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The Team

The Story

Markus Glocker and John Winterman were destined to work together years ago, though they did not know it at the time. They shared a history in Chicago at the legendary Charlie Trotter’s and while John was already well entrenched in a move to the West Coast when Markus moved to Chicago, it was this mutual experience that led them to meet in New York and become good friends. They found they had a similar approach to service, cuisine, philosophy of life, champagne and whiskey, and shared a love for the always diverse and inspiring New York restaurant industry. They both wanted to one day create their own restaurant and bring all their ideas together. After years of hearing, “When are you going to open your own place,” and many pints at the Spotted Pig, it was an encounter with Drew Nieporent that set what was to become Bâtard in motion. Bâtard is the culmination of three lifetimes of experience – The Chef, The Maitre d’ and the Restaurateur and the desire to create something truly distinctive together. The next stage of the journey has yet to be written.

Markus Glocker

CHEF-PARTNER
Markus Glocker has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. He attended culinary school in Linz, Austria, and having already shown a talent and discipline suited to the fine art (Glocker studied classical music as a young student), he excelled under the singular pressures of the kitchen. After culinary school, Glocker joined Munich’s renowned Restaurant Vier Jahreszeiten. Over several years he excelled in top kitchens all over the world, notably Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which received two Michelin stars during his tenure).

Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent, and managing partner John Winterman.

Located in the iconic space that previously housed Nieporent’s Montrachet and Corton, At Bâtard, Glocker’s years of cooking crystallize with a cuisine defined as much by ebullient, rustic Austrian heritage as Glocker’s refined precision and an ingrained, family-style love of hospitality. Fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, including modern interpretations of Austrian traditions like schnitzel and tafelspitz. His Octopus Pastrami is already a new classic.

After its May 2014 début, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation.

John Winterman

MANAGING PARTNER
Born and raised in Indiana, John Winterman was in college when he learned that cuisine is more than three vegetables and overcooked meat. He has distinct memories of the first time he tasted foie gras, Kobe beef, and wasabi and drank a 1928 Cheval Blanc.

For the past 20 years, Winterman has worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses.

John, as Managing Partner, has now joined forces with Chef-Partner Markus Glocker and restaurateur Drew Nieporent at Michelin-starred Bâtard - James Beard Foundation BEST NEW RESTAURANT 2015.

Jason Jacobeit

WINE DIRECTOR
A Chicago native, Jason Jacobeit discovered wine as an undergraduate and quickly pledged his professional loyalty to the vine. After a three year stint as Sommelier at Jessica’s Restaurant in Middlebury, Vermont, Jason relocated to New York and was soon tabbed as Head Sommelier for Drew Nieporent’s Myriad Restaurant Group.

In early 2016, Jason moved full-time to Bâtard to focus on developing its expanding wine program.

He lives in uptown Manhattan with his girlfriend and can be found wandering the streets in search of good restaurants, apologizing for his dog’s behavior, and consuming vast quantities of Chablis.

Julie Elkind

EXECUTIVE PASTRY CHEF
Julie Elkind brings an innovative and passionate approach to crafting delectable pastries reflecting both classic and contemporary dessert trends. As a result of growing up with a family full of incredible home cooks and bakers, Elkind developed a romance for the beauty of food and a talent for cooking at an early age. She developed a sharp palate during her many travels to over 14 different countries before the age of 20. After Graduating from culinary school at 2007, Julie moved to Manhattan and began her culinary career in some of the top kitchens in New York. Some of those kitchens include Le Cirque, La Fonda Del Sol, Convivio, Alto and her breakout career role as Corporate Executive Pastry Chef for Esquared Hospitality and BLT restaurants. During her time there she received much notoriety within the food scene. Elkind received the honor of the 2012 Zagat 30 under 30 award along with many other national press outlets including The Today Show, Good Day New York, the New York Times, The Better Show, Martha Stewart radio, House Beautiful Magazine and multiple national publications.

She was also featured at the James Beard house is New York City where top chefs showcase their food to industry peers and food enthusiasts.