North Fork Chef Hopeful As James Beard Award Nominations Open

SOUTHOLD, NY — Supporters of North Fork Table & Inn Chef Stephen Bogardus are rallying to secure him a nomination for a 2018 James Beard Award.

The goal, supporters said, is to secure a nomination in the category of "Rising Star Chef of the Year," an award given to a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact in the industry in years to come.

"At age 29, Stephan is continually pushing the envelope with his creative, flavorful, cuisine at this iconic restaurant in Long Island wine country," friends said in a release.

Entries may be submitted until Dec. 1. To nominate Bogardus, click here.

In June, Bogardus shared his vision with Patch, as well as the profound impact of North Fork Table & Inn chef and owner Gerry 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.

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.
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"I was hooked!" he said.

The North Fork Table was Bogardus' first job out of culinary school.

"I knocked on the door of the North Fork Table and was hired by Gerry Hayden. I learned so much from him, including how to manage and run a kitchen. The experience gave me the tools to grow and transition from a cook to a chef. No successful path is easy, but North Fork Table provided me with the opportunity to start my career at one of the top tier restaurants in the industry."

Reflecting on Hayden, Bogardus said, "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. "

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.

"These experiences helped me appreciate Long Island and what the area has to offer," he said. "I’m happy to be home, and I love the North Fork. It’s an exciting time to be living and working here, establishing great personal relationships with the farmers, winemakers, fishermen, and residents. It’s such a special place."

Mother Nature, he said, is the the driving force of inspiration for Bogardus' style of cuisine. His menu is influenced by what’s available locally and seasonally.

"We strive to buy local products because of the quality of the ingredients and their unsurpassable freshness. When I come across a vegetable varietal that’s an old favorite, or something I haven’t heard of before, I get very excited," he said.

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

"And I love the people — from fellow restaurant employees, childhood friends, farmers, fishermen, vineyard employees and more. The community has supported us from the start, and continues to do so. They make it possible for us to continue to do what we do. 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.

Asked about his favorite signature dish, Bogardus said he loves making both hot and cold soups, which, he said, are a great way to showcase good technique and quality ingredients.

"With soup, there’s nowhere to hide – everything has to be done right," he said. "Freshness and flavor really stands out. ,One of my favorites is potato-leek. Making it reminds me of my childhood and the flavor always makes me smile."

Photo courtesy of Mark Jordan.