Executive Chef Chad Gelso left the area at age 17 to get his culinary degree at The New England Culinary Institute in Vermont. Immediately following he went to work at some of the best restaurants out there. From London to Chicago, Philadelphia to D.C., his experiences include Blue Hill Stone Barns, Alinea, and The Fat Duck.
Chad competed on Hell’s Kitchen, with Gordon Ramsay, as well as in the Mentor BKB Competition.
Most Recently Chef Chad was Head Chef at Suraya in Philadelphia. “We opened for dinner in early 2018 earning the title best new restaurant, and maintained the number 1 spot in Philadelphia for the next two years.”
Chef Chad has always had the goal of one day returning to his roots to open an amazing restaurant right here in the valley that is farm-focused and nods to the area’s agricultural past.
“We have some absolutely incredible produce right here in our backyard of NEPA. I would love show off some of those local farmers and fisherman and purveyors who are the real artists in this business, and then prepare those ingredients simply, and in the height of their season.”
