London Lennies Executive Chef, Jeffrey Baruch, was born and raised on Long Island, New York where he embarked on his journey into the restaurant industry at the age of 14. With over 31 years of culinary experience, Chef Baruch has traveled across the country serving as executive chef at restaurants in Colorado and New York and has owned and operated four of his own dining establishments. Chef Baruch made his national television debut this Fall with appearances on Food Network shows Iron Chef America and Chopped. 

Influenced by his grandparents, Chef Baruch spent a lot of his childhood on his family’s Pennsylvania farm and on the waters of New York’s Great South Bay catching fresh fish, crabs and clams with his grandfather, a boat builder.  It was these childhood experiences exploring the culinary offerings of the land and sea that sparked young Baruch’s interest in food and led to his decision to become a chef. 

Chef Baruch’s first job as a teen was in Ocean Beach on Fire Island working in the back of the house at a local restaurant. After working eight straight seasons, Baruch not only secured his spot on the cooking line, but also gained hands-on experience and knowledge. Upon completing high school, he attended The Culinary Institute of America where he graduated with an Associate’s Degree in Culinary Arts. Immediately following graduation, Chef Baruch completed a one-year apprenticeship at the Four Seasons restaurant in Manhattan under the direction of Chef Sepi Rengle. 

His culinary dreams then took him to Vail, Colorado where, for five years, he worked for the Chart House Corporation, acting as a troubleshooter and managing the kitchens and culinary operations of various restaurants in Malibu, Baltimore, San Diego and Newport Beach.  He then moved back to New York and worked in notorious New York City restaurants including The Maurice in the Parker Meridian Hotel with Chef Christian DeLouvrier, The Rainbow Room with Chef Andre Rene and served as Executive Chef at Isabella's, part of B. R. Guest Corporation. 

For the next ten years, Chef Baruch left Manhattan for Long Island, where he owned and operated four restaurants. Establishments included Metropolis Restaurant in East Setauket, NY, Bistro Blue Restaurant in Greenport, NY, Station and Park Restaurant in Wantagh, NY, and Harpoon Harry’s Restaurant in Mattituck, NY.   All of these restaurants recieved top Zagat ratings. Bistro Blue Restaurant became known as a pioneer of cutting edge flavors on the North Fork.

In an effort to spend more time with his family, Chef Baruch systematically sold his restaurants and was introduced to London Lennie’s in Queens, where he has been working for four and a half years. As London Lennie’s Executive Chef, Baruch and owner Leslie Barnes took the initiative of introducing sushi to the vast seafood menu.  On his own time, Chef Baruch has spearheaded many community relations food events in and around the Queens area.  Chef Baruch has been featured in Restaurant Business, Martha Stewart Radio, Zagat.com, CBS, New York Daily News, and regularly participates in notable culinary events including City Harvest, Macy’s Culinary Council Cellar Kitchen and A Taste of Queens. 

Chef Baruch is father to two children, Jordan, 15 yrs old, and Stephen, 13 yrs old. He currently resides in Commack, NY. 

Visit Queen's finest seafood restaurant London Lennie's at www.londonlennies.com