Our Story

THE RESTAURANT

Established in 2008, with the help of their family, Casey and Jen Pesce renovated a quaint home over the bridge in Red Bank to open its doors as a breakfast and lunch spot that sat 12 people. After a very special year in business meeting the locals, hosting intimate tastings and parties, and feeding the community one-by-one, their 4 employees jumped on a flattering opportunity and headed to The Grove in Shrewsbury. They hit the ground running and continue to evolve and grow the business.

CASEY PESCE

CHEF/OWNER

True artists develop their craft at a young age as was the case with Casey Pesce, Executive Chef and owner of D’jeet. When his boyhood friends were hanging out on the block playing ball, Casey could be found learning how to make homemade sausages alongside his grandfather in his butcher shop. If you have ever stepped foot in D’jeet you will immediately recognize this is a special restaurant, a refreshing reprieve from your typical fare found in suburbia. The changing menu reflects the availability of seasonal ingredients and Casey’s newest creations. The dishes are thoughtful, inspiring, and healthy using only the highest quality ingredients. This has been a cornerstone of Casey’s cooking philosophy ever since he was a young boy in the kitchen watching his grandparents on both sides of his family prepare meals. It was a given that he would be asked to go out to his father’s well tended garden and pick fresh tomatoes, basil, green beans, figs, and whatever else was growing at the time. So Casey has been cooking in this way long before it became fashionable for his dad instilled in the joy that comes with growing one’s food.  Early memories of Casey’s childhood revolved around preparing meals alongside his mother, grandparents, aunts and uncles for he comes from a family of caterers, butchers, gardeners, but more importantly lovers of a good meal. It surprised no one when Casey decided to pursue cooking professionally for he had played an integral role in preparing family meals since he was old enough to chop garlic.

Casey worked his way up the culinary ladder from dishwasher to owner and Chef of his own restaurant. Much of Casey’s present success rests in the fact that Casey learned the business from the inside and eventually opened his own restaurant.  At 15 he started working as a dishwasher and breakfast cook at The Windjammer and two years later he had his first career break at the Grenville Hotel in Bay Head. There he worked as a roundsman for Chef Daniel P. Cummings, diamond award winner for best brunch for consecutive years.

Later, Casey graduated with honors from the Academy of Culinary Arts. He also studied macrobiotic cooking in Tuscany with acclaimed Chefs Christina Pirello and Patrick Vere. There he also attended pasta seminars with Italian chef and author Giuliano Bugialli.

Immediately following graduation he landed a job at the famous Rumson Fromagerie  where he was quickly promoted to executive sous chef. There he learned classic French techniques, charcuterie, butchery, and refinement.  He was then hired at Mumford’s Culinary Center as an Executive sous chef for Chef Chris Mumford.

Casey’s diligence, persistence, humility and eagerness to learn from all those he worked alongside made him a perfect student. He easily won their respect and recognition as a man who would eventually do his own thing in the business. Because these qualities were so transparent, many offered their invaluable advice that gave him the confidence and knowledge to pursue his dream.

All of these unique experiences helped to shape the culture and philosophy of Casey’s restaurants. With the support and help of his family, he opened a very warm and inviting small restaurant that served breakfast and lunch along with catering. It quickly drew a lot of attention from the local community and was soon approached by an owner of a restaurant in The Grove. He was impressed by Casey’s little restaurant and convinced him to relocate to a larger space to expand upon what he started with a bigger menu and space.  The transition was an exciting one for he began to see all of his work culminate in a restaurant that he had always dreamed of running.

APPLE STREET KITCHEN

Established in 2018

Chef Casey Pesce introduces his second restaurant, Apple Street Kitchen, established August 2018. As former executive Chef at Apple Street’s previous landmark, Cafe Mumfords, it feels like home familiarizing himself around the 1 acre property equipped with a to-go market, several dining rooms, culinary classroom and oversized organic garden. Apple Street Kitchen takes pride in using seasonal & local ingredients for creative American cuisine. We serve breakfast and lunch Monday through Saturday and are closed on Sunday. We offer dine in, take out and delivery. Let Apple Street Kitchen cater any event, from a simple brunch, on/off-site party or full service wedding. Event planning is on the horizon. If you’re looking for a unique night out, Apple Street also offers cooking classes as well! For more information visit applestreetkitchen.com

8:1 Shellfish

Established in 2018

Along with 3 childhood friends/couples, Casey and Jen starting oyster farming in Mantoloking, NJ. Together the families (and their 8 boys and 1 girl) have taken to cleaning the swan point section of the Barnegat Bay with their “Sea Cup” oysters. This October was the first harvest and locals on the Peninsula have been enjoying 8:1 oysters from The Lusty Lobster in Highlands as well as from local restaurants. To follow their journey visit 821shellfish.com