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Culinary Team
Patrick Delay

Executive chef Dino Vlacich is at the helm of the kitchen. Together with the support of executive sous chef, Patrick Delay, we are fully committed to a mindful brand, devoid of chemicals and GMOs. 


We are all in good hands. Dino is a well-lauded, many awarded chef and a consummate professional who was honored in Zagats America’s top restaurants and Long Island’s top 100 restaurants. 


Both of his eateries, Dino in Nesconset, and Mio in Roslyn, received excellent designations from The NY Times.


Executive Sous Chef, Patrick Delay, a super creative chef and rising star who hails from Long Beach; attended the Culinary Institute of America on a full scholarship. After graduating, he honed his skills at places like the Ritz in New Orleans and Palm Beach. 


He then enjoyed posts as the chef of Max’s Harvest in Delray Beach as well as Rebel House and Prezzo in Boca Raton. 


Our farm forward clean cuisine honors the seasons and includes both celebratory dishes as well as light fare. We offer chemical free and humanely raised meat products as well as the freshest wild and line caught seafood available. You will also find vegetarian, vegan and many gluten free options on our menu. We offer ample vegetable side dishes for sharing and a daily offering of peak and seasonal chef’s specials. 


Dino and Patrick are the perfect match for our high quality conscious cuisine. Make sure you say hi when you see them around … they are both fun, approachable and great at what they do. We are both honored and excited to have them here with us.


Kelly was born into the restaurant business just like her Mom. Her Grandmother and Mother were at the helm of the kitchen where everything was expertly prepared and seriously scrumptious. Kelly’s Grandmother, taught the entire family the way of the kitchen. Still quite young when her grandmother retired, Kelly found herself captivated in her grandmother’s kitchen while cooking and baking to pass the time together. Later she went on to Graduate from Villanova University with a degree in Communication Arts. While working her way up in broadcast television she spent many years working nights in fine establishments across the country.


In the spring of 2014 her dream came true when she opened Salt Air Café. Salt Air is a casual farm-to-table breakfast and lunch café with a large backyard, picnic style dining and a booming vegetable garden. The “backyard to fork” concept propelled Salt Air into The NY Daily News’ Top 10 restaurants to visit on Long Island. 


In 2021 Kelly closed Salt Air Café and purchased Pearl Restaurant in Island Park, NY. Kelly founded Enlightened Enterprises LLC, the parent company of Pearl Restaurant, which specializes in new paradigm food solutions. She continues to pioneer the clean farm-forward food movement with vegetarian, vegan and gluten free options featuring non-gmo, chemical and hormone free cuisine from local, organic and artisan food producers.


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