MIRABELLE AT THREE VILLAGE INN - Key Persons
Fernando Machado was born and raised in Vila Nova de Famalicão, Portugal. He began his career in hospitality in Portugal at Hotel Sydney in Santo Tirso and the Hotel Boavista in Albufeira. In the early 1990s, Machado headed overseas to the United States landing on Long Island where he spent time in the kitchens of Italian restaurant La Primavera in East Hills and Davenport in Mineola, which served Classic American and German cuisine. In 2009 Machado had the opportunity to work under the tutelage of acclaimed chef Guy Reuge at Mirabelle Restaurant in Stony Brook. For 14 years he has worked alongside Chef Reuge as chef de cuisine at Mirabelle which has been included among Newsday's Top 100 restaurants for the past 10 years and is an annual Wine Spectator award winner. Machado assumed the role as executive chef at Mirabelle in 2022 upon Reuge's retirement. When he is not in the kitchen Machado enjoys family time, traveling to explore new places and always maintains a passion for food and creating new dishes.
Job Titles:
- Chef Emeritus Senior Advisor
Guy Reuge holds one of the top culinary awards in the world, La Toque d'Argent or the Silver Toque along with the title "Chef of the Year" by the Maitres Cuisiniers de France, the Society of Master Chefs, whose past recipients include Jacques Pepin and Daniel Boulud.
Born in Normandy, France and raised in the Loire Valley, Reuge began his culinary career at the age of 14. His culinary career has taken him through some of the most prestigious restaurants in the world including La Tulipe - one of New York City's most renowned restaurants in the late 1970s and 1980s. He also worked at Le Cygne, one of only four restaurants to receive a four-star rating by The New York Times in the 1970s. Later, he served as an executive chef at the Tavern on the Green, then one of America's highest grossing restaurants.
Reuge is the author of the cookbook Le Petit Mirabelle and has contributed recipes to many others. He has been a guest on several shows on the Food Network and Fox Television and has been featured in Bon Appetit, New York magazine, Gourmet, The New York Times, and Newsday, among others.
Reuge is a dynamic promoter of French culinary arts. In 2001, he received the Chevalier du Merite Agricol, by the French government in recognition of his contribution to the French agriculture industry. He is a member of Le Commanderie Des Cordons Bleus, the Academie Culinaire de France, and the James Beard Foundation.