The Highlawn in West Orange Hires Key Personnel Ahead Of Relaunch

WEST ORANGE, NJ —After purchasing the historic Highlawn Pavilion in April, the Frungillo family this week announced the hiring of key personnel ahead of the venue's relaunch. No specific day for the re-opening was provided.

According to a press release, the Highlawn, as the facility now will be known, has hired Sam Hazen, as culinary director and executive chef, Michael Aiello, as sous chef, and Salvatore Feli, as general manager.

"The perfect dining experience is only as exemplary as the team that builds it and procures the incredible cuisine to complement the overall guest visit," said Anthony Frungillo, CEO of the Highlawn. "With chef Hazen leading the charge in the kitchen (along) with chef Aiello and Mr. Feli curating a superior dining ambiance, we're thrilled to reopen in the coming months to begin offering an unmatched experience for new and returning Highlawn guests."

The Highlawn, located at 1 Crest Dr. atop Essex County's Eagle Rock Reservation, is undergoing renovations according to the release. Under the direction of Hazen, the restaurant also is getting a refreshed menu, featuring prime, dry-aged steaks, timeless Italian favorites and local seafood.

Hazen's extensive culinary experience includes Michelin starred restaurants, upscale fine-dining destinations, trendy burger bars, breweries, brasseries and a Baja-style cantina, according to the release. He's worked at New York City restaurants like: La Côte Basque, the Quilted Giraffe, Terrace on the Sky, Cascabel, and Tavern on the Green, and in England at restaurants like: Le Gavroche, le Manoir aux Quat' Saisons, and Waterside.

According to the release, Hazen played a role in developing TAO New York and TAO Las Vegas, which are among the highest grossing restaurants in the world. He also led the Michelin-starred contemporary American restaurant Veritas, in New York, where he reinvented the menu.

"I'm excited to begin working with the team (at The Highlawn) to breathe new life into a modern and inviting menu full of new twists on classic favorites, created to be accessible and enjoyable for a wide audience of fine dining patrons," Hazen said.

Aiello, the sous chef, has worked at Rockefeller Center's Rock Center Café and served under Chef Geoffrey Zakarian a Food Network Personality and host of "The Kitchen." He most recently was the sous chef at Ferris, located in The MADE hotel in New York.

Feli, the new general manager, previously served as the director of operations at the TAO Group and was chief operating officer at the Baltimore-based Atlas Restaurant Group.