Chef Testimonials

the tip tap roomI’ve been a fan of Fossil Farms since 2000. They’ve always provided high quality products and customer service. I think of them every time I explore wild game dishes because they have been key in my own education and success.

– Brian Poe / Owner & Executive Chef / The Tip Tap Room

Stella 34 TrattoriaI enjoy working closely with Fossil Farms and applaud their commitment to local sourcing of meat and game, interesting cuts and exceptional quality. We at Stella 34 Trattoria also share a unique exchange with Fossil Farms where we provide dehydrated vegetable compost that is then fed to pigs, and in turn we purchase whole pigs from Fossil Farms. This program makes me an advocate for them and the work that they do on a very personal level.

– Jarett Appell / Executive Chef / Stella 34 Trattoria

Locanda Vini e OliiLocanda Vini e Olii began using Fossil Farms over 15 years ago, when we first opened. We chose Fossil Farms because it was the only purveyor of Piedmontese beef, a particular breed of cattle originally imported from Northern Italy. Fossil Farms is also our first choice for quality duck, rabbit, wild boar, and other game. Thank you for your commitment to always providing excellent products!

– Michele Baldacci / Co-Owner & Executive Chef / Locanda Vini e Olii

route 66 smokehouseWorking with Fossil Farms has always ensured consistency of great products! Knowing that you start with a great product means you will end with a great product.

– Billy Kooper / Chef / Route 66 Smokehouse

 

rock center cafeIt's a pleasure working with Fossil Farms - they consistently deliver on their promise of quality, sustainably-raised meats. I love that they butcher the chickens to order, so I know I'm getting the freshest ingredients for my guests.

– Antonio Prontelli / Executive Chef / Rock Center Café

charlie birdFossil Farms provides us with consistent, quality farm-raised meats. Having previously owned a farm, I know how hard it is to coordinate the growth, handling and sales to consumers like restaurants and Fossil never fails to deliver the quality I expect as a farmer or as a chef.

– Ryan Hardy / Chef/Partner / Charlie Bird

TacombiI have been working with Fossil Farms for the last 5 years and trust that the product I'm receiving is the best available on the market. Typically we use whole hogs brought to us every week from New Jersey. Fossil Farms has allowed me to tailor my orders and my needs for all Tacombi Restaurants, providing me the best quality products.

– Jason DeBriere / Executive Chef of Tacombi

Momofuku Ssam BarWe partner with Fossil Farms because, like us, they are dedicated to providing products that are both high in quality and sourced responsibly.

– Matthew Rudofker / Executive Chef / Momofuku Ssäm Bar

Eataly USAThe main reason I love dealing with Fossil Farms is the fact that they source from Local Farms. I can always get some of the best pork and game from them. They always have all of the information from diet and breeds.

– Peter Molinari / General Manager Meat and Seafood / Eataly USA

mapleFossil Farms is a great asset to NYC Chefs and their kitchens by offering us naturally and locally raised meats with consistent supply and distribution.

– Mike Barbera / Culinary Director / Maple

Great PerformancesFossil Farms’ unending commitment to quality and sustainability is second to none. I have known both Lance and Ben for many years. They truly are masters of their crafts. It is amazing to see the company grow into what it is now without losing the personal touch and highest standards we have always received.

– Matthew Riznyk / Executive Chef-Catering / Great Performances

Triomphe RestaurantIt is very important to me to find products that I can trace back to the source. It is the only way to have real quality. Fossil Farms is one of the best examples of this dedication. Besides going out of their way to find crazy requests we chefs sometimes come up with, they follow up and really care about the product they supply. Just like us, they want the end user, our guests, to have great food that we are all proud of. Thanks for the passion!

– Florian Wehrli / Executive Chef / Iroquois Hotel / Triomphe Restaurant

Riverpark RestaurantI’ve been working with Fossil Farms for the past seven years and I’ve always been impressed with the quality and consistency of their products and their commitment to responsible sourcing. When we opened Riverpark, they introduced us to their Heritage Pork rack, which is now a signature dish on our menu and the star of my family BBQs.

– Bryan Hunt / Executive Chef / Riverpark Restaurant

MaialinoI use Fossil Farms because I appreciate their constancy and their dedication to sourcing products raised with a chef’s perfectionism.

– Jason Pfeifer / Chef de Cuisine / Maialino

IrvingtonI love working with Fossil Farms to source local and sustainable meats for our menu. They have a vast selection of meat and poultry to choose from. Knowing where our meat comes from and how it is raised in a humanly way is very important to myself and our guests.

– David Nichols / Executive Chef / Irvington

Lincoln Creek SmokehouseI love Fossil Farms products. Their meat is always of the highest quality and integrity. I enjoy the fact that I know exactly where things are sourced from and how they are raised. It is such a breath of fresh air to have a meat company that puts quality above bottom line.

– Daniel Brunina / Owner / Lincoln Creek Smokehouse

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