Chef Joshua Cormier began his career under Michelin Star and Five-Diamond recipient Chef Arnoud Cotar at Relais & Châteaux in the world renowned Blantyre Hotel located in the Berkshires of Massachusetts. Perfecting traditional French cooking he went on to New York City to work under Pierre Schutz of The Mark Restaurant by Jean-Georges before joining Food Network’s Chopped winner and former Eleven Madison Park, Alinea and wd~50 alum, Marcellus Coleman, in opening Midnights. Originally coming on as Chef De Cuisine, Cormier’s talent with the food and staff made him the natural choice for Executive Chef following Coleman’s move to Boston to be with his family.
Cormier originally hales from Massachusetts and credits making pizza with his grandmother after school for focusing his desire toward the culinary world. Later it was Cotar who taught him a respect for food and creativity with simplicity. Lessons he has since applied to the menus at Midnights with thoughtfulness, dedication and a little humor, particularly toward sweets. “Dessert is my favorite course” is often heard in the kitchen and he calls world famous chocolatier Johnny Luzzini an idol.
Midnights is a collaboration by hospitality veterans Devin Schuck and Raffaello Van Couten. With a combined 32 years in the industry the two long time co-workers, friends and residents of Williamsburg came together to create a concept that embodies their love for delicious food, cocktails and nightlife.
Schuck started his career in hospitality to help pay his way through Business school. Upon graduation he kept developing his skills and knowledge of the industry while working at the world-renowned Steamworks Brewery Co. in Durango, Colorado. Wanting a new challenge, Schuck set his sights on New York City. He quickly learned the ropes while managing and working with the city’s best hospitality groups, restaurants and nightlife venues. He’s worked with chefs April Bloomfield, Alexandra Guarnaschelli and at the likes of Maysville, Butter, Grand Banks, Pod 39 rooftop, 1-Oak and Up & Down.
Van Couten grew up watching, learning and eating in his grandmother’s catering kitchen in Trinidad. After moving to upstate New York he participated in a culinary exchange program with his high school at Hyde Park’s Culinary Institute of America. Van Couten went on to university and then law school, but upon graduation quickly made his way back into Hospitality and moved to NYC. Working in all aspects and positions, from the kitchen to the bar to top management, Van Counten quickly honed his craft. After a few short years he was managing bars and restaurants such as Blue Water Grill, Blue Fin, Atlantic Grill, 1920 Bunker Club, 675 Bar and Dos Caminos. Following 8 years of success that led him to be named corporate beverage director of BR Guest., he moved to Maysville as Assistant General Manager & Beverage Director, helping them to a two star review in the New York Times. He then took over as the General Manager, Service and Beverage director of Butter before opening Midnights with Schuck. Van Couten also serves as a guest instructor for beverage and food at the Institute of Culinary Education, I.C.E.