At Mavericks Montauk, ingredients are king.

Do we serve the most mind-blowing steak you can find this side of the East River? Sure. But we’re so much more than that. Think of us like the classic surf and turf you remember had a baby that grew up to travel the world, then returned to Montauk to start a restaurant—but it took a break in between to study cobbling with Daniel Day Lewis.

Our large-format protein options range from Southampton Maitake Mushroom Steak to Whole Montauk Black Sea Bass or the classic Porter House you know and love. And our farmers, baymen, commercial fishermen, cheesemakers, beekeepers, foragers, wine growers and beer makers are the driving force behind all of our food and beverage programs.

  • Jeremy Blutstein // Executive Chef

    With personal ties to our local farming and fishing communities, Executive Chef Jeremy Blutstein has been running kitchens on the East End and in New York City for the past 15 years, including properties like Crow’s Nest, The Surf Lodge, and Showfish at Gurney’s Star Island. His contemporary takes on timeless classics always start with the best ingredients that Long Island and New York State have to offer. 

  • Vanessa Price // Managing Partner

    Managing partner Vanessa Price is a sommelier, wine-industry veteran, and the bestselling author of Big Macs & Burgundy. As a wine expert, she has consulted on wine lists for some of the world’s most renowned culinary institutions. Her thoughtful and inclusive wine program features large format bottlings, rosé from around the world, and a large section of wines from New York.

  • Rémy Ertaud // Executive Sous Chef

    Raised in the kitchen and shaped by the rhythms of restaurant life, Rémy Ertaud found his way into food through happiness—and family. His father, also a chef, sparked an early connection, but it was the craft itself and the energy of a good team that kept him coming back.

    After early experience in New York kitchens, he spent three years in Paris refining his pastry technique—first as a commis at Des Gâteaux et du Pain, then leading the pastry department at the Michelin-starred Le Pré Catelan. Though his foundation is in pastry, he moves fluidly between sweet and savory, always grounded in clean technique, thoughtful flavors, and a respect for ingredients.

    At Mavericks, he brings that same focus and care to the broader kitchen—mentoring cooks, building systems, and helping shape a team that’s hungry to grow. Teaching and passing on what he's learned is one of the most rewarding parts of the job.

    He jokes that he got his undergrad in accounting, his master’s in pastry, and his doctorate in ice cream. It’s not far off.