Chef Joseph Balbo
Joseph Balbo, formally of the Babylon Carriage House, recently opened his own place, Trattachino in Wantagh. His organizational skills and creative cuisine brought him the outstanding Chef’s Award in 2004. Joseph Balbo began his culinary career on Long Island. In 2002 he began his culinary education at New York Institute of Technology and received his Associates in Culinary Arts in 2004. Following this he took a position as chef de cuisine at Passion Fish in Woodbury. In 2006, Balbo decided to gain some cultural culinary experience and headed to Calabria, Italy and attended The Culinary Italian Institute. While attending this culinary school, he worked with several Michelin rated chefs and master chefs and sharpened his skills with a special emphasis in Italian techniques.
Chef Joseph Balbo
Joseph Balbo, formally of the Babylon Carriage House, recently opened his own place, Trattachino in Wantagh. His organizational skills and creative cuisine brought him the outstanding Chef’s Award in 2004. Joseph Balbo began his culinary career on Long Island. In 2002 he began his culinary education at New York Institute of Technology and received his Associates in Culinary Arts in 2004. Following this he took a position as chef de cuisine at Passion Fish in Woodbury. In 2006, Balbo decided to gain some cultural culinary experience and headed to Calabria, Italy and attended The Culinary Italian Institute. While attending this culinary school, he worked with several Michelin rated chefs and master chefs and sharpened his skills with a special emphasis in Italian techniques.
Chef Joseph Balbo
Joseph Balbo, formally of the Babylon Carriage House, recently opened his own place, Trattachino in Wantagh. His organizational skills and creative cuisine brought him the outstanding Chef’s Award in 2004. Joseph Balbo began his culinary career on Long Island. In 2002 he began his culinary education at New York Institute of Technology and received his Associates in Culinary Arts in 2004. Following this he took a position as chef de cuisine at Passion Fish in Woodbury. In 2006, Balbo decided to gain some cultural culinary experience and headed to Calabria, Italy and attended The Culinary Italian Institute. While attending this culinary school, he worked with several Michelin rated chefs and master chefs and sharpened his skills with a special emphasis in Italian techniques.
Chef Mitchell SuDock
Executive Chef /Owner Mitchell SuDock, of Bistro M Restaurant in Glen Head, oversees every aspect of the daily operations of the restaurant including ordering, hiring, training and managing of staff. Chef SuDock develops and creates seasonal menus including a la carte, party and catering menus. Chef SuDock formally developed menus for Mirabelle Restaurant in St James, Judson Grill Restaurant in New York City, and Blue Star Restaurant in New York City. His training began at The State University of New York where he received a Bachelor of Science in Economics. From there he proceeded to study at The Culinary Institute of America where he received his AOS in Culinary Arts in 1993.
Chef Brian Shuren
Designing upscale menus, managing staff and overseeing banquet functions and a restaurant business which can accommodate up to 1,500 people keeps Chef Shuren quite busy. Brian has been executive chef for East Wind Caterers since 2005 and also is a mentor of students in the Suffolk County Boces program and local culinary schools.
Chef Joseph Balbo
Joseph Balbo, formally of the Babylon Carriage House, recently opened his own place, Trattachino in Wantagh. His organizational skills and creative cuisine brought him the outstanding Chef’s Award in 2004. Joseph Balbo began his culinary career on Long Island. In 2002 he began his culinary education at New York Institute of Technology and received his Associates in Culinary Arts in 2004. Following this he took a position as chef de cuisine at Passion Fish in Woodbury. In 2006, Balbo decided to gain some cultural culinary experience and headed to Calabria, Italy and attended The Culinary Italian Institute. While attending this culinary school, he worked with several Michelin rated chefs and master chefs and sharpened his skills with a special emphasis in Italian techniques.