Meet Our Culinary Team

Learn more about the source and inspiration behind the team at ONE Dine, the premier bar and restaurant atop One World Observatory in New York City.

Executive Chef Michael Schmutzer

Educated at the Provincial Vocational School for Hotel and Catering Trade in Tyrol, Austria, Michael Schmutzer  brings over 30 years of international culinary and hospitality experience to the team. An accomplished chef, Schmutzer has served four-and-five Star Diamond restaurants & hotels such as Doral Arrowwood, Abigail Kirsch Catering, and Seabourn Cruise Lines.

When he isn’t pursuing his passion for food, Schmutzer serves as the Chairman of the Board at the American Culinary Federation – Westchester & Lower Connecticut Chapter, where he stays current with restaurant innovations and gives back to the local culinary community.

A dedicated philanthropist, Schmutzer is heavily involved in supporting causes such as The United Way, The Arc of Westchester, and Feeding Westchester, including raising funds and awareness in 2014 by running the Boston Marathon.

Schmutzer’s experience, expertise, and dedication to furthering the culinary arts make him a valued leader of the team, where he focuses on expanding his staff’s skills and experience.

Banquet Chef Reuel Vincent

Banquet Chef, Reuel Vincent, launched his culinary career working as a prep cook at the Creative Catering Agency. With no formal culinary education, Vincent used his time at the Agency to learn the restaurant business through hard work and dedication to his craft.

Following his time as a prep cook, Vincent served as a stage at the Gilt, the Two Star Michelin-Restaurant at The New York Palace, before returning to the Creative Catering Agency as the lead cook. Determined to advance his culinary skills, Vincent learned how to source the right ingredients to create culinary delights, which resulted in his promotion to Head Chef.

As the Banquet Chef at Legends’ ASPIRE at One World Observatory, Vincent curates bi-annual menus for ONE Dine, researching and procuring  fresh ingredients for our seasonal offerings, while also leading the execution of premium events at ASPIRE and the One World Observatory. He works with clients to create custom menus that fit dietary restrictions and event-specific needs. He is also responsible for staffing events, hand-selecting each employee to ensure events run seamlessly.

“I’m not passionate – I’m hungry” says Vincent, “and with that, being a part of a team where I can make a meaningful contribution.”