Tip Your Chef Hats

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Not once, but five times has Long Island’s own chef Guy Reuge been in the running for Best Chef in the Northeast, an award given by the James Beard Foundation. The foundation, an acclaimed institute of culinary community and a nonprofit of immense leadership and cultivation of chefs and food philosophies, has name Reuge as a semifinalist for his work.

I have been cooking on Long Island for over 30 years. Being part of the American cooking revolution that has taken this country by storm has encouraged me to work at becoming a better chef every day, ” says Reuge. “I have welcomed the farm-to-table movement with passion. It has brought me back to my childhood in France. We’ve rediscovered the quality of local product.”

Reuge joined  JBF when he was young and is proud to be a part of and recognized by a culinary community that helps to shape a vital industry. “At this point in my career it is important that I spend more time transmitting my knowledge to a new generation of cooks and prepare them to become the chefs that will continue to make our craft evolve,” Reuge says. “The future is upon us and evolution will dictate the kind of food we will eat. Our new chefs will lead the way and continue to make this world go round. I am proud and honored to have been a part of this.”

Reuge and his cooking at  Mirabelle at the Three Village Inn are part of what makes Long Island edible. The picturesque inn, in the quaint village of Stony Brook, serves a seasonally inspired menu, where each dish represents Reuge’s craft: American made with a French hand. Clearly, a winning combination.

Finalists for the chef awards will be announced March 24. Winners of the 2015 James Beard Awards will be named at a gala at the Lyric Opera of Chicago on Monday, May 4.

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