Chef Spotlight: James Tchinnis of SWALLOW RESTAURANT in Huntington

Chef James Tchinnis is the executive chef and owner of Swallow Restaurant in Huntington and Swallow East in Montauk. His cuisine focuses on casual, sophisticated new American fare with a dash of decadence and an emphasis on local ingredients.

Tchinnis, a Long Island native, has been around great food all his life. His mother cooked regularly at home, exposing Tchinnis to a range of eclectic cuisines and opening his eyes to new flavors and techniques.

After spending a year at a North Carolina University, Tchinnis shifted career paths and enrolled in the French Culinary Institute (now The International Culinary Center). He graduated in 1995 and went to work in some of the finest restaurants in New York, including Le Cirque, The Grand Havana Room, and Aliah.

In 1999, Tchinnis decided to return to Long Island temporarily to recharge; however, his plans changed after he met and fell in love with a stunning server, Julie. They married and in 2009 became part owners of Bistro 44 in Northport, the very restaurant where they met. A year later, they decided to open their own restaurant.

In October 2010, Swallow Restaurant opened in Huntington Village to rave reviews. The cozy 20-seat restaurant with an open kitchen and an eclectic menu of New American small plates quickly became a hot spot, so much so that expansion was inevitable. In 2013, Swallow completed a renovation that tripled its size.

In 2012, Tchinnis opened Swallow East on the docks in Montauk, NY, and the restaurant quickly earned a reputation as one of Montauk's best. Swallow East has grown to host some of the most elegant weddings and events on Long Island.

Swallow was voted a top Long Island Restaurant and one of Long Island's Best Restaurants for Small Plates by Newsday 2015 as well as Best Small Plates by the Long Islander (2014 & 2015)

Most recently, Tchinnis and his partners opened Organic Krush in Woodbury, NY, serving healthy food that is 100% organic.

Tchinnis lives in Huntington with his wife Julie and their three children.

Broadwayworld.com interviewed Chef James Tchinnis about his career and his restaurants.

What was your earliest interest in cooking?

My interest in cooking started when I was about 16. Food always took center stage at our house when I was growing up. I have a great memory of my mother cooking pork chops with onions, pepperoncini, and white wine. The flavors lit up my tongue, and I remember being curious and intrigued.

Who were some of your career mentors?

The chefs at the French Culinary Institute, where I trained, were great mentors. Their technique, discipline and real world advice has stayed with me. They would say, "You have to love this industry. Don't do this for fame or money or you will be deeply disappointed." Truer words were never spoken!

What culinary styles have influenced your career?

I subscribe to the theory that less is more. It's easy to make a dish shine by using the best quality ingredients. Overcomplicating a dish tends to hide the true flavor of the ingredients, and can confuse diners. So I strive to keep things simple, but interesting.

What do you consider the most distinguishing features of your work as a chef?

My culinary approach is centered on the idea that "the best things in life are meant to be shared." When my wife and I would go out, we'd enjoy sharing several plates of food. So when we opened Swallow, this concept was the inspiration for the menu. We also strive to use the freshest possible seasonal ingredients, finding interesting ways to showcase them in our dishes. For example, we'll do a grilled octopus, served with fresh stewed grape tomatoes, lemon, red onion, and chorizo - simple and delicious.

What is your favorite meal?

I'm not sure I can pick just one favorite, but a perfectly roasted whole chicken with salt and pepper, boiled potatoes and a Bibb salad with sherry vinegar and olive oil is simple and classic, and always a winner for me.

Tell me a little bit about your restaurant for our readers.

Swallow Restaurant is located in the heart of Huntington Village on Long Island. We also have Swallow East, on the docks in Montauk. We serve small plates (about the size of a typical appetizer). We have fun with the menu, changing three dishes every few weeks. There's great collaboration between the entire kitchen team in a really creative, fun environment. We've got a hip bar, where the cocktail menu is as creative as the food. Our style of food ranges from classics, like Orzo mac & cheese with peas bacon and Asiago cream sauce, to Korean fried chicken steamed buns with pickled radish, mustard greens and a special sauce that is tangy and spicy. We're open for lunch, dinner and Sunday brunch.

Swallow Restaurant is located at 366 New York Ave, Huntington, NY 11743. Call them at 631.547.5388 and visit their web site at https://www.swallowrestaurant.com/.

Swallow East in Montauk is located at 474 W Lake Dr, Montauk, NY 11954. Call them at 631.668.8344 and visit their web site at https://www.swalloweastrestaurant.com/.

Organic Krush is located at 108 Woodbury Rd, Woodbury, NY 11797. Call 516.224.4423 and visit their web site at http://organickrush.com/.

EDITOR'S NOTE: Support "The Chefs' Table For No Kid Hungry," A Culinary Event at Swallow Restaurant

Long Island's top chefs will come together on Monday, February 27th to participate in The Chefs' Table for No Kid Hungry, a multi-course culinary event to fight childhood hunger, at Swallow Restaurant. Guests will enjoy a signature course from each chef, as well as cocktails and select wine pairings. All proceeds from this special collaboration will support NO KID HUNGRY, a campaign that works to ensure that every child in the United States has access to healthy food where they live, learn and play. Joining Chef James Tchinnis will be: Michael Psilakis, Marc Anthony Bynum, Kent Monkan, Kate Snider, and others to be announced. Tickets are $200 per person. The event begins with cocktails at 7 p.m. followed by dinner at 8. Reservations can be made at 631-547-5388.

Photo Credit: Courtesy of Jim Tchinnis

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