About Us

About Us

About Us

About Us

GIFT CARDS

973-232-3456

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GIFT CARDS

Opened in 1990, the restaurant offers a classic Italian menu, the Chef prides himself on innovative specialties prepared with the finest, freshest ingredients. Special menus feature homemade pastas and his signature fish dishes. Fresh fish are flown in from the Mediterranean to Hawaii. Enticing presentation, courteous service and professional staff are integral to LuNello’s long success.

Opened in 1990, the restaurant offers a classic Italian menu, the Chef prides himself on innovative specialties prepared with the finest, freshest ingredients. Special menus feature homemade pastas and his signature fish dishes. Fresh fish are flown in from the Mediterranean to Hawaii. Enticing presentation, courteous service and professional staff are integral to LuNello’s long success.

Chef LouIs

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.

Chef LouIs

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.

Chef LouIs

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.

Chef LouIs

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.