Local Chefs

Chef Jordan Lloyd

Chef Jordan Lloyd is a native to the Eastern Shore of MD, the proud son of a true Eastern Shore waterman. At a very young age, Chef Jordan was taught crabbing, fishing, oystering and hunting, while respecting the land and waterways of our abundant fertile crescent.

Throughout his career, Chef Lloyd has worked with the highest quality ingredients, techniques and professionals in the hospitality community. He is a graduate of Pittsburgh Culinary Institute in PA. A few of his experiences have been with the late Michel Richard at Citronelle in DC studying savory and pastry under this acclaimed genius, he was an opening chef de partie for Thomas Keller’s Per Se in NYC, and Chef De Cuisine for Christian Delouvrier (arguably the greatest French chef in America) at La Goulue, Miami, FL. Furthermore, Jordan has studied highly refined service. He worked for the Joel Antunes team in Atlanta, GA and Michael Mina’s Bourbon Steak in DC as a Service Captain.

Chef Gretchen Hanson

Gretchen’s culinary background began early, growing up in the culturally rich Southern California region, where she developed fluency in the Spanish language. Gretchen’s formal chef training was in the classic French tradition at several of New York City’s finer restaurants. From New York, Gretchen branched off to specialize in a style uniquely her own which she dubs, Global Eco-Fusion, evolving through experience in restaurants in Europe, Asia and Mexico. Landing back in New Jersey, Gretchen opened her own catering and special events company, becoming a Personal Chef for people with special dietary needs in the process, before relocating to Maryland to assume direction of Garlands Garden Center.

Chef Doug Stewart

Doug Stewart, executive chef of the Bistro St. Michaels, has been a lifelong resident of Talbot County, with his education beginning as a graduate of Easton High School as well as Chesapeake College’s Culinary School. He is also the owner and executive chef of Stewart’s Catering.

Stewart has been in the food service industry for eighteen years, beginning his career at Latitude 38 Bistro in Oxford, Maryland while still in high school. After completing his degree from Chesapeake College, he was promoted to Sous Chef at Latitude 38 Bistro. Additionally, he was a Sous Chef at the Old Inn at Easton working under Chef Andrew Evans and then at Mitchum’s Steakhouse in Trappe, Maryland.

Chef Michael Rork

Chef Michael Rork is well-known in the Chesapeake Bay area for his masterful treatment of the coastal area’s delicacies such as blue crab, fresh sweet corn and bluefish. Summer after summer, Chef Rork used local ingredients procured from the farmers of the Eastern Shore to create award-winning creations such as his smoked bluefish dip. He served thousands of happy culinary memories for guests to the region and help to create St. Michaels as a favorite culinary destination for foodies and professional critics alike.

Over the years Chef Rork served at the helm of well-regarded restaurants such as the Harbour Court hotel in Baltimore, MD; Town Dock in St. Michaels, MD, and Hemingway’s in Chester, MD. In addition, he taught fine dining cooling classes featuring international dishes and wine pairings as well as guest-hosted dozens of charity and community events.

Currently Chef Rork is focusing on the farm-fresh produce and dairy at the four-star Bavarian Inn, in Shepherdstown, W.V. The Inn recently won Wedding Wire’s “Couple’s Choice Award for its intimate and romantic setting.

Chef Kerry Dunnington

National award-winning author Kerry Dunnington has been a widely read food columnist, culinary consultant, food judge, and recipe developer for more than three decades. She is also a professional caterer who founded Kerry Dunnington Catering in 1992. She makes frequent appearances at farmers’ markets around the Mid-Atlantic region, where she collaborates with farmers, food vendors, and artisans to showcase their fresh bounty with recipes from her cookbooks, The Seasonal KitchenTasting the Seasons, and This Book Cooks.

Chef Jordan Lloyd

Chef Jordan Lloyd is a native to the Eastern Shore of MD, the proud son of a true Eastern Shore waterman. At a very young age, Chef Jordan was taught crabbing, fishing, oystering and hunting, while respecting the land and waterways of our abundant fertile crescent.

