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 Executive Chef John Poon brings a quarter century of culinary experience to B. Smith's, Sag Harbor. In 1976 young John Poon, working as a busboy, caught the eye of Executive Chef Robert Valeet of The French Cuisine and Art Gallery. He quickly rose from Line Cook to Saucier to Sous Chef and in 1979 became the protégé of another well established Chef, Bill Lalor of the trendy Manhattan eatery, The Saloon. He was soon promoted to Head Chef, and from there his career took flight.
For the next 15 years he served as Head Chef and Executive Chef for two 400 plus seat restaurants, America in New York City and the well known waterside retreat, Sequoia, in Washington, DC's Georgetown area. Chef Poon's approach to cooking fits perfectly in the Hamptons where old rules are challenged allowing new and creative attitudes to emerge. He sees cooking as an art form and where many large-scale restaurants might be hesitant to try new and adventurous ideas on the menu he welcomes the opportunity. For him, the ultimate challenge is to deliver creative presentations without sacrificing the complex flavors in his dishes.
As a native of Hong Kong who has studied both classic French and American cuisines, Chef Poon combines his Asian background with a mixture of old world and new world influences. B. Smith's Sag Harbor benefits by having an Executive Chef who can produce at a high volume without losing the integrity of the menu.
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