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Chris Chuck’s dad was known as the “community chef” in Clarendon, Jamaica.
That meant for any cookout or party in town, everyone else knew to step away from the grille.
The elder Chuck was in charge.
Now Christopher Chuck, 29, leads the kitchen at the Blue Goose in Patchogue, which reopened this spring after COVID peaked, with him as the newly minted executive chef.
Chuck got his start at home, alongside his parents. He then cooked at Jamaica’s renowned Sandals and Beaches resorts before moving to the U.S. five years ago.
Chuck made a name for himself stateside behind the line at Roy’s in Baltimore, which also has a famous restaurant by the same name in Hawaii.
He and his wife then moved to West Babylon.
“New York is the melting pot of food and culture,” said Chuck, a Culinary Institute of America formally trained chef who thrives on combining his own experiences with Caribbean, Asian, and Southern and Northern American food.
That combination is expressed on the new menu that Chuck and Blue Goose owner Brian Kearns hammered out this spring.
“He gives me the freedom of expressing myself with what I put on the plate,” he said of Kearns. “And what I put on the plate encompasses my 10-year journey so far.”
Chuck’s favorite dishes at Blue Goose include the Asian Ribs and Shrimp Over Grits Creole.
Scroll down for more information and photos.
MEET THE CHEF
Name: Christopher Chuck
Age: 29
Title: Executive Chef, Blue Goose, Patchogue, N.Y.
Born: Jamaica
Lives: West Babylon
Favored cooking style: Fusion
Teriyaki Glazed Salmon 
Shrimp Over Grits Creole 
Drunken Noodles
