Tom Schaudel

Located in the atrium of the Rubie Corporate Plaza building, the Pool Room boasts a three story Carrera marble waterfall, a glass and polished steel staircase, and a wall of exotic plant life. With seating up to 200 guests the Pool Room is the perfect venue for weddings, bar and bat mitzvahs, birthday celebrations, and corporate functions.

The Starlight Room, located just off the lounge, with a view of the wine cellar and patio, offers a semi-private dining experience for up to thirty five guests. Whether you are hosting a business dinner or special occasion the Starlight Room is the perfect setting.

A Special Occasion experience exclusively for you and your guests , with seating up to ten. Tom and Michael will prepare a personally designed, multi-course tasting menu with matching wines from around the world. Choose one of three menu themes: Long Island – Global – Vegetarian. Please call two weeks in advance for reservations.

Located next to the Atrium behind the three story waterfall is the Rubie Board Room. This unique and intimate meeting space pays homage to some of the worlds finest artists. Modern accompaniments such as custom lighting, projection screens, and the latest in audiovisual equipment are available for your convenience. Customized menus are available upon request.

631.298.7077websiteemailPLATED SIMPLY BY TOM SCHAUDEL

Here at Plated Simply we are the creation of three inspired partners in the hospitality industry, Long Islands best known chef Tom Schaudel and restauratuers Adam Lovett & Courtney Schaudel.

OUR MISSION IS TO CREATE A TRUE FARM TO TABLE EXPERIENCE USING FRESH LOCAL PRODUCTS FROM LONG ISLAND.

Here at Plated Simply we work with you to transform your vision of any affair into a reality.  Whether youre looking to celebrate a special milestone, impress with a corporate event, astonish with a fabulous soiree or create a wedding experience that will last a lifetime, Plated Simply is you you.

PLATED SIMPLY IS THE CULMINATION OF OVER 100 YEARS OF OUR COMBINED HOSPITALITY EXPERIENCE.

Tom will help you assemble the perfect menu, creating a taste of style unique to your event.  Adam and Courtney will perfect the details from choosing an exquisite table design to professional staffing we will guide you step by step allowing you to fully be a guest at your own party.

After graduating from The Culinary Institute in 1973 and working in various venues, Tom opened his first restaurant, Panama Hatties (Huntington), in 1983. He has since been the driving force behind such acclaimed L.I. restaurants as Spring Close House (East Hampton), Downtown Grille and Wine Bar (Montauk), 107 Forest Avenue (Locust Valley), Lemongrass (Roslyn), Tease (Roslyn) Coolfish (Syosset), Thom Thom (Wantagh), Passionfish (Westhampton Beach), Starfish (Merrick), The Jedediah Hawkins Inn (Jamesport) and The Mansion at the Woodlands (Woodbury).

Growing up on Long Island and living on the East End has seriously influenced Toms culinary sensibilities, and his style has been described by Michael Todd of Grapezine magazine as Atlantic Rim. His current line-up of restaurants include Jewel by Tom Schaudel (Melville), Be-Ju Sashimi and Sake Bar (Melville), Amano (Mattituck), Alure (Southold), The Petulant Wino (Aquebogue), and Ross-Schaudel Catering and Event Planning (Mattituck). Tom also has his own line of wines, under the Tom Schaudel Reserve label, made here on the North Fork and served at all of the restaurants.

He has been featured on such television shows as Gordon Elliots Door Knock Dinners on Food Network, Chefs Night Out on Metro Channel, and has been a frequent guest chef on Long Islands own Channels 12 , 21, and Telecare, The James Beard House in New York City, and Ed Lowes Morning Show. He has written a book called Playing With Fire-Whining and Dining on the Gold Coast, about his one hundred wackiest customers from the last forty years, and hosts a weekly food, wine, and lifestyle,  radio show of the same name on 1100 WHLI am every Saturday morning from 10:00-11:00.

Toms band Hurricane, fearing James Benard, Brian Le Clerc, Michael LeClerc, Klyph Black, and Bosco Michne, has been rocking Long Island for twenty five years and is still blowing hard enough to keep from being downgraded to a Tropical Depression. Catch them out east in the summer and back west in the winter and join the mailing list for gig dates.

Tom Schaudel restaurants are an equal opportunity employer that prides itself on fostering talent and nurturing success.

