Meet the Chef.

Executive Chef Paul Govin's brand of New American cuisine has earned him a place in both the "Long Island Chef's Hall of Fame", and the International Who's Who of Chefs encyclopedia.

Chef Govin developed his style of New American cuisine, a reflection of our multi-cultural landscape, at many area restaurants and at Johnson & Wales University, where he graduated from the "Advanced Standing" scholarship program at the Providence, Rhode Island campus.

While receiving his formal culinary training by day at Johnson & Wales, Govin spent his nights working - and honing his craft - at such popular Providence restaurants as the "Alforno", "Capriccio's" at the Biltmore Hotel, as well as "The Classic" in the famed Federal Hill section. He then capped his Johnson & Wales culinary training with a three month externship at the Hyatt Grand Cypress Hotel in Orlando.

Chef Govin's culinary development started at age 15 at a large food service corporation. Starting as a dishwasher, he quickly rose through the ranks to first cook status, working in many facets of the company's operations from catering and fine dining, to delis and pizzerias.

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