Stephanie Webster, Editor in Chief of CTBites, will chat with three chefs of repute, Matt Storch, Bill Taibe and Brian Lewis, about the local food scene.
Stephanie Webster’s quest to find great food in Connecticut is ongoing and all consuming. She started her career as an eater, photography editor, and digital strategist in the NYC advertising world, moved to Westport and founded CTbites.com in July, 2009. She has published many Connecticut dining guides, the Fairfield County Chef’s Table book, and recently launched the CTbites Hot Dish podcast.
Chef Matt Storch
A favorite of the local foodies, food press, and among Connecticut’s leaders in fine cooking, Chef Matt Storch brought the level of cuisine found in New York City, Boston and Las Vegas back home to the ’burbs.
Chef Storch first took the helm at Match Restaurant in South Norwalk in 2000 and energized Fairfield County’s dining scene with his unique twists on the classics. He seeks out what’s different, what’s fresh and what’s local, and he combines culinary styles from around the world to create menus he can—and does—change nightly.
His food has been rated four stars by the New York Times and is consistently voted best of Connecticut.
His newest venture was partnering with the Bloom’s, a three generation oyster farming family, two years ago to open Match Burger Lobster in Saugatuck.
Executive Chef/Owner, The Whelk, Kawa Ni and Jesup Hall.
Bill Taibe has developed, designed and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish, in Norwalk before opening LeFarm in Westport in 2009.
Since then Taibe expanded in Westport, opening The Whelk, a seafood and oyster bar, and Kawa Ni a Japanese inspired pub.
His newest venture, Jesup Hall, in the historic original Town Hall the early 2017, at the epi-center of downtown Westport.
All Chef Taibe's restaurants are guided by his belief in sourcing the best possible ingredients and supporting our local farms and community.
Taibe created “Kitchen Share” to improve the quality of life of his employees. He adds a three percent surcharge to all food sales and contributes that money to his kitchen employees. Many other tri-state area restaurants are adopting his program.
Chef Brian Lewis
The NYT recognized The Cottage in Westport with an “Excellent” review after it was open a mere four months, commending Lewis’ sophisticated menu in a cozy setting.
Chef Lewis is one of Connecticut’s most celebrated chefs, lauded for his seasonally driven American cuisine featured at The Cottage, and the love he expresses for Japanese cuisine through his newest venture, OKO.
He has also received national acclaim as opening Executive Chef at The Barn and The Farmhouse, both destination restaurants at Richard Gere’s The Bedford Post Inn including Esquire Magazine’s “Best New Restaurant” list in 2009, and an “Excellent” review in the New York Times for his thoughtful and consciously sourced cuisine.