The chef will oversee the food offering at the currently unnamed bar, restaurant and terrace space when it opens on the fifth floor of the 30 Hudson Yards development in 2019.
Once completed the 1,296 ft high building - which is co-curated by US chef Thomas Keller – will be the second tallest office building in New York, dwarfing the Empire State building.
Doherty recently left London restaurant Duck & Waffle after almost six years, and is currently appearing in the BBC series Britain’s Best Home Cook alongside Mary Berry.
“I love New York & have always been a fan of the food scene there, so I was really excited when Rhubarb approached me to work as chef partner on the Hudson Yards project,” says Doherty.
“It’s an incredible site, and with an all-day offer, there’s something for everyone. I’ll continue to be based in London, but will be spending a lot of time in New York from pre-opening to launch and beyond. I can’t wait to get in the kitchen!”
The 171-cover restaurant will serve the chef's “East meets West” menu, with dishes such as beef fillet, chilli, daikon and soy cured egg; and roasted and glazed herb fed chicken with chicken fat rice.
Weekend brunch will include English breakfast bibimbap with fried rice, egg, smoked bacon and spiced sausage; and black sesame waffles with smoked miso ice cream.
Rhubarb is also set to open a 10,000 sq ft two-floor restaurant and events space at the top of 30 Hudson Yards.
It is the first international project for the company, which also runs London’s Sky Garden, the upcoming Vivi restaurant at Centre Point and has teamed up with Eric Chavot to cater at The Royal Albert Hall.
Rhubarb will be joined at the scheme by fellow UK expats D&D London, while chefs including Keller, José Andrés; David Chang; and Michael Lomonaco are also behind food openings in the tower.