Chef Gary Lanza 

Chef Gary Lanza’s first recollections of “working in the kitchen” involved standing on milk crates frying calamari. Working alongside his father, Gary learned the finer points of the culinary arts while immersed in the hustle and bustle of the family’s restaurant, La Vigna, located in Greenvale, NY.  Though a host of options were afforded to him, Gary knew that the kitchen was his true calling. After graduating the Culinary Institute of America in 1989, Gary worked with the finest chefs in the industry at the famous Le Bernardin of New York City. His roots with the family business however were deeply set and he returned to La Vigna. In 1997, Gary branched out and opened the Meridian Café in Locust Valley. The instant hit provided locals a variety of foods, drinks and cigars which was followed shortly after with a gourmet take-out and catering location named Gino & Company – named after his father. In short order, Gino & Company’s phone number became a “regular speed dial” on the phones of many within the community who wanted to call in a dinner order and have it ready in minutes.

Gary’s most recent enterprise is the Meridian Kitchen and the Meridian Kitchen To-Go. Located in Locust Valley, NY, the two locations offer a host of menu items. The Meridian Kitchen, with its warm and inviting atmosphere, sushi bar, and main bar, offers an Asian, Continental and American fusion menu. Next door, at the Meridian Kitchen To-Go, patrons can enjoy a classic Italian menu with favorites including brick oven pizzas, pastas, and other specialties.

In addition to overseeing the entire operation, Chef Lanza also provides intimate dining parties in the comfort of his patron’s own homes. As a private chef, Lanza, working with his patrons, develops a special meal for special occasions with paired wines, desserts, and full service.

The Chef’s Philoshophy - Chef Lanza believes that “starting with the freshest ingredients and keeping things simple is the foundation for all cooking. Without it you have nothing.”
 

Chef Riki Lee

Overseeing the Meridian Kitchen’s Sushi Bar is veteran sushi chef Riki Lee. Born in Korea, Riki lived and trained in the finer points of sushi and sashimi in Tokyo. After immigrating to the United States in 1981, he worked in Little Tokyo, Los Angeles for five years. After moving to New York in 1985, Riki worked in the field in Manhattan before establishing his own sushi restaurant in 1993 called Ginea in Bayside, Queens.  After 10 sucesful years Riki sold Ginea and saw opportunity in the middle of Long Island.   After moving to Plainview, New York to raise his family, Riki opened Hama Sushi in 2000. Riki Lee’s style is a mixture of traditional and classic Asian and Korean dishes which provides all who visit the Meridian Kitchen, a unique and delectable dining experience.

 

Meridian Kitchen
23 Birch Hill Road Locust Valley, New York 11560
516 676-2620
meridiankitchen@optonline.net


&

MERIDIAN Kitchen  to go
15 Birch Hill Road Locust Valley, New York 11560
516 676-8100
meridiankitchen@optonline.net