Sydne Gooden
Executive Chef
Born and raised in the Pacific Northwest, Chef Sydne spent her youth trolling for salmon on months-long journeys at sea, setting dungeness crab traps and jigging for rockfish. The Japanese side of her family taught her the beauty of turning nature’s gifts into delicious foods to nurture those you love, which has stuck with her all her life. Tapping into her instinctive gravitation towards the art of hospitality, Sydne moved to San Francisco to pursue her culinary career as sous chef of The House Restaurant, then on to New York’s celebrated kitchens of BOND ST, Cafe Cluny and Suzume in New York. When she’s not running the kitchen at G&T, you can find Sydne singing the praises of her favorite local farmers and purveyors, or biking to the ends of New York—or Flushing, at least—to get the latest Asian snack.