Meet the Chefs
Seven Mile Beach is home to some incredible restaurants. Whether you are in the mood for seafood or steak, want to eat inside or out, want to dress up or dress down, we have plenty of places for you to choose from. Fortunately, we have some of the best chefs in the business right here as well. Let us introduce you while you make your dining bucket list for the season.
Chef Michael Lioudis
ICONA Avalon
7849 Dune Drive, Avalon | 609-551-0101 | Icona.com
1. How long have you been a chef, and where did you receive your training?
I have been in the restaurant business almost 30 years. I’ve been an executive chef for just about 18 years. My father owned restaurants and I worked side-by-side with him since I was 11 years old. I got my first job in a kitchen when I was 16. I attended Johnson & Wales University.
2. If you could share a meal with someone, who would it be and why?
Wow! There are so many ways to answer this question. I’d have to say chef David Chang. The way he looks at food amazes me!
3. Who or what inspires you when creating a new dish?
The food itself! I think first of what is in season. It could be a perfect late-July Jersey tomato, a beautiful, marbled steak, or a pristine piece of fish. There is nothing better!
4. What is your favorite meal to enjoy when someone else is cooking?
My Yia-Yia’s lasagna!
5. How do you relax on your day off?
I have three kids (14, 12 and 4), so there isn’t much relaxing! I love cooking for and with them and enjoying a meal with my family. I get my greatest joy out of a family meal where we eat at our kitchen table and discuss our days.
6. What are your top three must-have ingredients?
Lemons, good quality EVOO, and large flake salt.
Chef Jim Kurtz
ICONA Windrift
105 80th Street, Avalon | 609-368-5175 | icona.com
1. How long have you been a chef, and where did you receive your training?
1995. I graduated from Atlantic Culinary. Also, I became chef at Duffy’s On the Lake in Wildwood Crest. I also grew up working in my family’s restaurant. So, first teacher was Dad.
2. If you could share a meal with someone, who would it be and why?
My mom, we don’t get to see each other a lot.
3. Who or what inspires you when creating a new dish?
I usually try to start with the vegetables. Starches, or a sauce … accent. We know the proteins enough that we can then work them in best in relation to undertones we worked on. We work backwards.
4. What is one thing (tool, spice or ingredient) that you could not live without?
French knife.
5. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen?
Hanging out with my family, just doing day-to-day simple stuff.
6. What are your top three must-have ingredients?
Water, natural gas, electric. Without these, not much getting done.
Executive Chef Michael Greenstein
The Reeds at Shelter Haven
9601 Third Avenue, Stone Harbor | 609-368-0100 | reedsatshelterhaven.com
1. How long have you been a chef, and where did you receive your training?
I was given my first chef position in 1987, so 35 years as a chef and several more as a cook. I received my training by working in great places with great people. In Vail. Colo., Brewster, Mass., New York City, San Francisco, among other places.
2. If you could share a meal with someone, who would it be and why?
My mother, who passed away 16 years ago. She was an excellent cook and always dreamed of going to culinary school. She loved that I had become a chef.
3. Who or what inspires you when creating a new dish?
I believe the dish should always reflect the style of the restaurant, and the inspiration will match the style. I’m also a firm believer that unique dishes should have a way of transporting you without having to leave the dinner table.
4. What is one thing (tool, spice or ingredient) that you could not live without?
The knife. From the moment a caveman sharpened a rock to cut some meat, it has been indispensable. Chefs cherish their knives; they’re a reflection of who they are. It doesn’t matter if you’re a professional chef or novice in the kitchen, a proper chef’s knife is essential.
5. What is your favorite thing about Avalon/Stone Harbor?
The sunset views and being on the water.
6. What are your top three must-have ingredients?
Great butter, great salt like Fleur de sel, and just about any shellfish.
Executive Chef Jason Unger
Surfside Rooftop Grill
224 96th Street, Stone Harbor | surfsidegrill.com
1. How long have you been a chef, and where did you receive your training?
I started cooking when I was 13 years old at a small family diner just outside of Detroit. I never received any formal training. However, I knew at that young age the restaurant business was what I wanted to do with my life. I’ve had the opportunity to work with some great chefs and I always focused on learning as much as I could from each one of them.
2. If you could share a meal with someone, who would it be and why?
I would love to have a meal with Gordon Ramsay, he is an amazing chef and I have read his biography and found his whole story very inspiring. I also was very close to being on his show “Hell’s Kitchen,” but didn’t make the cut after the fourth interview.
3. Who or what inspires you when creating a new dish?
Ingredients!!! There is something about walking through the store and just admiring all of the variety of fresh produce and proteins. I could have no idea what I want to create but anything can set off an idea. Could be any vegetable that looks amazing, or a perfect cut of salmon, or even the smell of fresh herbs that starts the creative process.
4. How do you relax on your day off?
Time off is few and far between, but I enjoy spending time with my kids and going to their sporting events. My two youngest ride BMX bikes, so we travel around the state, racing at different tracks. My oldest is very artistic, so we like to draw and work with clay.
