Waterfront Dining at The Club
CHEF DENNIS YOUNG
ECYC Executive Chef
The Essex Corinthian Yacht Club is pleased to welcome Chef Dennis Young as our new Executive Chef. Chef Young brings a wealth of culinary experience, having spent many years leading kitchens at distinguished restaurants, luxury resorts, and hospitality establishments throughout Connecticut, Rhode Island, and New York.
Chef Young's impressive culinary career includes serving as Executive Chef at Plum Point Lodge on Seneca Lake, New York; The Social in New London; and the Inn at Mystic. He has also held prominent culinary positions at the renowned Ocean House in Watch Hill, Rhode Island, the Old Lyme Inn, and Todd English's Tuscany at Mohegan Sun. Throughout his career, he has developed a reputation for creative menus, exceptional food preparation, and a commitment to providing memorable dining experiences.
A graduate of Johnson & Wales University, where he earned his degree Cum Laude and was inducted into the Silver Key Honor Society, Chef Young has received numerous professional accolades. Most notably, he was recognized as Best New Chef in Connecticut by Connecticut Magazine in 2012. His culinary talents were also recognized during his military service when he received the U.S. Army’s Cook of the Quarter award.
Chef Young's culinary philosophy emphasizes fresh, seasonal ingredients, locally sourced products, and thoughtfully prepared meals. His extensive experience ranges from fine dining and farm-to-table cuisine to traditional comfort foods, banquets, and special events. His versatility and creativity promise to bring both familiar favorites and exciting new offerings to the ECYC Galley.
The ECYC motto emphasizes stewardship of an environment of fellowship for its members at a modest cost, including a sustainable galley operation offering quality food and service at reasonable prices. Chef Young shares this commitment and looks forward to continuing the club’s tradition of excellent food, warm hospitality, and enjoyable dining experiences for members and their guests.
In addition to his culinary skills, Dennis is the proud father of two daughters, Isabella and Sarah Grace. When he is not creating memorable meals, he can often be found pursuing another passion. As a self-described maniacal fly fisherman, he is always eager to cast a line for trout or bass.
The ECYC Galley is also available to provide on- and off-site catering to our members.
For more information, contact the ECYC Office.
Other Tidbits
About Our Dining Area:
The dining area is located on the second floor of the clubhouse. The building features a stair lift, but does not have wheelchair accessible ramps. Please contact us if you need assistance!
Did You Know?
The River Room and the main dining area, with its decks, can be rented out for events on days when there is no regular galley service or scheduled club event (Mondays excluded).
Please contact ECYC for the terms & conditions of rental, rental and insurance fees, and other considerations. Our in-house Chef is the primary caterer for events held at ECYC.
For additional information, please contact galley@essexcorinthian.org.
Please note that ECYC does not permit the use of balloons as decorations at any time in or around the building, the dock area, or in the parking lot.
Restrictions:
The Essex Corinthian Yacht Club is a SMOKE-FREE FACILITY!
Smoking is not permitted in the clubhouse, on the upper and lower decks, or on the docks and surrounding areas.
Pets are not permitted in the clubhouse and dining areas.
