Halley Chambers and Kip Green don’t come from traditional chef pedigrees—but that’s part of what makes their approach work. Halley started in investment banking before moving into hospitality; Kip began in culinary school, then shifted her focus to operations. The two met while working at Oberon Group—the team behind Rhodora and June—and went on to open Margot in Fort Greene in 2023. They later took over Montague Diner in Brooklyn Heights and are preparing to debut Cleo Downtown, a reimagined rotisserie in the West Village, next year.

Neither identifies as a chef, but both have a clear point of view on food and how a restaurant should feel. They’re candid about the realities: it took nearly two years to get Margot exactly where they wanted it, and building three restaurants in three years requires as much discipline as taste. On the heels of a research trip through London and Paris, eating their way through historic rotisseries ahead of Cleo’s opening, they’re focused less on expansion for its own sake and more on doing each project well. Here, they talk about balancing friendship and business, refining a concept over time, and what they’ve learned from growing quickly—without rushing.

Neither of you have “traditional” culinary backgrounds. How did each of you decide to pursue a career in restaurants? 

HC: It wasn’t until I started working in the corporate world in New York after college that I really started to go to restaurants, and was immediately taken with this idea of a third space - a place that was constructed to orchestrate your pleasure. That started a decade+ long obsession with all things restaurant that, when corporate burn out hit me, I decided to give myself a couple months to move into the hospitality industry. And here we are! 

KG: I moved to NYC for culinary school actually, but after a year or so of professional cooking I realized it was not for me. I pivoted into service to recover from burnout and try to find my footing in the industry. Thankfully I took to it well, and quickly wine and hospitality became my obsession. Management soon followed. While brief, having a stint in kitchens has been wildly helpful as we’ve built restaurants and teams.

Do you remember the moment when you decided to open your first restaurant (Margot)? You also run the (very lovely) Montague Diner. How do you balance the two? 

After a long wine-filled dinner in Paris at Verre Vole in 2022 we looked at each other through wine tinted glasses and decided we must open a restaurant together.

Our step count is crazy. We rely on very good teams filled with dedicated and hardworkingpeople that help understand, execute, and inform our vision for the restaurants.

How does seasonality come into play in terms of the  menus at both restaurants? 

With the diner, we wanted to create a menu that stayed true to the tried and true American diners that everyone loves and holds a particular nostalgia for. You’ll find seasonal touches woven through the menu, but we try to keep it relatively unchanging. Margot is much more focused on incorporating the seasons, our vegetable offerings and the ingredients that compliment the core components (pasta, fish, meat) change with each microseason. This allows us to keep our menu familiar and accessible while acknowledging and responding to what’s happening at the farmer’s market

What’s a dish that, when you see it on a menu at a restaurant, you have to order it?

HC: Artichoke anything, linguine vongole 

KG: If there is pasta on the menu I will certainly order it. Also I never go out to a meal without ordering dessert!

You’re in the process of opening a new restaurant in downtown Manhattan. What’s that been like? 

Wildly different from our previous projects, for so many reasons! This is a better funded, more well-resourced project than ones we did in our early days, which comes with its own set of excitements and concerns. We are so excited to open in a neighborhood that we’ve both loved for a long time, but have never lived in, and that represents a new kind of adventure and opportunity.

I also know you were recently in Europe to research… What were some standout meals from that trip?

So many! We had a lovely meal at Marche des Enfants Rouges with our wine importer friend Camille Riviere - she took us to the outdoor restaurant of her friend and butcher Florian, who spent time with us explaining how he thinks about raising and sourcing chickens. Another highlight was our meal at Toum, in London, a Lebanese rotisserie that left us inspired by the punchy flavors and very much mirrored how we like to dine - with an abundance of food on the table meant to be shared between friends.

How do you nurture your friendship outside of your business partnership? 

Food (at home and out) and a healthy respect for how busy New York lives can be. We’re good at accommodating each other’s schedules and making time for a morning pastry run or a night of nachos.

Is there a dish you have on repeat when you cook at home? (please share full recipe)

HC: When asparagus is in season, you’ll find me returning to a walnut-asparagus stir fry. I eat out a lot so I often try to cook vegetarian food at home.This recipe is quick, delicious, and full of flavor. 

KG: I’ve been making this salad all season, so simple and delicious. 

(salad)

4 endive, sliced

4 stalks of celery, sliced

2 honeycrisp apples, sliced

3/4 cup toasted walnuts

1 cups shredded sharp cheddar cheese

-

(dressing)

1 tbsp honey

2 tsp Dijon mustard

3 1/2 tbsp red wine vinegar

1/2 cup avo oil

1 tsp kosher salt

Cracked black pepper to taste

What’s one way you use avocado oil?

HC: See the recipe above! Avocado oil is a great replacement for traditional vegetable oil in any quick stir fry or sautés.

KG: I use avocado oil daily for my morning eggs! But will also often use for roasting vegetables, finishing dishes, and making baked goods (banana bread!)