Bryan Futerman, formerly of Foody’s in Water Mill, is now the chef de cuisine at Nick & Toni’s restaurant in East Hampton.
Futerman is charged with overseeing and coordinating all of the restaurant’s food operations while preparing Mediterranean cuisine.
Futerman studied hotel and restaurant management at the University of Denver, graduating in 1988, then earned professional French cooking honors at the Institute for Culinary Education. He’s worked alongside chefs Daniel Boulud, Andrew Carmelini, Guy Reuge and Joe Realmuto, and he was the owner and executive chef of Foody’s, the farm-to-table pizzeria and barbecue restaurant.
Outside of the kitchen—but not far from it—Futerman is the vice chair of Slow Food East End, the vice chair of Edible School Gardens of the East End, the co-founder of Springs Seedlings/Project MOST, the culinary intern instructor at the Hayground School and a volunteer chef for the Bridgehampton School District.
Beginning Wednesday, May 27, Nick & Toni’s will be open seven days a week at 6 p.m. For further information or reservations, call Nick & Toni’s at 631-324-3550.