We are always interested to hear from responsible, motivated individuals who have a passion for food, service, and wine.

If you are interested in pursuing a career at one of Toms restaurants please contact us using the form below and send us your resume.

We look forward to hearing from you.

All of Toms restaurants have private dining and party packages. Please contact the catering manager at the individual restaurant for information on menus and prices, or to help you personalize your affair.

400 Broadhollow Road (Route 110) Melville, New York 11747 631.755.5777 Located in the new Rubie Corporate Plaza in Melville on the SOUTHWEST corner of the LIE Service Road and Route 110

Tom Schaudel, a longtime student of kung fu, sees no contradiction between the restaurants over-the-top design its and down-to-earth menu. Its more of a yin yang, he said. I describe Jewel as Vegas in terms of the build-out, but its very much a Long Island restaurant – on Long Island, for Long Island, by Long Island.

Hes particularly proud of the 300-bottle wine list, a third of which is made up of Long Island wines.

On opening night, Schaudel himself seemed a bit humbled by the surroundings. This place cost millions, he said. Coolfish [the Syosset restaurant he opened in 2000] I think we did for $86.76.

Located inside Jewel Restaurant 400 Broadhollow Road (Route 110) Melville, New York 11747 631.755.0555

Decorated in tones of cream and earth, Be-Ju is dominated by a sushi bar behind which Shigeki Uchiyama and Hiroki Tanii practice their craft.  Be-Ju is dedicated to sushi practiced at a very high level, using the freshest imported and local fish from the surrounding waters. Their training, technique, and attention to detail, preparing each fish to bring out its unique characteristics, is what makes Be-Ju so special.

A Lure, located at the landmarkPort of Egypt Marina, is a North Fork waterfront seafood restaurant and a joint venture by chefTom Schaudeland restaurateur Adam Lovett. The duo, known forA Manoin Mattituck, Passionfish in Westhampton Beach and Jedediah Hawkins in Jamesport, is joined by chef de cuisine and partner Jeff Uguil who leads in the kitchen. The idea behind A Lure is to create a seafood chowder house, serving impeccably fresh fish and seafood, in a relatively casual and convivial setting for locals, boaters, day-trippers and vacationers on the idyllic north shore of Long Island wine country.

13550 Main Road Mattituck, NY 11952 631.298.4800 Were open 7 days a week! Happy Hour M-F 4-7 Dinner from 5pm Lunch Sat & Sun from 12pm

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Gift cards make the perfect gift, and are available in any denomination! Call the number below each card for details.

call 631.298.7077Playing With Fire: Whining & Dining on the Gold Coast

Playing With Fire: Whining & Dining on the Gold Coast is a voyeurs peek into the crazy world of the restaurant culture. Filled with vignettes of difficult customers, stressed-out cooks, harried wait staff, and the truly disturbed, this book takes an affectionate romp through Tom Schaudels restaurants to introduce you to the most memorable cast of characters hes experienced in his forty years in the business. Youll meet a ninety-year old-woman who happens to be a serial bird-flipper, a woman trying to drag a twenty-foot Christmas tree out the front door undetected, an elderly gentleman walking out with an 8.5 x 15 metal clipboard menu holder stuffed down his pants, and a woman who got drunk, passed out, got revived, and aced an intervention, all in under twenty minutes. An absolute must read for foodies, these stories and the many others will provide pure entertainment and lots of laughs for a long, long time to come.

Petulant Wino uncorks in very good spirits.

The North Forks newest must-eat, must-drink restaurant is co-owned by Courtney Schaudel and her father, perpetual-motion chef Tom Schaudel, who provided the name and doubtless plenty of the inspiration. This is his third North Fork production, following A Mano in Mattituck and A Lure in Southold.

The former Comtesse Thrse Bistro has been brightened and polished, streamlining the style and adding some contemporary flair to the 1830 building, with its tin ceiling and framed mirrors listing drinks.

An oversize, decorative dragonfly is artfully perched near one corner. The in-the-moment, symbol of transition suits this cozy hangout of candlelit compact dining rooms, bar, deck and courtyard. Petulant Wino has a little glow and a lot of flavor.

That comes from chef Lenny Campanelli, who did an excellent job recently at CoolFish in Syosset, a former Schaudel property. His small-plates, tapas-spurred approach encourages sharing.

