Our Gurus are culinary leaders who embody the spirit and community of GoogaMooga. They have generously shared their talent, ideas and playlists.
Tom Colicchio, the internationally renowned chef and restaurateur from Bravo TV’s popular Top Chef, has been winning major culinary awards for over thirty years with a highly successful string of restaurants that include Gramercy Tavern, Craft, Craftbar, Wichcraft, Craftsteak, Colicchio and Sons, and Riverpark.
Following a successful career in the music industry, Ken Friedman decided to make a career change, and friends suggested he open a restaurant. In February 2004, he opened New York City’s first gastropub with chef April Bloomfield. The Spotted Pig has earned one star from the Michelin Guide for six consecutive years and Ken and April’s The Breslin Bar & Dining Room has also earned a star in the esteemed guidebook since 2010. In fall 2010, the duo opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned two stars from The New York Times shortly after the opening. Friedman has also teamed with Vanity Fair’s Graydon Carter at The Monkey Bar to help revamp the legendary Midtown Manhattan watering hole into a serious food destination. Since Ken joined the team in September 2011, The Monkey Bar has earned a two-star review from The New York Times.
Frankies Spuntino: Frank Castronovo & Frank Falcinelli
Frank Falcinelli and Frank Castronovo are friends and chefs, both influenced early in life by the cooking of their Italian grandmothers. They opened Frankies 457 Spuntino in Carroll Gardens, Brooklyn, in 2004. Later, they opened Francesca (formerly Frankies 17) on Manhattan’s Lower East Side, and Cafe Pedlar and Prime Meats, both in Cobble Hill, Brooklyn. Frank and Frank have also launched their own line of extra virgin olive oil, authored The Frankies Spuntino Kitchen Companion and Cooking Manual, and had some very good times along the way.
Legendary local sommelier, Paul Grieco, of Hearth Restaurant, Terroir, and Summer of Riesling collaborated on the selection of wine for the event. Grieco is known for his cult like worship of Riesling, and fearless promotion of wines that express a true sense of place, regardless of popular opinion.
We’re honored to have Garrett Oliver curate the beer pavilion. Garrett is the brewmaster of Brooklyn Brewery and one of the world’s foremost authorities on the subject of beer.
Roberta's: Chris Parachini, Carlo Mirarchi, and Brandon Hoy
A cook since his days working at his father’s restaurants in New Jersey, Chris Parachini built Roberta’s with his partner, Brandon Hoy, in the winter of 2008. In addition to many other projects, he’s since helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, Ripper’s, a waterfront restaurant in the Rockaways, where he now lives.
Carlo Mirarchi is a self-taught chef. As a co-owner and the executive chef at Roberta’s, he maintains an informal dining atmosphere while offering meticulously prepared food that lets clean, strong flavors and carefully sourced ingredients speak for themselves. With the help of a great staff and lots of industry support, Mirarchi continues to push the pre-conceived notions of what it means to dine in Brooklyn.
Brandon Hoy is a co-founder of Roberta’s and an integral partner in all of the aforementioned projects, including Brooklyn Grange and Ripper’s. A native of Northern California and a resident of Brooklyn, Hoy is also an aspiring rap artist, would-be mythical creature breeder and architect of the world’s largest dreamcatcher and flying saucer enthusiast.
We try to make our festivals imaginative events that transport crowds into another realm. Raising the bar at GoogaMooga, we are working with David Rockwell of the Rockwell Group as Advisor and Collaborative Designer. With over twenty-five years in the hospitality industry, the Rockwell Group is renowned for designing spaces that encourage human connection. GoogaMooga uniquely marks the firm’s first foray into a food, drink and music festival. Rockwell’s GoogaMooga designs will have an elevated sense of playfulness, be guided by the notion that eating and drinking are at their best when in the context of a fun, communal environment, and will make use of eco-friendly materials.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine.
As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto Restaurant Magazine’s Top 100 Restaurants in the World list at #31. She has been shortlisted for a James Beard Foundation Rising Star Chef Award and named to the New York Times T Magazine’s “Nifty Fifty” list. Christina and her confections have appeared on Martha Stewart, Live with Regis & Kelly, Conan, and The Today Show among others. Christina wrote and released The Momofuku Milk Bar cookbook in the fall of 2011, published by Random House & Clarkson Potter. Christina lives in Brooklyn, NY with her three dogs and eats an unconscionable amount of raw cookie dough every day.