Your Local
Butchers and chefs
at Birch Hill Market
The remarkable synergy between the Master Butcher and Executive Chef at Birch Hill Market is nothing short of culinary alchemy. With an intimate knowledge of cuts and quality meats, along with the Chef’s knowledge of the freshest fish, the Cooks meticulously collaborate to prepare the finest foods, ensuring that the foundation of each dish is exceptional.
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Master Butcher
From humble beginnings, Master Butcher Tom DeAngelis, has been working to cement the legacy of his father, Master Butcher, Joseph DeAngelis.
Trained in traditional meat butchery by his father and many of his fathers employees, all world class butchers in their own right, Tom has been cutting and preparing meats since he was 12 years old. Tom has spent the past five decades training young butchers and serving his beloved Locust Valley community and surrounding neighbors. As proprietor and Master Butcher of Birch Hill Market, Tom’s passion for butchering drives his goal of client satisfaction. Besides spending time with his family, there is no other place he’d rather be than on the butcher block.
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Executive Chef
Americo learned his trade at the NY Restaurant School and trained in the top European kitchens of NYC, working at countless 3- and 4-star restaurants, including Bouley, Danube, Lespinasse, March, and L’Absinthe amongst many others.
His career has taken him through tours of South America, France, and Holland, including having worked a season at the acclaimed El Bulli in Spain and several Michelin restaurants in Germany.
Americo Mintegui prides himself on the fact that he was a working cook until he was 30 years old, without ever being a Sous Chef or Executive Chef, in order to become the best cook he could ever be. Mintegui later received 3 Stars from the NY Times within a year of his first Executive Chef job.
In 2008, he embarked on opening what will today be one of the greatest golf clubs in the entire world, where he advanced himself as a wine buyer and left behind a world-class wine list and signature dishes that will last a lifetime. Anyone who has been to Friar’s Head will know!
During his time with Friar’s Head, Americo created his consulting company, ChefCentives, which took ten years to develop and has implemented in his kitchens and clients’ kitchens alike. Americo Mintegui is an expert on food, people, and restaurants.
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Jason Mintegui is a self-proclaimed “shitty line cook” on his way to greatness. He worked with his father during high school to learn the fundamentals of French cooking and later moved to Brooklyn to continue learning at One White Street in NYC. Lucky enough to be on the opening team, which received a Michelin Star, Jason earned a scholarship that took him to Europe. He spent a month at the Jane in Antwerp, Belgium, which holds the award for the 23rd best restaurant in the world, and some time at The Rooster in Paris under Frederick Duca. Today, Jason is working alongside his father again and their team of cooks, fish cutters, and butchers and continues to elevate himself and everyone around him every day.