How does an accounting major from Queens become chef of the most glamorous, most iconic restaurant in the Hamptons? And not just one iconic restaurant, but five? And just how (un)glamorous is that job on daily basis? Do you have any idea what 500 turkeys looks like? And why anyone would find them in possession of them? As the corporate chef of Honest Man Restaurant Group, Joe Realmuto has quite a few stories to tell, including how he got here. Please join me and Joe as he recounts the story of his rise(?) from Ozone Park to East Hampton, and lots of crazy stories in between.
