Triangle Loft is a newly renovated flexible space where urban meets modern and the scene never seen. Perched privately on the top floor of the Little Flatiron Building in the heart of the Meatpacking District, our loft-like open space is preserved with white brick walls and original 1849 exposed wood beams and rafters. Natural sunlight and moonlight fill the space by way of our full wrap around floor-to-ceiling windows. The exclusivity of this multi-functional space is defined in many ways as we are ‘exclusively inclusive’. We offer private events including receptions, photo shoots, brand activations, and more which pay our bills and public events including culturally curated art + photography installations. Our public events have been designed so that members of the community who are unable to visit the space for private events are still afforded the opportunity to experience this one-of-a-kind loft and feel our vibe! Triangle Loft believes in humans being humans in a place where inspiration is provided and creativity executed.
As a space that curates each event based on our client’s vision and personality, packages are not offered. Our pricing and event options are designed uniquely for our guests. At Triangle Loft, we are visionaries. We create experiences based on client visions and dreams. It’s not our place to tell our guests how their event should be produced, however, it is our place to guide and assist our guests in achieving success all around and on their terms. Triangle Loft focuses on locally owned and operated distilleries + biodynamic sustainable farmers whom supply our wines. We proudly partner with woman owned, small batch, and artisanally produced spirits. Our food options run the gamut from private chefs to off premise caterers along with the best pizza places and taco gigs in town.
Finally, we have developed a “no food goes to waste program”. Any remaining food from our events gets offered to our team, their families, and our neighbors. Otherwise, scraps head out for composting so we can assist in saving the Earth. We are proud to say that our food waste is less than 1%.
The Triangle Loft team is somewhat like the space, filled with creativity and able to portray the part aligned with our client’s vision. Our people come from all walks of life. They are flexible individuals who are customer centric and believe their roles play an integral part in the event experience. We are a league of actors, artists, students, and more, but most importantly we are all human beings.
Chef Sung is a New Yorker from Seoul, South Korea, that cooks globally inspired comfort food. She has been re-inventing classic dishes inspired by the City, and her travels from all over the world, especially Asia. As a self-claimed “retired” artist, she fell into visual arts, but cooking chose her. She thinks cooking is the only form of craft that satisfies all of our senses, providing physical and emotional experience. Graduate of The French Culinary Institute, she’s spent years training at some of the most acclaimed restaurant kitchens in NYC, including Michelin starred Gilt, and The Spotted Pig, Danny Meyer’s trattoria Maialino, and a RAW authority Pure Food and Wine. Her philosophy on cooking reflects these trainings.
Since 2012, Chef Sung and her team have been building Food by Sung LLC, a chef driven private dining and catering company, focusing on hospitality, professionalism, and craftsmanship. Enjoyed by thousands, some of the happy clients and guests include Sarah Jessica Parker and Matthew Broderick, General Colin Powell, George Stephanopoulos, Wes Anderson, Bill Murray, and many more. Sung also collaborates with event companies including Van Wyck and Van Wyck, and Keren Precel Events.
MGCE is New York’s premier catering and event company that fully celebrates the art of entertaining. From initial contact through final execution, our team of event experts tells your story through food first. Our attention to creative touches and purposeful details aim to evoke emotions and memories for the most recognizable names in the arts, beauty & fashion, business, and tech.
Chef Deborah Jean learned how to cook authentic Haitian cuisine from her mother at a young age. She took that knowledge and went off to culinary school where she learned classical French techniques.
She later on began her culinary journey by being apart of the opening teams for some of NYC notable French restaurants and bakery such as Le Coucou, La Mercerie and Dominque Ansel Bakery.
Deborah is now a full-time freelance Private chef. She brings her Haitian culture and French technique cooking to a new level.