Two of the East End’s higher-profile restaurants have new chefs.

Paul O’Shea now is the executive chef at the Montauk Yacht Club Resort & Marina. He oversees the resort’s Gulf Stream Grill, Barracuda Bar, Turtle Lounge and Hurricane Alley dining and drinking spots.

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And Brian Cheewing, known locally for his cooking at The Coast Grill in Southampton, is executive chef at Wolffer Kitchen in Sag Harbor. Wolffer Kitchen, which opened last year, is the first restaurant uncorked by a Long Island winery, Wolffer Estate in Sagaponack.

O’Shea’s resumé includes the MGM Mirage Resorts and Caesars in Las Vegas, Hawks Cay Resort on Duck Key in the Florida Keys and Embassy Suites Hotel & Convention Center in Murfreesboro, Tennessee. He’s expected to add dishes such as ceviche, crudo, lobster potpie and beef-cheeks burgers to the Yacht Club menu.

Cheewing succeeded Deena Chafetz at Wolffer Kitchen, which earned a two-star rating in Newsday for her cooking. The current menu at Wolffer Kitchen includes crab cakes, sautéed local fluke, “lollipop” lamb chops, steak frites and butternut squash ravioli.

Montauk Yacht Club & Marina, 32 Star Island Rd., Montauk; 631-668-3100 montaukyachtclub.com

Wolffer Kitchen, 29 Main St., Sag Harbor; 631-725-0101 wolfferkitchen.com