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Simons Center Café presents a farm to fork dining experience at Stony Brook University. With a menu designed to please the palate as well as inspire the mind, Executive Chef Lynne Gigliotti composes daily breakfast and lunch specials rooted in fresh, flavorful and of-the-season ingredients. Start your morning with our 145 degree egg, circulated to produce the perfect temperature soft cooked egg, or our French omelet filled with fresh herbs (often from our garden), tomato, wilted spinach, local cheeses and meats.
Enjoy your perfect lunch, whether light or robust, from our menu of entrees, salads, sandwiches, and delectable hand-crafted desserts. Simons Center Café offers a daily prix fixe lunch at $17.50, which includes soup or salad, entrée or sandwich, beverage. Our guests also enjoy our salad-only option, a medley of any of our six daily salad specials. No matter your dining preference, our fresh approach to natural, flavorful cuisine will delight. We believe that nothing tastes better than produce fresh off the vine, and we feel that it is our duty (and pleasure) to serve you a menu of the finest ingredients, cooked cleanly, and with a dash of ingenuity. Simons Center Café is a can’t miss spot and hidden gem on the Stony Brook University campus. We look forward to serving you soon.
A Long Island native, Chef James was born and raised with a deep appreciation for the region and its seasonal splendor. In his early years, he filled long summer days growing local vegetables and herbs in the family garden. He also journeyed to the state of Wisconsin to work on a dairy farm. Upon graduating high school, his journeys took him further when he immediately pursued his culinary passion directly in the heart of France. There he studied at La Varenne Culinary School in Paris. Chef James always knew in his heart of hearts that cooking was his passion, and nature was his enjoyment.
His career spans more than three decades, including stints at the well-known and prestigious country clubs of Palm Beach, Glen Oaks, Pine Hollow, and Fenway Country Club. Also working for a large airline catering firm, Chef James was responsible for the entire food production for VIP service to dignitaries and celebrities, including Sir Paul McCartney, Prince, Elton John, Yves Saint Laurent, Prime Minister of Greece, King of Morocco, and President of France. He is proficient in Italian, French, Mexican, Spanish, Korean, Moroccan, and Mediterranean cuisines. Each and every one of his international culinary creations is designed to intrigue the palate.
Chef James is actively involved in the Société Culinaire Philanthropique, as President of the Long Island Chapter, and in the Chef dé Cuisine Association. Through these associations and in collaboration with other chefs, Chef James keeps a pulse on current industry trends. Chef James is committed to creating menus using only the finest and freshest local and seasonal ingredients. Selection after selection, appetizer to dessert, Chef James’ cuisine is always a celebration of the senses and a dining experience to remember. He is thrilled to join the team at Simons Center Café, where he creates unique and interesting menus each and every day. His kitchen bustles with energy and his recipes burst with flavor. Chef James loves the balance of tradition and modernism. He loves the challenge that each new day delivers, with the freshest ingredients coming into his kitchen and being transformed into culinary creations for the guests of the Simons Center Café.