Miette Culinary Studio

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With two locations located in the heart of Greenwich Village and in Little Italy, Miette Culinary Studio offers cooking classes, private cooking parties, corporate meetings and team-building events, and expert catering.

Classically-trained Belgian Chef Paul Vandewoude, formerly of Le Zinc in Tribeca and Tartine in the West Village, and Chef Sui Lon Chan teach professional techniques and share their most popular recipes in hands-on sessions. Students learn tips of the trade while preparing recipes, and they dine together at the end of each class. For parties and corporate events a customised menu is created, and Chef Paul and Chef Sui Lon lead guests and participants in preparing a wonderful meal and a memorable event.

Private lessons are also available.

Miette on Mulberry

Miette’s new 1800 square foot loft space in Little Italy,Miette on Mulberryhas exposed brick walls, an open chef's kitchen, and an outdoor terrace. It can accommodate cooking parties of up to 40 people, and is available for private events, team-building events, catered parties and rentals. All regularly scheduled classes will continue at the Greenwich Village location.

Miette on Mulberry interior

Miette on Mulberry 132 Mulberry Street, Suite 2D (Between Grand and Hester Streets). Contact the main officefor more information



Catering your Event with Miette!

Chef Sui Lon and Chef Paul have teamed up to develop a mouth-watering menu of zingy finger foods, taking their inspiration from years of restaurant experience and the rave reviews of their customers.

Email us at catering@mietteculinarystudio.com
for a complete price list.


A Sample of Savory Hors d ’Oeuvres and Sweet Bites: (more on the catering page)

  • Herb Crusted Shrimp with roasted garlic purée and chilies flakes
  • Miniature Crab Cakes with lemon tartar sauce
  • Spicy Tuna Tartare with avocado and apples in cucumber cups or endive leaves
  • Mini Rosemary Chicken Burgers with coleslaw and aioli
  • Chicken with Pancetta and Garlic Chive Turnovers with an herb buttermilk dressing
  • Chicken Satay with spicy peanut sauce
  • Roast Duck in rice paper with noodles, peppers, arugula, mint, and a sesame hoisin sauce
  • Fava bean puree on herb crostini with roasted cauliflower, drizzled with hazelnut oil
  • Basil Crepes with ginger ratatouille and balsamic glaze
  • Cranberry and Stilton puffs
  • Arepas (corn cakes) with spicy salsa and avocado sauce
  • Fried Tofu Satay with spicy peanut sauce
  • Phyllo purses filled with truffle risotto
  • Beet Tartare with crème fraiche on rice crackers
  • Miniature Warm Chocolate cakes with fresh whipped cream
  • Cinnamon and Sugar Dusted Phyllo Cups with fresh berries and whipped ginger mascarpone and caramel sauce
  • Pecan pie squares


Brooklyn College News comes to Miette:

Miette Culinary Studio Preferred Vendor

Broadway Panhandler
A Cook’s Best Resource. Family Owned & Operated Since 1976.
65 East 8th Street NYC 10003