Veterans Keeping It Fresh — Plus Advice for the Newcomers


While a new group of chefs is making changes in kitchens across the Hudson Valley — here is a link to interviews with 11 of them — longtime local chefs get credit for leading the way.

Here, we talk to seven chefs who have set the standard of excellence for those who followed. They tell us how they continue to find inspiration, and, as bonus for the newcomers, share some advice on making it here.

Here are the links:

Dan Barber of Blue Hill at Stone Barns in Pocantico Hills.
Matthew Karp of Plates in Larchmont.
Peter X. Kelly of the Xaviars Restaurant Group.
David Martinez of Union Restaurant in Haverstraw.
Philip McGrath of the Iron Horse Grill in Pleasantville.
Doug Nguyen of Wasabi in Nyack and Wasabi Grill in New City.
Marcello Russodivito of Marcello’s in Suffern.

And here’s a look at 11 new chefs to watch in the Lower Hudson Valley.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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