Gaz Herbert is the chef-owner of Comal, a 40-seat neighbourhood restaurant on Forsyth Street in Manhattan’s Lower East Side. Opened in June 2025, Comal has quickly established itself as a distinctive voice within New York’s dynamic dining scene, blending the energy and creativity of Mexico City with the seasonal produce of the American Northeast.
The restaurant takes its name from the traditional flat griddle used across Central and South America, a symbol of simplicity and gathering, around which the kitchen’s identity is built. This philosophy extends into every aspect of the restaurant, from its produce-led menus to its relaxed, welcoming atmosphere.
For Gaz, cooking is rooted in experience and exploration. Born in Mexico City and raised across multiple continents, including Colombia, England, and Russia, his early exposure to diverse cultures and cuisines continues to inform his approach. From formative time at The River Café in London to his role as sous chef at Ikoyi under Jeremy Chan, Gaz developed a style that is both produce-driven and globally informed. His later work in New York and California, including leading roles at Casa Cruz and Jupiter, further refined his perspective, culminating in the opening of Comal, his first solo restaurant.
Working alongside him is Head Chef Scott McKay, whose journey to Comal brings a complementary perspective. Born in Calgary, Canada, Scott refined his craft in some of the city’s most respected kitchens, including The Ox and Angela and Model Milk under Eric Hendry, where he developed a strong foundation in seasonal, farm-driven cooking. A formative stagiaire position at Amass in Copenhagen introduced him to a progressive approach to sustainability and waste reduction, and he later spent time at the two-Michelin-starred Fäviken Magasinet in Sweden, under Magnus Nilsson, immersed in a hyper-local philosophy that echoed the landscapes of his Canadian upbringing.
Scott’s path eventually crossed with Gaz’s in London in 2019 while working at cult restaurant Smoking Goat, where he was exposed to bold, spice-led cooking and the energy of the city’s restaurant scene, before later joining Gaz at Ikoyi. Following the pandemic, Scott returned to Canada and reconnected with Gaz in 2024 as plans for Comal began to take shape. He moved to New York, working at leading kitchens including Atomix and contributing to the opening of Acru, before joining Gaz to open Comal in June 2025 as Head Chef. Alongside a shared commitment to sourcing the best ingredients possible, Scott brings a deep love for bold flavours that can be found throughout the menu at Comal.
A curated pantry of spices adds depth and character to the menu, drawing from the colourful spice shops of Alphabet City and its neighbouring streets alongside dried chiles, fruits, and ingredients from Mexico – tomatillos, guavas, chiltepin, and crickets. Seasonality and selective sourcing are fundamental to the restaurant’s philosophy: menus revolve around peak produce from small farms in the Northeast, chosen daily at the local market, alongside sustainably sourced seafood and heritage meats.
The dining room reflects the same sense of considered craft and intimacy as the cooking. Designed by Elena Martinoni in collaboration with Mexico City’s renowned La Metropolitana carpenters, the space is defined by rich textures and artisanal detail. Tornillo wood wraps the room in warmth, while handwoven cord seating and rotating works by Mexican artists create a layered, tactile environment. With just 40 seats, the room feels at once refined and deeply personal. A small chef’s table wraps around the kitchen, which is tiled in green throughout and overlooks both the comal and the prep station.
Together, Gaz and Scott have developed a collaborative approach that balances instinct with precision, with dishes built through a creative process that draws on techniques and influences from across the Americas, Europe, and East Asia. The cooking is inspired by Mexico but intentionally avoids strict tradition, carrying the bold energy of London’s most exciting kitchens, the precision of fine dining, and the vibrant spirit of New York.
Comal website HERE and social media HERE
