Andrew Maglione is the Executive Chef at Waypoint 622, working to guarantee that each meal is prepared with utmost detail and precision. For the past few years, Chef Andrew was a chef at the Navesink Country Club in Middletown, NJ. For the five years prior to that, he was a chef at Due Process Golf and Stables in Colts Neck, NJ.
Although Chef Andrew tried multiple other roles throughout his career, he was always drawn back to the art of cooking. He worked his way through college as a chef and quickly realized that he had a special talent. With his impressive attention to detail, exceptional organizational skills and incredible ability to work under pressure, Chef Andrew quickly knew that what he wanted to do and what he was meant to do were one in the same. Chef Andrew works closely with everyone in and out of the kitchen to keep things running smoothly and efficiently, while also collaborating with the other Waypoint 622 chefs to keep the menu fresh and exciting.
Monica Impaglia is the Sous Chef at Waypoint 622, working under the direction of Executive Chef Andrew to creatively curate the menu items for this new venture. For the past eight years, she was a chef at the Manasquan River Golf Club in Brielle, NJ. She also worked as a chef at Sister’s Café and the Black Trumpet in Spring Lake, NJ, and Billy G’s Bistro in Sea Bright, NJ.
Monica knew she wanted to be a chef from a very young age, and although none of her family members are chefs, it didn’t stop her from turning her dream into a reality. Her ability to make anything taste delicious is a testament to her skill. She has created multiple items on the menu at Waypoint 622 including a fan-favorite, “Linguini Monica,” with the key ingredients being linguini, portabella mushrooms, roasted tomatoes and arugula.