Have a glass of local wine or a bottle of Long Island beer and nibble on the pretzel croissant and creamy deviled egg. Sample lemongrass-poached shrimp with green-tea soba noodles. Try either the fluke or striped bass crudo. Taste a triangle from the tuna pizza with scallion pancake and wasabi aioli.

Tender grilled octopus arrives tossed with potatoes, chorizo, fried garbanzos and piquillo peppers in almond-based romesco vinaigrette. Grilled oysters find a foil in spicy Japanese mayonnaise. Pickled onion and braised short rib enrich the savory, mini grilled cheese sandwich made with Taleggio.

The salad of roasted beets, goat cheese and pistachios improves on the one with dry roasted corn and not-too-sweet watermelon. Crisp, fried kale makes its obligatory appearance. Pickled rhubarb cuts the indulgence of lush, slow-roasted pork belly; pickled onion and lime do the same for the good, chipotle-braised duck taco.

Beef with broccoli and black bean sauce seems almost satirical in this company, but its made with sirloin. Snappy pan-roasted Long Island blackfish, with Thai green curry and banana salsa, fits right in. Likewise, duck breast paired with mushroom-and-blueberry risotto. Petulant Winos Black Angus burger with fruitwood-smoked bacon, white Cheddar and black truffle aioli is deservedly popular.

Lemon-cheesecake parfait, a peach and brown butter tart, and warm fig cake with salted caramel gelato: apropos finales.

And you leave far from petulant, just wanting to return.

Petulant Wino uncorks in Aquebogue at 4 p.m.

Its co-owned by general manager Courtney Schaudel and Tom Schaudel, her father and the chef-restaurateur whose establishments include Be-Ju Sashimi & Sake Bar and Jewel in Melville, A Lure in Southold, and A Mano in Mattituck.

The eclectic restaurant moves into the site occupied by Comtesse Therese Bistro for the last three and

Its chef is Lenny Campanelli, who recently cooked at CoolFish, a former Schaudel restaurant in Syosset. His menu takes in a raw bar, charcuterie, a cheese board, soups and salads, plus pastas and small plates.

Typical dishes on the work-in-progress menu include crisply fried kale with smoked mushrooms and egg, grilled onions and mustard vinaigrette; green-tea smoked duck breast with soba noodles; housemade mushroom-and-potato ravioli with black truffle butter; tuna pizza with scallion pancake and wasabi aioli; spiced yellowfin tuna with red curry vinaigrette; seared Arctic char with ratatouille; and a Black Angus burger with fruitwood-smoked bacon, aged white Cheddar, foie gras butter and black truffle aioli.

The price range is $30 to $50 per person.

To see other new restaurants on the East  End, clickhere.

Petulant Wino, 739 Main Rd., Aquebogue; .

Be-Juis another exciting culinary gem, fromTom Schaudel, the culinary worlds brilliant, and entrepreneurial executive chef. . Located within his magnificentJewel restaurant,Tom and chefs shigeki yamamoto, and hiroki taniihave created a pan asian world, decorated in tones of cream and earth. Be-Ju is dominated by a large sushi bar ,behind which chefs yamamoto and tanii create their wondrous dishes.

This restaurant is dedicated to the art of creating authentic sushi/sashimi of the highest quality, and using only the freshest imported and local fish from the surrounding waters. The exceptional sushi chefs at Be Ju specially prepare each fish to bring out its unique characteristics.

Tom Schaudelis one of Long Islands most prolific and exciting chefs. After graduating from the C.I.A. in 1973 he has been the driving force behind many top Long Island restaurants such as Panama Hatties, Downtown Grille and Wine Bar, 107 Forest Ave., Lemongrass, Tease, Coolfish, Passionfish, and Starfish. His current line-up is Jewel and Be-Ju in Melville, aMano in Mattituck, aLure in Southold, Ross-Schaudel Catering and Event Planning in Jamesport, and The Petulant Wino in Aquebogue. Tom has had numerous appearances on The Food Network, Channels 12 and 21, Telecare and the Metro Channel N.Y.C. as well as guest radio segments on WOR, WEHM, and KJOY which led to Tom hosting his own radio show, Playing with Fire on WHLI, every Saturday morning from 10:00-11:00. His book, Playing with Fire: Whining and dining on the Gold Coast, published in 2009, won an Indie book Honorable Mention award for humor. Tom has a line of ten wines under the Tom Schaudel Reserve label that he makes at Paumanok Vineyards and are available exclusively at his restaurants. He has received numerous awards over the years from The James Beard House, The Magro Foundation, The Child Life Rainbow Program, The Wine Spectator, The Wine Enthusiast, The Long Island Food Critic, Island Harvest, Long Island Press Best of the Best, and Dans Papers and in 2010 was the inaugural inductee to the Long Island Restaurant Hall of Fame. Tom is an accomplished musician with an offbeat and hilarious sense of humor.

