Located in Manhattan’s bustling Flatiron neighborhood, Sagaponack is a seafood restaurant specializing in chef- driven approachable quality. Helming the kitchen is chef Phil Choy who developed shareable plates for an inviting experience, in addition to creating an approachable seafood menu for everyone!

Chef Phil Choy interned at Dovetail, a 1 Michelin star restaurant. After finishing his internship and graduating, he continued to work at Dovetail for a year. Following his time at Dovetail he went to work at Daniel Boulud’s Boulud Sud located on the Upper West Side. He worked his way up from line cook to sous chef.

Our mission statement at Sagaponack is ‘approachable quality’. This fit so perfectly with what chef Phil was looking for. Upon him joining the team, he was able to bring new energy to the kitchen. We were able to create quality food from his fine dining experience, while making it approachable in price. With chef Phil at the helm of Sagaponack’s kitchen, guests are now able to experience approachable quality in each bite!

• Mixing beverages using an extensive range of ingredients
• Taking orders from guests
• Assessing guest preferences and making drink recommendations
• Providing a positive and friendly guest experience
• Cleaning the bar, tables, chairs, and work area to maintain a sanitary environment
• Organising the bar area to streamline drink preparation and inventory
• Preparing garnishes for drinks
• Complying with all food and beverage regulation