Inside the Kittle House Kitchen
Meet Execuitve Chef Jay Lippin
Executive Chef Jay Lippin
A graduate of the culinary program at The State University of New York at Cobleskill, Jay Lippin has enjoyed a colorful a diverse career cooking in some of the finest restaurant kitchens in New York City and Westchester County.
Immediately after graduating in 1982, Jay accepted a position at the Rye Town Hilton as a grill man. Wanting to gain some New York City experience, Jay was given the opportunity to be a part of the opening kitchen team at the venerable New York Times 3 star French restaurant La Reserve in Manhattan.
Jay’s first sous chef experience came to him from the famous international restaurant and night club Regines, a position that he also held at Montrachet in Tribeca, another famous 3 star French restaurant.
In 1991, Jay was appointed Executive Chef at the well-known and very popular Crabtrees Kittle House in Chappaqua NY. It was during Jays tenure there that the restaurant received its first 3 star review from The New York Times. In 1991, Jay was selected to attend the prestigious Beringer School for American Chefs in Napa Valley and in 1992 was named one of Americas Best Young Chefs To Keep Your Eye On by Esquire Magazine reviewer John Mariani.
In 1993 it was back to Manhattan for Jay as he left the Kittle House to become the opening Executive Chef of The Harley-Davidson Café. In 1999, Jay became the Executive Chef of both Café Luxembourg on the Upper West Side and the famous Tribeca bistro The Odeon.
In 2005 it was back to Westchester and a stint as Executive Chef of Mighty Joe Youngs in White Plains. Jay had the opportunity to open his own restaurant in Westwood New Jersey called Backwoods BBQ and Grill. Backwoods was named Best BBQ Restaurant in 201 Magazine in 2008 and 2009. With all of this knowledge, experience and know how its no surprise that Jay was able to win first place on an episode of the popular television cooking competition show called Chopped.
Now, once again at Crabtree’s Kittle House as the Executive Chef, Jay has had a great four years getting back to his fine dining roots and cooking the outstanding new American cuisine that has made Crabtree’s Kittle House one of Westchester’s and America’s premier wining and dining destinations.
During this most recent chapter at the Kittle House, Jay has expanded the venerable restaurant’s role as ‘farm to table’ pioneer by becoming involved in multiple organizations that support sustainable, humane food practices in the Hudson Valley and beyond. Some of these include: the Chefs Alliance, Westchester Growers Alliance, Slow Foods USA, Kitchen Cultivators of Glynwood, and Food Bank for Westchester. Jay works closely with Zwilling-Henckels Corporation and Glynwood Farm as well as with dozens of small farmers throughout the Hudson Valley in order to help advance the cause of local, slow food. In 2017, Jay was selected to be the Honoree at the annual March of Dimes fundraiser Gala.