Jeremiah Stone and Fabian von Hauske Valtierra are the chef-owners of Contra and Wildair in New York City’s Lower East Side. Across projects, the duo prides themselves on cooking ambitious yet accessible food accompanied by a comprehensive natural wine program. While Contra serves an ever-changing tasting menu made with local and seasonal ingredients, Wildair provides diners with more casual offerings inspired by European wine bars. This spring, they joined forces with Anthony Mangieri to bring the beloved restaurant Una Pizza Napoletana back to New York, adding small plates and desserts to the menu alongside his renowned, naturally leavened pies.
Born in Washington D.C., Stone previously held positions at the French Culinary Institute (FCI), Rino in Paris and Isa formerly in Brooklyn. Originally from Mexico City, von Hauske Valtierra studied at FCI where he met Stone. His prior experience includes pastry at Jean-Georges and stages at Noma in Copenhagen and Attica in Melbourne.
In 2016, they were both named Food & Wine’s “Best New Chef” and awarded a Michelin star for Contra. Von Hauske Valtierra was also named one of Forbes’ “30 Under 30 in Food & Drink” and Conde Nast Traveler’s “10 Young Chefs to Watch” in 2016.