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Oliver Lange, Executive Chef Zuma New York

Chef Oliver Lange was born in Berlin where he developed a passion for cooking at a young age. Immersing himself in the Japanese culture by visiting Tokyo, Osaka, Nara and Kyoto, Oliver studied and was inspired by the art of Japanese cuisine. He caught the attention of star chef Mario Lohninger (Danube NYC), with whom he collaborated to earn a Michelin star for the restaurant, “Silk”, in Frankfurt’s Cocoon Club.

In 2009, after winning the German cooking show, “Restaurant sucht Chef”, Oliver opened his pop up restaurant in Munich “Kokoro by Ollysan” to critical acclaim, receiving 14 Gault Millau points. In 2010, he took up permanent residence at Zenzakan, Pan-Asian Supperclub in Frankfurt, where his work won the title of ‘best innovative and creative sushi’ in Germany by Guide Michelin 2011.

With his own catering and hospitality company, “Kokoro”, Oliver garnered critical acclaim throughout Europe and the Americas, collaborating with top hospitality groups and private clients to produce unique premium food concepts. Oliver moved to London in 2013 to open the much-anticipated Serpentine Sackler Gallery restaurant, “The Magazine”, designed by the late Pritzker Prize-winning architect, Zaha Hadid.

Oliver joined Zuma London in January 2015, being named Head Chef in April of the same year. He took over as Executive Chef of Zuma New York in September 2015. It was a natural next step for Oliver to collaborate with Zuma, as he and founder Rainer Becker share the same passion for Japanese contemporary cuisine. His work is driven by a continuous search for new inspiration, creativity, team work and ‘Kokoro’ (Japanese for the heart, mind, and spirit).


Zuma, the brainchild of award-winning co-founder and creator, Rainer Becker, introduced its internationally acclaimed style of modern Japanese cuisine in New York on January 21, 2015. This renowned restaurant has successfully launched eleven global outposts, including London, Hong Kong, Dubai, Istanbul, Miami, Bangkok, Datça Peninsula, Abu Dhabi, New York, Rome and Las Vegas. Located in Midtown Manhattan and situated over two levels, the Noriyoshi Muramatsu of Studio Glitt designed location both captures the style and elegance of Zuma worldwide and embraces unique elements seen only in New York. Serving authentic Japanese izakaya-inspired dishes designed to share, the three kitchens present authentic yet alluring options, with bold flavors and simple presentation, highlighting quality ingredients.


Just in time for the holiday season, Zuma New York introduces the city’s most unique and indulgent caviar and Krug Champagne experience. Anything but traditional, Zuma’s take on the classic caviar and Champagne pairing uses Japanese flavors to complement exceptional Sturia Oscietra Grand Cru caviar served in a 30g tin and a half bottle of Krug Grand Cuvée Champagne, with accompaniments including fresh yuzu tofu with smoked sea salt, house-made nori rice crackers and matcha rice crackers, truffle soboro, crispy rice pearls, and wakamono. Caviar connoisseurs will appreciate Sturia’s ultimate caviar, the Oscietra Grand Cru, selected for its luminous, firm grains and notes of marine flavors with a touch of dried fruit, while Krug’s prestige Grand Cuvée offers exceptional finesse and freshness to complement the outstanding culinary components.


Sturia is the flagship brand of Sturgeon, the leading French caviar producer founded 20 years ago in Bordeaux, France. As the French pioneer for sturgeon farming, Sturgeon has become the world’s third largest producer of caviar, producing more than 14 tons in 2016. The quality of Sturia caviar is recognized throughout the world by Michelin-starred Chefs, and contributes to promoting the idea of French luxury and gastronomy on an international level.



Krug has always lived up to its reputation as the first and still unique Champagne House to create only Prestige Champagne every year since its origins. The House was founded in Reims in 1843 by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. With an entirely original approach to Champagne making, he decided to go beyond the notion of vintage to create the fullest expression of Champagne every year. Thus, he founded a House in which all Champagnes are of the same level of distinction, each illustrating a particular expression of nature. Six generations of the Krug family have perpetuated this dream, enriching the founder’s vision and savoir-faire.

Available exclusively in the Zuma Lounge for $250 for two, Zuma’s caviar and Champagne pairing is an exquisite holiday date night selection or a premier option for end of year office entertaining. The caviar service can be enjoyed on its own, or as the ultimate appetizer for an indulgent feast, with recommended dishes including Rib Eye Steak with Wafu Sauce and Garlic Chips, Roasted Lobster with Shizo-Ponzu Sauce, and Zuma’s signature Black Cod Marinated in Saikyo Miso with Homemade Hajikame. The caviar and Champagne pairing is available during dinner hours, but pre-reservation is encouraged, as quantities are limited.

Zuma New York is located in Midtown, Manhattan, at 261 Madison Avenue, off 38th Street. To learn more about Zuma or to book your next reservation, please visit or call (212) 544-


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