Thomas Michael Valenti was an American chef who was the Executive Chef at Jockey Hollow Bar and Kitchen in Morristown, New Jersey. Valenti was also the owner and Executive Chef of Oxbow Tavern on the Upper West Side and the Executive Chef of Le Cirque, both in Manhattan.
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Thomas Michael Valenti was an American chef who was the Executive Chef at Jockey Hollow Bar and Kitchen in Morristown, New Jersey. Valenti was also the owner and Executive Chef of Oxbow Tavern on the Upper West Side and the Executive Chef of Le Cirque, both in Manhattan. Previously, he was Executive Chef and co-owner of Ouest Restaurant on the Upper West Side of Manhattan which shuttered in 2015. The recipient of many awards for his comfortable cooking style, Valenti was best known for his salmon gravlax and slow-cooked meats, particularly braised lamb shanks.
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