Hearth & Harvest

Born and raised in Mumbai, India, Loukzada spent his childhood working at family-owned restaurants. As a teenager Loukzada found himself spending most of his time learning to cook with his mother and grandmother, which ignited his passion for a culinary career. Loukzada served as sous chef at the legendary Pershing Square under his mentor Chef Floyd Cardoz. He moved on to Tabla Restaurant where he worked under Chef Floyd Cardoz, and then in 2006 Loukzada began working at Buddakan. After which, he took on the role of Executive Chef at Serai Café at the Rubin Museum, followed by Café Storico at the NY Historical Society where he also served as Executive Chef. Chef Ali partners with Tom Ellis of The Swell Party to create engaging, delicious, inventive dinners over open fire.

The Swell Party by Tom Ellis is based in New York’s Hudson Valley Region. They orchestrate unique events and celebrations in a variety of settings. They are event designers who map a world of food and experience customized to each individual event.

Tom’s background has prepared him handsomely to lead they team as we execute our clients’ one-of-a-kind events. The Swell Party is the preferred caterer for Tanglewood, Basilica Hudson, The Mount, and many other cultural institutions throughout the Hudson Valley and Berkshires. They have also brought their unique expertise to other venues throughout the Hudson Valley, Berkshires, Capital Region, Saratoga, Vermont, Connecticut, and locations around the world such as Lake Como and Jamaica.

Born in Federacion, Argentina, Norberto’s first experiences in the kitchen were helping his family cook and learning about agriculture on his grandfather’s farm. It was there that Norberto learned about traditional Argentine cuisine as well as the flavors of Italy and Spain. He then honed his skills, and furthered his appreciation for the importance of seasonal ingredients, working alongside Francis Mallmann at Bar Tartine in San Francisco. The relationship from farm to plate is one that he seeks to highlight in his cooking with his team at The Modestos.

The Modestos work directly with local, ethical farms to source as many ingredients as possible. They have a deep reverence for the produce and animals they work with and strive to always use them in their entirety, creating as minimal waste as possible.

Known for their open-fire cooking style, The Modestos use their own custom built grill equipment as well as build free-form hanging structures on-site with fallen trees and branches. While their style is heavily influenced by Argentinian roots, they focus on seasonal flavors, nose-to-tail cooking, and bringing to life inventive dishes that celebrate the local offerings.