Personal dining experiences don’t just come down to the ingredients in the dish, they also include a genuine appreciation for the people producing those ingredients.

A Long Island native, Chef Francis Derby brings a deep-rooted passion for seasonal cooking and local ingredients to his role as Executive Chef at The Halyard at Sound View Greenport. Raised in Bellport, his culinary journey began on his grandfather’s duck farm and in the kitchens of local spots like Varney’s, where he got his start at just 14.

Over the course of his career, Francis has cooked in some of the country’s most acclaimed kitchens, including WD~50, Momofuku Ssäm Bar, Gilt, Tailor, and the renowned Mugaritz in Spain. He made his mark as the opening chef at The Cannibal in both New York and Los Angeles, where he created a butcher-driven, seasonal menu that earned critical praise.

Upon returning to Long Island, Francis led the kitchen at Prime in Huntington before becoming chef-partner at The State Room and Shands General in Patchogue, also overseeing operations at The Loft catering company. No matter the setting, his approach has remained consistent – crafting thoughtful, ingredient-driven cuisine that reflects the rhythm of the seasons and the richness of Long Island’s land and sea.

Now at The Halyard, Francis continues to champion local sourcing, building strong relationships with North Fork farmers, fishers, and artisans to showcase the region’s bounty on every plate.