Tel: 203 831 0727| info@harlanpublick.com

At The SoNo Ironworks
127 Washington Street, Norwalk CT 06854
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About Us About Us About Us About Us

 

In August of 2012, Chef Stephen Lewandowski brought his culinary expertise and creative vision out of New York and launched Harlan Social in the heart of a new development in Stamford's emerging South End. A combination of his son's name (Harlan) and the atmosphere he wanted to create (Social) it quickly rose into a mainstay for locals. Today he aims to capture a true SoNo vibe with Harlan Publick creating high quality, creative comfort food and a wide offering of beverages enjoyed in an urban setting.

Harlan Publick holds the same fundamentals: To provide the freshest local ingredients available, creative menus, high quality food, beverages and service, while delivering an experience unlike any other restaurant or bar in this vibrant and eclectic Norwalk neighborhood.

 


Stephen Lewandowski

STEPHEN LEWANDOWSKI
Owner & Managing Partner

Stephen's experience reflects training in all aspects of the culinary world - corporate, conventional, fine dining, and off premise, to name a few. After graduating from the Culinary Institute of America, he became the Sous Chef at Manhattan’s Abby restaurant. He continued to polish his craft at Gotham Bar & Grill and then at Fantino in the Ritz Carlton. Stephen stayed with Ritz Carlton for several years, cooking in various cities across the US. In 1999, he was named executive sous chef for the Peabody Orlando, where he oversaw all five restaurants for the 1000-room hotel. He joined Tribeca Grill in 2000 and was promoted to executive chef in 2003. Stephen has traveled throughout the world with Regent Seven Seas as a celebrated guest chef. His cooking and dining experience abroad influence his food at both Harlan Social and Harlan Publick.

Stephen participates in many charitable events, including Taste of the NFL and City Meals on Wheels. He is actively involved in AIWP’s Day of Taste, a discovery-based program that teaches 4th and 5th grade students how food weaves its way from farm-to-table.

Stephen has been featured in numerous publications, including the New York Times, Bon Appetit, Wine Spectator, Cooking Light, and Food and Wine. He has also made multiple media appearances, including the Food Network, CNN, Good Morning America, Martha Stewart Omnimedia, Fox News, Toni On! New York, Behind the Burner, In New York, WHERE Magazine, and Julie & Julia Promotions.


Kamal Rose

KAMAL ROSE
Executive Chef

Kamal Rose's rise to executive chef of Harlan Publick is an inspiring story of talent, persistence and hard work. As a child on St. Vincent and The Grenadines, he was encouraged to cook by his grandmother. Kamal moved to New York when he was 15 years old, and in his senior year of high school he got the opportunity to do an internship at Tribeca Grill.

Working his way through every station in the kitchen from garde manger and tournant to head of Banquets and then to sous chef, Kamal perfected his craft with focus and determination. In 2009, he won a $20,000 scholarship in a national cooking competition and also earned a diploma in Culinary Arts from the Institute of Culinary Education.

Kamal's work ethic, passion and leadership earned him a promotion to executive chef in the summer of 2012. At Tribeca Grill he oversaw a close-knit team and shares the vision of his mentors, chef Stephen Lewandowski and restaurateur Drew Nieporent. His signature dishes reflect his Caribbean heritage, his travels and his desire to showcase local products. Kamal has cooked at many noteworthy events including the James Beard Foundation, Kristen Ann Carr Fund, City Harvest, and Share Our Strength, Taste of the NFL, LA Food and Wine Festival. Just to name a few.


Randall Obach

RANDALL OBACH
Sous Chef

Randall got his first taste of life in the kitchen bussing tables and washing dishes in high school at a family owned restaurant in town. While traveling abroad during college he learned that sharing good food is an experience that is universal and gives memories that last a lifetime. He went to the Culinary Institute of America in Hyde Park, NY to pursue a career in the kitchen. After his training he moved to Brooklyn to find high volume New York City experience. His first job out of school was cooking at Mario Batali’s Eataly under the direction of seafood expert Dave Paternack.

He broadened his background with a season of catering with Abigail Krisch at Pier 60 in Chelsea Piers NYC, and a season at the Acela Club in Citi Field. While at Citi field, Randall cooked under Michael Sobleman, where he learned of Chef Michaels new project with Chef Stephen Lewandowski in Fairfield County. In 2012 Randall moved to Fairfield County and worked as a line cook at Harlan Social. In the spring of 2014 he helped open Harlan Publick in SONO as Sous Chef.

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More online at HarlanRestaurants.com

Email: info@harlanpublick.com
Tel: 203 831 0727