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This profile was last updated on 4/15/15  and contains information from public web pages and contributions from the ZoomInfo community.

166 Executive Chef

Phone: (716) ***-****  HQ Phone
Email: j***@***.com
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...   more

Employment History

Board Memberships and Affiliations

  • Member
    Faith Angler Network
74 Total References
Web References
The boneless ribs are braised for ..., 15 April 2015 [cached]
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.
Chef Jeff ..., 1 Dec 2014 [cached]
Chef Jeff Cooke Friends & Partners
Watch our very own Chef Jeff -featured on Winging It Buffalo Style -show the world how to make the classic... View Article
A mini version of the roasted ..., 3 Oct 2014 [cached]
A mini version of the roasted pork belly cobbler from Osteria 166 will be created by the restaurants Executive Chef Jeff Cooke Jr. for the Iron Event, an ALS fundraiser. (Sharon Cantillon/Buffalo News)
"For 30 bones, you're getting - excluding me - some of the top chefs in town, and getting to preview some of the newest openings in town," said Jeff Cooke of Osteria 166. "Everyone's getting so competitive, so to get the opportunity to see what people are doing is pretty cool. You'll get to see a wide spectrum of what's going on town."
Cooke will present a pork belly berry cobbler, a bite that blurs the distinction between dinner and dessert. He runs it at the restaurant, 166 Franklin St., as a special.
Pork bellies are marinated in a cherry juice brine for 48 hours, then roasted in a slow oven, cooled and cubed. Blueberries, red raspberries and strawberries are pureed and cooked down with sugar. "We'll put whole berries, some of that coulis and that pork in a dish, top it with Dutch crumbs and finish it in the oven," said Cooke.
Jeff Cooke Jr., executive chef at Osteria 166 on Franklin, is one of a legion of top local chefs cooking at the Iron Event. (Sharon Cantillon / Buffalo News)
Jeff Cooke Jr., executive chef at Osteria 166 on Franklin, is one in a legion of top local chefs cooking at the Iron Event. (Sharon Cantillon / Buffalo News)
Everybody puts time and care into this event, to rally around a chef," said Cooke.
Jeffrey Cooke from Osteria 166
2011 October | BASS FISHING, 1 Oct 2011 [cached]
Jeff Cook, of Faith Angler Network (FAN), will call out the individual team numbers to start the teams. Teams are started sequentially in flights of 25 boats with each flight weighing in 15 minutes apart, starting at 1:00 PM.
Lone Star Bass Classic raises $20K, 11 Oct 2011 [cached]
Tournmanet organizers Jeff Cook and Tyson Dever present awards to the top 10 teams during the First Annual Lone Star Bass Classic at Lake Belton last Saturday.
According to Jeff Cook, a member of Faith Angler Network, who helped organize the tournament, the total weight of fish caught was approximately 166 pounds.
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