Jimmy's Firestone American Grill is New Jersey's largest indoor-outdoor dining experiance, featuring a variety of freshly prepared foods including customizable Neopoliton pizzas, Certified Angus burgers, 5 different chicken wing sauces, and fall off the bone baby back ribs!
Jimmy's Firestone American Grill welcomes the family, friends and new acquaintances on an outside patio bar and dining area, featuring a firepit and heaters to allow use during the colder months.
Chef. Felipe Marquez
My name is Felipe Marquez, born in New York NY, grew up in Puerto Rico until 7 years old when my family returned to New York. Growing up in Puerto Rico my family was in the restaurant business and I grew up in a restaurant or at the beach. I always had a love for food growing up imitating chefs in TV and tried making dishes as soon as I started using the stove.
Before I attended Johnson & Wales where I received my culinary training my sister would take me to her job, the Doral, a small boutique hotel in the city. I would spend my weekends working with the chefs and cooks learning how to use a knife and the basic steps on how to move around a restaurant's kitchen.
After Johnson & Wales University I was given the opportunity to work and learn from great Chefs in school and internships. I worked in prestigious Country clubs where I was exposed to classic cuisines and ingredients that I would normally not have the chance to work with. I started my career in New York city where I got even more opportunities to work with famous chefs and cook for famous people. My first great Chef I worked for was Larry Forgione when he was working with another great chef Jonathan Waxman. I was a cook in three of his new restaurants, Manhattan Prime an upscale steak house in downtown New York across were the twin towers once stood. Brokers Loft below Manhattan Prime, a casual restaurant offering American classics with a twist. Restaurant Above in Time Square Hilton, where we offered Asian American fusion and Chef Kazuto was the head Chef one of Wolfgang Puck's Chefs in the West coast.
During my time in New York I also did some trailing in famous kitchens to learn as much as I could; that is I would work for a couple days for free and would do whatever I was asked to do. Tavern in the green and Windows of the world where some of the more interesting kitchens I worked in. Tavern in the Green experience was impressive, how such a large operation works and how the kitchen is sectioned of. Windows of the World had many young Chefs and the view of the city was amazing many details in the food to the European butter for simple but delicious whipped potatoes. From the Restaurants to Hotels, I worked in the Marriot Marquis in Times square where I worked in every restaurant from the revolving fine dining restaurant in the top of the hotel. The gas lines could not reach the restaurant, so it was an all-electric kitchen to the room service kitchen where I would work overnight shift by myself.
My first Sous Chef opportunity came early I worked in a country club in Mamaroneck, NY where in my years there I again was exposed to classic and modern cuisine. Here is where I started to create my dishes while continuing my career. From here I moved to NJ with wife a Pastry chef and continued my Career as sous Chef in popular restaurants in NJ and working with Marriot Hotels as Sous Chef and Executive Chef.
In 2010, I joined the New Jersey Army National Guard and served for 5 years, something I always wanted to do and I am grateful to have the opportunity before it was too late. After serving I retuned back to doing my passion in the culinary world quickly returning to the kitchen as an Executive Chef which has led me to this great opportunity to be the Chef at Jimmy's Firestone American grill.
9:30pm until closing