Created by food visionary and table tennis extraordinaire Will Horowitz, Ducks Eatery embodies the coming together of Will's two passions. Childhood friend and fellow virtuoso chef Michael Cecere along with sister Julie Horowitz, have partnered with Will to create a team of experienced culinary artists and this city's most exciting "no boundary" menu that will stimulate and inspire any palate. The Ducks concept has evolved from its original incarnation of the classic grilled cheese and tomato soup into a restaurant that offers an extraordinary array of artistically designed sandwiches, salads, soups and fantastic desserts. Every dish has been created with the experience that only a world-traveled chef could bring to the table. Ducks food profiles pull from small villages in Southeast Asia to the Friuli region of North Eastern Italy to the passionate organic farms right here in New York.

The vision of Ducks began while Will was living outside the small ski town of Nederland, Colorado. The name & restaurant "Ducks" was created in memory of its' co-creator Molly Jean Jackson with the love and support of her family.

Will Horowitz

Will Horowitz was born in New York City and was raised in White Plains, NY until moving to the mountains of Colorado at the age of 18. First inspired by his grandmother's mastery of classic Italian & French cooking, Will's love for food began at a young age. Having spent much of his adult life seeking out the most obscure villages and cultures around the world, Will's culinary resources pull from his experiences on the streets of Kathmandu and living in a tree house in southeastern Asia to his travels in the Middle East, northeastern Italy and Central America. His passion for bold flavors and combinations can be seen in the unbounded enthusiasm and creativity of his menus.

Michael Cecere

Michael Cecere, also born and raised in White Plains, NY, began his culinary training at the age of 15, splitting his time between high school and culinary trade school. He graduated from Johnson and Wales with a degree in the culinary arts and food-service entrepreneurship. With over a decade of experience working as kitchen manager and chef for a distinguished catering company, Michael has catered to a wide array of events from weddings, fundraisers and bar/bat mitzvahs to larger social events for Trump, the Roseland Ballroom and the New York Giants and Mets. Michael left the company to pursue his own passions, which include founding and running restaurants and catering services around the country.

Julie Horowitz

Born in New York City, Julie Horowitz grew up in White Plains, NY and joined her brother and the Ducks team shortly into their venture with SPiN. Graduating in 2008, Julie garnished her degree from Vassar College with training in the pastry arts from the French Culinary Institute and the Culinary Institute of America. Julie holds a special love for the French culture and gastronomy having lived in Paris and the tropical French island of Reunion off the coast of Madagascar. Julie serves as the cornerstone for design and management in the Ducks company.

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