Your Local

Butchers and chefs

at Birch Hill Market and Bistro

The remarkable synergy between the Master Butcher and Executive Chef at Birch Hill Market is nothing short of culinary alchemy. With an intimate knowledge of cuts and quality meats, along with the Chef’s knowledge of the freshest fish, the Cooks meticulously collaborate to prepare the finest foods, ensuring that the foundation of each dish is exceptional.

Butcher holding large piece of raw meat in shop

  • Master Butcher

    From humble beginnings, Master Butcher Tom DeAngelis, has been working to cement the legacy of his father, Master Butcher, Joseph DeAngelis.

    Trained in traditional meat butchery by his father and many of his fathers employees, all world class butchers in their own right, Tom has been cutting and preparing meats since he was 12 years old. Tom has spent the past five decades training young butchers and serving his beloved Locust Valley community and surrounding neighbors. As proprietor and Master Butcher of Birch Hill Market, Tom’s passion for butchering drives his goal of client satisfaction. Besides spending time with his family, there is no other place he’d rather be than on the butcher block.

A man with short, curly hair and a serious expression, standing in a kitchen wearing a black shirt and apron, with crossed arms.

  • Executive Chef

    Americo learned his trade at the NY Restaurant School and trained in the top European kitchens of NYC, working at countless 3- and 4-star restaurants, including Bouley, Danube, Lespinasse, March, and L’Absinthe amongst many others.

    His career has taken him through tours of South America, France, and Holland, including having worked a season at the acclaimed El Bulli in Spain and several Michelin restaurants in Germany.

    ​Americo Mintegui prides himself on the fact that he was a working cook until he was 30 years old, without ever being a Sous Chef or Executive Chef, in order to become the best cook he could ever be. Mintegui later received 3 Stars from the NY Times within a year of his first Executive Chef job.

    In 2008, he embarked on opening what will today be one of the greatest golf clubs in the entire world, where he advanced himself as a wine buyer and left behind a world-class wine list and signature dishes that will last a lifetime. Anyone who has been to Friar’s Head will know!

    During his time with Friar’s Head, Americo created his consulting company, ChefCentives, which took ten years to develop and has implemented in his kitchens and clients’ kitchens alike. Americo Mintegui is an expert on food, people, and restaurants.

Portrait of a young man with short dark hair, a beard, and mustache, wearing a black shirt and apron, standing in front of a tiled wall.

  • Jason Mintegui began his culinary career working alongside his father during high school, where he built a strong foundation in classical French cooking. Determined to further develop his craft, he moved to New York City to join the opening team at One White Street, which went on to earn a Michelin Star. During his time there, Jason was awarded a scholarship that allowed him to continue his culinary education in Europe.

    While abroad, Jason spent a month training at The Jane in Antwerp, Belgium—one of the world's top-ranked restaurants—and furthered his education at The Rooster in Paris under Chef Frédéric Duca. He later relocated to Chicago to become the sous chef at Asador Bastian, recognized at the time as the 13th best steakhouse in the world.

    Today, Jason works alongside his father once again, collaborating with a talented team of chefs, fish cutters, and butchers. He strives every day to elevate both his own work and those around him.