Executive Chef - Will Dewees
"Growing up in suburban New Jersey, I was surrounded by chain restaurants. My family rarely ate out as my parents both worked full time jobs. Dinners were quick, simple, and healthy. It wasn't until I was 19 years old,that I first tasted the resulting product of slow-roasted veal bones. At that moment, I became obsessed with food and cooking. Shortly thereafter, I decided to go to culinary school and make a life with this newly discovered love. I went to work at several top New Jersey restaurants including Bernards Inn, and Restaurant David Drake, before moving to Manhattan then Brooklyn to further refine my skills. In 2015 I came to Sea Cliff to become the Executive Chef at Artaux Fine Foods, where we received an excellent rating from the New York Times. I am now very excited to have joined the Oak Room Tavern as Executive Chef, and I eagerly look forward to sharing my passion with the community.