A New Jersey native born just 20 minutes away in Mays Landing, Chef Rudy spent his high school years and early twenties living in Chile with his father and grandparents. From here, he returned to the United States to pursue an education at the Academy of Culinary Art, before moving to Napa Valley to continue refining his skills.
Today, Chef Rudy’s experiences have led him to place an emphasis on using local, fresh ingredients in Seaview’s offerings—noting the region’s relatively long growing season and abundance of nearby farms. In true northern style, his favorite dish around this time of year is Fresh Day Boat Scallops—sourced by local purveyors.
Be sure to join us for a meal the next time you’re in New Jersey—you’re guaranteed to taste his creations, and if you come at just the right time, you could even meet the creator himself.
