New York state has produced plenty well-known boys of summer, but at Citi Field in Queens, an upstater has made a name for himself behind the plate.

Meet Jason Eksterowicz, who is the cream of the crop when it comes to ballpark cuisine.

"The first time I ever saw a Mets game was the first day I worked here, but that being said, over the last eight years, I mean, it's grown on me," Eksterowicz said.

Each night, the senior executive chef feeds up to 45,000 fans.

"So kind of our big slogan here is, 'We're not just chicken-tender vendors,'" he said.

Citi Field, it should be said, has everything from fast food to fine dining.

"It’s like carnival fair food that’s dressed up – and a little sexier," Eksterowicz said.

From burgers and dogs to steaks, vegan and gluten-free, the food has become a stadium game-changer.

"I want to get the fried pickles from here, and I want to get the fried Oreos from here. And I want to get a burger from here. And then, we heard about this, like, donut milkshake?" said Eksterowicz, who graduated from Schoharie High School and The Culinary Institute of America.

The first thing he ever baked were scones in a home economics class at Schoharie. He used salt instead of sugar, and was proud to feed them to his mother. She spit it out right away.

The inspiration for many of his modern-day award-winning creations?

"There is no one that is more on the go than my 7-year-old nephew, Carter," he said. "He wraps sausage and pancakes and walks around the house eating it like a little burrito. We looked at that and then we put sausage and dipped it in pancake batter and came up with a breakfast corndog. That, 100% of that idea, came from watching him eat breakfast."

The chef from the small upstate town of Schoharie knocked it out of the park this season. USA Today awarded his team with the best stadium food of any sport in the nation.

"It kind of validates all of the lost night's sleep," Eksterowicz said.