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The Vinatta Project Announces The Appointment Of Executive Chef Marc Anthony Bynum


“The food speaks, I just listen” is the credo of this up-and-coming culinary powerhouse

New York, NY, June 7, 2012
The Vinatta Project, the Gansevoort street eatery known for its inviting décor, enticing menu and bespoke cocktail program, today announced the appointment of Chef Marc Anthony Bynum as Executive Chef. A self-trained culinary wunderkind, this Long Island native will bring a fresh perspective to the Modern American menu at The Vinatta Project.

“We are very excited to welcome Marc to the kitchen at The Vinatta Project,” said Nick Boccio, owner of The Vinatta Project. “Our customers have come to expect fresh, seasonal, approachable food and we think Chef Marc is the perfect person to execute that vision.”

Fueled by hard work and dedication,  Chef Marc has headed some of the most prestigious restaurants on Long Island during his career, including Four Food Studio, Prime Restaurant, Tellers and Venue 56 to name a few, receiving 3 Star Reviews from both Newsday and The New York Times. In June of 2010 Chef Marc appeared as a contestant on “Chopped” on The Food Network, claiming victory on two episodes, and reaching the Season Finale of “Chopped Champions”. His success on the show coupled with his acclaimed restaurant work inspired him to start his own business, MBynum Creations, which specializes in hospitality consulting as well as catering for private events. Through MBynum Creations, Chef Marc has appeared at countless charity events for causes that are near and dear to his heart, specifically the American Heart Association and Let’s Move! His next accomplishment was to launch his own line of spices, which was released in April 2011.

“The food speaks and I listen,said Chef Marc. “That’s my overall mentality with regards to all of my culinary endeavors. I am excited to make my mark on the menu at The Vinatta Project, which has all the tenets of an iconic New York eatery. I am confident that the diners at Vinatta will enjoy my take on seasonal, American cuisine.”

The Vinatta Project opened its doors in November 2011 in the bustling Meatpacking District. In the constantly evolving restaurant stratosphere, The Vinatta Project embodies all the components of a perfect night out—delicious food, complete beverage program, friendly service and a hip yet inviting atmosphere. The menu features a selection of contemporary options created by Chef Marc, divided into Opening Acts and Main Events, with options ideal To Share and a variety of Sides as well.  Highlights include Chipotle BBQ Ribs, featured St. Louis ribs house-smoked on the premises, homemade chipotle BBQ sauce and pickled watermelon; Organic Half-Roast Chicken, served au jus with roasted corn, wild mushrooms, spinach and tomato confit; and Herb Gnocchi, made with wild mushrooms, tomatoes, spinach and topped with herb butter, Parmesan, and an option of lamb ragout or truffles for an additional price. The average price for Opening Act items is $12-14; Main Events average $28-36.

For more information or reservations, please call 646.398.9125, email  or visit

About The Vinatta Project
The Vinatta Project is located 69 Gansevoort Street between Greenwich and Washington St. in New York City. The venue is open Tuesday through Wednesday from 5PM-2AM serving food until 12AM and Thursday through Sunday they are open 5PM-4AM with dinner served until 2AM.




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