A little known fact is that the founder, Geoff Anderson, spent much of his formative years cooking in a variety of restaurants. Starting as a lowly dishwasher at 16, he worked his way through college and spent time as a prep cook, line cook, pantry chef, grill chef, saucier, and as the head chef at a variety of restaurants.

His experience was wide, including:

  • Homestyle bistro
  • Fine Mexican and Southwestern cuisine
  • Fresh seafood (he makes a Manhattan Clam Chowder to die for)
  • General Grill – Sports bar
  • Fine Dining
  • Upscale Italian
  • Banquets from 25 to more than 500 guests
  • Outdoor catering
  • … and much more

To this day, he greatly enjoys the culinary arts, and preparing a wide variety of dishes, but at a much leisurely pace.