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With a career in kitchens that include the distinguished Hotel Fleur de Lac in Switzerland, and New York’s famous and historic La Grenouille, as well as stints at the Hilton in Short Hills, New Jersey, as chef de cuisine, and at Wiley Publishing as executive chef, Drew is experienced in both producing food at the highest levels of cuisine and catering for groups as large as 1,000 people and 55 conference rooms. Drew grew up in a food-loving family, and food is such an important part of his life that he married a chef. Rosemary’s superior understanding of flavor combination and her innate creativity are the forces that drive the Fruited Plain. Her talents have been recognized and refined over the course of a remarkable career that includes stints at two four-star French restaurants in New York City, the greatly mourned Lespinasse, formerly in the St. Regis Hotel, and the unparalleled Le Bernardin, a seafood mecca storied around the globe. She and Drew met while working at the Four Seasons Hotel in New York. More recently, they brought their skills, and their twin daughters, to New Jersey. |
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The Fruited Plain | 48 Stiles Lane Pine Brook, New Jersey 07058 | 973-808-8862 |
