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 Bar Manager MeKayla’s craft cocktail menu leans into an impressive spirit wall that displays over 450 labels. The team is also proud to boast the state’s largest collection of amari and an impressive cellar beer collection.
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.
Dylan Farrell
ASSISTANT GENERAL MANAGER
On a cold fateful February afternoon Dylan marched into Union Kitchen to inquire about a bussing position despite having never worked at a restaurant before, with the only inspiration for him applying being a character who worked as a chef in a book he had just read. After reading about the heart-beating chaos involved in working at a restaurant he knew he found his calling. Vish asked him what his favorite restaurant was in his interview, to which he answered with Shu in West Hartford. Even though Union Kitchen wasn't hiring, Vish hired him almost instantly just based on this answer. The rest is history so to speak.
MeKayla Roy
BAR MANAGER
MeKayla Roy is a Connecticut native who has been fortunate to live all over the world, from Georgia to Ireland. She’s grown up in the world of hospitality and truly loves witnessing what the power of good hospitality can do for people. When she’s not behind our marble, she’s busy training hospitality establishments de-escalation techniques as a partner with the Connecticut Safe Bars chapter. In short, Ms. Roy is 1 part bartender, 2 parts activist, and 3 parts hospitality aficionado, stirred and best enjoyed straight up.
