The Simons Center Café located on the second floor of the Simons Center for Geometry and Physics, has a fresh and modern style, focusing on organically inspired French, Italian, and American cuisines. The array of options for soups, salads, entrees, and desserts is bound to leave you longing for more!

Please call us at (631) 632-2881 to discuss your next catering event. Catering events available anytime.

Simons Center for Geometry and Physics
100 Nicolls Rd, Stony Brook NY 11794 | Get Directions to the Café
Tel: (631) 632-2881


  • Eric Werner
    Manager, Executive Chef

    Eric Werner, the Executive Chef of the Simons Center at Stony Brook University, credits his career and passions to his roots - Long Island.

    Througout his teenage years Werner got a taste of what it's like to work in all aspects of the restaurant business, which lead him to the New England Culinary Institute. Here he received the professional training needed to begin building his culinary career. Werner was inspired by the late Chef Gerry Hayden's passion for the farm-to-table concept chose to pursue a position at a restaurant that followed suit. "The seasonality and locality of produce and meat, alongside the sustainability of our waters, are all important to me. All impact our lives, directly and indirectly, and is a mindset I adopted while attending the NECI", says Werner.

    Working alongside Chef Guy Reuge for the past 7 years was a pivotal piece in Werner's development as a chef. Beyond creative preparations and techniques, he learned appreciation and care for food, finesse put on a plate, and found his own style.

  • John Dettori
    Area Operations Manager

    John Dettori, attended Johnson and Wales University graduating with Honors in Culinary Arts and Business Management. John honed his Hospitality and Culinary skills in Private Clubs and Restaurants before joining Lackman Culinary Services as Executive Chef for the Bank of Tokyo. John was then asked to take on a special role as Events Chef when the New York Stock Exchange legendary Luncheon Club was closed due to a fire. John then become the Executive Chef at The Rockefellar Foundation, and went on to open a number of new accounts including United States Trust Company, the Executive Dining at ABM and the Café at Tiffany and Company's Flagship Store.

    After working as the Executive Chef for Tiffany he became the Regional Director for all of Tiffany and Company business. John has received awards for Personal and Professional Growth in Culinary Arts, Personal and Professional Growth in Management and Manager of the Year. Food Service Director Magazine named John Director of the Month in March of 2011. In 2016, John took a position with AVI Food Systems at the International House as Resident Director and is currently working as the Southern New York Area Operations Manager for Lessing's Hospitality Group.