Tom met Chef Yamamotowhen chef Yama was working at Nagashima, a popular and highly successful sushi restaurant in Jericho. Yama is a certified sushi master chef, and also worked at the famed 3 star New York Nissan restaurant. After collaborating on a number of restaurant projects, tom was convinced that yama was the best sushi chef he had ever known and asked him to join him in opening Be Ju in 2013. The restaurant has given chef yamamoto the opportunity to have his skills exhibited in full display. Yama personally selects his fish in Montauk, and in his off time roots and suffers with the NY Jets.

Tanii, yamas associate at Be Ju, is also a Certified Master Chef who had years of experience at the famed Nippon restaurantin NY, which was Americas first sushi bar. After he left Nippon, Tanii worked at the famed Daruma sushi restaurant in Great Neck for 9 years, before joining Tom at Be-Ju. Highly skilled, with an easy going manner, he brings a stellar reputation and great skills to Be-Ju. Tanii is one of the select few sushi masters who are licensed to prepare the exotic and potentially deadly (fugu) blowfish. Tanii enjoys running marathons and playing baseball.

We visited Tom at Be Ju on a beautiful Thursday evening,  and were immediatley enveloped in a large and lively happy hour group milling around the large circular bar at Jewel.. Tom met us and gave us a cooks tour of Be-Ju, which was originally a series of beautiful party rooms at Jewel, first utilized for cigar and wine dinners.With the introduction of Be-Ju, the rooms have been converted into a beautiful asian stylized restaurant . Be Ju features a linear dining room and sushi bar, with seating by the oversized tinted green windows. The menu offers a series of Special Sushi dinners , individual sushi offerings and unique chef combinations of sushi and sashimi.

Be-Ju is a perfect place for a business lunch or dinner, cocktails and networking.

Kudos to Tom, Yama, and Tanii who have created an exception sushi/sashimi palace on long island.

This great sushi spot opens in what had been the glassed-in, cigars-and-Cognac space in Tom Schaudels Jewel in Melville. The beverage now is superb sake; the smoke, reserved for finishing duck and salmon.

Be-Ju is as serene and pristine as Jewel is buoyant and brassy. It arrives in creamy hues and deep earth tones, seating about 20, plus seven in the sushi bars glistening chairs. The restaurant-within-a-restaurant offers some of the best uncooked fish on Long Island.

Chefs Shigeki Uchiyama, who worked with Schaudel at the original Thom Thom in Wantagh, and Hiroki Tanii perform at the sushi bar. Schaudel sometimes appears there, too.

Uchiyama and Tanii present exceptionally rich and meticulously sliced fatty tuna, all soft pink and white; and grand, velvety medium-fatty tuna. Yellowtail, amberjack and Japanese mackerel also are outstanding.

Be-Ju holds out marvelous, wild bluefin tuna and superior, pat-style discs of steamed monkfish liver, with sea urchin and ponzu sauce. Kumamoto oysters are served with pearls of mango, cucumber and verjus.

The kitchen delivers a wonderful shrimp-and-sea urchin risotto, hinting of ginger, garlic and lemongrass, sporting a gleam of gold leaf; yellowtail with a dab of lightly spicy red-pepper mousse; and a masterfully excessive lobster roll, kaleidoscopic with crab, avocado and cucumber, wrapped in soy paper, topped with a perfect cut claw.

Delicate Lapsang Souchong tea-smoked salmon announces itself with an aromatic puff when the little jar that holds it is opened. Star-anise smoked Long Island duck breast is good, probably the chewiest choice on the menu. Tuna tataki climaxes with a shaving of black truffle.

Its populist that Be-Ju also sends out a spicy tuna roll, one that emphasizes the fish and allows you to forget all those incendiary versions that mask dull seafood. A well-made California roll is available, too, just in case.

