Chef Matt Hutchins Gone from Birsdall House in Peekskill: Sous Chef Will Take Over


Chef Matt Hutchins is no longer behind the kitchen doors at Birdsall House in Peekskill. He announced his departure on the restaurant’s Facebook page moments ago. His post says:

I just wanted to say thank you to all of my former co-workers at the Birdsall House for all of the things they have done for me in the past year and a half. I wish them all the best in the future and hope that all their endeavors be successful ones. To all of my friends who have supported me and my food throughout this time: thank you, thank you, thank you! I cannot thank you enough! Please continue to show your support to everyone at the restaurant through your patronage and look forward to more wonderful things to come at the Bird’. It was a wonderful place for me to learn and grow in my craft, and I know there will be many more exciting things to come from all the talented people I leave behind. Now let’s drink some beer!

John Sharp, who co-owns Birdsall House with Tim Reinke, says sous chef March Walker will step in to become chef. “Our goal is to keep everything consistent to what we’re doing,” says Sharp. “Nothing is going to change as far as farm-to-table.”
I’ll keep you updated if changes unfold in the future.

The 411 on Birdsall House.


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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