Timothy Eagan Joins Etoile Restaurant In Midtown Manhattan As Executive Chef

Etoile , the Midtown restaurant (109 East 56th Street), is pleased to announce the appointment of Timothy Eagan as Executive Chef, replacing Marcos Costa. Chef Timothy (Tim) Eagan joins Etoile from Luahn, the Greenwich Village seafood restaurant he opened with Stephen Baldwin in 1999. Etoile, owned by John Scotto, Jr. of New York's well-known Scotto restaurant dynasty (Fresco by Scotto), is an elegant setting for Eagan's contemporary menu.
About Timothy Eagan
Never one to limit his culinary talent to one expertise, Timothy (Tim) Eagan is thankful for the numerous life experiences that have contributed to his well-rounded career. Growing up on New York's Long Island, Eagan spent many summers on a fishing boat catching Long Island's abundant flounder, blowfish, blues, and fluke-hence his love of the sea. Back on land, and during his early restaurant years, he assisted both executive chefs and pastry chefs-hence his affinity for sweet and savory. Both have molded Eagan's goals as Executive Chef at Etoile-to entice diners with a mix of the freshest seasonal produce and seafood in both sweet and savory preparations.

"Our goal is to provide diners with the ultimate dining experience - high-quality food with uncommon value - served in a space filled with history and character," enthuses Eagan. "We hope to re-establish Etoile as one of New York's authentic supper clubs, as it once was known as Laurent," he adds.

Eagan's understanding and appreciation of nature's culinary treasures is attributed to his grandmother. While spending summers on a farm in upstate New York's Cazzenovia, Eagan spent countless hours toiling alongside his grandmother as they began each day in the garden picking vegetables and then bringing them home to create a menu filled with the day's fresh picks. It was a labor of love.

Eagan launched his career in the New York culinary world at Montrachet Restaurant, assisting both the Executive Chef and Pastry Chef. He then spent time in the kitchens of Della Femina in the Hamptons; and Tribeca Grill and F.illi Ponte both in Manhattan. Eagan also had tenure at Roger's Restaurant on Long Island from 1994 to 1996 before heading back to Manhattan where he wore two toques as Executive Chef and Pastry Chef of Rosewood on the Upper East Side in the fall of 1996. Rosewood then changed hands, and Eagan was called upon to assist in the opening of Della Femina in Manhattan.

In 1997, Eagan spent time in Brazil where he assisted in the opening of two restaurants: Do Batelli in Rio de Janeiro and "The Business Club" in Sao Paolo. Back in New York in 1999, Eagan teamed up with Stephen Baldwin to open Luahn in Manhattan where he formed a menu concept of creative interpretations of classic seafood. He served as Executive Chef until May 2001, prior to assuming the helm of Etoile's.

Eagan is a graduate of New York Restaurant School and recipient of the coveted "Grand Diplome" with distinction from Le Cordon Bleu in Paris. In his spare time, Eagan enjoys fishing, golfing, reading, and cooking with his six and a half-year-old daughter. Eagan is single and resides in Manhattan's Chelsea neighborhood.

About the food
At Etoile, Chef Eagan delights diners with internationally inspired American cuisine with artfully prepared dishes using bold flavors, beautiful colors and high quality, fresh ingredients. The Pan-Seared Halibut served with mussels, manilla clams, smoked bacon, artichokes in a white wine sauce is sure to please the seafood-loving diner. For land-lovers, the Crispy Long Island Duck Breast is served with a duck confit spring roll and sauted spinach drizzled with the sweetness of Calvados sauce. A selection of "Towers" can be enjoyed as an appetizer for the table to share including choices of Atlantic Salmon Tartare, Maine Lobster & Spicy Avocado, Yellowfin Tuna T