Executive
Chef Jeffrey Trujillo
Jeffrey B. Trujillo has over twenty years administration and hands-on
experience in the field of Culinary Art and Restaurant Operation, where
he has achieved a high level of expertise in food preparation, and
management. Trujillo received his formal training at the Culinary
Institute of America, where he worked as an extern at the Barclay Hotel
in New York. Following his time at the CIA, he moved to Dallas, TX where
he was the Chef de Partie at the Adolphus Hotel and Executive Sous Chef
at the American Hotel in Fort Worth, TX.
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Executive Chef Jeffrey Trujillo
and Chef Peter Psyllos of
Tweeds Restaurant and Buffalo Bar |
Trujillo returned to New York in 1982 and worked in the test kitchens of
New York Times writers Craig Clairborne and Pierre Franey, as well as in
various freelance and catering positions. He then went on to Executive
Chef positions at such acclaimed restaurants as Café Pompidou, Galea,
C.J. Thorne, The Coast Grill, The Corner Bar, The Inn at Quogue, and
Atlantica. As Executive Chef, Trujillo aided the Coast Grill in the
design and construction of their kitchen as well as helping plan their
award-winning menu. Trujillo has served as Executive Chef at Tweed’s
Restaurant and Buffalo Bar since 2000.
Chef Trujillo's recipes:
Boneless
Goose Breast
Goose Breast, Shallots, Raspberry Vinegar, Melba
Sauce, Demiglace, Butter
Chocroute Garni
Goose Breast, Pork Loin, Smoked Pork Sausage,
Kielbasi, Gewurztraminer,
Green Cabbage, Sauerkraut, Apples, Onion, Bacon,
Salt & Pepper
Goose Legs Confit
Goose Legs, Kosher Salt, Fresh Thyme, Garlic, Rendered
Goose Fat
Goose Liver
Pate + Port Syrup
Goose Livers, Bacon, Onion, Ruby Port, Mayonnaise
Fried Potatoes
Baked Potatoes, Onion, Rendered Goose Fat, Salt &
Pepper
Goose Breast
Appetizer
Goose Breast, Salt & Pepper, Optional Salad or
Vinaigrette
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