July 27, 2011
Fire Island Pines Hires Acclaimed New York Chef
Robert Doyle READ TIME: 1 MIN.
FIRE ISLAND, NY - Gay resort destination Fire Island Pines announced their new Executive Chef at the Blue Whale restaurant: Greg Torrech. Chef Torrech has been wowing Manhattan diners for years and now brings his talents and imaginative dishes to the Pines.
Greg began his career working at the Ritz Carlton in West Palm Beach, Florida. His New York experience began when he served as sous chef at the extraordinary Nolita restaurant La Esquina and the acclaimed East Side restaurant Resto, working with Chef Ryan Skeen.
He also worked over the years at Irving Mill, General Greene, and Allen & Delancey. After Allen & Delancey, he took on the role of chef at Brown Caf� on the Lower East Side.
Greg's style is progressive, seasonal American, with a twist on classic dishes. He has already started to put his stamp on the Blue Whale menu with two light seafood dishes: Olive Oil Poached Cod with grapes, fennel and orange, and Whole Roasted Florida Red Snapper with cucumber-onion yogurt salad.
Greg's arrival marks a new milestone in the growing quality of the Blue Whale kitchen over the past two years.
Call 631-597-6216 or visit opentable.com
http://www.thepinesfireisland.com/
Long-term New Yorkers, Mark and Robert have also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center, Mark is a PhD in American history and literature, as well as the author of the novels Wolfchild and My Hawaiian Penthouse. Robert is the producer of the documentary We Are All Children of God. Their work has appeared in numerous publications, as well as at : www.mrny.com.
