Executive Chef | Firefly
Starting at mozzarella sticks, burgers, and potato skins, and graduating to veal meatballs, skirt steak, and kimchee, Firefly Executive Chef Perry Pollaci can cook a serious array of mouth-watering dishes. Growing up in his family’s restaurants in Long Island and Queens, Perry started cooking at the young age of 15. He was hooked. At 19 years old, he attended the Culinary Institute of America and since then has worked in numerous kitchens, from serving as a private chef in the Hamptons to working under some of the best chefs in New York City and Los Angeles.
Perry doesn’t just work in the kitchen, but says the restaurant business is in his DNA. From serving as a dishwasher, bartender, and now as an executive chef, he has learned what people like, and how to deliver that to them — he lives by the idea that he is in the business of making memories. Perry aims for every guest to leave a meal remembering their time at that restaurant. This belief no doubt played a role in his landing a spot competing in Cutthroat Kitchen on Food Network a whopping three times and winning twice. Perry also attributes some of his success to the chefs and mentors he’s worked with over the years who lent their patience, time, and skill to help make him the chef he is today. Additionally, his sous chefs and team for the hard work they put in day in and day out.
For first time guests and longtime patrons, asking what the chef recommends can provide the best possible experience. At Firefly, Executive Chef Perry recommends the veal meatballs, which are cooked with his grandmother’s recipe, and the skirt steak, which is done Korean style marinated in their own kimchee and paired with a sweet Okinawa potato puree. Looking forward, Perry hopes Firefly makes guests feel as though they’ve been transported somewhere else. The synthesis of ambiance, wine and spirit program, and culinary offerings are a treat to the senses, and the indoor-outdoor feel of the restaurant gives the space a unique atmosphere.