Joseph Ciminera

Joseph Ciminera was raised in an Italian Household where his native family introduced him to foods and flavors he had never tasted before, surrounded by the wholesome ingredients, the wonders of the produce fresh from the farms, and his grandmothers inspired cooking. Ciminera pursued a illustrious career in Culinary Arts.

In a brief conversation with Chef Daniel Boulud at Le Cirque, Ciminera was encouraged to go to Europe and train with the masters. Ciminera's training started at the Five Star Five Diamond Hotel Venesia in Milan Italy, he tutelage under Master Chef Vincenzo Provino. Then returning back to the United States he went on to work with some of the nations top chefs including Christian Doulevere, Pierre Manor, Mike Depirito and Jean Louis Pallidan. His time working at numerous fine establishments such as Le Cirque, Les Celebrites, Le Petite Bijou and Carmines all helped to build a strong foundation for his work.

"I was so taken by the combination of flavors and textures that I was almost in tears." Yvette Somekh, National Food Critic. This is just one of the many accolades that Joseph Ciminera has received in his illustrious career as a Chef. Today you can find the young talented chef residing over the kitchen at "The Pine Island Grill", in Bayville Long Island. Critics have raves about his artful presented cuisine. The restaurant is located in "The Crescent Beach Club" which over looks Long Island sound. It was named by the New York Times as having the best View and Food on Long Island in 2003.

His diverse talent has afforded him the opportunity to test his talent in a myriad of ways. One source is his multiple cooking shows;" Joseph plays with food", "Eat at Joe's" and "Taste This" seen nationally. His culinary medallions include, Certified Youngest Chef through the American Culinary Federation as well as having cooked for Presidents, Mayors, James Beard House, the Italian Culinary Federation and a legion of international food shows. In 2003 he received the "Gross Bonnet" award from the European Culinary Council. No other chef in the world has received this award at such a young age.

"Imagination-defying presentations and audacious combinations continued with the entrees. Ciminera presents food as visual entertainment." Four stars , Long Island Press

"Clearly ciminera is playing with architecture, and flavors-he has a whimsical visual approach to his dishes that make his cuisine a destination", Peter Gianotti, Newsday

Chef Ciminera is known for his "Fly off the seat of his pants creation", Brian Salsbury Modern Food service Magazine. "The food is out of the ordinary, the presentation is grand". Julia McCornick "Gourmet Magazine".

"Chef Ciminera is undoubtedly one of the most creative up and coming chefs today". Mike Richards, Good Eats Magazine

Ciminera is the Author of the critically acclaimed book entitled "In The Weeds".

www.thecrescentbeachclub.com
www.tastethistv.com
www.in-the-weeds.net

Chef's Recipes :

Brandade of Chilean Sea Bass & Pea Compote with Black Truffle Butter
Daffy Duck Breast

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