Top New York City restaurants are increasingly turning to collaborations with renowned chefs from around the globe to boost business and stand out from high-end rivals, Side Dish has learned.

The collabs, while not a new phenomenon, have taken on added importance as President Trump’s tariffs create challenges for chefs to source some of their favorite ingredients.

However, importing talent from all corners of the globe – which at popular Tribeca haunt l’abeille means bringing in chefs from England, France, Belgium, Japan, Hong Kong and Thailand – remains tax-free. 7

“Global residences help everyone grow and learn — from the guests to the staff. They keep the restaurant interesting,” said Howard Chang, co-owner of Kuma Hospitality Group’s l’abeille with partners Rahul Saito and exec

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