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3X3 KITCHEN
Riverdale , NY3x3kitchen.com/
Participating Markets
Rye 2022 07/31, 08/07, 08/21, 08/28, 09/04, 09/11, 09/18, 10/02, 10/16, 10/23, 10/30, 11/06, 11/13, 11/20Larchmont Winter 2023 01/28, 02/11, 02/25, 03/11, 03/25, 04/08Morningside Park Winter 2023 No dates scheduledPark Slope Winter 2023 01/29, 02/05, 02/19, 03/05, 03/19, 04/16, 05/07McGolrick Park Winter 2023 03/26, 04/09, 04/23
Sustainability and wellness are two of the core values that inspire and drive Head Chef Derrick Paez in his mission to bring nutritious, wholesome, and locally sourced cuisine from his 3x3 Kitchen, the most-splendid gluten-free bakery NYC has to offer, to the Hudson Valley community.
As a class of 2002 Culinary Institute of America alumnus, Derrick trained regularly in professional three-star kitchens and staged for acclaimed Chef Daniel Boulud. After graduation and for years to come Derrick worked with some of the world’s most renowned chefs and restaurants in New York. Starting with TanDa by Chef Stanley Wong on Park Avenue South, then DB Bistro Moderne in New York, followed by Spice Market by Jean-Georges Vongerichten in the Meatpacking District, and last but certainly not least with Restaurant Daniel.
Throughout his years working alongside world-class chefs, Derrick acquired new skills, new recipes, and new passions for international multi-cultural techniques and cuisines. What thrilled Derrick most was a combination of the hospitality of his roles, learning new ways to deconstruct and reconstruct dishes, the devotion of extracting pure flavors through hours of classic French training, and the opportunity to discover a unique network of suppliers that cater to top chefs, exclusive to the New York City metropolis.
Now Derrick brings his years of experience and expertise to his own mission, 3x3 Kitchen. Family-friendly, gluten-free cuisine crafted with seasonal locally-grown ingredients from Hudson Valley farmer’s markets. It’s the perfect marriage of holistic nutrition and culinary expertise to craft delicious homegrown cuisine. With a mission to inspire and inform the community about the benefits of slow food, and a desire to support local farmers, the 3x3 Kitchen is the perfect fusion of purpose, wellness, and world-class fare.
As a class of 2002 Culinary Institute of America alumnus, Derrick trained regularly in professional three-star kitchens and staged for acclaimed Chef Daniel Boulud. After graduation and for years to come Derrick worked with some of the world’s most renowned chefs and restaurants in New York. Starting with TanDa by Chef Stanley Wong on Park Avenue South, then DB Bistro Moderne in New York, followed by Spice Market by Jean-Georges Vongerichten in the Meatpacking District, and last but certainly not least with Restaurant Daniel.
Throughout his years working alongside world-class chefs, Derrick acquired new skills, new recipes, and new passions for international multi-cultural techniques and cuisines. What thrilled Derrick most was a combination of the hospitality of his roles, learning new ways to deconstruct and reconstruct dishes, the devotion of extracting pure flavors through hours of classic French training, and the opportunity to discover a unique network of suppliers that cater to top chefs, exclusive to the New York City metropolis.
Now Derrick brings his years of experience and expertise to his own mission, 3x3 Kitchen. Family-friendly, gluten-free cuisine crafted with seasonal locally-grown ingredients from Hudson Valley farmer’s markets. It’s the perfect marriage of holistic nutrition and culinary expertise to craft delicious homegrown cuisine. With a mission to inspire and inform the community about the benefits of slow food, and a desire to support local farmers, the 3x3 Kitchen is the perfect fusion of purpose, wellness, and world-class fare.
