Long Island cuisine centers around locally-sourced ingredients thanks to an abundance of farms, fishermen, gardens and vineyards. Meet some of the innovative top chefs in New York who bring their creativity and diversity to Suffolk County restaurants with some of the finest dishes in the country. Each of these award-winning chefs stresses the importance of supporting local farmers and incorporating as many locally grown fresh ingredients into their Long Island cuisine as possible.

Meet award-winning Long Island chefs below for insight about their menu, philosophy and cooking style. If you’re looking for some straight-from-the-kitchen Suffolk County cooking, be sure to watch the mouth-watering recipe videos below, including entrees, salads and desserts featuring local duck, seafood and a fruity dessert. Visit a Suffolk County restaurant to sample savory Long Island cuisine from some of the top chefs in New York – and pair it with a glass of localwine.

Click the images below to explore more about each chef and watch how each brings something special and diverse to the Suffolk County food scene. Search for other great Long Island dining establishments and start planning your trip!

Tom Schaudel

Tom Schaudel has made a career of bringing extraordinary cuisine to area restaurants, including ALure and A Mano. Your browser does not support HTML5 video. After graduating from The Culinary Institute in 1973 and working in various restaurants, Tom Schaudel...

Todd Jacobs

Todd Jacobs, chef-owner of  Fresh, credits his love of food to his grandmothers and his love of cooking to a close friend, Alex Lee, while his passion for local ingredients and sustainability grew organically. He has been a central part...

Michael Meehan

Michael Meehan served at executive chef at H2O Seafood Grill in Smithtown for five years, although he recently moved to a private establishment. Your browser does not support HTML5 video. No stranger to favorable reviews, he has been dubbed “one...

Claudia Fleming-Hayden

Claudia Fleming-Hayden was born in Brentwood, New York and dedicated most of her first twenty-five years to the pursuit of a career in modern dance. When she was twenty-one, she moved to New York City where she spent four years...

Joseph Realmuto

Joseph Realmuto began his culinary career at the Culinary Institute of America .  While attending CIA in 1991, he interned and then worked under John Laughran at the River Cafe in Brooklyn.  Upon graduation in 1993, he spent his first...

Guy Reuge

In 2006, Guy Reuge was awarded one of the culinary world’s most prized possessions–La Toque d’Argent (the Silver Toque). The culinary director of Three Village Inn also won the title of “Chef of the Year” by the Maitres Cuisiniers de France...