Beloved North Fork Chef Headed To The Halyard In Greenport

GREENPORT, NY — One of the North Fork's most beloved chefs is set to begin his next chapter: Stephan Bogardus is headed to The Halyard in Greenport.

Bogardus said this week that he was preparing to "start a new venture at a beautiful place. Come by and see me at The Halyard for Valentine’s Day and a great plate of food to watch the sunset."

Bogardus will begin his new journey as executive chef at The Halyard, at the Sound View, on Feb. 14.

"We are beginning my new tenure at the Halyard by honoring the seaside classics you expect from such a scenic location while creating seductive contemporary American cuisine to match the stunning venue," Bogardus told Patch. "We are sourcing local duck, seasonal vegetables and identifiable American classics while being very focused on displaying what we are proud of, this place."

In 2017, it was the dawn of a new day at the longtime North Fork mainstay, the Sound View in Greenport — when the restaurant reopened under a new name, The Halyard.

The Levin family, who owned the hotel and eatery for decades, sold the Sound View inn and restaurant in 2016; the business is now owned by Eagle Point Hotel Partners and operated by Filament Hospitality.

"It is with great pleasure that we can say we are continuing to embrace the community by growing our team from within the North Fork. The energy, skills, creativity, and experience that Chef Stephan brings to our operation is just the beginning of where we are going with The Halyard and all of our food and beverage experiences," said Erik Warner, owner of Sound View and co-founder of Filament Hospitality

Bogardus, a popular local chef announced last month that he was leaving the North Fork Table & Inn after almost two years.

The North Fork Table & Inn said in a release recently that the eatery welcomes Brian Wilson as its new executive chef as Bogardus bid his adieu. Wilson replaces Bogardus, "who has left to pursue other opportunities," according to the North Fork Table & Inn.

Bogardus helped to steer the path after the entire community was left reeling by the death of beloved North Fork Table & Inn owner and chef Gerry Hayden.

The North Fork Table was Bogardus' first job out of culinary school, and the experience shaped him, he has said.

"I knocked on the door of the North Fork Table and was hired by Gerry Hayden. . . Gerry was an incredible chef and he had a profound influence on me. He instilled in me his values: Buy the best, work with the best, always focus on what you're doing and constantly improve. His culinary talent, his point of view, and his ideas on how to manipulate food were extraordinary, but what stands out the most was the way he handled himself. He was constantly evaluating himself, always progressing and striving to improve. Very few people work that hard at adapting themselves to become the individual they want to be. "

Early in his career, a chef and mentor suggested culinary school and explained the potential within the food service community, he said; he looked into the "possibilities and expansiveness" of the industry, learned about refined cuisine and the Culinary Institute of America, where he studied, and then, the Michelin Guide. "I was hooked!" he said.

Bogardus, born and raised in Cutchogue, said being raised in a seasonally driven community such as the North Fork, "I felt it was important to spread my wings and explore what else was out there." He initially left Long Island and went to work for Daniel Boulud's Dinex Group in Florida, and then for a country club in upstate New York before coming back to the North Fork Table & Inn in 2017.

When he took the reins at the North Fork Table and Inn in 2017, Bogardus discussed his path with Patch — and how profoundly impacted his life had been by Hayden, whose death in 2015 after a battle with ALS was a forever loss to the community.

Bogardus said being a chef was something he's aspired to since he was a small boy.

"I think my path was set in my childhood. When I was 3 or 4 years old, my mom would let me cut vegetables for our holiday meals. I even had my own station on a cutting board that would pull out from the counter," he said.

In 2018, Bogardus shared his life-altering odyssey and experience in India with Patch. The images and memories of his journey were deeply entwined in his consciousness forever and Bogardus also brought home an array of spices for his menu, along with memories emblazoned on his heart forever.

Bogardus, who recently became engaged to love Allegra Borghese, has infused his culinary creations with his passion for excellence and international influences. But the siren song of the North Fork is an ever-present refrain.

The North Fork holds a special place in Bogardus' heart, first and foremost, because he's able to be close to his family, Bogardus has told Patch in past interviews.

"I love the people — from fellow restaurant employees, childhood friends, farmers, fishermen, vineyard employees and more. . .There's also the land itself. Being out here is peaceful and tranquil — and there's a deep connection and respect for the land," he said.

Patch photos courtesy The Halyard.