✦ Est. 1987 ✦
Our Story
The Beginning
Born from a Passion for
the Perfect Cut
In the autumn of 1987, a young Marcus Wellington returned from three years of culinary training in Paris with one vision: to bring the art of perfectly aged, masterfully cooked beef to New York. With a lease on a 40-seat space on Park Avenue and a custom-built wood-fire grill, Royal Flame was born.
From the very first night, word spread. The dry-aged Ribeye, served with nothing more than a pat of herb butter and a sprig of fresh rosemary, drew queues around the block. Within two years, the waiting list stretched to three weeks.
Today, Royal Flame is more than a restaurant — it is a New York institution. Three Michelin stars, a wine cellar of over 2,400 bottles, and a team of world-class culinary artists who share one unwavering obsession: perfection on the plate.
What We Stand For
Our Values
Uncompromising Quality
We source only USDA Prime and certified Wagyu cuts from the world's most reputable producers.
Genuine Hospitality
Every guest is treated as a personal friend. We remember names, preferences, and anniversaries.
Culinary Mastery
Our kitchen team trains under Michelin-starred mentors, ensuring every plate reaches perfection.
Community First
We partner with local farms, support emerging chefs, and give back to the communities we serve.
Our Journey
35+ Years of Excellence
Royal Flame opens its doors on Park Avenue with 40 seats and a wood-fired grill.
Awarded first Michelin star. Named Best Steakhouse in New York by Time Out.
Expansion to full dining room of 120 seats. Private dining room added.
Chef Wellington earns third Michelin star — one of only six restaurants in NYC.
Major renovation: new wine cellar, chef's table, and bar lounge unveiled.
Celebrating 37 years of excellence. Named to the World's 50 Best Restaurants list.
The People Behind the Magic
Meet Our Team
Marcus Wellington
Executive Chef & Co-Founder
Trained under Joël Robuchon in Paris. 3-Star Michelin chef with 30 years of fine dining experience.
Elena Vasquez
Pastry Chef
Formerly of Le Bernardin. Celebrated for her innovative dessert tasting menus and chocolate artistry.
James Okafor
Sommelier & Wine Director
Master Sommelier with a 2,400-bottle cellar spanning five decades of the finest Bordeaux and Burgundy.