What we consider fine dining is dated. The archaic nature of upscale eateries and their stuffy expectations have not aged well, no matter how many times they attempt to ferment their approach to elevated cuisine. The world is hungry for something more, something different that scoffs at conventional standards while still maintaining exclusivity in their craft that leaves a lingering spark on the taste buds. Good food is for everyone, and Something Good Hospitality, the New York-based supper club, is ripping the white linen from underneath every place setting across the country with unapologetically fresh takes on what good food can be and how it can unite communities near and far, with Chef Raph Khutorsky leading the way.
Officially introduced at the start of 2022, Something Good Hospitality is a collective of Michelin-star chefs and culinary experts who bring explosive menus to a variety of spaces, including David Dobrik’s 26th birthday bash, a charity event for Ukraine through the World Central Kitchen, and a slew of private events with the SERHANT. group, Experian, and Billionaire’s Club. Their high-profile partnerships are not only deluxe by design, but they make sense for both parties in a shared appreciation for community, quality, and subversive excellence. Unlike some figures in food and beverage, Something Good Hospitality uses their unique position on the culinary landscape to strengthen opposing markets and sprinkle a new kind of allure into their services. Partnerships like that of King’s Hawaiian, Mike’s Hot Honey, and Grillo’s Pickles go way back, and others like Lobo’s Tequila make regular appearances alongside the Something Good team for volcanic spirits that spin a dizzy dance for those in attendance. Lobo’s commitment to innovation while honoring tradition is complementary to Something Good Hospitality’s knack for making noise in the fine dining circuits. To run with Lobos is to run with a pack, the leaders of which are rapidly sculpting a hybrid model for food, beverage, and company in harmony.
Likewise, Something Good Hospitality surrounds themselves with top-shelf professionals who demand the same level of dedication from themselves as they do from others, creating a victory garden of leaders who bloom alongside the best in the business. A key component of what makes Something Good Hospitality so distinctive is the history in food that co-founder and Chef Raphael Jacob Khutorsky has. This background spans years of finely honed innovation in conventional settings. Chef Raph is a regular at local farmer’s markets in New York, known for his unwavering standard in quality and freshness when selecting his ingredients. While stationed in San Francisco for several years, learning from the seasonal outposts of the west coast, Chef Raph developed a love and appreciation for locally-sourced provisions and farm-to-table relationships. This became a staple of his craft upon returning to New York, where he acquired the craft of making homemade pasta in creative settings like Atera and Marea. Chef Raph opened the shutters on fine dining at the Gramercy Tavern, where the food was mostly performance-based, to show a place where everyone had a seat at the table.
This kind of experiential dining is typical of Something Good Hospitality. The team routinely occupies unique spaces, from private events at townhomes and gatherings with The Billionaire’s Club to large-scale functions for companies and businesses. The brand’s partnership with Luxury Lifestyle Magazine also puts them in front of a more opulent crowd of people who enjoy good food and good memories to pair with it.
Under the artistry of Chef Raph, the team of Something Good Hospitality is actively shaking up the culinary stage like a Williamsburg cocktail, proving that high-quality food is available to anyone, everywhere. Who says you have to show up for dinner wearing a suit and tie? Something Good Hospitality can procure an arrangement for 50 guests on a yacht in Morocco with the same panache as a cozy cottage lunch with friends and family in Malibu. Their services extend far beyond the boroughs of New York and make plenty of waves in Miami and Los Angeles, respectively, with plans to open their first brick-and-mortar within the next few months in their hometown of Manhattan. The table settings are to the discretion of the guests, but there’s no denying that Chef Raph and Something Good Hospitality will invite experiences that exceed our wildest expectations.
