Sustainable thinking fuels creativity – at least in the kitchen, according to Atrium Executive Chef Mark Gandara. Gandara’s dedication to thoughtful cooking began early, during his time at NYC’s famed Union Square Cafe, where, as a young sous chef, he was encouraged to shop the farmer’s market for fresh ingredients and then create specials using those picks.

Talent abounds within the Paramount Club — especially in the kitchen, where three masters of their craft oversee the cuisine for The Atrium Bar & Lounge, the Paramount Café, private dining, special events and corporate catering. Bringing experience that ranges from fine dining to product innovation and development, Chefs Chef Julian Alonzo, Mark Gandara and Einav Gefen have come together to create exciting and unique menus for Club members and their guests. Get to know a bit more about these culinary superstars.

A glamorous cocktail classic, the Martini has cemented its status as an iconic drink thanks to its presence in pop culture history and its almost endless variations.

When it comes to culinary staples, there may be no dish more iconic status than the Caesar salad.

Conceptualized and run by the team behind some of New York City’s most popular restaurants, The Atrium brings the buzz, flavors and top-notch service of a NYC hotspot to the Paramount Club, featuring a menu of American classics across breakfast, lunch and dinner.

Not many chefs can boast ties to both top-level culinary destinations and global tech companies, but Chef Mark Gandara is not most chefs. In his case, the destinations (Harlem’s Red Rooster and NYC staple Blue Water Grill, where he was Chef de Cuisine and Executive Sous Chef, respectively) and the tech company (Twitter, where he was Executive Chef at their NYC headquarters) both made use of Gandara’s talents in strikingly similar ways, calling on his penchant for local ingredients, creative cooking and a focus on experience.