Fabian von Hauske graduated from The French Culinary Institute’s Culinary Arts and Pastry Arts programs in 2009 and 2010, respectively. There, he met Jeremiah Stone, who was the sous chef for school events and a 2007 Culinary Arts graduate. Fabian grew up in Mexico City, where he got his culinary start working in the kitchen of a café. While attending FCI (now called International Culinary Center), Fabian worked at Michelin 3-star Jean-Georges, then left the country to work at Noma, Faviken and Attica. Jeremiah moved to Europe following his stint at ICC and worked at Rino and Isa, among other places. The pair traveled around Europe and started planning for what would eventually become Contra. (Fabian and Jeremiah initially planned to open a Mexico City style ice cream shop, but that idea evolved into a bistro with an American feel.) The two took over a year to find the space for Contra, which opened in October 2013. The restaurant serves a set menu of contemporary New York cuisine with an emphasis on local and seasonal ingredients. In June 2015 the pair followed up with a second restaurant Wildair, which serves a more casual version of their signature style.