Nathaniel Eckhaus - Executive Chef

Executive Chef Nathaniel Eckhaus showcases his passion for farm-fresh ingredients at South Gate restaurant in New York’s Jumeirah Essex House Hotel.  With his "park to park" philosophy in bringing ingredients from the Union Square Park Greenmarket directly to his kitchen on Central Park, Chef Nathaniel’s menu pays homage to these ingredients with its local & seasonal offerings. 

Before coming to South Gate in 2007 as Chef de Cuisine, Chef Nathaniel honed his cooking and hospitality skills at Eleven Madison Park and Union Square Events, Danny Meyer’s premiere catering operation.  He also spent time in Europe and cooked at several two and three Michelin starred establishments in France, Monaco and Portugal. 

When Chef Nathaniel is not in the kitchen, he can be found fly fishing on the Delaware River as well as advocating its preservation and conservation.

Chef Nathaniel got his degree at the New England Culinary Institute and before entering the culinary world, he spent six years as a Naval Air Rescue Swimmer in the United States Navy. 

Patrick Lutz - Director of Restaurants

Hailing from Amsterdam, Netherlands, Patrick Lutz has always had a keen interest in the hospitality industry.  While studying hotel management at the College for Hotel & Restaurant Management in Maastricht, Netherlands, Patrick obtained an internship with Chef Ferran Adria at El Bulli and immediately fell in love with the restaurant industry.  His countless worldly experiences eventually led him to work with some of the most recognized chefs in the world including Thomas Keller and Gordon Ramsey. Interested by the diversity of the field, Patrick continued to work at various restaurants, including Tribeca Grill NYC and Gotham Bar and Grill.

Using his extensive industry background coupled with unrivaled knowledge of the Manhattan market, Patrick has brought a distinct vision to his current position as Director of South Gate restaurant for Jumeirah Essex House. He considers himself a leader, mentor, innovator, brand ambassador and source of support for his colleagues.  Patrick brings forth passion in all aspects of his life, a principle that aligns perfectly with the Jumeriah Essex House philosophy. As the Director of South Gate restaurant for Jumeirah Essex House, he hopes to bring guests a level of hospitality yet to be seen in New York, evoking love, loyalty and unsurpassed levels of service.

Anjal Merritt - Sommelier

Anjal Merritt has always had roots in the epicurean.  Hailing from Brooklyn, New York, Anjal’s jobs as a restaurant waiter immediately led him to a fascination with the science of wine.  After earning a Bachelor of Science degree from St. Johns University, Anjal had planned to attend medical school.  But an invitation by a good friend to take a managing job at a restaurant forever changed his career plans. 

Today, Anjal manages beverage programming and facilitates guest wine beverage experience at Jumeirah Essex House as the hotel’s Sommelier, and relishes any opportunity to influence the hotel’s already outstanding wine list.  Mr. Merritt has big plans in the works for Jumeirah Essex House, including a tasting gallery, wine dinners, and possibly on-site wine makers.  During his downtime, Anjal enjoys spending time with his family, keeping up with market trends, research, and findings in biological science.