Nick and Toni's Hires New Chef de Cuisine

Nick and Toni’s in East Hampton, recently announced that Bryan Futerman will take the position of Chef de Cuisine for the 2015 season.

Futerman will oversee and coordinate all the restaurant food operations, while also working ‘the line’ and preparing the restaurant’s Mediterranean cuisine.

Futerman was always involved in the business and chose to pursue a degree in hotel and restaurant management from the University of Denver.

After he graduated in 1988, he furthered his education at the Institute for Culinary Education and garnered professional French cooking honors.

He has since worked alongside some of the most recognized Chefs in the industry including Chef Daniel Boulud, Chef Andrew Carmelini, Chef Guy Reuge and Chef Joe Realmuto.

Futerman is also the former executive chef and owner of Foody’s in Water Mill, a farm-to-table, BBQ and pizzeria restaurant.

In addition, he is the vice chair of Slow Food East End, the vice chair and a board member of Edible School Gardens of the East End, the co-founder of Springs Seedlings/Project MOST, the culinary intern instructor at the Hayground School and a volunteer chef within the Bridgehampton School District.

Nick and Toni’s re-opens for the season on Wednesday beginning at 6 p.m.

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