Born: April 8, 1979 in Nyack
Grew up: Haverstraw
Culinary School: French Culinary Institute in Manhattan (2004)
Experience: Internship at the Mark Hotel in Manhattan; cook at Bazzini in Ridgewood, N.J.; co-owner and co-chef at Adagio Bistro and Wine Bar in Pearl River; chef at one of his parents’ restaurant, Babe’s Bar and Grill in West Haverstraw.
Cooking style: “The backbone of my style is classic French, but I like to be very creative and incorporate other elements. More than anything, I like to cook with local stuff — I’ve started to work with local farmers. Local, fresh and fun. I grew up in a family that’s very food oriented, and I love the way that food brings people together.”
Signature dish: Grand Marnier Scallops
Why he’s one to watch: Accomando isn’t innovating beyond comprehension — he’s simply raising the bar on the dishes we already know and love. His Old School Oysters Rockefeller, for example, stays true to traditional ingredients (no spinach!). Feather-light breadcrumbs and pureed herbs, including a lovely hint of tarragon, top the warm oysters, and the dish is soft and crunchy and grassy all at once.
Future influence? “We’ve really strived to bring high-quality local fresh produce to the area and do it in a casual atmosphere and make it more accessible in general. I want to keep bringing good food to a wider audience.”
Bill Cary contributed. Photo by Peter Carr/TJN.