EXECUTIVE CHEF ROBERT HALPERN
At age 20, Robert Halpern left his native Philadelphia to begin his culinary career in the kitchen of the Moosewood Restaurant, a collectively owned natural foods restaurant in Ithaca, NY. From that first day on the line he was hooked, and spent the next 10 years traveling the United States to learn from chefs with wildly different styles. In Santa Fe, Halpern cooked under Mark Miller and Nuno Mendes at Coyote Café, before heading back east to spend a season at Shelburne Farms in Shelburne, Vermont. Later, he was chef de cuisine at Atlantica Seafood Bistro, just steps away from the sea in Camden, Maine.
Robert expanded his skills working internships alongside Chef Grant Achatz at Alinea in Chicago, Chef Kevin Binkley at Binkley’s Restaurant in Cave Creek, Arizona, and Chef Rob Evans at Hugo’s in Portland, Maine. Pursuing his passion and dedication to serving the best quality ingredients while meeting his creative challenges, he returns to his native Philadelphia to continue his love of entertaining his guests with a unique dining experience.
SOUS Tim Lanza
Sous Chef Tim Lanza is busy cooking and will have a biography available soon!
CHEF DE CUISINE Keith Krajewski
By the age of 12, Keith knew he wanted to cook. Ten years, a trip to culinary school, and a lot of stress, burns and cuts later he's living a life most serious cooks would die for.