Chef Paolo Telese
Chef Paolo Telese, a graduate of the Culinary Arts Institute, developed his “hands on” understanding, appreciation and expertise in the preparation and presentation of fine foods during his studies in: Rome, Italy; Paris, France; and Gastaad, Switzerland.
Chef Paolo has been recognized professionally by his peers numerous times, including being selected as the Long Island Food Critics’ Chef of the Year. His artistry and ingenuity have been the heart and soul of Elisa’s Ristorante Café for over twenty years and has been recognized with Elisa’s receiving the Restaurant of the Year Award
But most important to Chef Paolo is the reaction he receives from the guests at his restaurant, and not just spoken reactions, but the joy he sees when they dine there and come back again and again. They delight in having their senses excited as they experience the sights, aroma and taste one normally only experience in Italy. The restaurant’s motto is “A taste of Italy close to home”, but that does not do true justice to the Chef’s many talents which go far beyond his preparation of Italian delicacies and extends too many other cultural dishes. Whether he is preparing his version of an Italian classic or putting his Italian flair on a typical American dish, or visa, the outcome is truly unique and always delectable.
The menu offered At Elisa’s ranges from traditional, old-world Italian cuisine to uniquely, imaginative plates exclusive to Elisa’s. Chef Paolo is truly a food fanatics! His commitment to the restaurant and food industry and creating unique creations is unwavering and rewarding, to him and to those who dine at Elisa’s.
Chef Paolo is always creating new dishes to satisfy his creative side. He is constantly fine-tuning different exotic dishes in his quest for the perfect dish and also to elevate the dining experience for his guests. He takes great pride in daring to combine top-quality ingredients, sometimes seemingly unlikely, to produce a variety of tastes that complement each other.
Click Here For More Information On Elisa’s Ristorante Cafe
Chef Tom Schaudel
After graduating from The Culinary Institute in 1973 and working in various venues, Tom opened his first restaurant, Panama Hatties (Huntington), in 1983. He has since been the driving force behind such acclaimed L.I. restaurants as Spring Close House (East Hampton), Downtown Grille and Wine Bar (Montauk), 107 Forest Avenue (Locust Valley), Lemongrass (Roslyn), Tease (Roslyn) Coolfish (Syosset), Thom Thom (Wantagh), Passionfish (Westhampton Beach), Starfish (Merrick), The Jedediah Hawkins Inn (Jamesport) and The Mansion at the Woodlands (Woodbury).
Growing up on Long Island and living on the East End has seriously influenced Tom’s culinary sensibilities, and his style has been described by Michael Todd of Grapezine magazine as “Atlantic Rim.” His current line-up of restaurants include Jewel by Tom Schaudel (Melville), Be-Ju Sashimi and Sake Bar (Melville), Amano (Mattituck), Alure (Southold), The Petulant Wino (Aquebogue), and Ross-Schaudel Catering and Event Planning (Mattituck). Tom also has his own line of wines, under the Tom Schaudel “Reserve” label, made here on the North Fork and served at all of the restaurants.
He has been featured on such television shows as Gordon Elliot’s Door Knock Dinners on Food Network, Chef’s Night Out on Metro Channel, and has been a frequent guest chef on Long Island’s own Channels 12 , 21, and Telecare, The James Beard House in New York City, and Ed Lowe’s Morning Show. He has written a book called Playing With Fire-Whining and Dining on the Gold Coast, about his one hundred wackiest customers from the last forty years, and hosts a weekly food, wine, and lifestyle, radio show of the same name on 1100 WHLI am every Saturday morning from 10:00-11:00.
Tom’s band “Hurricane,” fearing James Benard, Brian Le Clerc, Michael LeClerc, Klyph Black, and “Bosco” Michne, has been rocking Long Island for twenty five years and is still blowing hard enough to keep from being downgraded to a Tropical Depression. Catch them out east in the summer and back west in the winter and join the mailing list for gig dates.
Click Here For More Information On Chef Schaudel
Chef Eric LeVine
While most kids were playing with action figures, Eric LeVine was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite place—the kitchen.
His childhood love became his career path and purpose which led him to The Culinary Institute of America in Hyde Park, New York. Soon after graduation, LeVine, worked under celebrated chef David Burke at the River Café, an experience he credits with sparking his creative artistry with food. Throughout his career, LeVine has focused on melding old-world techniques with modern innovation, skills he learned from top chefs worldwide but mastered as his very own along the way LeVine has been recognized by the James Beard Foundation with two nominations—Southeast Chef of the Year and Outstanding Chef—and has earned numerous other top honors. These include Creative Caterer of the Year and Chef of the Year from the International Chef’s Association, as well as Best Chef Long Island (2023 and 2024) and Best American Restaurant Long Island 2024 for his restaurant, 317 Main.
