Our Story

"My love for food began at a young age at home being first generation Italian. I started working in the industry at 16  in restaurants and a butcher shop while attending the culinary program at Suffolk. I was the Chef at Watch Hill Fire Island for three summers then moved to the North Fork where I was the Chef at 1943 and Brix & Rye. I fell in love with the North Fork and decided this is where I wanted to call home. In my free time I love fishing, hunting and gardening and can't imagine a better place to enjoy these activities. Being outdoors and connecting with ingredients and the farmers responsible is what motivates and inspires me."

"Cooking has been a passion of mine all my life. I attended the Culinary Institute of America in Hyde Park, NY and in the Napa Valley studying Farm-to-Table. Completion of the program reinforced my love for farming and respect for the land and the animals we use in our cooking. When I externed at Gramercy Tavern in Manhattan, I was taught about zero waste and nose to tail cooking, which is a key part of our business we hope to teach others about. I previously worked at Arrowood Farms as a brewer and Chef, where we worked very closely with our farm staff along with the local farmers. After living in upstate New York, I missed the ocean and fell in love with what the North Fork has to offer. This lead me to move back to the island and showcase its bounty through pursuing my dream to not only start a business, but reintroduce the farm-to-table culture in others."