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Diverse cultures and cuisines have helped shape the work of chef Danny Elmaleh, who has a Moroccan father and a Japanese mother. After graduating from the Culinary Institute of America, he worked in Japan and Italy before setting up his own restaurant.

Today, the Cleo brand of restaurants continues to expand its US footprint with the latest opening inside the Mondrian Park Avenue hotel in New York.

His largely Mediterranean-influenced plates are all about sharing and Cleo is all about social dining. That may mean tuna tartare with the vibrant lift of the Moroccan chili paste harissa, confit duck in a broth with matzo balls or Japanese wagyu steaks grilled simply but effectively over charcoal.