About Us
About Our Chef
Aaron Philipson, originally from Red Bank, NJ attended the Culinary Institute of America. His past experiences include an apprenticeship at La Cote Basque in Manhattan, cooking for Marcel Delsaulnier at the Trellis Restaurant in Williamsburg VA, then Bob Kinkead at his flagship D.C. Kinkead's, a stint butchering at the Ryland Inn, Whitehouse NJ, a saucier at Rats, Hamilton NJ, and a chef de cuisine for Piccola Italia, Ocean NJ. Aaron's cuisine is most notably recognized for its big bold flavors, thoughtful pairings, and impeccable sauces. Specialty dishes, while ever changing include his Scallops and Gnocchi preparations.
About Our Pastry Chef
Rory Philipson grew up locally in Montgomery Township before attending the Culinary Institute of America. While apprenticing for the Trellis Restaurant, she met her future husband and business partner, Aaron. After graduating, Rory cooked for Jeff Buben at Bistro Bis, then directed her attention to pastries and service. She polished her dining room skills at Todd English's Olives and Kinkead's, both in Washington, D.C. After the couple moved back to NJ in 2001, she then began focusing on wine working as a sommelier, distributor and manager. By day, she bakes the desserts for the restaurant, and by night, she now stays home with her wonderful children, Mia Grace and Aaron Jr.