Throughout his career, Chef Lloyd has worked with the highest quality ingredients, techniques and professionals in the hospitality community. He is a graduate of Pittsburgh Culinary Institute in PA. A few of his experiences have been with the late Michel Richard at Citronelle in DC studying savory and pastry under this acclaimed genius, he was an opening chef de partie for Thomas Keller’s Per Se in NYC, and Chef De Cuisine for Christian Delouvrier (arguably the greatest French chef in America) at La Goulue, Miami, FL. Furthermore, Jordan has studied highly refined service. He worked for the Joel Antunes team in Atlanta, GA and Michael Mina’s Bourbon Steak in DC as a Service Captain.

In 2008, Jordan and his wife Alice decided to bring their experiences home to Easton, Maryland to raise their two children and open the touted Bartlett Pear Inn. During their 10 years of operating this boutique fine dining restaurant and Bed and Breakfast, they acquired 4 stars from the Baltimore Sun and made Washington Post’s Top 25 among many other accolades. Jordan and Alice received the Chesapeake Champion Award for 2016, presented by the University of Maryland for nurturing their community through locally inspired farmers and their products.

As their Bed and Breakfast continues to operate, Chef Jordan and Alice have decided to stop restaurant operations to put more focus on their children. This choice has allowed Jordan to venture back into DC and he has recently garnered 2.5 stars with Mintwood Place in Adams Morgan. He currently works with the busiest restaurant in America, the esteemed Old Ebbitt’s Grill, as their Chef De Cuisine.

Chef Gretchen Hanson

Gretchen’s culinary background began early, growing up in the culturally rich Southern California region, where she developed fluency in the Spanish language. Gretchen’s formal chef training was in the classic French tradition at several of New York City’s finer restaurants. From New York, Gretchen branched off to specialize in a style uniquely her own which she dubs, Global Eco-Fusion, evolving through experience in restaurants in Europe, Asia and Mexico. Landing back in New Jersey, Gretchen opened her own catering and special events company, becoming a Personal Chef for people with special dietary needs in the process, before relocating to Maryland to assume direction of Garlands Garden Center.

Her specialties included party and event planning, landscape design, horticulture, and temporary and permanent installation design. She was awarded Best of Baltimore from Baltimore Magazine three years in a row and many Best Of awards in the Baltimore City Paper. She had a hugely popular slot on Fox 45 Morning News Wednesday mornings and as an Organic Lifestyle Consultant, Gretchen made regular appearances on HGTV, ABC, NBC and National Public Radio. Her work, home and gardens have frequently featured in Baltimore and Chesapeake Home and Gardens magazines. Furthermore, it was under Gretchen’s ownership that Garland’s was the first Maryland garden center to specialize in green and organic products.

In April 2009 Chef Gretchen opened Hobos Restaurant and Bar creating a menu celebrating the subtle simplicity of street food from around the world. The menu was a mix of the cuisines of Mexico, Middle and Far East, Europe and the Mediterranean with a focus on locally grown produce. Gretchen placed a firm emphasis on the concept of community and used organic, locally sourced and Fair Trade produce and products wherever possible. The menu changed weekly to reflect the best availability of fresh produce and ingredients and paid special attention to vegetarians, vegans, gluten free and anyone with special dietary requirements. The menu was entirely interactive for patrons could pick and choose ingredients based on flavor choices or dietary preferences.

