Seth Mastej

Blue Diamond Bistro is owned by family members Seth, Yvonne and Ryan Mastej.
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Seth Mastej is a graduate of Johnson and Wales University with a Bachelors degree in Food Service Entrepreneurship and an Associate's degree in Culinary Arts.He was formerly a chef in some famous eateries including 500 Blake St, The Captain's Galley, and Sage American Bar and Grill (formerly the Chart House).Seth's last five years were spent on Cape Cod running a country club and the Orleans Lobster Pound.He returned home to achieve his dream of opening his own restaurant.

Contact us in West Haven, Connecticut, for homemade food, hamburgers, and French cuisine.

Seth Mastej is the chef behind the wonderful menu that is prepared fresh daily for the patrons of the bistro.With the help of brother Ryan and sister-in-law Yvonne, they are serving delicious breakfast, lunch and dinner.

Seth began his culinary career here in West Haven working in the kitchen at the Captain's Galley.It was from this beginning that he found he had an interest in the restaurant business and enrolled at Johnson and Wales University, College of Culinary Arts of Providence Rhode Island.

Upon graduation he returned to Connecticut and continued to demonstrate his skills at 500 Blake Street, Chart House and Sage American Bar & Grill.All this time he was working for the day when he would be in a position to own and operate his own restaurant.

When the Mastej brothers learned that the Center Spa location was available they made an offer and soon were the new owner/operators of the popular restaurant.

From 6 in the morning until 7 in the evening Monday through Friday the kitchen is busy at the Bistro.The pasta entrees are a delight to the taste buds.Seth is proud of his menu and that fact that it is prepared fresh daily.All the items get his patient attention to detail for preparation and presentation.If you can't make it to the bistro on a weekday, no problem, they are serving from 6 in the morning to closing every Saturday and Sunday.

Seth can only fit so many choices on his menu but invites his patrons to ask for any dish that they would prefer if they don't see it on the menu.He will do his best to accommodate any request if it is possible.