Chef Melissa Schaefer

I began my professional career in NYC, my years as a young line cook spent at restaurants including Eleven Madison Park, The NoMad Hotel, Chez Sardine, and The Russian Tea Room. The hours were long and the work was intense but, the skill that I gained made the experience a very rewarding one.

Craving a change from city life, I traveled to Alaska in 2016, where I spent my Summer season cooking for Tutka Bay Lodge and exploring new foods and practices. I remembered and re-learned to appreciate every facet of telling a story with food.

Inspiration for my menus is found at the local farms of The Hudson Valley. When thoughtful care results in truly special ingredients, it transcends through any dish. An avid admiration of this work is what motivates me to thoughtfully highlight the attributes of the peak local fare and bring an exciting experience true of the region to your table.

Food has always been about connection for me. A connection to the first phases of food allows me the opportunity to experience it in a new way, approach it more thoughtfully, and, I get to see the joy it brings to the table, the connection among loved ones.