Chris Singlemann
Chris Singlemann first became interested in the food industry as a young boy, through his family. His grandfather and two of his brothers were accomplished chefs in the field. His education started with a two-year vocational food service program in high school. Chris then continued on to Johnson and Wales University, where he obtained his Associates Degree in Culinary Arts. Upon completing his education, Chris returned to Long Island and worked at some of the finest restaurants. The first was La Mascotte, a four-star French restaurant located in Commack. Chris worked there for five years and obtained a good foundation for his career. He then continued on to numerous other solid restaurants, wanting to expand his forte into other cuisines. Taking a liking to the cuisine of Italy, he concentrated on working with some of the top Italian chefs on Long Island.
Feeling confident with his own skills and knowledge, he obtained the executive chef position at the Watermill, located in Smithtown. Chris has held this position since the Scotto family took over the facility, just over eight years now. He continues to expand his knowledge by staying active in food shows and exhibits. Recently, Chris had the opportunity to work with Michael Hu, one of the top ranked pastry chefs in the United States. This gave him some hands on experience working with pastry and chocolate. Chris enjoys working for the Scotto organization, due to their commitment to fine food and excellent service. Chris Singlemann is a member of the American Culinary Foundation, Chefs de Cuisine and is a Food Master with the Italian Culinary Institute. He enjoys working with people who are enthusiastic and interested in improving the Culinary Arts.
Chef's Recipes :
Homemade Gnocchi with Traditional RagúCheck our Calendar to find out about Chef's Night Demos
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