Chef Vincent Barcelona, the corporate chef of the Fort Pond Bay Co., which includes Harvest-on-Hudson in Hastings-on-Hudson and Half Moon in Dobbs Ferry, will be leaving to take a job as the vice president of customer experience and corporate chef of Supreme Oil Company, Inc., also known as Admiration Foods.
He’ll be traveling with the company to source ingredients and work with the growers and producers of oils and oil-based products like mayonnaise, salad dressing, margarine, shortening, condiments and vinegars. He’ll also help with menu planning, food costing, kitchen design, and general restaurant consultation for corporate chefs. Supreme Oil is a supplier of cooking oil and edible-oil based products to distributors.
“In a chef’s career, they reach a certain level, and there’s not a whole lot of room above that,” says Barcelona. “So to come across a unique opportunity like this to be creative and work in R&D and develop new ideas and food trends, it really is the next logical step in a chef’s career. I happen to very luck to come across something so great.
“It’s a unique opportunity,” he continued. “The idea to be able to fly to Italy and get to meet olive oil producers or head out to California to see who’s growing interesting types of olives.” He’ll also be helping them change the image of their brand, and hopes to help introduce new producers to the line.
Barcelona says he’ll be consulting with Fort Pond Bay Co. as they look for a replacement for the next month or so. “We’re leaving on very friendly terms,” he says. “They understood that there wasn’t a whole lot more growth left for me and my career.”
Enrique Estrada will remain the chef at Half Moon and there are chefs in place at the company’s Long Island restaurants, Harvest on Fort Pond and East by Northeast in Montauk, but Barcelona has been working in the kitchen at Harvest.
Barcelona also cooked top-rated NYC restaurants Le Bernardin, Union Square Cafe, Park Avenue Cafe, Restaurant Luxe, Mark Hotel and River Cafe. He is going to be cooking at the James Beard House on Feb. 22.
Check back with the Small Bites blog for updates.