Chefs who will be lending their support to our event in 2010...
Tom Schaudel has been the driving force behind such acclaimed restaurants as Spring Close House (East Hampton), Downtown Grille and Wine Bar (Montauk), 107 Forest Avenue (Locust Valley), Lemongrass (Roslyn), Coolfish (Syosset), Thom Thom (Wantagh), Rockfish (Huntington), Angelfish (Long Beach), Passionfish (Westhampton Beach), and The Mansion at the Woodlands (Woodbury). He is also a partner in Gabrielle's Brasserie & Wine Bar in Rockville Centre.
Michael Dean Ross is the chef /partner of Ross Schaudel Catering & Event Planning, a North Fork based catering company specializing in local-sustainable cuisine. He also runs MD Restaurant Consulting, guiding some of Long Island’s fledgling restaurants on the road to success. Michael is a 1983 graduate of the Culinary Institute of America and did his apprenticeship under Chef Leslie Revsin at 24 Fifth Avenue, one of Manhattan’s first nouvelle outposts. Michael is a veteran of such L.I. Restaurants as Fiddleheads American Fish House & Grill (Oyster Bay), Fiddleheads New York (Huntington), Jedediah Hawkins Inn (Jamesport), and Gabrielle’s Brasserie & Wine Bar (Rockville Centre).
As executive chef of The Living Room, James Carpenter is the man whose vision and culinary panache ensure that every dish is a cause for excitement. James’ experience includes stints at the Hamptons’ eateries, Della Femina and The American Hotel, as well as New York City’s Aquavit, New Orleans’ Bayona, Charleston’s Louis’s, and working with Gunther Seegar at Atlanta’s Ritz-Carlton Buckhead. James is a devoted student of the slow food movement and he passionately believes that by utilizing the freshest ingredients “to cook with the seasons,” he creates the highest quality cuisine while also preserving the rural beauty of the East End of Long Island.
Brian Fishman is an executive pastry chef and owner of Sweet Karma in East Meadow, New York. He studied at The Culinary Institute of America where he was able to combine his love of drawing and painting with the art of fine pastry. His culinary background has taken him to the most high-profile kitchens from Long Island to New York City and Washington, D.C. His professional career started at the Gotham Bar and Grill and he has since worked at such notable establishments as Park Avalon, Panama Hatties, and Ruby Foo's.
