One of the East Coast’s culinary pioneers, has recently moved to Newport RI and is currently Executive Chef at Forty 1° North.His pedigree combined with his standard for excellence and critical acclaim are sure to make any of his projects an important dining destination.In 2015 he started a new venture at Forty 1° North a state of the art Hotel Resort and Marina located on the waterfront in downtown Newport.
Feury utilizes organic and locally sourced selections with the precision of a classically trained chef, inventive and inspired. The menu features grilled meats, seafood, and raw bar.In 2012 he opened Tavro 13 the menu showcased Feury’s deft hand with all that is aquatic. Philadelphia magazine anointed Feury one of Philadelphia’s brightest culinary stars with the title of Best Chef in 2010. Philadelphia Inquirer Restaurant Critic Craig LaBan dubbed him one of the city’s finest chefs. Feury’s professional path has taken him through some of the nation’s top kitchens, including NYC’s Le Bernardin (whose sterling national standing includes a long history of four-star ratings from The New York Times and a maximum three stars from the Michelin Guide).
Feury parlayed what he learned at Le Bernardin to earn critical acclaim for his expertise with seafood at Philadelphia’s Striped Bass, another nationally renowned seafood destination. He continued his culinary pursuit at the Ritz-Carlton in Washington, D.C. before returning home to Philadelphia to helm the kitchen at Fork, an American Bistro in the historic Old City neighborhood. Chef Feury’s talents have earned him countless accolades, including “Rising Star Chef, 2000” by Restaurant Hospitality and a 2004 Star Chefs Award for Rising Star Chef. In 2002 he was honored with a James Beard Award nomination for Best Chef Mid Atlantic.Chef Feury has served as consulting Chef at some of Philadelphia area’s most exciting restaurants including a kitchen+ bar and La Peg restaurants in Philadelphia