The Chef’s View
As a yacht chef, I have learned what it takes to make a great dish. Not only do you have to have great flavors, you have to make it pop. Follow along on this journey as I eat my way across America and write about my favorite or worse experiences.
Welcome to Food
As a graduate of the Culinary Institute of America in Hyde Park, NY at the age of 23 I progressed to becoming a Yacht Chef and touring the world cooking for the rich and famous. Going from country to country and island to island something I learned was shopping local.
With this experience brought the importance of eating local. From the porcini mushrooms of the coast of Naples Italy to the fresh fish from the chain of islands I got the ultimate pleasure of visiting. One important thing I learned, is you are nothing without the right ingredient.
Discover Our Menu
The menu is a mix of French regional cuisines, and the menu changes with the seasons. Be sure to ask about the daily specials!
Fricassée of Wild Mushrooms
Braised wild mushrooms served with seaweed and liquid nitrogen
Coq au Vin d’Alsace
Chicken cooked in Riesling with onions, mushrooms and herbs
With bourbon, cinnamon and molasses sauce
Book Your Table
To book a table, call us (123) 444–5678 or use the form below.
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Mon – Sat: 10:00 am – 8:00 pm
Sun: 12:00 pm – 6:00 pm
1 Example Street
Anytown, NY 10100 USA