Contemplative pairings of fresh, hand-coddled, local ingredients are central to Jeff’s cuisine.

After attending culinary school at Johnson & Wales in Providence, Rhode Island, he became chef in Newport RI, exploring his passion for the clean flavors of the ocean.

In 1994, Jeffrey studied in the South of France with acclaimed chef Roger Verge at Le Moulin De Mougin. Verge’s philosophy of "food of the sun", (a simple cooking style featuring fresh vegetables, olive oil and straightforward preparation), influenced Jeff’s own philosophy.

Upon returning to Manhattan, he became chef and partner of the French-American bistro Savann Est, before becoming executive chef of the midtown institution, Michaels. There, he continued Michael McCarty’s tradition of California cuisine, taking it to innovative heights. In 1999, The James Beard House, where Jeff was a featured chef, celebrated his accomplishments.

Tired of city living and longing for travel, Jeff and wife Nina moved to Nantucket in 2000. They then spent 2001 as co-owners of the catering company Le Potager in Nantucket, Massachusetts, noted in Food & Wine magazine.

Their passion for cheese and wine-making led them back to NYS, to learn how to make sheep cheese at Old Chatham Sheepherding Company. They next traveled to New Zealand, to learn viniculture with Clive Paton (winemaker and owner of one of New Zealand’s most promising pinot noir vineyards, Ata Rangi).

Jeff and Nina now reside in Hudson NY. Together they opened Swoon Kitchenbar. Jeff continues to pursue his avid support of the local sustainable agriculture movement, and his passion for organic, naturally grown produce, poultry, meats and seafood.

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