Meet the Chefs

Sea Isle City is known for its beautiful beaches, unique shopping destinations … and its dining establishments! With the likes of fresh seafood, Italian cuisine, Irish-inspired flavors, pizzas, donuts, sandwiches and beyond, you can satisfy any craving you have while you’re here. We caught up with the faces behind your meals to learn more about their culinary experiences, hobbies and more!

We invite you to Meet the Chefs this summer!

1. How long have you been a chef and where did you receive your training? I am not formally trained, but I have been working in restaurants since I was 17.

2. If you could share a meal with someone, who would it be and why? I would say Mother Teresa, but I don’t think she would eat much, and it would make me uncomfortable. So, I would say my great Aunt Sue because she was the one who taught me how to cook most of the family Italian dishes I know how to make.

The Undertaker, exclusively for takeout from Mike’s Seafood Cooked Takeout Market

3. What are your top three must-have ingredients? Garlic, marinara sauce, and spinach

4. Who or what inspires you when creating a new dish? My kids, because I think to myself as I am doing it, “Would they eat this?”

5. What is your favorite meal to enjoy when someone else is cooking? My wife’s pork loin.

6. What is your favorite thing about Sea Isle City? It is my home. I love the small-town feel of it, I love being close to where I work, pretty much everything about it.

1. How long have you been a chef and where did you receive your training? I’ve been a chef since 2002 and did my training at Le Cordon Bleu and the kitchens of my family’s Italian restaurant.

2. If you could share a meal with someone, who would it be and why? I would like to share a meal with my grandmother again. Her cooking is what started me on this journey, but she never wrote anything down, so I would like to get a chance to eat her cooking again and learn some of her recipes.

3. What is your favorite meal to enjoy when someone else is cooking? I’m a real big fan of Indian food, so a really good paneer tikka masala is amazing when you’re not the one cooking it!

4. Who or what inspires you when creating a new dish? I really like to look at the ingredients I have around me and see what I can create. I like this MacGyver-esque approach for new dishes, in the restaurant or at home. You have a couple proteins, veggies, and a full spice rack, so let’s see what I can whip up.

5. What is your favorite thing about Sea Isle City? The beach is amazing, and there is also a camaraderie between all the businesses. It’s nice to see people rooting for everyone else to succeed.

6. What are your top three must-have ingredients? Eggs – they are in everything. Smoked paprika – it can be used in so many different types of dishes. Of course, for us – LOBSTER!!!!!

1. How long have you been a chef and where did you receive your training? I started working in restaurants when I was 14 years old. In sixth grade, my family went on a Disney Cruise and I was so impressed by the elaborate buffets, ice carvings, different sculptures and the chefs all dressed in their whites that it just drew me in. I received my training at the Academy of Culinary Arts in Mays Landing.

2. What is your favorite thing about Sea Isle City? I love my Sea Isle roots. Home is where the heart is.

3. What are your top three must-have ingredients? Love, salt, and a good craft beer or glass of wine.

4. Who or what inspires you when creating a new dish? Inspiration comes in many different ways when it comes to cooking, but first it comes from the ingredients.

5. What is one thing (tool, spice or ingredient) that you could not live without? Every chef needs his or her sharp knives! After that all you need is fresh quality ingredients, salt, pepper, and a little love.

6. What are you most proud of when talking about your culinary career? I would say I am most proud of my 20-plus years of being part of the O’Donnell’s Pour House family!

1. How long have you been a chef and where did you receive your training? My father worked in the industry and I followed in his footsteps. I realized early on that I loved the pace of the kitchen, creating dishes, and preparing food.

2. What are you most proud of when talking about your culinary career? I’m most proud of my growth with this industry, how hard I worked, my longevity, and where I am today.

3. What is one thing (tool, spice or ingredient) that you could not live without? Fresh seafood! There’s endless possibilities when using fresh seafood.

4. Outside of cooking, what is one thing you enjoy to do when you’re not in the kitchen? Enjoying the outdoors with my family. Playing ice hockey, hunting, fishing and riding my Harley.

5. Who or what inspires you when creating a new dish? My family. My family and I love trying new restaurants and cuisine. And thinking of my Greek father with his simple recipes made with flavorful ingredients always helps inspire new ideas in the kitchen.

6. If you could share a meal with someone, who would it be and why? My father. I never had the opportunity to cook for him.

1. How long have you been a chef, and where did you receive your training? I have been a chef for 15 years. I received my training at the Culinary Institute of America in Hyde Park, N.Y. There I graduated with an associate’s degree in culinary arts, as well as a bachelor’s degree in hospitality management. I then studied at the Culinary Institute of America at Greystone in Napa Valley, Calif., to earn my continuing education certificate in baking and pastry arts.

