| Chef Luke Ong of Le Fandy |
|
|
|
Luke Ong worked on Wall Street for 12 years. During his financially successful but tedious career there he courted his later-to-be wife, Lauren, with delectable lunches he created from home. Mrs. Ong, quickly recognizing his talents, persuaded him to pursue the passion he developed as a child in his grandmother’s kitchen and to share it with all of us! 
Chef Ong left Wall Street behind to begin his culinary career at the celebrated Ryland Inn, prior to his tenure at the world-famous Culinary Institute of America (CIA). After one semester at the CIA, Ong was offered a full scholarship due to his hard work, commitment and talent. Upon graduating with honors, Ong obtained the much sought-after distinction of Fellow (post-graduate study) in the American Bounty, the busiest restaurant at the CIA. This position included management of the restaurant and staff along with teaching up to 30 students at a time. New students would rotate through the restaurant on a block schedule every three weeks. When his fellowship concluded, on the recommendation of Gaspar Cardoz of Le Petit Madeline, Ong went to Chez Catherine, in Westfield, New Jersey. He stayed for three years, perfecting technique and sauces in classical French cuisine under the direction of Michele Bourdeaux. During this time, Ong advanced to Chef de Cuisine at the three-star rated establishment. Ong, who set a personal goal of five-years to study and refine his skills, went on to France to learn and work from some of that country’s most notable chefs. Upon his return, he was the Executive Sous Chef for two years at Marseille located in the theater district in New York City. He left that location to work as Executive Chef at La Ciboulette in North Bergen, New Jersey prior to opening Le Fandy, in June of 2004. Ong’s classical, New York City-style bistro has a rustic, farmhouse style menu, changing four times a year to accommodate the season. Offering a simple, clean menu with classical French ingredients such as Foie Gras, escargot and duck confit, Ong has put his own spin on these traditional enticements, along with other mouth-watering delights presented. Consider the seared Hangar steak with a bordelaise sauce or the Hazelnut Crusted medallions of yellow fin tuna. Ong compliments his entrees combining provocative side dishes along with both unique and classical sauces. A favorite component of his kitchen is a veal demi glace, prepared in-house and used à la minute. In a recent interview, Ong stated, “when going to a restaurant, it is not about eating, but dining,” taking time to savor and enjoy the pairings and selections so thoughtfully executed. Ong painstakingly provides the venue to do so. Le Fandy is located on 609 River Road in Fair Haven. 732-530-3338. BYOB. |
| Next > |
|---|
