 |
Being a committed restaurant professional, Jerry McCarthy began his career in 1980 in New York City.
After several years in mid-town Manhattan, McCarthy was offered a position by a prestigious Washington D.C. restaurant, The Old Ebbitt Grill, presently the seventh ranked restaurant in the country by Restaurant Trade Magazine. |
If you asked executive Chef Tom Porto what his favorite thing to do, without hesitation and a smile from ear to ear he wll tell you “it’s cooking for the great people of Buffalo, NY”. Do not be fooled by his young age because he comes to the Stillwater with a world of great talent and culinary knowledge. |
|
|
From Washington D.C., Jerry headed west to San Diego, where he met Lawrence Welk and accepted a position at the beautiful Welk Resort in Escondido, California.
Heading north, happy to reside in Los Angeles, McCarthy accepted a management position at The Gladstone 4 Fish in Malibu (recently ranked 17th in the country). Jerry was able to compete with the west coast's finest restaurant management talent and was awarded the responsibility of opening The Loews' Santa Monica Hotel, a five star luxury hotel. McCarthy relocated Chicago area and worked for Mr. S.E. Johnson, of Johnson & Johnson, at his Wisconsin Grotto. McCarthy made a decision to return home to Buffalo, and bring his tremendous restaurant experience to his native city.
Locally, Jerry McCarthy's mentor is Michael Militello, presently proprietor of both The Bijou and Sonoma Grille. McCarthy also served over four years as General Manager for restaurant entrepreneur, Marc Croce at the Brownstone Bistro and D'Arcy McGee’s Irish Pub, in downtown Buffalo. McCarthy then served as General Manager for successful businessman Harry Williams, owner at Harry’s Harbour Place Grille.
After his 25 year journey, Jerry McCarthy is proud to serve as General Manager with Bill Goodhue, owner of the Stillwater Restaurant and Nightclub. |
As early as sixteen years old, while still in high school, he began working in restaurants. Working his way through various positions, he eventually found his true passion while being trained as a cook. Tom says once he recognized his love for cooking he made the decision to go to culinary school. While in culinary school, he cooked at one of our nation’s most well known chain restaurants. After graduating from college he was hired by Daffodils Restaurant and had the opportunity to work under the guidance of Chef Scott Donhauser and gained the knowledge he needed to grow as a chef. He was later hired as the sous chef at the Buffalo Launch Club and was the backbone of the kitchen for three years before coming to the Stillwater.
Tom has been featured on WGRZ TV, WBEN and WGR Radio. He was also a chef instructor for Tops Markets cooking school at both Amherst and West Seneca locations. Recently, Tom was featured in the 2008 Buffalo Niagara Best Restaurants Magazine.
Tom uses only the highest quality meats, seafood, produce and spices to create culinary delights that ensure everyone will enjoy their visit to The Stillwater.
|