Chef LeVine is Chef/Partner of six restaurants including 317 main street, Vico, The James Room, The Nutty Irishman + Stage 317. He has been featured in numerous publications including Wine Spectator, USA Today, The New York Times, including a coveted 3-star review, and various industry magazines. LeVine’s network appearances include NBC, ABC, CBS, Beat Bobby Flay, Alex vs. America and a Chopped Championship honor on Food Network. He has authored four cookbooks, including Stick It, Spoon It, Put It in a Glass, SMALL BITES BIG FLAVORS, Burgers, Bowls, and Jars and Forkin’ Good.
Beyond the kitchen, Eric is a six-time cancer survivor and passionate advocate for cancer research, a deeply personal cause he embraced after the loss of his brother. In November 2024, he fulfilled a lifelong dream—running his first marathon in his brother’s honor, proving that his fight extends far beyond food.
Click Here For More Information On 317 Main Street
Chef John Fraser
Restaurateur and Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining destinations to sentimental neighborhood restaurants. Born and raised in Los Angeles, Fraser still draws inspiration from the nostalgia of comfort food and neighborhood bars he grew up around in California. In 2007, he went from chef to restaurateur with a vision to create the entire hospitality experience founding his own collaborative and creative hospitality group, JF Restaurants (JFR), based in New York City.
Fraser is renown for his groundbreaking creativity, as seen in projects like the decade-old critically acclaimed Dovetail (2007), collaborative openings–including Narcissa (2014) and the Standard Café (2014), and Greenwich Village establishments–Michelin-starred vegetarian restaurant NIX (2016) and American tavern The Loyal (2017).
Current concepts in New York include, The Terrace & Outdoor Gardens and 701 West, and two bars–The Lobby Bar and Paradise Club–inside The Times Square EDITION (2019). Fraser revitalized and reopened North Fork Table & Inn (2020), an East End institution on the North Fork of Long Island. Other New York City concepts include IRIS (2021), inspired by Fraser’s Greek heritage and admiration for Turkish cuisine, and French brasserie La Marchande at The Wall Street Hotel (2022). Fraser also oversees the culinary program at Casa Cruz (2024), bringing a New American menu to the Beaux-Arts townhouse on Manhattan’s Upper East Side. Most recently, he launched Obvio (2025), a cocktail lounge and bar born from the collaboration between Santa Cruz Co. and JF Restaurants.
Beyond the tristate area, Fraser and his team are behind the four culinary concepts inside The Tampa EDITION (2022), including the Michelin-starred Mediterranean restaurant Lilac in addition to three restaurants and bars. In partnership with Winthrop Center in Boston, Fraser opened The Lineup (2024), a curated food hall in Downtown Boston. JFR also leads the exclusive dining program at The Residences at Winthrop Center and opened The Vermilion Club (2024), a new modernized chophouse and bar serving as the restaurant group’s first full-service restaurant in Boston.
Fraser has garnered numerous culinary accolades throughout his career. He achieved a remarkable eight consecutive years of Michelin star recognition at Dovetail, followed by another Michelin star at NIX. Most recently, the team earned yet another Michelin Star and the prestigious Service Award at Lilac. Dovetail And 701 West were both bestowed an exceptional three stars by The New York Times, while NIX, The Loyal, and Narcissa received a notable two stars. IRIS has been noted as a “Critic’s Pick” by The New York Times’ esteemed former food critic, Pete Wells, who also ranked it as the seventh-best new restaurant in New York City in 2021, and the 55th-best in New York City in 2023. Esquire Magazine also recognized IRIS as the thirteenth-best new restaurant in the United States in 2021.
Click Here For More Information On JF Restaurants
Chef Stephen Gallagher
Chef/Owner Stephen Gallagher’s cooking career began humbly. During his freshman year of high school, Steve began a part time job washing dishes in a bakery. He soon realized that, although he did not want to be a baker, he was in love with food. Upon graduating high school, Steve attended the New York Technical Institute, where he studied culinary arts.
Steve has since worked at a number of local Long Island restaurants, including Star Boggs and The Jamesport Manor Inn. He has also traveled to the U.S. Virgin Islands, where he was the Chef de Cuisine at The Buccaneer Terrace Restaurant on St. Croix, and he moved to Colorado to work under Chef Bertrand Bouquin at The Summit Restaurant of The Broadmoor Hotel. In 2009, Steve began work for Eric Lamondo at his causal, food-focused family of restaurants. He began work as the Chef de Cuisine at Kitchen a Bistro, before becoming the Executive Chef of Kitchen a Trattoria. In November 2013, Steve purchased the restaurant from Chef Lamondo, and renamed it The Trattoria.
