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.
