This 26 year-old is running one of our favorite restaurants — and Instagram is loving it

Kara VanDooijeweert, NorthJersey.com

Twenty-somethings sure have a rep for being unmotivated and apathetic.

At their worst? Gen Z is called the unskilled — or even contentious — demographic. In the 21st century, it seems, the fifty-something Gen X-ers are still running the show.

Well, that is, except for at The Brookdale, where 26 year-old Cheyenne Intindola is running the show. Simultaneously serving classic dishes with innovative flair while also inventing completely new ones, the young chef is dragging the past to modernity through irresistibly delicious vessels.

The chef behind Jersey's biggest mozzarella stick

Cheyenne Intindola directs the kitchen staff at The Brookdale, where she works as Chef de Cuisine.
Cheyenne Intindola directs the kitchen staff at The Brookdale, where she works as Chef de Cuisine.

Bloomfield's The Brookdale might serve the most social media-friendly food around, so it makes sense that a sharp, ambitious Gen Z is in charge of the kitchen. From decadent square pizzas to giant chicken parm, dishes at the spot simply belong on Instagram.

And, thanks to chef de cuisine Intindola, who helped invent them, that's right where they are.

If you're familiar with the restaurant, you might recognize Intindola's most famous creation, "The Big Cheese" — a one-pound mozzarella stick — from viral videos, where it has garnered millions of views.

The inventive chef, however, is responsible for so much more than fried cheese. Some apps and entrées she's designed include Tuna Tostadas with spicy soy marinade, Crispy Sweet Potatoes with avocado mousse and an indulgent Crab Alfredo Pizza.

'The Big Cheese' one-pound mozzarella stick at The Brookdale.
'The Big Cheese' one-pound mozzarella stick at The Brookdale.

Consistently putting original twists on America's favorite bar bites, the Institute of Culinary Education alumna is introducing Bloomfield to the vibrant, ever-changing cuisine of the 21st century.

"I love taking classic dishes and putting modern twists on them," Intindola says of her culinary style, "Or fusing them with a different dish. For example, the Shrimp and Grits (on the restaurant's current menu) have a Cajun twist on them, while the egg rolls have an Italian one, with sausage, broccoli rabe and provolone."

And, if those don't sound cool enough? She also whips up Thai Chili Shrimp Toast.

A culinary force to be reckoned with

Thai Chili Shrimp Toast made by Cheyenne Intindola of The Brookdale.
Thai Chili Shrimp Toast made by Cheyenne Intindola of The Brookdale.

When it comes to cooking, Intindola credits most of her skills and success to The Brookdale's executive chef Jonathan Kavourakis, despite having graduated from one of the most prestigious culinary academies in the country.

"I would not be where I am today without Jonathan," she said. "He has not only taught me how to cook, but how to be a leader and how to better myself as a person."

Combine those learned attributes with her innate imagination and youthful perspective, and Intindola is an up-and-coming force to be reckoned with.

Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can't find her in Jersey's best restaurants, she's probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.

This article originally appeared on NorthJersey.com: The Brookdale restaurant in Bloomfield NJ an Instagram favorite

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