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In a culinary career that has earned multiple awards and honors, Chef Douglas Pilatowski has skillfully scaled the summit from hotel waiter to executive chef. Born and raised in Old Tappan, NJ, Chef Pilatowski has spent nearly twenty-five years in the restaurant industry, expanding his creativity and perfecting his culinary techniques. 

A graduate of the prestigious Culinary Institute of America, Chef Pilatowski has honed his craft in such notable New Jersey establishments as Stony Hill Inn, The Venetian and most recently at Ruga Restaurant. It was there, in his position of executive chef, that he perfected the art of upscale, eclectic American cuisine to the delight of both the critics and (more importantly) his guests. "It was one of the best restaurants in Bergen County," says Pilatowski. "I did everything there - created new menus, managed the restaurant's budget, increased the revenue and supervised staff. "It was very high-end and a terrific training ground". When the time came to move on, he did so in a big way - now as the distinguished chef preparing his creative cuisine at Restaurant L. 

In this new position, Chef Pilatowski takes great pride in providing his guests with a unique and modern culinary experience; making certain that each plate that leaves the kitchen is a work of art. The menu is always evolving, allowing Chef Pilatowski to experiment and create new dishes - to tempt and excite the sophisticated palate of Restaurant L's guests. 

Chef Pilatowski shares the philosophy that has afforded him such a successful and satisfying career. "Cooking comes first from the heart and the soul," he says. "To be a chef means so much more than following a recipe. I believe that cooking is a passion…an affirmation and a celebration of life."

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