Chef Francis Derby

Growing up in Bellport, Long Island, Francis Derby’s culinary journey began at his grandfather’s duck farm and through experiences at local establishments like Varney’s. At just 14, he ignited his passion for kitchens, leading him to work at renowned restaurants such as Atlas, wd~50, Momofuku Ssäm Bar, Gilt, and Tailor, as well as Mugaritz in Spain.

As the opening chef at The Cannibal, Francis crafted a seasonal, butcher-driven menu for NYC and LA locations. He then returned home to Long Island to run the Prime steakhouse in Huntington before becoming chef at The State Room and Shands General in Patchogue, where he also oversees The Loft catering business. Here, he focuses on highlighting the bounty of local lands and waters, ensuring each dish reflects the season and the moment.

Deeply committed to sourcing local produce, Francis emphasizes building strong relationships with farmers. “Connecting with local farms is essential to my cooking,” he says, prioritizing community-sourced ingredients that celebrate Long Island's flavors and stories.

Whether preparing a private dinner or crafting a menu, Francis infuses his dishes with creativity and care, honoring the people who grow them and the stories that bring them to the table.