During his time as its Chef/Owner, The Trattoria has received numerous accolades, including spending over 10 years on Newday’s Top 100 Restaurants and being named one of Open Table’s top 100 restaurants in America two years in a row.
Click Here For More Information On The Trattoria
Chef Ben Hoffman
Chef Ben Hoffman is the Executive Chef at Prime: An American Kitchen & Bar in Huntington, NY, where he leads the culinary team at one of Long Island’s premier waterfront dining destinations. Known for his thoughtful approach to cooking and leadership, Ben brings a depth of experience shaped by years in high profile kitchens across the country.
He has spent his career working in some of America’s most dynamic food cities from New York to Chicago, holding leadership roles in both fine dining and high-volume restaurant settings. Along the way, he’s helped launch new restaurant concepts, guided large culinary teams, and contributed to nationally recognized events. His accomplishments include cooking at the prestigious James Beard House in New York City and representing Pittsburgh at the celebrated Taste of the NFL.
Chef Ben is driven by a belief in the power of food to connect, nourish, and uplift. Whether in the kitchen or in the community, he brings care, integrity, and creativity to everything he does.
Click Here For More Information On Prime: An American Kitchen & Bar
Chef Julio Genao
With over 25 years of experience, Chef Julio Genao is a skilled culinary professional currently serving Prime | An American Kitchen & Bar Stamford as the Executive Chef. His cuisine is inspired by bold flavors and his diverse fine dining culinary training.
Starting as a line cook in NYC, Chef Julio has worked his way up through the ranks, honing his skills as both a chef and a leader. Having an early passion for food and growing up in a family where cooking played a major role, led him to enroll in New York Restaurant School’s culinary program in 1997. After culinary school, Chef Julio continued his culinary training with several New York City iconic chefs such as Floyd Cardoz, Noriyuki Sugie, and Michelin starred chefs Terrance Brennan, Christian Delouvrier, and Lidia Bastianich.
In his role as Executive Chef, Julio has had great success managing restaurants, garnering some well-earned media attention being featured in an episode of Todd English’s E! Network’s reality show Playing with fire, the morning show on CBS2, AM NY, Metro NY, The Village Voice, Food Arts Magazine just to name a few, and as Executive Chef at Prime, Julio was named “most creative Chef” in 2018 by Serendipity Magazine, plus many more.
Chef Julio’s passion is creating delicious food, managing, and developing successful restaurants. As Executive Chef at Prime Stamford, Chef Julio continues to creatively push the boundaries of modern world class cuisine and prides himself on Prime’s continuous success as a culinary destination in Stamford Connecticut.
Click Here For More Information On Prime: An American Kitchen & Bar
Chef Tom Gloster
Trahanas Hospitality Group, where he oversees the culinary vision for three of Long Island’s most distinctive dining destinations: The Union (https://www.theunion.restaurant/), an upscale American-style restaurant; The Lannin (https://thelannin.com/), a 500-guest catering and event facility; and The General (https://thegeneral.club/), a members-only cigar club and steakhouse—all located within Eisenhower Park.
With more than two decades of experience, Gloster is known for combining bold creativity with refined techniques to deliver memorable dining experiences. His menus balance elevated takes on American classics with global influences, reflecting both his training and his adventurous palate.
Prior to joining Trahanas Hospitality, Chef Gloster honed his skills in a variety of acclaimed kitchens across the region. He owned and operated Rustic Root in Woodbury, helped shaped menus at Opus Steakhouse, along with stints at Rothmans and Prime. His breadth of experience across fine dining, contemporary steakhouses, and high-volume catering has made him a versatile leader in the kitchen.
Chef Gloster gained national attention as a winner on Food Network’s Chopped, where his creativity under pressure and ability to turn surprise ingredients into inspired dishes showcased his culinary Skill. Today, he brings that same energy and innovation to Trahanas Hospitality Group, where he continues to push boundaries, delight guests, and mentor the next generation of chefs.
