Joe Tartamella has an extensive culinary background in restaurants and hotels in Manhattan and New Jersey. He also competed on the 23rd season of Hell’s Kitchen. In March, he began as Executive Chef for Canoe Brook Country Club in Summit, N.J.
As a first-generation Italian-American, Tartamella is incredibly proud of his heritage. He was also exposed to the culinary world early.
“My dad was born in Sicily. He started very young—nine years old—as a bread-baker,” Tartamella says. “He moved to the U.S., met my mom, and they opened a bakery together. From a young age, I developed a passion for working in kitchens.”
After attending college for a while—and working at his cousin’s pizzeria—Tartamella signed up for French Culinary Institute in New York.
Today, at CBCC, he’s focusing on “great ingredients, clean flavors, and dishes that feel both refined and soulful,” which he demos with dishes like his signature chicken scarpariello, featured on Hell’s Kitchen, and 14-ounce sage-crusted pork chop, which quickly became one of the club’s most popular entrées. But his New York-style bar pizza has also quickly become a staple.
“When I joined Canoe Brook, one of my goals was to elevate the familiar, everyday dishes that resonate with members by using better ingredients, proper technique, and a clear identity,” Tartamella says. “Growing up and cooking on the East Coast, NY-style bar pizza has always been part of the landscape—thin, crisp, straightforward, and honest. Building a refined version of that tradition at CBCC felt like a natural fit for our culinary direction.”
The foundation of the program is the dough, he says, made with Molino Pasini bread flour.
“It’s minimally processed and requires very little manipulation,” Tartamella notes, “which allows it to develop naturally. Because the flour is so strong and consistent, the crust bakes into the thin, crisp, East Coast-style texture we want: simple, clean, and full of character.”
From there, great ingredients do the work.
“Our Margherita is exactly that: San Marzano tomatoes, fresh mozzarella, and fresh basil. Classic, bright, and built on quality,” Tartamella says.
Member favorites include a white clam pie and ‘the Stinger’: cup-and-char pepperoni finished with hot honey.
“It has that unmistakable East Coast bar-pie energy: salty, spicy, crisp, and a little sweet,” Tartamella says. “It’s easily one of our most popular items. … Our white clam pie reflects the style of the pies I grew up seeing on Staten Island—a very New York, neighborhood-driven version of the classic.”
Canoe Brook CC’s white clam pie is made with fresh mozzarella, garlic, lemon zest, chopped parsley, grated Parmigiano, and olive oil.
“It’s clean, aromatic, and deeply satisfying without being heavy,” Tartamella says. ‘Members have really connected with this one. … We also rotate seasonal and lunch offerings like our potato and mushroom pizza with rosemary and a touch of truffle oil. It adds variety and warmth to the lineup while staying true to the identity of the program.”
Ultimately, this first year at the club has been about getting acclimated, he says, introducing his style of cooking to the members and understanding what they’re looking for, as well as building relationships.
“Overall,” Tartamella says, “the bar pizza program reflects what we’re doing across the clubhouse—elevating approachable dishes through better ingredients, proper technique, and a real respect for tradition. The member response has been tremendous, and these pizzas have become a staple for golfers, families, and anyone looking for something simple, nostalgic, and consistently well-executed.”
