Jaime Young

Lower East Side, Manhattan

There's a kind of New York lunch that's become rare: the one where you actually sit down without a rush to get back to your desk. Jaime Young is one of Busboy’s heroes trying to bring it back. As chef and co-founder of Sunday Hospitality, the Long Island native has built The Dynamo Room's whole approach around slowing midtown down, starting with a warm Parker House roll. We talked to him about long lunches, building a restaurant on New York's timeline, and why that good bread moment still matters.

Full Name, Age, and Where are you from?

Jaime Young, 42, Long Island.

What is your title and how are you involved with The Dynamo Room?

Chef /Co-Founder Sunday Hospitality. With our partners and team we concepted and developed the menus and dining experience.

What inspired you to get into this industry?

Watching cooking shows with my grandmother, Julia Child’s specifically.

There’s something very “midday Manhattan” about a proper lunch service. What does lunch mean to you in this city right now?

For us, in midtown, there are so many grab and go’s. We are trying to to perpetuate that long lunch culture, taking your time and enjoying. Your guests company Not everything in nyc has to be rushed or on the go.

The Parker House Rolls feel almost symbolic at this point. What makes a detail like that worth obsessing over?

I think a bread moment always starts a meal off on the right foot. Warm hot buttery rolls will never get old.

You’ve spent a lot of time cooking in New York, how has the city shaped your instincts as a chef?

New York is always at 100 miles an hour. The pressure to get a restaurant on its feet and producing a great experience has to happen almost immediately in order to really make it. So thinking and planning become paramount in order to get on the track for success. We spend a lot of time considering who our guests are and how we can best serve and deliver them an experience that will be impactful.

What’s something on The Dynamo Room's menu that people might overlook but you think defines the restaurant?

We serve a really great prime rib, it’s incredible prime beef from Demkota, covered in our house steak seasoning and served with our incredibly beefy au jus. English cut (thinner slices) is the way to go!

What’s your ideal version of a long lunch?

A few bottles of burgundy, aged beef with a nice green salad. Definitely a cheese board, dessert and some amaro from Faccia Brutto (preferably the alpine).

And finally, how do you relax outside of work?

I like cooking for family and friends on the weekends. Simple rustic cooking.