Bennett Orfaly

Bennett Orfaly is an accomplished Executive Chef with a career spanning over two decades, marked by culinary innovation, operational expertise, and leadership in diverse dining environments. Based in Freeport, New York, Bennett has garnered a reputation for excellence in menu design, execution, and creating unforgettable dining experiences that keep guests coming back. His journey as a chef is a testament to his passion for food and his unwavering commitment to quality, from conceptualizing dishes to training staff and ensuring compliance with industry standards.

Bennett’s culinary career is highlighted by his expertise in ingredient mastery—ranging from familiar to exotic—allowing him to create menus that push the boundaries of traditional dining. He is skilled at combining seasonal ingredients with unique flavor profiles to craft dishes that stand out in any restaurant or catering environment. His menu planning not only satisfies the palate but also challenges diners with innovative pairings and presentations.

His current position as Executive Head Chef at Nunzi’s By The Water in Freeport, NY, reflects his continued dedication to culinary excellence. Since April 2023, Bennett Orfaly has led the kitchen, overseeing menu planning, staffing, training, and labor forecasting. His ability to interact with customers and build meaningful relationships adds a personal touch to the dining experience, creating an environment where both guests and staff feel valued. Under his leadership, Nunzi’s has become a destination known for its innovative dishes and exceptional service.

Before Nunzi’s, Bennett Orfaly held the position of Executive Head Chef at T-Bar in New York City, where he worked from July 2021 to March 2023. During this time, he managed the kitchen’s day-to-day operations, ensuring food safety and employee safety protocols were followed rigorously. His use of seasonal fare and modern menu updates kept T-Bar’s offerings fresh and appealing to a diverse clientele. Bennett’s ability to oversee kitchen operations from purchasing to plating made him an indispensable part of T-Bar’s success in a highly competitive culinary market.

At Mariner’s Bistro in Edgewater, NJ, Bennett Orfaly further showcased his leadership skills, managing a staff of over 20 employees and developing an attractive wine list paired with his contemporary menus. His focus on seasonal and local ingredients ensured the menu was always current, while his social media engagement resulted in widespread positive reviews and a growing online following.

Bennett’s background also includes significant experience in catering, having served as the Executive Head Chef for Boca Bliss Catering in New York City. From May 2017 to June 2021, he hired and trained kitchen staff, maintained inventory of both standard and exotic ingredients, and led his team in executing menus that delighted clients in an upbeat, enthusiastic environment. His catering experience reflects his ability to work in high-pressure settings, delivering high-quality results regardless of the occasion.

Earlier in his career, Bennett Orfaly owned and operated Vai & Vero in New York City, where he served as both Executive Chef and owner. For 14 years, from 2002 to 2016, he built a reputation for designing seasonally focused food and wine menus that complemented his signature wine bar. His ability to introduce new menu items and accommodate dietary requests was instrumental in creating a loyal customer base.

As the founder and CEO of Pita Grill & Pure Vita, Bennett Orfaly managed 22 locations, including 14 Pita Grill units and 8 Pure Vita units across New York and New Jersey. His quick-serve, from-scratch Mediterranean restaurants became known for their meal plans, grab-and-go total nutrition kitchens, and healthy yet delicious food. His expertise in branding, marketing, and franchising enabled the business to expand successfully.

Bennett Orfaly’s formal training includes a Bachelor’s Degree from the City College of New York, and he continues to build on his extensive knowledge of culinary techniques, business management, and team leadership. His network of references, including leaders in food operations and development, attests to his professional reputation and his impact on the culinary world.