5. What are you most proud of when talking about your culinary career?
I am most proud of opening our first restaurant with my business partner Adam Clark. It was always a dream but I never thought it would actually happen.
6. What are your top three must-have ingredients?
Top three ingredients? Why do I have to pick!! Garlic is a must-have, and because I go through phases I can say beef currently makes the cut, and mushrooms. That’s not a complete meal, but I could be content with those three.
Chefs: Theresa Vassalotti, Lois Lampman, Brittany Vassalotti
Capt’n Chucky’s Crab Cake Co.
3011 Dune Drive, Avalon | 609-830-3929 | captnchuckysavalon.com
1. How long have you been running Capt’n Chucky’s?
Brittany Vassalotti: We opened the store four summers ago! We are a seafood deli. All of the crab cakes and soups are made in the Capt’n Chucky’s plant in Newtown Square by Chuck himself, but us ladies (Theresa Vassalotti and Lois Lampman) make a few special items here in the store! We make broccoli salad, coleslaw, and our very popular shrimp salad. Lois makes her famous desserts, which include Lemon Mousse Cheesecake, and potato salad. Brittany makes the twice-baked potatoes. All three of us love to cook for our families all the time!
2. Who or what inspires you when creating a new dessert?
Lois: Usually I create a dessert for a person I love and I think they would like. Last year Brittany asked for a Chocolate Strawberry Mousse Cheesecake for her birthday, so I made them for the store, too. I also sometimes see a dessert I like, but put my own take or spin on it.
3. What is one thing (tool, spice or ingredient) that you could not live without?
Theresa: Sharp knives!
4. What is your favorite thing about Avalon?
Brittany: We love what a family town this is! I feel so fortunate that my boys can spend the summers here. We have friends we’ve known, and then we make new friends each summer. This town allows you to have quality family time.
5. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen?
Theresa: I like to garden and spend time with my friends and family. I also like to spend time with my two dogs who are extremely spoiled!
6. What are your top three must-have ingredients?
Lois: Eggs, butter, and chocolate.
Chef Michael Carlson
The Bellevue Tavern
7-9 S. Main Street, Cape May Court House
609-463-1738 | bellevuetavern.com
1. If you could share a meal with someone, who would it be and why?
I would say my two grandmothers. I never had a chance to meet them and get to know them.
2. Who or what inspires you when creating a new dish?
Colors, textures and pairings. The first bite is always with your eyes.
3. What is your favorite meal to enjoy when someone else is cooking?
Homemade fried chicken or Asian cuisine.
4. What are you most proud of when talking about your culinary career?
Longevity. Not many people can say they have been at one restaurant for 26 years.
5. What is one thing (tool, spice or ingredient) that you could not live without?
A positive attitude.
6. What are your top three must-have ingredients?
Salt, pepper, and Jersey tomatoes.
Chef Rob Terwilliger
Avalon Seafood
2909 Ocean Drive, Avalon
609-967-7555 | avalonseafood.com
1. If you could share a meal with someone, who would it be and why?
My mom. I miss her dearly.
2. What is your favorite meal to enjoy when someone else is cooking?
My favorite meal is rack of lamb.
3. How do you relax on your day off?
Hiking and fishing.
4. What are you most proud of when talking about your culinary career?
The longevity.
5. What is one thing (tool, spice or ingredient) that you could not live without?
Tongs, I cannot live without tongs!
6. What is your favorite thing about Avalon/Stone Harbor?
Surrounding waterways and beautiful scenery.
Executive Chef Alex Schiff
The Diving Horse
2100 Dune Drive, Avalon | 609-368-5000 | thedivinghorseavalon.com
1. How long have you been a chef, and where did you receive your training?
I have been a chef for nine years (working in kitchens for 15 years, since I was 14) and received my training at Delaware Technical Community College.
2. If you could share a meal with someone, who would it be and why?
Anthony Bourdain, because he was always someone that I looked up to in the culinary world.
3. What is your favorite meal to enjoy when someone else is cooking?
My mom’s meatloaf, mashed potatoes and corn. Nothing fancy, but the amount of love she puts into her cooking, it just feels like home every time I eat it and it never gets old.
4. What are you most proud of when talking about your culinary career?
I worked my way up in the kitchen fairly quickly and was the youngest executive chef in Delaware at the age of 20.
5. What is one thing (tool, spice or ingredient) that you could not live without?
Gray Kunz spoons. Those things are like gold. Everyone in the kitchen knows not to touch my spoons.
6. What are your top three must-have ingredients?
Vinegar, because acid always helps a dish. Butter, because butter makes everything better. Salt, because no dish is ever complete without being properly seasoned with salt.
Chef Johnny Iozada
Uncle Bill’s Pancake House
3189 Dune Drive, Avalon | 609-967-8448
304 96th Street, Stone Harbor | 609-368-8129
unclebillspancakehouse.com
1. If you could share a meal with someone, who would it be and why?
With Uncle Bill, because I would enjoy that.
