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This profile was last updated on 5/8/2017 and contains contributions from the  Zoominfo Community.

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Jeff Cooke

Very Own Chef

Osteria 166

HQ Phone:  (716) 858-3118

Email: j***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Osteria 166

166 Franklin Street

Buffalo, New York,14202

United States

Company Description

Osteria 166 is one of the hottest new restaurants in Western New York. Located in downtown Buffalo (166 Franklin, at the corner of Mohawk,) Osteria 166 is a quick walk across the street from the Buffalo Niagara Convention Center. A short walk down the street f... more

Find other employees at this company (9)

Background Information

Employment History

Chef

Friends and Partners


Captain

Towee Boats


Owner

Faith Angler


Guide

Gore Creek Fly Fisherman


SENIOR COAch

Kingsgrove Sports Centre Pty Ltd


Director of the Central Texas Division

Fishers of Men


Web References(52 Total References)


News : Osteria 166

osteriabuffalo.com [cached]

Chef Jeff Cooke on Come Dine With Me
Watch our very own Chef Jeff Congratulations to our own Chef Jeff Cooke for winning the Iron Event that was held on September 8 at the Town Ballroom.


News : Osteria 166

osteriabuffalo.com [cached]

Chef Jeff Cooke
Friends & Partners Chef Jeff Cooke on Come Dine With Me Watch our very own Chef Jeff Congratulations to our own Chef Jeff Cooke for winning the Iron Event that was held on September 8 at the Town Ballroom.


artvoice.com

Diners can enjoy equally delicious dishes made from T-Meadow pork prepared by Chef Jeffrey Cooke, Jr., executive chef and co-owner of Osteria 166.
Chef Cooke is also quite accomplished with charcuterie and other dishes that are made better by the use of T-Meadow pork. For his charcuterie, Chef Cooke offers Spalla, a cured meat made from the fore shoulder of a T-Meadow pig. Cured for over a year, it has developed a wonderful red color and a deep pork flavor that pairs well with local beers with hop content, like CBW's Frank American Pale Ale or RBC's IPA. Chef Cooke's Culatello is a wonderful homage to its cousin made in Italy which some covet more than Prosciutto di Parma. Its salinity and sweet pork flavor would be a natural pair with Low Bridge Hoppy Golden Ale from BDBC. Another dish in which Chef Cooke uses T-Meadow pork is in his Bolognese sauce. His version, made mostly from T-Meadow pork, was balanced and rich-the perfect accompaniment for properly cooked pasta.


buffalo.com

The chefs featured will be Oliver Wolf from La Cascata, Lennon Lewandowski from Oliver's, Jim Guarino from Oshun, Jeff Cooke from Osteria 166, Thomas Diana from Salvatore's, Jennifer Marabella from Siena and JJ Richert from Smoke on the Water.
Jeff Cooke Jr. , executive chef at Osteria 166 on Franklin Street in Buffalo, will compete in the March of Dimes Signature Chefs auction.(Sharon Cantillon/Buffalo News file photo) Jeff Cooke Jr. , executive chef at Osteria 166 on Franklin Street in Buffalo, will compete in the March of Dimes Signature Chefs auction.(Sharon Cantillon/Buffalo News file photo)


buffalo.com

The boneless ribs are braised for 48 hours with root vegetables and herbs, then seared to finish and served with greens and beans, Barolo demiglace and crispy fried onions, said Jeff Cooke Jr., Osteria 166 executive chef.
Cooke and Osteria owner Nick Pitillo have been supporters of the event for years. Its an extraordinary opportunity for the kids to compete on a national level, coming out of the local culinary schools, and compete with the big-dog schools, Cooke said.


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