Neil Kleinberg, Executive Chef/Partner

A culinary arts graduate of NY Technical College, Neil opened his first restaurant, Simon’s, in 1980 at the age of 22. He re-opened the legendary seafood restaurant Lundy’s, in his native Brooklyn, in 1997. Neil coauthored Lundy’s: Reminiscences and Recipes and is a distinguished member of the James Beard Foundation. He is also chef at the Clinton St. Baking Company (NYC & Tokyo), which he co-owns with his wife, DeDe. 

Neil has performed cooking on Martha Stewart Living, Good Day New York, The Today Show, and Food Network’s Throwdown With Bobby Flay to name a few. He is a recurring guest on Martha Stewart Living Radio, and a distinguished member of The James Beard Foundation.

DeDe Lahman, Partner

A co-owner of Clinton St. Baking Company on the Lower East Side & Tokyo, DeDe began her career with a decade of writing and editing for national magazines. She serves on the Board of Directors of New York Sun Works (, a non-profit organization that builds innovative science labs and hydroponic rooftop greenhouses in urban schools. 

DeDe and Neil are co-authors of The Clinton St. Baking Company Cookbook: Breakfast, Brunch and Beyond From New York’s Favorite Neighborhood Restaurant (Little Brown, 2010).  

Zachary Kell, Chef de Cuisine

Zachary Kell, Chef de Cuisine, hails from Bloomington Indiana. In 2000, Zak moved to New York to attend the French Culinary Institute and went on to train with Mark Spangenthal, spending three years in Brooklyn at work with the Dumont Corporation. Before moving uptown to Community in 2012, Zak toiled nearly seven years behind the grill at our downtown cousin, Clinton St. Baking Company, helping to popularize and maintain what is consistently recognized as one of the best brunches in town. He brings the same talent and focus to Community Food & Juice where he puts to work his American comfort food background and passion for Asian cuisine, which he also enjoys cooking at home.