NEW YORK CITY, NY - Anthony Bourdain, traveling food connoisseur, TV personality, and culinary star is now watching his own food market take form.

The New York Times reports that while New York’s culinary scene has rumored and awaited Bourdain’s own major food market for over a year, no concrete details have been released. Until now.

The chef and author confirmed that he has subleased the main concourse and mezzanine of one of the largest shipping piers on the Hudson, Pier 57 at 15th Street, in partnership with his parents.

This is the first confirmed step in the formation of Bourdain’s much-anticipated market, though it looks to be about two years before foodies and food experts will explore what is reported to contain about 100 New York retail and wholesale food vendors, as well as those from both the nation and overseas, including:

• Fishmongers
• Butchers
• Bakers
• Other artisans
• At least one full-service restaurant

While some local members of New York’s food scene have already confirmed participation in Bourdain’s market, he tells the New York Times that the “beating heart and soul” will be a Singapore-style hawker market that incorporates communal eating spaces with surrounding stands selling street foods from around the world — many of which will be mom-and-pop operations that Bourdain and his team plan to bring here.

Though Bourdain did not specify in the report if among those artisans and locally-owned businesses there would be a focus on fresh produce (locally or culturally driven like the rest of the project) he has made it a point of interest in his culinary work with the Travel Channel.

Bourdain shared that he doesn’t sleep and expects to immerse himself in running the market, perhaps why it’s slated to be open nearly all day and night. “I’m particularly concerned with the atmospherics, the authenticity, the smell and feel and sound of the place. Will it be the kind of democratic space open to and used by all? Will wealthy and working class alike find something to love in common?” he told the New York Times.

The market will not be a small endeavor, with developers of the project expecting 20,000 visitors a day to partake in all the cuisines Bourdain has endorsed and admired over the years.

To read the full article, including more about those involved in the project and already slated to partake in the market, click here.

AndNowUKnow will continue to follow the project as Bourdain and his team work together to bring it into fruition.