Alan Kwan Appointed Executive Chef At Tellers Chophouse

Tellers Chophouse announces Alan Kwan as its new Executive Chef.

Kwan's foray to Long Island's top Zagat-rated Tellers Chophouse is by way of the western United States, where he has worked at some of the nation's finest dining destinations. Most recently, Kwan held senior roles at San Francisco's Restaurant Gary Danko; and Dana Point's St. Regis Monarch Beach. This was via Las Vegas with stints at Simon Kitchen and Bar, Hard Rock Casino and Picasso Restaurant with Julian Serrano at The Bellagio. Prior to this he was at Nobu Matsuhisa in Beverly Hills. The Culinary Institute of America graduate, who apprenticed in New York's Lespinasse Restaurant at the St. Regis Hotel with Gray Kunz, also has a degree in biological sciences from the University of California.

Kwan's cooking style reflects his appreciation for many styles of cuisine. His Chinese/Japanese heritage, French culinary training and California-living - having grown up amidst the growing local bounty of Orange County - translate into three main tenets. The first is creation of menus that use seasonal ingredients whenever possible. The second is punchy combinations that promote flavor with each bite. The final is lightness to ensure that fullness does not equate to heaviness.

At Tellers Chophouse, Kwan uses the finest and freshest ingredients, cooked to exacting standards with state-of-the-art tools and presented with first-class service. He delivers on the expectation from Tellers to serve the finest meats that Long Islanders adore but with accompaniments and seafood dishes that are equally imaginative and delicious. For example, the sauce accompanying jumbo lump crab cakes is made of spicy mango and green papaya while a Roquefort fondue and red pepper romesco is served with beef tenderloin skewers. Of the fish offerings, saut�ed black bass is served with chanterelle mushrooms, cabbage, peas and a thyme-onion jus; and halibut bouillabaisse is prepared with a fennel tomato ragout, potatoes, clams, mussels and a saffron aioli. Kwan pays attention to textures too ensuring the spinach is made with whole leaf variety versus puree for maximum flavor. Kwan continues to blaze a path in the kitchen at Tellers, where mutual objectives contribute to both chophouse and chef maintaining a world-class standard.

For restaurant information call Tellers Chophouse at (631) 277-7070 or for press inquiries contact WordHampton Public Relations at (631) 329-0050.