EXECUTIVE PASTRY CHEF, DUANE HENDERSHOT
Executive Pastry Chef Duane Hendershot’s illustrious career had humble beginnings. He began by serving ice cream cones through a walk up window of a small privately owned establishment at the age of 15. He continued this job-- along with short order cooking duties--until he was accepted to the prestigious Culinary Institute of America in Hyde Park, NY. He graduated first with his degree in Culinary Arts and later returned for a degree in Pastry Arts.
Through our exclusive relationship with Red Barns Farm of Far Hills, Chef Heyer and his culinary team personally select from a bountiful harvest of vegetables and herbs which are picked fresh daily and brought to the Inn for your dining pleasure throughout the spring, summer and fall.