Steven Greene | Mark Lieuw | Baruch Ellsworth | Philip Tessier
Four inspiring chefs collaborate to create a modern and eclectic menu. Steven Greene joins us from Herons, North Carolina’s first and only destination Forbes five-starred restaurant, where he is known for his masterful redefining of American cooking in his tasting menus. Mark Lieuw of Gozu has worked in some of the best restaurants in the country: Eleven Madison Park, Le Bernardin, Meadowood, and Atelier Crenn. Mark has embraced “all-hearth” cooking, seamlessly marrying both sweet and savory ingredients in his desserts. Baruch Ellsworth is a fine-dining veteran of renowned restaurants including Campton Place, Benu, Singlethread, and now Healdsburg’s plant-based Little Saint, recently acclaimed in The New York Times’ “Best 50 New Restaurants.” Multiple-award-winning chef Philip Tessier of Press is known for his modern, refined American fare. In 2015, he was the first-ever American chef to place on the podium at the Bocuse d’Or.
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