My name is Eli Kochman, and I was born and raised in Poughkeepsie, NY. After working in the hospitality industry across the United States for the past seven years, learning more and more everywhere I go, I find myself back in the beautiful and bountiful Hudson Valley, doing what I love most: cooking food and delivering it in a spectacular way. Food has always brought me a sense of peace. The first time I witnessed the excitement you can bring to people’s lives by presenting a plate of food that has a piece of your soul in every one. Watching their expressions while they take that first bite. That first feeling of gratitude is what reminds me that I was born to cook. Being able to support local agriculture and the people who bring its amazing products to harvest, I hope to bring an eclectic and seasonal taste that makes people savor the homegrown experience of being connected with this region and all of the fruits it has to bear.

For me, cooking is...

Cooking for me is a way to express myself not just through my skill and knowledge, but through my personality as well.

I learned to cook at...

I learned how to cook while traveling the country and working in many restaurants. Studying closely how to provide exceptional hospitality.

A cooking secret...

My secret is simplicity through honesty. Letting ingredients shine while using my knowledge and technique to bring the best out of each ingredient.

My menus

Vegetarian

STARTER

All inclusive

Kimchi Gruyere Rice fritters with lemon grass aioli

FIRST COURSE

All inclusive

Grilled Broccolini with Bravas sauce, fried shallot, pepitas and garlic oil

MAIN COURSE

All inclusive

Roasted Cauliflower with black garlic tahini sauce and za'atar

DESSERT

All inclusive

Apple Gratin Tart with vanilla ice cream

Sunday Roast

STARTER

All inclusive

Charcuterie a mix of local cured meats and cheeses

FIRST COURSE

All inclusive

Grilled Radicchio with balsamic grapes, aged cheddar and hazelnuts

MAIN COURSE

All inclusive

Sunday Roast: Eye of the Ribeye, bordelaise, creamed collard greens and crispy pee wee potatoes

DESSERT

All inclusive

Basque Cheesecake with Blackberry Compote

Summer Seed

STARTER

All inclusive

Zucchini Squash Bread with butternut squash butter

FIRST COURSE

All inclusive

Heirloom Tomato Gazpacho with garlic oil

Tomato Carpaccio with white anchovies

MAIN COURSE

All inclusive

Whole grilled Brook Trout with chimmichurri and burnt lemon

Grilled Quail with smoked Quail Egg tarter sauce and caramelized mandarin orange

DESSERT

All inclusive

Tequila Rhubarb granita with Lime Sabayon

Winter Essence

STARTER

All inclusive

Pumpernickel Focaccia with Rosemary butter

FIRST COURSE

All inclusive

Roasted Pumkin Soup with Rum Raisin mostarda, sage

MAIN COURSE

All inclusive

Lamb Porchetta with squash caponata and micro green salad

DESSERT

All inclusive

Layered Millefeuille with apple custard and calvados ice cream

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Chef Eli's reviews

4.67

•

2 services

Chef Eli was fantastic. We wanted to create a menu with very specific tastes and dietary restrictions, and he worked with us to deliver something delicious and beautiful. He was friendly, knowledgeable, and gave meaningful suggestions and feedback, all while being flexible to our needs. The onsite experience was perfect and the meal was even better. Thank you for a wonderful birthday celebration.