Youll enjoy the bracing soup with chicken, coconut, green curry and kaffir lime thats dubbed Asian penicillin, and the gently earthy, satisfying mushroom dashi soup with nutty honshimejis.

Coconut tapioca, with mango sorbet and black-sesame cake croutons; apple-filled pot stickers with soy-caramel dip; yuzu-white chocolate semifreddo with toasted coconut; and a chocolate-wasabi bombe with ginger-chocolate sauce spark the desserts.

Be-Ju implies bijou: something refined, prized. Its a gem.

When Tom Schaudel opened his sparkling Melville restaurant Jewel in December 2011, he designated one of the many dining areas a cigar-and-Cognac lounge. Turned out he overestimated his customers appetite for stogies and brandy because more often than not, he said, the room served as a way station for chairs that the busboys didnt want to carry downstairs.

So he transformed it into Be-Ju Sashimi & Sake Bar, which opened on Friday night.

Decorated in tones of cream and earth, the room is dominated by a sushi bar behind which labor Shigeki Uchiyama, who worked for Schaudel at Thom Thom in Wantagh, and Hiroki Tanii. The two men are not slinging spicy tuna rolls. Be-Ju is dedicated to sushi practiced at a very high level. The first item on the menu is the 10-course omakase (chefs choice) menu, which allows customers to experience the chefs inspiration. It is seasonal and reflects the best of what the market has to offer and each course is designed to harmonize with the next. Cost: $110.

A la carte items include Maine shrimp with yuzu aioli, tuna with roasted-garlic mayo, tangerine ponzu and chervil (both $14 for two pieces); lapsang suchong tea-smoked salmon with green onion shoyu ($14); uni (sea urchin) custard with blue-claw crab, lime and caviar ($16) and bluefin toro with green-olive tapenade and first-press olive oil (market price). More than 20 varieties of fish are available as either sushi or sashimi for $5-12 and, as the market dictates, beyond.

There are 20 sakes (including two second mortgage selections, for $120 and $140) and two plum wines.

What is if someone asks for a California roll? I asked Uchiyama. I handle that, interjected Schaudel. I beat them up.

Be-Ju Sashimi & Sake is open for dinner Tuesday through Saturday and is located insideJewel Restaurantat 400 Broad Hollow Rd., Melville, .

ByBy Betsy Davidson Photographs by Doug Young,Edible East End,

Long Islands busiest restaurateur keeps on truckin.

Why Tom Schaudel? Long, long before reality television made household names out of the victors of Iron Chef and Food Network Star, there was Tom Schaudel.

Long Islands de facto top chef has been working in the restaurant biz, in virtually every capacity, since 1968. As a 15-year-old rabble-rouser kid from Carle Place (hometown to two of the greatest guitar players of all timeJoe Satriani and Steve Vai), he lied about his age to score a minimum wage dishwashing job at Sir Loins Steak Pub in Westbury. Washing dishes was the means to an end; the wannabe rock star guitarist needed money to purchase an amp. Under the sketchy tutelage of a cook named Shorty, a man with a penchant for carrying unlicensed firearms and drinking, Schaudel got a back-of-the-house baptism by fire. Ever the colorful storyteller, Schaudel entertainingly recounts tales of misadventures with Shorty that, in spite of the obvious recklessness, make one laugh out loud. Within a short amount of time, dishwashing led to a spot as a prep cook and an eventual reality check. Being a mediocre guitar player was never going to earn me a @$%load of money, says Schaudel. Potentially influenced by Shorty and definitely inspired by his Swiss grandmother, who infused his senses with the smells and tastes of good fresh food, Schaudel enrolled at the prestigious Culinary Institute of America, then located in New Haven, Connecticut, and graduated in 1973.