Click Here For More Information On Trahanas Hospitality Group
Chef Gregg Lauletta
Chef Gregg Lauletta brings more than three decades of fine dining experience to his role as Executive Chef of Louie’s Prime Steak & Seafood in Port Washington, NY. Chef Lauletta trained under legendary James Beard Award-winning chefs including Alfred Portale, Gabriel Kreurher, Rom Colicchio, Todd English, and Larry Forgione. His career has taken him through Michelin-starred kitchens such as Gotham Bar & Grill, Gramercy Tavern, and Atelier at the Ritz-Carlton Central Park South, before advancing into executive leadership positions at some of the region’s most acclaimed dining establishments as well as executive chef positions with Prime: An American Kitchen & Bar in Huntington where he was at the helm for 6 years.
Most recently, Chef Lauletta transformed the culinary program at Cherry Valley Golf Club into an upscale dining destination, overseeing a team of 40 and delivering award-winning guest satisfaction. His expertise spans restaurant openings, large-scale event production, and culinary consulting for international brands including Celebrity Cruises and Eoyal Caribbean. At Louie’s, Chef Gregg Lauletta unites his passion for precision, creativity, and hospitality to elevate classic steakhouse and seafood traditions into an unforgettable dining experience. He draws on this extensive background to deliver a guest experience rooted in passion and excellence.
Click Here For More Information On Rothmann’s Group
Chef Armond Joseph
Armond Joseph is the Executive Chef at Léon 1909 on Shelter Island, where he is redefining seasonal coastal cooking through a fire-driven approach rooted in the rhythms of Eastern Long Island. Cooking over a wood-fired hearth, Joseph creates food that is both elemental and elegant—anchored in seasonality, layered with technique, and deeply expressive of place.
Born in Detroit and raised in a Palestinian household, Joseph grew up cooking alongside his family, where food was a powerful expression of heritage, memory, and care. The bold, bright, and resourceful flavors of Palestinian cuisine continue to shape his cooking sensibility—bringing an intuitive understanding of spice, acidity, and preservation that informs his style to this day.
Joseph began his professional career at the acclaimed Selden Standard before moving to the East Coast to work in some of the region’s most respected kitchens, including Del Posto, Wildair, Roman’s, and Birch. His time in these diverse environments sharpened a style that blends coastal and Italian influences with a modern, ingredient-forward perspective.
At Léon 1909, Joseph’s menu is shaped by what’s fresh, foraged, or preserved. Dishes like Grilled Tilefish with Orient Point saffron risotto and habanada pepper, or Peconic Escargot and Whelk with pickled ramps and wild fennel, reflect his restrained yet deeply expressive cooking style. Fire is central to his process—not just as a method, but as a creative lens, building layers of flavor that feel intimate and alive.
Through fermentation, curing, and preservation, Joseph captures the character of each season and reinterprets it throughout the year. This approach comes through in dishes like Carrot Custard with clothbound cheddar and puffed wild rice, or Butter-Poached Red Shrimp with rutabaga cream, where clarity of flavor meets a quiet complexity.
At Léon 1909, Joseph is doing more than writing a menu—he’s cultivating a living pantry of the region. Every plate nods to the land, the sea, and the patient, purposeful work that makes each dish feel grounded, personal, and entirely of its place.
Click Here For More Information On Léon 1909
Chef Francis Derby
A Long Island native, Chef Francis Derby brings a deep-rooted passion for seasonal cooking and local ingredients to his role as Executive Chef at The Halyard at Sound View Greenport. Raised in Bellport, his culinary journey began on his grandfather’s duck farm and in the kitchens of local spots like Varney’s, where he got his start at just 14.
Over the course of his career, Francis has cooked in some of the country’s most acclaimed kitchens, including WD~50, Momofuku Ssäm Bar, Gilt, Tailor, and the renowned Mugaritz in Spain. He made his mark as the opening chef at The Cannibal in both New York and Los Angeles, where he created a butcher-driven, seasonal menu that earned critical praise.
Upon returning to Long Island, Francis led the kitchen at Prime in Huntington before becoming chef-partner at The State Room and Shands General in Patchogue, also overseeing operations at The Loft catering company. No matter the setting, his approach has remained consistent – crafting thoughtful, ingredient-driven cuisine that reflects the rhythm of the seasons and the richness of Long Island’s land and sea.
At The Halyard, Francis continues to champion local sourcing, building strong relationships with North Fork farmers, fishers, and artisans to showcase the region’s bounty on every plate.
Outside of the kitchen, Francis enjoys spending time with his wife and children, whether fishing, gathering around the table, or taking short escapes to NYC. A lifelong music enthusiast, he collects vinyl and hi-fi equipment, curates playlists, and plays guitar, drums, and sings. He also embraces a holistic wellness routine that includes CrossFit, cold plunges, and sauna sessions, all of which keep him balanced and inspired.
Click Here For More Information On The Halyard
