Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye and neighboring communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family and your taste buds.
Today meet Joseph Mortelliti, the owner and chef of On The Way Cafe in Rye.
Your Name: Joseph Mortelliti
Your Role: Owner & Chef
Your restaurant: On The Way Cafe
MyRye.com: Describe yourself in one word:
Mortelliti: Loyal
How long have you been a chef at On The Way Cafe?
Mortelliti: 15 years
Previously, where did you work?
Mortelliti: Butter, Craft Steak, and Felidia in NYC. Aurora in Rye, Nessa in Port Chester, and Whipper Will Country Club in Armonk.
What and when was your first paid job?
Mortelliti: I was a paperboy when I was eight years old in Port Chester, NY.
Describe your path to becoming a chef.
Mortelliti: In 2000, I was working as a stockbroker in New York City, but my true passion emerged in my own kitchen, cooking at home on evenings and weekends. Inspired by culinary icons like Emeril Lagasse and Mario Batali on the Food Network, I realized I wanted to transform my love for cooking into a career.
After the 2001 stock market crash made it difficult to remain in finance, I briefly worked in phone sales before enrolling at the Institute of Culinary Education (ICE), where I studied on weekends while working full-time during the week. One of my instructors, Chef Alex Guarnaschelli—long before her television fame—gave me the opportunity to intern in my first professional role as a garde manger.
From there, I worked my way up to chef de cuisine at Aurora and eventually executive chef at Nessa. In 2010, when a local café became available, I seized the opportunity to open my own establishment, marking the beginning of my journey as a chef-owner.
What are three attributes that make someone a good chef?
Mortelliti:
Attention to Detail: Precision is essential in the kitchen, from consistent plating to exact seasoning. A good chef understands that even the smallest details can elevate a dish from good to exceptional.
Adaptability: The culinary world is full of unforeseen challenges—equipment malfunctions, ingredient shortages, last-minute menu changes. A skilled chef can pivot quickly and problem-solve under pressure while maintaining quality and composure.
Strong Relationship Management: Success in a kitchen extends beyond cooking; it requires fostering strong relationships with purveyors, staff, and guests. Managing expectations and communicating effectively ensures a cohesive team and consistent results.
Describe your restaurant’s clientele:
Mortelliti: On weekends, our dining room is filled with young families enjoying a relaxed meal together. During the week, we welcome a steady stream of friends gathering for “girls’ lunches,” where conversation and good food take center stage.
Describe the atmosphere of your restaurant:
Mortelliti: The atmosphere is warm and inviting—family-friendly and deeply rooted in the local community. It’s the kind of place where regulars are greeted by name and newcomers quickly feel at home.
Describe the physical attributes of your restaurant:
Mortelliti: Situated just outside the entrance to Playland and across from scenic Rye Beach, On The Way Café enjoys a prime spot in the charming coastal town of Rye, New York. In the summer months, guests can dine al fresco, taking in the ocean breeze, the hum of the boardwalk, and the welcoming energy of the neighborhood.
Match a recommended meal with each season:
Mortelliti:
Warm summer evening – Grilled swordfish over a lemon caper sauce
Crisp fall afternoon – Cavatelli broccoli rabe sausage and cream sauce
Cold winter day – Braised short rib with mashed potatoes
Muddy wet spring night – Tagliatella bolognese
What is your favorite dish on the menu and why?
Mortelliti: For breakfast, my favorite is the Tuscan sunny-side-up egg with ham, crushed red pepper, and chives—a modern take on eggs Benedict where the rich yolk becomes the sauce when it’s broken. For lunch, I love the chicken wrap, made with fresh pizza dough that’s grilled to order and filled with crisp salad and tender grilled chicken. There’s nothing better than the comfort of holding a warm, freshly grilled wrap in your hands.
What’s the most underrated day of the week and time of day to enjoy your restaurant?
Mortelliti: Tuesdays are our hidden gem—quieter than the rest of the week, offering a more relaxed, unhurried dining experience. It’s the perfect time to linger over a meal and enjoy the space as if it were your own.
Thanks Joe!
