Chef/Owner Erik Orlowski and his wife, Jeniffer returned to the East End to realize their long time dream of opening a restaurant in the heart of Long Island’s farm and wine region. Opening in December 2004, The Fifth Season, a New American bistro incorporated Chef Orlowski’s knowledge of local ingredients and Jeniffer’s knowledge of wine and craft brews to personally prepare an ever-changing menu of farm-to-table cuisine that paired each dish with a local wine and beer.  The restaurant received national recognition in its first six months and continued to be featured in publications such as Food & Wine/Travel & Leisure, Forbes, and Wine Spectator.  Erik and Jeniffer, earned top reviews from Zagat in 2007/2008 for both food and service, making them one of the top five New American Restaurants on Long Island.  In April 2008, the Orlowski’s moved the restaurant and its staff to a larger space in the village of Port Jefferson, just twenty miles west of Long Island’s central farm and wine region.

Prior to opening The Fifth Season, Chef Orlowski worked at New York City’s premier seafood restaurant located in trendy Gramercy Park, City Crab & Seafood Company.  Orlowski was instrumental in diversifying the menu and restructuring the kitchen to better serve the 325 seat establishment. Under his leadership, City Crab experienced a three-point increase in the food rating by Zagat and was voted “Best Soft Shell Crabs in NYC” by the 2003 New York Press Reader’s Poll.

In the beginning of his career, Chef Orlowski worked under several noted restaurateurs,  simultaneously developing strong relationships with them as he honed an eclectic variety of culinary skills.  In July 2002, Orlowski was honored by cooking alongside nationally acclaimed chef Allen Susser to present a six course dinner at the world renowned James Beard House.  The following year, his talents were again recognized while presenting a tasting at the Thirteenth Annual James Beard Foundation.

Chef Orlowski also was involved in the opening of Tuscan Square in New York City . A revolutionary concept in restaurant dining, Tuscan Square, owned by restaurateur Pino Luongo, was the first establishment to combine the concept of a prepared foods market and retail store with a fine dining experience. Chef Erik Orlowski’s cooking was featured regularly on closed circuit television broadcasts throughout Rockefeller Center which set precedent for public cable programs such as those seen on The Food Network. Orlowski also worked at Luongo’s East Hampton restaurant, Sapore di Mare, where he met his wife, Jeniffer.

Jeniffer Corwin Orlowski grew up “in the business” spending every weekend at her father’s restaurants, Heads and Tails, U.S. Blues and City Lites Cafe, learning the value of excellent service at a very young age.  She subsequently perfected her training at various restaurants on both the north and south forks of Long Island.  She credits these restaurants with introducing her to the delicious simplicity of Long Island produce and for helping to create a knowledge and palate for international and local wines.

Chef/Owner John Urbinati began his culinary career at the Three Bears Restaurant in Westport, CT where the smells and sounds of the kitchen captivated him. Once he mastered the basic skills of a chef, he applied and was accepted to the prestigious Culinary Institute of America in Hyde Park, NY. There he worked alongside masters of their craft and staged under Executive Chef Joseph Miller at Joe’s Restaurant in Venice Beach, CA. While at Joe’s, John fell in love with the amazing bounty and variety of produce, meats and fish at the local farmer’s market. This introduction of farm to table cooking was reinforced with daily trips to the market for the freshest, seasonal items. It was here that John’s interests in sustainable farming and fishing were ignited.

Chef Urbinati subsequently moved to Durango, Colorado, expanding his culinary knowledge to include hints from the southwest. In 2003, after meeting his wife, Deborah, Urbinati relocated to the coast of Oregon, where he was an instructor at the Cannon Beach Cooking School. He enjoyed demonstrating the fundamental skills of cooking while highlighting such regional ingredients as Wild salmon, Pinot Noir, Chanterelle Mushrooms and Dungeness Crab.

In 2006, John became Chef de Cuisine at The Fifth Season in Greenport, Long Island, working alongside then Chef/Owner Erik Orlowski. Deborah also acquired front of the house positions allowing her to work alongside Erik’s wife, Jeniffer. It was here that the chefs found they had a mutual respect and understanding of the balance between the great food and wine Long Island has to offer. In 2008, the Urbinatis and the Orlowskis, partnered to move The Fifth Season to a larger space in Port Jefferson,  Chef Urbinati’s enthusiasm for showcasing sustainable and organic products in a new way has prompted the restaurant to feature dishes that are dairy free and gluten free.

Deborah is a Long Island native but spent twelve years traveling the country, collecting regional recipes for the bar. With over fifteen years of restaurant experience, she brings knowledge of the great craft beers from around the U.S. as well as eclectic cocktails and flavors from each corner of the map. Together, they meld their passions to create unique and memorable flavors, always bringing out the best that each season has to offer.