2. Who or what inspires you when creating a new dish?
The customers inspire me.
3. What is your favorite meal to enjoy when someone else is cooking?
Steak.
4. How do you relax on your day off?
Hanging with my kids.
5. What is one thing (tool, spice or ingredient) that you could not live without?
Spatulas.
6. What is your favorite thing about Avalon/Stone Harbor?
Atlantic Ocean.
Chef Dana Erskine
Avalon Links Restaurant at Avalon Golf Club
1510 Route 9 N, Cape May Court House
609-465-GOLF | avalongolfclub.net
1. If you could share a meal with someone, who would it be and why?
Pierre Gagnaire – he is a French chef I have always admired.
2. What is your favorite meal to enjoy when someone else is cooking?
Italian, anything Italian.
3. How do you relax on your day off?
Spending time with my wife of 28 years and our dogs.
4. What are you most proud of when talking about your culinary career?
The teams of people I have worked with.
5. What is your favorite thing about Avalon?
The beach.
6. What are your top three must-have ingredients?
Garlic, basil, duck fat.
Chef Sidney B. Gary
Bobby Dee’s Rock N Chair
2409 Dune Drive, Avalon | 609-967-3300 | rocknchair.net
1. When did you first know you wanted to become a chef?
At an early age, when I used to see my grandmother and mother entertain their friends with joy and happiness, serving good food of course.
2. If you could go on a cooking show, which one would it be and why?
Rachael Ray, love her homestyle way of cooking! As if I was in the kitchen myself.
3. How do you relax on your day off?
I love to do art at the beach; give me a canvas or beach and I am good.
4. What are you most proud of when talking about your culinary career?
To have the opportunity to serve many people and put a smile on their faces.
5. What is one thing (tool, spice or ingredient) that you could not live without?
I would say a French knife as the tool of goodness or fresh basil.
6. What is your favorite dish to make using Jersey fresh produce local to the area?
Jersey tomatoes – fresh Jersey tomatoes mozzarella salad with balsamic drizzle.
Chef Ian Borgo
Oceanside Seafood
2489 Dune Drive, Avalon | 609-368-2114 | oceansideseafoodavalon.com
1. If you could share a meal with someone, who would it be and why?
I would share a meal with my dad and my grandparents. They all passed away in the last few years and were always super supportive with everything I have done.
2. Who or what inspires you when creating a new dish?
I like to take ingredients we have and see how I can make something unique. It usually manifests as a nightly challenge to make dinner for our dishwasher and longtime friend, Joe. I can count on him to give an honest, straightforward review.
3. What is your favorite meal to enjoy when someone else is cooking?
Honestly, it depends on the preference of the cook. I love to see what other people are passionate about when it comes to cooking, so I am usually up for what their favorite is.
4. What are you most proud of when talking about your culinary career?
Working my way up from dishwashing to head chef at the same restaurant. Having been in just about every role and job makes me appreciate the contributions of everyone and understand where everyone is coming from. It also keeps me from getting too big for my britches.
5. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen?
I’m usually catching up on everything at home, but if I have the time, I usually dedicate it to having a nice meal with my fiancée or working on music. In the offseason, I usually get outside and enjoy “local summer.”
6. What are your three must-have ingredients?
If we’re going for the savory side of things, I will have to say salt, pepper, and butter. They are pretty basic ingredients, but just about every meat and vegetable can be improved by them when cooking.
Chef Joe Sparta
Fred’s Tavern
314 96th Street, Stone Harbor | 609-368-5591 | fredstavern.net
1. Is there a chef you admire most? Who and why?
Chef Kolachai – he gave me confidence in the kitchen.
2. What is your favorite appetizer to prepare?
Clams casino.
3. If you weren’t cooking, what would you be doing for a living?
I’d be a lawyer or a salesman.
4. What advice would you give to a new chef?
“There is a right way, a wrong way, and your own way.”
5. What is the most needed cooking utensil for a kitchen, and why?
Tongs – it’s an extension of the hand.
6. What do you believe is the most important quality of a restaurant?
The ambience and the quality and presentation of the food you’re putting out.
Chef Gigi Vlahova
The Watering Hull
261 96th Street, Stone Harbor | 609-830-3106 | thewateringhull.com
1. How long have you been a chef, and where did you receive your training?
Have been in the culinary industry for over 10 years and have worked in high-volume kitchens my whole career.
2. Who or what inspires you when creating a new dish?
My new ideas and inspirations come from traveling and trying different cuisines.
3. What is your favorite meal to enjoy when someone else is cooking?
I enjoy our local produce here in New Jersey. We are the Garden State.
4. How do you relax on your day off?
Spending time with my loved ones and enjoying our beautiful beaches here at the Jersey Shore.
5. What is one thing (tool, spice or ingredient) that you could not live without?
Patience and consistency.
6. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen?
Reading books and traveling.
