Pizza.

“At Water's Edge, I draw on inspiration from all my life's travels. However, the result
is uniquely American, in the sense that there is a natural diversity in combining fresh local fish, aromatic exotic spices, Mediterranean herbs and classic European techniques. I love taking these ingredients and finding the most delicate way to accentuate flavors and textures.”

A graduate of the prestigious Culinary Institute of America, Nieminen began his career working under mentors Charlie Palmer and David Burke at New York's River Café.

The up-and-coming chef quickly gained attention and was named head chef at the
five-star, five-diamond Four Seasons Hotel in New York City.

As executive chef at the opulent Russian-inspired FireBird Restaurant, The New York Times declared that Nieminen's “flavors dance across the palate, an alternating pattern
of sweet, savory, and salty.” Most recently, as executive chef of the legendary Café des Artistes, Nieminen again awed critics, locals and travelers from around the world with
his masterful creations. Under Nieminen, the restaurant garnered three stars from Crain's New York Business and two stars from The New York Times and New York Observer.

In the course of his career, Nieminen has been featured on numerous national and international television shows including the Food Network and in publications such as Gourmet, The New York Times, Time Out New York, Food Arts and Gastronomica . Nieminen is a frequent featured chef at The James Beard Foundation
and teaches at cooking schools such as DeGustibus at Macy's Herald Square.

When he's not in the kitchen, Nieminen enjoys spending time with his wife, Maria, and their two-year-old daughter, Isabella.