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About Us

Jerry Dicecco is a traditionally trained Chef, who received his formal Culinary Training from Johnson & Wales University in Providence, Rhode Island. While at Johnson & Wales, he received his degree in Culinary Arts, graduating Summa Cum Laude.  Throughout his studies at Johnson & Wales, Jerry worked in several restaurants, including Mediterraneo Caffe as the Chef Grillardin.

After receiving his culinary degree, Jerry desired to discover his family’s culinary background and traveled to Italy to experience the cuisine first hand.  Jerry journeyed throughout Italy, France and several other European countries, trying to experience local cuisines and cultures.  He then went to Orvieto, a small hilltop Etruscan city located in Italy, where he found a job working for the renowned Chef, Lorenzo Polegri at Ristorante Zeppelin. Jerry spent his days at Zeppelin making fresh pastas, Etruscan style breads, cured meats and cooking local game such as wild boar and pheasants.  Jerry greatly enjoyed his time at Zeppelin with Chef Lorenzo and continues to have a close relationship. Lorenzo annually visits the United States to host wine dinners and give seminars.  Jerry has assisted him on multiple occasions including prestigious wine dinners at the James Beard House in New York City.

After returning to the States, Jerry decided he wanted to continue his education.  He pursued his studies at Johnson & Wales, but geared his studies towards the business end of the hospitality industry.  Two years later, Jerry received his Bachelors degree in Food Service Management. 

Upon completion of his studies, Jerry wanted to fulfill his lifelong dream of living and working in Manhattan, the culinary capital of the world!  Jerry was offered a job from the world renowned Chef, Daniel Boulud, to work at his esteemed restaurant, DB Bistro Moderne. Jerry started cooking on the line as the Chef de Entremetier, and by the end of his stay with Boulud, was working as the Chef de Tournant.   

After experiencing the city life and the thrill of working in a high pace, fine dining kitchen like Boulud’s Jerry decided it was time for him to move back to Long Island and help out with his families restaurant, Jerry & the Mermaid, in Riverhead, New York. Jerry & The Mermaid is located at Treasure Cover Marina, directly next to the Hyatt Place East End, Atlantis Marine World and just minutes from Tanger Outlets, Splish Splash and Long Island Wine Country.

Since 2008 Jerry has taken a more active role as the Executive Chef/General Manager. Over the last few years Jerry has given a face lift to the menu. He has incorporated dishes, cooking styles and plate presentations that he has learned throughout his culinary journeys.  In addition, Jerry tries to incorporate as much locally grown produce and Long Island Wines as possible.  In addition Jerry strives to use locally caught/sustainable seafood. The restaurant continues to slowly transform and will be doing so more rapidly after the completion of the Hyatt Hotel being built directly next door to Jerry’s.

In September of 2008, Jerry was privileged enough to receive an offer to work as a Chef Instructor for Suffolk County Community College.  Jerry thoroughly enjoys working for the college and helping young aspiring chefs achieve their dreams.  .

Jerry continues to hone his culinary skills by attending culinary/hospitality conferences, seminars, food shows and constantly doing professional reading.  Jerry has had many successes thus far on his culinary journey. He is looking ahead to the future with anticipation and excitement as to where his adventure will lead him.