Chef John Urbinati & Deborah Urbinati

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.