The next few years found Schaudel honing his culinary skills while working his way up various restaurant ladders (he estimates that he has cooked in at least 30 different restaurants and fed two million people), eventually opening his first restaurant, the wildly popular Panama Hatties in Huntington Station in 1982. Since then, Schaudel has been the impetus behind many of Long Islands most successful restaurants, including Angelfish (Long Beach), Thom Thom (Wantagh), Lemongrass (Roslyn), Coolfish (Syosset), 107 Forest Avenue (Locust Valley), Rockfish (Huntington), Jedediah Hawkins (Jamesport), PassionFish (Westhampton), Spring Close House (East Hampton) and Downtown Grille & Wine Bar (Montauk). Schaudel is currently the chef and owner of Jewel (Melville), A Lure Chowder House & Osteria (Southold), A Mano Osteria & Wine Bar (Mattituck) and Ross-Schaudel Catering & Event Planning (Mattituck). He will be opening two new restaurants in September: Be Ju Sashimi Bar (Melville) and Petulant Wino (North Fork).

In addition to his restaurants, Schaudel is also the culinary director at Brenda & Eddies (formerly Christianos, Syosset), Upstairs at the Mansion (Woodbury), Chow Down Diner (Bethpage), the Waters Edge (Long Island City) and the newly opened Suffolk Theater (Riverhead). To most anyone this would be an exhausting lifestyle. To Tom Schaudel, not-so-much.

Schaudel is clearly proud of his Long Island roots, and it shows at his restaurants. At Jewel, the vast glass-walled wine cellar houses a 3,000-bottle collection of 300 labels, and at least 130 of those are Long Island wines. His menus also boast the seasonal best from Long Islands farms and fisheries. When asked to prepare a quintessential Long Island summer dish, Schaudel immediately suggested mango-barbecued lobster with purple potatoes, corn saut, tomato and basil because it screams summer. Sporting an ever-present colorful bandana, the always-animated Schaudel asked rhetorically, What are the four things we think of when it is summertime here on Long Island? Lobster, corn, tomatoes and basil. Who would question that?

So, here we are, some 40 odd years later and Tom Schaudel is now a 60-year-old rabble-rouser (ask him about his foie gras tattoo). He is still playing electric guitar (he did manage to earn enough at Sir Loins to purchase that first amp) with his band, Hurricane, and is still masterfully and creatively working it, Midnight Riderstyle in his now-famous restaurant kitchens throughout Long Island.

Betsy Davidson is the editor ofEdible Long Island.

A red electric guitar is slung over Tom Schaudels shoulder and his faded jeans tremble as he taps his feet to the beat of Lynyrd Skynyrds Sweet Home Alabama. Schaudels trademark bandana is conspicuously absent as his four band matestwo guitarists, a bassist and a drummerrock on alongside him.

Schaudel, one of Long Islands top restaurateurs, is grinning while leading the quintet through the Southern rock classic, his wrist rhythmically down-strumming as if hes chopping up a Chilean sea bass destined for his frying pan. Between jabs, he bursts out the chorus triumphantly, like the uncorking of an aged wine bottled up far too long.

The performance is in celebration of Peconic Bays wineries, and theres no one more worthy to grace the stage and energize the crowd. The celebrity chef has developed an incredible following throughout his four decades as the Islands most recognizable culinary artist, nourishing thousands along the way and resurrecting countless restaurants with his Midas touch while sweating away 200,000-plus hours in the kitchen. To him, it was time well spent.

Im totally in love with restaurant culture, says Schaudel, who embarked on his 45-year-long journey when he took a job at a restaurant to save money for an amplifier and was instantly intoxicated by the foods aroma. Its the one place in the world where I feel like I belong.

Now 60, he continues to hit the high notes. At his newest incarnation, Jewel in Melville, he recently talked about food and music, with his back to a massive wine collection while his clientele devoured whats left of their lunches. Behind his shoulder decorative lamps hung upside down disorientingly from the ceiling. Around his forehead is an orange bandana that confirms he is, indeed, Tom Schaudel.

Schaudel owns four Long Island restaurants and a catering business including Jewel. His impact is undeniable, say industry leaders.

He really is what Long Island restaurateurs strive to be, says Long Island Dining Alliance President Donna Trapani. Hes certainly that person whos impacted the food industry, not only with the amount of restaurants that he has opened, consulted for or even been the chef forhe has taken owning restaurants to another level.

Hes really considered Long Islands top chef, no question, she continues. Honestly, to me, hes an empire builder.

A lot of people would just see the name Tom Schaudel and thats enough for them to go, agrees Mario Saccente, executive vice president of the Long Island chapter of the New York State Restaurant Association. He is one of very, very few on Long Island that his name means you should try his restaurant. Just by his name alone, his restaurant is worth visiting.

With 40 ye