Our Story
Union Kitchen is a Contemporary American restaurant in the heart of West Hartford Center. The restaurant has been nominated two years in a row for Best Restaurant: Hartford County by the Connecticut Restaurant Association.
The Food Chef Tim East is a fan of seasonal cooking. At Union Kitchen, Tim showcases lighter & fresher dishes with a focus on vegetables. Dishes on the menu combine innovation and tradition. Don’t be surprised to find unique, regional dishes alongside New American classics.
The Wine Our four-time Wine Spectator award winning wine list focuses on farmers and producers who are committed to quality winemaking often following organic, biodynamic, and sustainable practices. Most importantly, the goal is to showcase wines that are delicious and speak to a sense of place.
The Cocktails Our bar is focused on bringing our guests elevated classic cocktails that utilize seasonal flavors and modern techniques. We pride ourselves on making our large spirit and amaro selection approachable for all and introducing you to unique flavors from around the globe.
Meet Our Team
Vish Badami
DIRECTOR OF OPERATIONS
Vish was born with a passion for hospitality despite being the first in his family to venture into the restaurant world. He is most comfortable on the floor of a dining room- talking to guests about exciting wine producers, crafting beverage menus with the bar team and working with the front of house and kitchen team towards a shared vision.
His career has included managing restaurants that have been recognized by the James Beard Foundation (Rasika in Washington DC) and San Pellegrino’s World’s 50 Best (Indian Accent in NYC). After taking a break to get his master’s degree from the Hotel School at Cornell University, Vish moved to his wife’s hometown of West Hartford to be closer to family. Vish is a certified sommelier with the Court of Master Sommeliers and is currently pursuing his advanced certificate.
Tim East
HEAD CHEF
With a focus on contemporary cooking and clean flavors, Tim’s kitchen philosophy has always been, technique driven and ingredient focused. After honing his craft with both internationally recognized chefs such as Todd English, and Bobby Flay, and at renowned local restaurants like the former Cavey’s in Manchester, Tim took the reins at Union Kitchen in West Hartford. At Union Kitchen he worked to modernize and elevate the menu to offer a mix of creative dishes and familiar standbys.
Curiously minded and forward thinking, Chef Tim finds inspiration for his dishes from many different sources, it could be an old Appalachian recipe that was passed down by his family or from one of the teams many food trips to numerous world class restaurants or simply from flipping through his collection of over 250 cookbooks. The menu at Union Kitchen is constantly changing and ever evolving.
Tim is beyond excited to lead the culinary program at Union Kitchen and its sister restaurant Crush Wine bar and share his unique take on Modern American dining.
Jill Feldman
GENERAL MANAGER
A West Hartford native, Jill grew up in a family of adventurous eaters where food and travel were always at the center of conversation. After graduating with a master’s degree in clinical psychology, Jill paused her doctorate pursuit journey for what she thought would be a brief intermission. She moved to New York City, got a job in a restaurant, and fell in love with serving others. She decided to start a career in hospitality. She has worked in a range of restaurants from small neighborhood spots in Brooklyn to award winning tasting menu restaurants in Manhattan. Jill loves taking care of guests and thrives on human connection. She firmly believes that hospitality comes first and people will always remember how they are treated. After moving back home to be closer to family, Jill joined her husband Vishwas at Union Kitchen as assistant general manager. She is excited to lead the team as Union Kitchen continues to grow.
Kyle Sundland
HEAD BARTENDER
Kyle has always had a passion for restaurants, introduced to him by dining out with his mother and competing on culinary teams at Wilbur Cross High School in New Haven. He worked in the back of house through his college years but began his front of house journey at Union Kitchen as a bar back. Over the last few years he has worked his way up and honed his skills to now take on the head bartending position. He is always looking for ways to innovate and offer a unique product while still paying respect to the classics.
