Citi Field

Chef Flavien Trichery

Flavien Trichery was born in Paris, France and has always used his rich culture and family for inspiration. In 1984, Flavien joined Magenta Culinary School where he successfully graduated and at the age of 17 was off to work in Paris at La Tour D'argent under Chef Bouchey's brigade. There he learned the style of military cooking in one the world's most famous restaurants. Flavien also served in the army as private chef for the highest ranked general. There he learned all aspects of preparing for private and official dinners that hosted various presidents and government representatives.

In 1990, Flavien began his American Dream which took him to New York City. He joined David Bouley's culinary team in his first four-star restaurant, Bouley. He then moved on to the New York Athletic Club where he faced and conquered a new challenge of high volume operation.

Flavien Trichery's new responsibilities include overseeing food preparation for the stadium's two restaurants, 48 suites, the Metropolitan Club and all club level catering including three party rooms and the picnic area which can serve over 1000 fans.