Bryan Futerman

Bryan is a widely respected New York area Chef, Food Activist & Educator.

Currently serving on the Executive Board of non-profit organizations Slow Food East End and Edible School Gardens, Bryan is committed to improving the local food system, establishing school gardens and promoting culinary arts education in schools throughout the region. He was recently selected as a United States Delegate to the Biannual Global Food Conference for Slow Food International for the Terre Madre & Salon de Gusto events in Turin, Italy.

Currently Bryan is cooking at the renowned Hampton’s hot spot Nick & Toni’s. Throughout his 30-year career Bryan has been head chef or sous chef at top restaurants including Michelin starred Café Boulud in NYC and Mirabelle on Long Island.

He opened and operated his own Hampton’s restaurant – Foody’s – earning wide praise and critical acclaim for his casual and affordable approach to Slow Food principals. The establishment was voted “Best Organic Restaurant” by the readers of Dan’s Papers and recognized as one of the “Top 10” affordable restaurants on Long Island by Newsday.

Bryan is a third generation restaurateur, caterer and event manager flawlessly executing dozens of large events for clients such as Jay-Z & Beyonce, Jimmy Buffet, The Peconic Land Trust, Slow Food USA, Range Rover USA and the NY Knicks.

Bryan holds a BS/BA in Hotel & Restaurant Management from the University of Denver. He is an honors graduate of the Institute of Culinary Education.

Our Team:    Craig Taylor   |   Lon Taylor   |   Bryan Futerman   |   Jarid Futerman   |   Keith Futerman   |   Dave Herman