Following the relaunch of iconic Hamptons hotel RUSCHMEYERS this past Memorial Day under boutique hotelier Bridgeton (Marram Montauk, Journey East Hampton), the team announces Chef Jordan Heissenberger (Buvette, Walter’s, Rucola, Apollonia) as Executive Chef of the property’s reimagined signature dining concept, The Grill at RUSCHMEYERS.
Heissenberger, the executive chef of The Grill at RUSCHMEYERS (an all-day restaurant designed for long, lively dinners that last into the night), leads a seasonal menu and beverage program based on shareable dishes, open air vibes and a menu for connection. Embracing the property’s “mixed media summer grill” concept, Heissenberger’s menu celebrates the East End’s bounty through fire-kissed dishes like charred lamb ribs, seafood towers, grilled lobster, wood-fired oysters and their standout signature burger – deemed the best hamburger on Long Island by ELLE – paired with playful cocktails and a crisp coastal wine list. Designed for gathering, the restaurant offers a casual yet considered dining experience that brings people together through expressive flavors, generous hospitality, and a creative, communal spirit – where grilled meats meet mezze, and fermentation plays alongside flame.
Chef Jordan Heissenberger, an experienced talent with more than a decade of culinary experience, brings to the table a bold approach that is ingredient-driven and shaped through international training. He has also held leadership positions at some of New York’s most respected restaurants. A graduate of The French Culinary Institute in New York City, Heissenberger further honed his craft at ALMA – The International School of Italian Cuisine in Colorno, Italy, and through an externship at the Michelin-starred Onice in Florence. He has worked as an Executive Chef in New York at a number of popular restaurants, including Buvette Vinegar Hill House Apollonia and Inness Hudson Valley. Heissenberger has recently joined the Institute of Culinary Education in New York as a chef instructor, where he mentors the next generation of culinary talents.
