Meet The Chef

Nicholas Sorrentino

Executive Chef

Born on the south shore of Long Island to Italian American parents, Nick’s love of cooking was noticeable even as a young child. At the age of eight, Nick would spend more time by restaurant kitchen doors than at the table with his family. By 13, he was helping out at a neighbor’s restaurant and by 14 had landed a part time job at a local country club. Nick worked throughout high school at local French restaurants and upon graduation enrolled at the Culinary Institute of America in Hyde Park, NY. During this time, he worked in Manhattan at Larry Forgione’s An American Place, completing a 21-week externship at the flagship restaurant.

In 2000, armed with both an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Business Management, Nick graduated from the CIA and moved to Connecticut. He worked in various restaurants throughout Fairfield County including Zanghi on Summer Street where he helped Chef Nicola Zanghi receive an ‘Excellent’ from the New York Times. Nick then became the Sous Chef at Solaia in Greenwich, under Chef Nick Martschenko of South End in New Canaan, which also received a NY Times review of ‘Excellent’. After leaving Solaia, Nick joined the team that opened Market restaurant in downtown Stamford, again with Chef Martschenko.

In 2009, Nick began his employment at Winged Foot Golf Club in Mamaroneck, NY, again following Chef Martschenko for one last tour of duty. He started as Executive Sous Chef, but was promoted to Chef de Cuisine and spent seven seasons at the prestigious golf club.

Nick has an immeasurable passion for his craft and is constantly working with his local restaurant peers to grow on a regular basis. Nick will attempt to bring a restaurant experience to the membership at Shorehaven. His menus will be ever evolving and feature what the markets and Mother Nature have to offer. Nick has a love for many types of cuisines and that will be evident in the changing styles of food that will make appearances on the coming menus. Due to his long tenure in the area, he has great relationships with his purveyors and uses that to his advantage. Nick will also be making weekly trips to the Westport Farmers Market, where he is also a food ambassador.

When time allows, Nick enjoys travelling both domestically and abroad to gain culinary inspiration and continue to evolve and strengthen his techniques and palate.