Chef Erik Orlowski & Jeniffer Orlowski
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.
