Meet the Chefs
Specialty pizzas, pasta dishes, fresh and local seafood, Italian cuisine, and Irish-inspired fare - Sea Isle City offers it all! Just as we are all excited to dine out again with family and friends, the restaurant industry is every bit as excited to welcome us back! With several restaurant options and cuisines to choose from, you may be curious just as to who is dishing out your favorite meals. We met with local chefs to learn more about them, and are happy to share their thoughts with you. Call for reservations, check out their menus ahead of time, and indulge in delicious dining options from these local chefs this summer.
The Whelan Seafood Tower: colossal crab, Maine lobster, jumbo shrimp, shrimp ceviche, marinated mussels, local oyster, and clams
Anthony “TJ” Ricciardi
Executive Chef
The Deauville Inn
1. When did you first know you wanted to become a chef? I would say it was probably around the age of 12.
2. Who or what inspires you when creating a new dish? The season and the locality of my surroundings.
3. If you could prepare a meal for anyone, who would it be and why? My wife. It’s always a challenge because she is very critical and keeps me on top of my game!
4. How do you relax on your day off? By pouring myself a nice glass of Sangiovese.
5. What are you most proud of when talking about your culinary career? My knowledge. You learn something every single day and I love to share these with my team.
6. What is one thing (tool, spice or ingredient) that you could not live without? Fennel.
7. What is your favorite dish to make using Jersey fresh produce local to the area? Panzanella.
Coffee rubbed flank steak topped with tri-color roasted peppers at O’Donnell’s Pour House
Bill Urbaczewski
Executive Chef
O’Donnell’s Pour House
1. When did you first know you wanted to become a chef? In sixth grade, my family went on a Disney Cruise. 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.
2. If you could go on a cooking show, which one would it be and why? “Chopped” would be fun, not that it would be easy with some of the crazy stuff that they have to use, but I love a challenge and creating something out of nothing.
3. How do you relax on your day off? Fishing is definitely at the top of that list!
4. What are you most proud of when talking about your culinary career? I would say I am most proud of my 20 years of being part of the O’Donnell’s Pour House family!
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. Where do you find yourself most when you are not in the kitchen? Being a dad to my three beautiful kids and dreaming of fishing or hunting.
7. What is your favorite dish to make using Jersey fresh produce local to the area? Jersey tomatoes!!!! Lol … kitchen favorite is white bread, mayo and slices of Jersey tomato. (Don’t forget the salt and pepper; always season your tomatoes!).
The Mexican Burger with Firecracker Shrimp from The Ocean Drive & Sandbar Grill
Christopher Karimalis
Chef
The Ocean Drive & Sandbar Grill
1. When did you first know you wanted to become a chef? 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, working with and preparing food.
2. If you could go on a cooking show, which one would it be and why? “Bizarre Foods.” I don’t shy away from any crazy cuisine. I think Andrew Zimmern is great with his willingness to try all types of different foods.
3. Who or what inspires you when creating a new dish? My family, and my father. My family and I love to try new restaurants and new cuisines. And thinking of my Greek father with his simple recipes made with flavorful ingredients always helps inspire new ideas in the kitchen.
4. If you could prepare a meal for anyone, who would it be and why? My father. I never had the opportunity to cook for him.
5. What are you most proud of when talking about your culinary career? I am most proud of my growth in this industry, how hard I have worked, my longevity, and where I am today.
6. What is one thing (tool, spice or ingredient) that you could not live without? Fresh seafood. There’s endless possibilities.
7. Where do you find yourself most when you are not in the kitchen? Enjoying the outdoors with my family. Playing ice hockey, hunting and fishing.
Baby back ribs served with coleslaw, Bush’s baked beans, and cornbread
Jim Furmanski
Chef
Oar House Pub
1. When did you first know you wanted to become a chef? When I first cooked a cheesesteak for a customer when I was 15.
2. Who or what inspires you when creating a new dish? New trends, locally sourced food.
3. If you could prepare a meal for anyone, who would it be and why? My mom and dad … my greatest inspiration.
4. How do you relax on your day off? Surfing and fishing.
5. What is one thing (tool, spice or ingredient) that you could not live without? Garlic, basil, and bacon.
6. Where do you find yourself most when you are not in the kitchen? On the couch relaxing if I am not surfing or fishing.
7. What is your favorite dish to make using Jersey fresh produce local to the area? Crab Napoleon – beefsteak Jersey tomato layered with jumbo lump crab meat in a cream sauce, topped with balsamic glaze.
The Drunken Sailor-Featured from DeNunzio’s Pasta Menu. (Shrimp Parmigiana with Vodka Sauce served over Penne Pasta.)
Haley Dalton
Chef
DeNunzio’s Brick Oven Pizza and Grille
1. When did you first know you wanted to become a chef? When I was about 10 years old. I went to a restaurant with an open kitchen and I could not keep my eyes off of the chefs there. I knew that I had to be part of it, so I followed my dreams and did everything I could to get into a kitchen like that.
2. Who or what inspires you when creating a new dish? My friends and family inspire me. The supportive circle I have around me is so incredible. I am always on the lookout for more flavors or new recipes, and they are always happy to taste test and offer their honest opinions. I definitely wouldn’t be half the chef that I am today without them.
3. If you could prepare a meal for anyone, who would it be and why? I would cook a meal for my grandmother, Pauline. She passed away before I got confident enough in my cooking skills. I’d love to show her what I can do.
4. How do you relax on your day off? I usually relax on my day off by reading or spending some time outside. If it’s nice enough, I’ll take a walk down the beach. I love spending time with nature.
5. What are you most proud of when talking about your culinary career? I’m proud that I can look back and see all my hard work being paid off. I work incredibly hard to obtain my goals and it’s nice to see that I am making progress and bettering myself with every step I take. I’m not stopping anytime soon, but it’s nice to look back and see how far I’ve come.
6. What celebrity chef would you like to meet? I’d love to meet Gordon Ramsay. He might seem harsh on the television, but he does some incredible things with food. I think I could learn a lot from him.
7. Where do you find yourself most when you are not in the kitchen? Probably a bookstore. I love finding new things to read. Especially cookbooks, there are so many ideas you can get from all of the cookbooks in a single store. I could spend ages reading through all of the cookbooks that are out there and never get tired.
The Hell Raiser – grilled swordfish in a spicy pomodoro puttanesca with long hot peppers served with potato wedges and veggies
Kevin R. Walker
Chef
Mike’s Seafood Dock & Restaurant
1. When did you first know you wanted to become a chef? Never – wasn’t planned, just grew in the business.
2. If you could go on a cooking show, which one would it be and why? Alton Brown’s “Good Eats” … love the science of cooking.
3. Who or what inspires you when creating a new dish? Local and seasonal ingredients.
4. If you could prepare a meal for anyone, who would it be and why? Dishwasher, some of the most underappreciated people in the industry.
5. How do you relax on your day off? Work out, bike, read, video gaming, cocktails.
6. What is one thing (tool, spice or ingredient) that you could not live without? Salt – good salt.
7. What is your favorite dish to make using Jersey fresh produce local to the area? Succotash – corn/tomato and whatever else is fresh/local.
