Chef Thomas Fazio

I am an executive chef with over 20 years of experience creating refined, ingredient-driven cuisine. My approach is rooted in local, sustainable sourcing, with a particular passion for seafood and peak-season produce, alongside expertly prepared center-of-the-plate proteins. I believe in letting the food speak for itself, using thoughtful technique to highlight the integrity and natural beauty of each ingredient.

Over the course of my career, I have opened seven restaurants and built a reputation as a restaurant-opening chef, guiding new concepts to profitability with precision and leadership.

My connection to food extends beyond the kitchen. I am the founder of Cubic Acres Farms, a premier hydroponic produce partner on Long Island, and I work as a commercial fisherman harvesting striped bass, black sea bass, cod, tuna, and more from our local waters. For me, the finest ingredients are often the ones closest to home — and I bring that philosophy to every private dining experience.