Chef

Gary Volkov

Discipline: Chef

Portrait of Gary Volkov

i. Biography

New American cooking at One If By Land, Two If By Sea in New York City was handled through a French-trained frame in Gary Volkov’s work, using local ingredients, travel references, and the discipline of classical technique without dropping the cooking into a single fixed category.

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The Path

French Culinary Institute training gave the work a formal base before Gary Volkov moved through New York City kitchens and served as Executive Chef at One If By Land, Two If By Sea. The current post is Executive Chef of Tony’s at The J House, held since 2024.

The Work Today

Executive Chef work at Tony’s at The J House in Riverside, Connecticut continues the same working vocabulary around French structure, Contemporary American range, and ingredients handled with attention to season. The cooking is not organized by one cuisine label. Russian, French, and American references appear in Gary Volkov’s work, while the New York tenure points to market produce, travel, and a kitchen style responsive to what farmers bring into the city.

Career - Executive Chef — Tony’s at The J House, Greenwich (2024–present) - Executive Chef — One If By Land, Two If By Sea, New York City Education: French Culinary Institute

Signature

Signature dishes include Beef Wellington.

Acclaim

Recognition includes Opinionated About Dining recognition (2025).

FAQ What is Gary Volkov's current role? Gary Volkov is Executive Chef. Where did Gary Volkov train or study? Gary Volkov trained at French Culinary Institute. What recognition has Gary Volkov received? Opinionated About Dining recognition (2025).