Bo’s brings all the best of Montauk, New York and New Orleans together reflecting the culinary roots of our chef partners. From South Edison to Crave Fishbar and Bo Young’s family recipe for savory Monkey Bread, at Bo’s you will enjoy a deliciously eclectic cuisine.


TODD MITGANG: Chef Partner

A native of Roslyn Heights, New York, Mitgang’s culinary inspiration did not come from his family’s kitchen; rather, he developed his passion watching cooking shows in his spare time. After graduating from the University of Buffalo with a degree in business management, he decided to turn his passion into a career and enrolled at the French Culinary Institute, where the intense training eventually earned him a position as sous chef and then executive chef at the seafood-driven Ruby Room (now Lisenda) in Roslyn.

Seeking a greater challenge, Mitgang accepted a position at SoHo’s Kittichai in 2004, where he was promoted to sous chef within a week of the restaurant’s opening and to chef de cuisine soon thereafter. Mitgang’s work with executive chef Ian Chalermkittichai earned the restaurant awards for “Best New Restaurant” from Travel + Leisure and “Best New Asian Restaurant” from Food & Wine.

Mitgang soon decided to start his own venture and turned his attention to a restaurant idea he’d been working on devoted to refined, global ceviche. In 2007 he opened Crave...


FRANK FUSCHETTO: Executive Pastry Chef

After dinner at Bo’s Kitchen & Bar Room, don't miss out on our extraordinary desserts created by our in house executive pastry chef, Frankie Fuschetto.

The Fuschetto family has always held a special place in their hearts—and stomachs—for dessert, and Frankie is no exception. Spending afternoons learning baking techniques from his aunt as a child eventually evolved into a career that he has pursued with talent, tenacity and plenty of good taste.

After following in his aunt’s footsteps and studying at the French Culinary Institute, Frankie worked under the executive pastry chef at The Water Club, and then moved on to be the pastry chef at Jacques Torres Chocolates. Most recently he has summered out in Montauk, NY as the Executive Pastry Chef of South Edison, where he served his favorite—and fan favorite—dessert, pistachio profiteroles.

Here at Bo’s, Frankie’s menu is inspired by flavors you might not expect, which he playfully combines with a delectable New Orleans flair. He is dedicated to our concept of using fresh ingredients in inventive...