 About the Chefs
Sample Lunch Menu
Sample Dinner Menu
the Captain's Cellar
Sunday Brunch
High Cheese
Our Wine List
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Executive Chef
Thomas G. Schaudel
After
graduating from The Culinary Institute in 1973
and working in various restaurants, Tom opened
his first restaurant, Panama Hatties (Huntington),
in 1983. He has since been the driving force behind
such acclaimed restaurants as Spring Close House
(East Hampton), Downtown Grille and Wine Bar (Montauk),
107 Forest Avenue (Locust Valley), Lemongrass
(Roslyn), Coolfish
(Syosset), Thom
Thom (Wantagh), Rockfish
(Huntington), Angelfish
(Long Beach), Passionfish (Westhampton Beach),
and The Mansion at the Woodlands (Woodbury). Growing
up on Long Island has seriously influenced Tom’s
culinary sensibilities, and his style has been
described by Michael Todd of Grapezine magazine
as “Atlantic Rim.” At the Inn he combines
classical technique with the best produce, fish
and game the North Fork has to offer. Tom and
Chef de Cuisine Michael
Ross have created a series of menus that reflect
the four seasons, tasting menus paired with Long
Island wines, and a series of guest chef dinners
and special events. Tom also has his own line
of wines, under the Tom Schaudel “Reserve”
label, made here on the North
Fork and served at the Inn. He has been featured
on such television shows as Gordon Elliot’s
Door Knock Dinners on Food Network, Chef’s
Night Out on Metro Channel, and has been a frequent
guest chef on Long Island’s own Channels
12 and 21, The James Beard House in New York City,
and Ed Lowe’s Morning Show. He is currently
writing a cookbook based on his experiences on
Long Island.
Chef Michael Dean Ross
Michael is the chef and owner of Fiddleheads American Fish House & Grill in Oyster Bay, Long Island. An eclectic New American seafood restaurant, Fiddleheads features creative American regional fare and an award winning wine list.
Michael is a 1983 graduate of the Culinary Institute of America and did his apprenticeship under Chef Leslie Revsin at 24 Fifth avenue, one of Manhattan’s first nouvelle outposts.
The chef also runs a restaurant consulting company, guiding some of Long Islands fledging restaurants on the road to success.
Michael comes to Jedediah Hawkins Inn to team up with his colleague and friend, Tom Schaudel. Their approach in the kitchen is one of using traditional techniques, with the freshest ingredients of local origin, and cooking seasonally. They term this “vineyard driven cuisine”. The two chefs are excited to provide their guests with this refined and regionally-inspired experience.
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