2. If you could share a meal with someone, who would it be and why? I would share a meal with Julia Child. I would be very interested in speaking to her about her drive, passion, and strength as a pioneer woman in the culinary field. She made cooking very accessible to so many, and I think her story is phenomenal.

Shorebreak Cafe offers custom cakes for weddings, birthdays and more.

3. Who or what inspires you when creating a new dish? I get my inspiration from traveling and combining different techniques to create a new dish. I like to keep up with the times/trends while staying true to the integrity of the dish.

4. What is one thing tool that you could not live without? Offset spatula. It can be used for so many different tasks in the kitchen, and it is very small so it can travel anywhere, too.

5. What is your favorite thing about Sea Isle City? The memories I have from coming here as a kid, and being able to work in a town where my brother also owns a business. I like to meet the families that travel here and build new memories with their own families. The sunsets are great, too! I can see the reflection in the bakery window and always know when to run outside to catch a glimpse.

6. What are your top three must-have ingredients? Butter, butter, butter!! I would say butter, eggs, sugar – I can begin to make just about any recipe with these three items!

Pan-seared Chilean Sea Bass on a bed of roasted rosemary fingerling potato, topped with asparagus tips and grape tomatoes and finished with butter garlic sauce from the Oar House Pub.

1. How long have you been a chef, and where did you receive your training? I have been cooking for a little over 30 years. I have worked with several talented chefs to learn my trade.

2. If you could share a meal with someone, who would it be and why? My parents. They have been supportive of me my entire life.

3. Who or what inspires you when creating a new dish? I research trending food items and check out the seasonal availability when thinking of something new to create.

4. What are your top three must-have ingredients? Garlic, shallot and basil.

5. What is your favorite thing about Sea Isle City? The beaches. The ocean is beautiful.

6. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen? The beaches for surfing and the bay for fishing.

1. How long have you been a chef, and where did you receive your training? I have been in the culinary industry since 1986. Over the years I have worked in every kitchen position possible – from pizza kitchens to my most recent accomplishment, purchasing Penn’s Table in West Chester, Pa., in 2018. I have also been running a very successful catering business for years and hope to bring my experience in the industry to Sea Isle.

2. If you could share a meal with someone, who would it be and why? There are several people who I would like to enjoy a meal with including Emeril Lagasse for his influence on the food industry; Denzel Washington simply because I think his charismatic personality along with his life history not only in Hollywood but upbringing would be amazing to hear; and finally, my great, great grandparents just to share the experience what it was like to have been brought up in truly tough times.

Ludlam Bar & Grill’s all-new menu features grilled chicken quesadillas with fresh guacamole, a side of pico de gallo and sour cream.

3. Who or what inspires you when creating a new dish? I get my inspiration from my many years of cooking with both of my grandmothers. I was lucky enough to have one Italian grandmother and one Polish grandmother who shared with me their traditional styles of cooking over the years.

4. What is your favorite meal to enjoy when someone else is cooking? I love to enjoy fresh fish. I would say grouper and tuna are my two favorites, especially if I happen to be somewhere warm and on vacation.

5. What is one thing (tool, spice or ingredient) that you could not live without? My grandmother’s skillet is my most treasured tool in the kitchen.

6. What is your favorite thing about Sea Isle City? Summer memories and adventures I have had with my family over the years. This town has such a great family vibe.

1. How long have you been a chef and where did you receive your training? I have been a chef for about 8 years. I received my official training through both the Gloucester County Institute of Technology and Johnson & Wales University. However, a lot of my training comes from DeNunzio’s. I have grown as a chef exponentially since my first day here.

2. If you could share a meal with someone, who would it be and why? I would share a meal with my very first mentor, Mimmo. He taught me a lot about work ethic and the basics of cooking. I would not be where I currently am without him and his knowledge.

3. What are your top three must-have ingredients? Basil, garlic, and thyme.

Salsicce e Friarelli is featured from DeNunzio’s Pasta Menu.

4. Who or what inspires you when creating a new dish? The seasons inspire me. I try to cook with ingredients that are in season and fresh. I like to work with what the seasons bring.

5. What is your favorite thing about Sea Isle City? The people. There are people from all different backgrounds, and they all have different stories to tell. You can meet a lot of nice and interesting people in Sea Isle City.

6. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen? Writing. Whether it is poetry or short stories, I have notebooks filled with my writing. I find it astounding that you can create a whole world just with words.

Kevin Capone

Mike Colella

Bill Urbaczewski

Chris Karimalis

Dana Iannelli

Jim Furmanski

Chris Lucas

Haley Dalton

Seven Mile Publishing & Creative