Meet The Chef:
JEFF UGUIL – CHEF DE CUISINE AND CO-OWNER Born and raised in Brooklyn, New York, Jeffrey Uguil received his degree in hospitality management from New York City College of Technology before his 1998 internship at Starr Boggs’ in Westhampton where he met Adam Lovett. After a stint as pastry chef at Piccolo Venezia (Astoria), he returned to the broader culinary arts, his true passion, learning every station in the kitchen at Patagonia West (Westhampton), Tequila Jacks (Fire Island), the Buccaneer Hotel (Virgin Islands), and, then Vespa (Manhattan). Here he first became a chef de cuisine and worked with Lovett for five years before joining him and Tom Schaudel at A Mano (Mattituck). Uguil continues to lead in the kitchen at A Lure Chowder House & Oysteria at Port of Egypt Marina (Southold), this time as a business partner.
JEFF UGUIL – CHEF DE CUISINE AND CO-OWNER Born and raised in Brooklyn, New York, Jeffrey Uguil received his degree in hospitality management from New York City College of Technology before his 1998 internship at Starr Boggs’ in Westhampton where he met Adam Lovett. After a stint as pastry chef at Piccolo Venezia (Astoria), he returned to the broader culinary arts, his true passion, learning every station in the kitchen at Patagonia West (Westhampton), Tequila Jacks (Fire Island), the Buccaneer Hotel (Virgin Islands), and, then Vespa (Manhattan). Here he first became a chef de cuisine and worked with Lovett for five years before joining him and Tom Schaudel at A Mano (Mattituck). Uguil continues to lead in the kitchen at A Lure Chowder House & Oysteria at Port of Egypt Marina (Southold), this time as a business partner.
