Toni Charmello

Drifthouse by David Burke welcomes new Executive Chef

After owning many award-winning restaurants and being a celebrated chef himself, David Burke knows a winning combination when he sees one. Previously, he has announced that the Drifthouse by David Burke’s menu is taking a new direction: Coastal Italian-Mediterranean cuisine known for using only the best seasonal bounties of land and sea, locally and globally.

Now, Burke is certain he has the right chef on board and is pleased to introduce Executive Chef Toni Charmello, who will lead the way for the Jersey Shore’s most exciting dining experience!

“Chef Toni is the only female to lead one of my kitchens,” said Burke. “She has the experience, talent, no-excuses attitude and leadership skills to take Drifthouse on its new course with our refreshed Coastal Italian-Mediterranean menu.”

While Charmello is somewhat new to the Jersey Shore, she is not new to delivering a world-class dining experience, or to Chef Burke. Charmello, whose most recent culinary leadership roles were at the highly regarded Eno Terra in Kingston and Albarino in Shrewsbury — both restaurants are part of the Terra Momo Restaurant Group. Earlier in her career Charmello was a chef at David Burke Tavern, Burke’s flagship restaurant in New York City.

CLICK HERE to read the entire article on The Monmouth Journal online.

Charmello began her career as a chef after she left a successful career in the healthcare field. Her culinary journey began by attending the Institute of Culinary Education in New York City. Shortly after graduating, Charmello worked at David Burke Tavern in the city, but after a few years left due to the burdensome commute, to take her chef’s position in New Jersey.

“This is the perfect next step for my career,” Charmello explained. “I have the experience to take the restaurant in the direction of David’s vision.”

Like many of the chefs who have worked for Burke throughout his three-decade career, Charmello maintained contact through the years.

“I saw he continued to open restaurants during the pandemic and I sent him a text wishing him a Happy New Year,” she said. “He invited me to discuss an open chef’s position. I welcomed the opportunity to carry out the David Burke brand while being able to create a new concept. It’s exciting.”

And, now the rest is history.

Charmello said her team will create a dining experience that expresses the rural Italian tradition of an “enoteca,” which focuses on a holistic regional dining experience, one in which wine plays a pivotal role.

“We will specialize in family-owned Italian vineyards, but will also carry labels from the U.S and other notable wine regions from around the world,” Charmello said.

But, she explained, an enoteca dining experience often begins with the wine that expresses the geography and traditions from where the grapes originate.

For example, Drifthouse will be featuring wines from the Apulia region of Italy known for its coastline and farmlands. Charmello also plans to add salumi and fromage boards to the menu using some heralded local charcuterie and cheeses from New Jersey. Already on the menu are house-made pastas along with some of Burke’s signature dishes like Short Rib and Cavatelli.

To launch the new menu and to celebrate the enoteca experience, Sunday and Wednesday is Lobster & Oyster Night featuring $12 lobster dishes and $1.50 oysters. Drifthouse has its own custom-made lobster tank and oyster spa, keeping the shellfish at optimum freshness in cold, salt water mimicking the very waters where they were harvested — the lobsters from Maine and a variety of the oysters right from New Jersey’s very own Barnegat Oyster Collective along with other East and West Coast oysters.

To make the nights even more festive there the corkage fee for those nights is waived giving private wine collectors an opportunity to pair their wines with Drifthouse’s menu.

Drifthouse is open Tuesday through Sunday with the popular “Angry Hour” from 4-7 p.m. featuring prices and selections that guarantee “you will leave happy.” Another popular offering returning is Tuesday $5 Burger & Sushi Night with live music; Fridays offer live music And, don’t forget Drifthouse has a roaring wood burning fireplace to keep you warm and cozy on chilly nights. For reservations call 732-530-9760 or online at .

Takeout for the regular menu is available for pickup or DoorDash and GrubHub delivery. Special Nights offerings are not available for Takeout.

The Stavola family, who own and operate the Driftwood Cabana Club where Drifthouse is located since 1957, partnered with world-renowned celebrity Chef David Burke in March 2018 to open Drifthousevby David Burke. The seaside restaurant immediately received rave reviews — “Best New Restaurant” by both NJ Monthly and Star Ledger. The restaurant remained open throughout the pandemic when state mandates allowed.

The Stavola family points to their strong business relationship with the very experienced and creative Chef Burke to the restaurant’s continued success under very difficult circumstances. Outside dining on the deck will resume when warmer temperatures return.

Diners can expect some favorites to remain on the menu such as Clothesline Bacon, Shaved Artichoke Salad, Burkes’ famous salt-dry-aged prime steaks, a variety of house-made pasta dishes including the house Vodka Rigatoni. New to the menu are: Tuna Crudo, a Surf & Turf interpretation with tender veal and zesty shrimp scampi, fall-off-the-bone tender Lamb Shank, several house-made pasta dishes including a decadent Lobster Bolognese, whole roasted fish and many other fabulous seasonal dishes.