Printemps, the iconic Parisian luxury department store founded in 1865, is set to open its doors at 1 Wall Street, marking its entry into New York City. Slated for a 2025 debut, this new location in the Financial District will not only bring high-end retail to the area but will also feature an impressive array of dining options curated by renowned chef Gregory Gourdet. This venture promises to elevate the dining scene in the neighborhood, blending luxury shopping with exceptional culinary experiences.
Bringing Culinary Excellence to Printemps
Gregory Gourdet, a celebrated chef with an impressive culinary pedigree, has been tapped as the culinary director for Printemps’ new food and beverage offerings. An alum of Jean-Georges’ esteemed restaurants, Gourdet relocated to Portland, Oregon, in 2008, where he spent a decade at Departure, a hotel restaurant that showcased his innovative cooking style. His talents caught the nation’s attention when he became a finalist on Top Chef season 12, later returning as a judge.
In 2022, Gourdet opened Kann, a wood-fired Haitian restaurant in Portland, which swiftly garnered acclaim, winning the James Beard Award for “Best New Restaurant” in 2023. His cookbook, Everyone’s Table, also earned him a James Beard Award, further cementing his status as a culinary force. Gourdet expressed his enthusiasm for the new project, saying, “I am absolutely thrilled to join the team at Printemps and contribute to this historic project. As a native New Yorker, this is a homecoming, and I am excited to cook once again in NYC, the city I still proudly call home.”
James Kent’s Expansion with Saga Hospitality
James Kent, the mastermind behind Saga Hospitality, is set to oversee the culinary operations at Printemps. Known for his success with Crown Shy and Saga, Kent is expanding his influence in New York’s fine dining scene. The Printemps location will feature five distinct dining venues, ranging from fine dining to casual cafés, all exclusive to this site and designed to complement the luxury shopping experience.
Kent’s recent ventures include a forthcoming seafood restaurant with an attached bakery at 360 Park Avenue South and a 3,000-square-foot bakery anchoring the revamped Domino sugar factory building in Williamsburg. This expansion highlights Kent’s ambition and the growing footprint of Saga Hospitality in New York.
Printemps, with around 20 locations primarily in France and recent expansions in Doha, Qatar, continues to grow under the investment of Divine Investments SA, a Qatari-backed fund since 2013. The New York store at 1 Wall Street will be a significant addition, combining the brand’s luxury heritage with the culinary innovation of Gregory Gourdet and the operational expertise of James Kent, promising an unparalleled retail and dining destination in the heart of the Financial District.
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