Thomas Rougey is the new executive chef at East Hampton Point, the contemporary American restaurant that also serves one of Long Island's prettiest water views.
Rougey previously was executive chef at Verace in Islip and at True American Kitchen in Mineola, which recently closed. He's expected to emphasize local ingredients and sustainable harvesting.
East Hampton Point opens for the season on Friday, May 22, with lunch, brunch and dinner. It will be open Thursday to Sunday until June 15, when the seven-day schedule begins. The restaurant is perched on Three Mile Harbor.
East Hampton Point, 295 Three Mile Harbor Rd., East Hampton; 631-329-2800.