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
From the start, Richard's extensive training at the Ritz Carlton ignited his passion for food and his desire to become a chef. The Executive Chef, David Schmitt, a CIA graduate first in his class, personally took Richard under his wing and trained him to be a great cook when he immediately recognized his love for food.
Working as the Executive Chef at Jedediah Hawkins solidified Richard's passion for the industry. Every morning he visited numerous farms and picked his own produce with the farmers themselves (still warm from the sun) and that was their menu for the day. The inspiration that Richard got through the farmers’ passion for growing ignited his passion to respect what they were creating and had the desire to do amazing things with those ingredients.
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.