Chef Humberto Corona
Chef Humberto Corona got his start in Italian cuisine over a decade ago at Bar Stuzzichini in the Flatiron District (2 Stars, NY Times) where he worked closely with Executive Chef Paul DiBari as Executive Sous Chef. Upon Chef DiBari’s departure, Chef Corona was given the title of Executive Chef and was able to hone his skills even further.
After leaving Stuzzichini in 2010, Chef Corona became the Executive Chef at The Ten Bells, a wine and tapas bar staple on the Lower East Side. Here, he developed his taste for Spanish food and wine further expanding his culinary passions.
In 2012, Chef Corona was courted away by Mercer St. Hospitality Group to open El Toro Blanco (2 stars, NY Times) as Chef de Cuisine.
Wanting to return to his Italian cooking roots, Chef Corona joined the team at Bistango in the Kimberly Hotel in 2014. Since then, Chef Corona has become engrossed in providing the most delicious in house made gluten-free food one can find. He prides himself on keeping a kitchen that is safe for all diners and that delivers the flavors to please any palate.
As a team, he and General Manager Erin Fisher, wish to continue to provide the type of wholesome and warm experience that the original Bistango has for 30 years.