Hobos Restaurant and Bar was awarded Best Restaurant and Chef Hanson Best Chef by Delaware Today in 2011, the first time any chef/restaurant was awarded in conjunction. Hobos was awarded five more Best of Delaware awards for Healthy Dining and seven Best of the Coast awards. Chef Hanson also won the Chefs Extreme Home Makeover Challenge and Top of the Coast Creative Chef throw downs in addition to multiple chili, chocolate and gumbo festival awards. She was a founding member of Local on the Menu, Rehoboth Inspired Chef Initiative and Immanuel Shelter boards. She developed the Healthy Eating Initiatives for the Kips Bay Boys and Girls Club and Life Serves Youth Foundation. She has been a frequent contributor to Delmarva Public Radio and Delmarva Life as well as Shore Woman Magazine, Coastal Style Magazine and Delaware Today. Gretchen Hanson was awarded Delaware Today’s Top Women in Business 2014.

In the fall of 2016, Gretchen closed Hobos to begin the next chapter of her career by taking a year off to write a cookbook about her chef’s journey. Her stories and essays are based on the challenges of reinventing her career and torturing her sainted children by becoming a full time mom.

Gretchen’s culinary background began early, growing up in the culturally rich Southern California region, where she developed fluency in the Spanish language. Gretchen’s formal chef training was in the classic French tradition at several of New York City’s finer restaurants. From New York, Gretchen branched off to specialize in a style uniquely her own which she dubs, Global Eco-Fusion, evolving through experience in restaurants in Europe, Asia and Mexico. Landing back in New Jersey, Gretchen opened her own catering and special events company, becoming a Personal Chef for people with special dietary needs in the process, before relocating to Maryland to assume direction of Garlands Garden Center.

Her specialties included party and event planning, landscape design, horticulture, and temporary and permanent installation design. She was awarded Best of Baltimore from Baltimore Magazine three years in a row and many Best Of awards in the Baltimore City Paper. She had a hugely popular slot on Fox 45 Morning News Wednesday mornings and as an Organic Lifestyle Consultant, Gretchen made regular appearances on HGTV, ABC, NBC and National Public Radio. Her work, home and gardens have frequently featured in Baltimore and Chesapeake Home and Gardens magazines. Furthermore, it was under Gretchen’s ownership that Garland’s was the first Maryland garden center to specialize in green and organic products.

In April 2009 Chef Gretchen opened Hobos Restaurant and Bar creating a menu celebrating the subtle simplicity of street food from around the world. The menu was a mix of the cuisines of Mexico, Middle and Far East, Europe and the Mediterranean with a focus on locally grown produce. Gretchen placed a firm emphasis on the concept of community and used organic, locally sourced and Fair Trade produce and products wherever possible. The menu changed weekly to reflect the best availability of fresh produce and ingredients and paid special attention to vegetarians, vegans, gluten free and anyone with special dietary requirements. The menu was entirely interactive for patrons could pick and choose ingredients based on flavor choices or dietary preferences.

Hobos Restaurant and Bar was awarded Best Restaurant and Chef Hanson Best Chef by Delaware Today in 2011, the first time any chef/restaurant was awarded in conjunction. Hobos was awarded five more Best of Delaware awards for Healthy Dining and seven Best of the Coast awards. Chef Hanson also won the Chefs Extreme Home Makeover Challenge and Top of the Coast Creative Chef throw downs in addition to multiple chili, chocolate and gumbo festival awards. She was a founding member of Local on the Menu, Rehoboth Inspired Chef Initiative and Immanuel Shelter boards. She developed the Healthy Eating Initiatives for the Kips Bay Boys and Girls Club and Life Serves Youth Foundation. She has been a frequent contributor to Delmarva Public Radio and Delmarva Life as well as Shore Woman Magazine, Coastal Style Magazine and Delaware Today. Gretchen Hanson was awarded Delaware Today’s Top Women in Business 2014.

In the fall of 2016, Gretchen closed Hobos to begin the next chapter of her career by taking a year off to write a cookbook about her chef’s journey. Her stories and essays are based on the challenges of reinventing her career and torturing her sainted children by becoming a full time mom.

Chef Doug Stewart

Doug Stewart, executive chef of the Bistro St. Michaels, has been a lifelong resident of Talbot County, with his education beginning as a graduate of Easton High School as well as Chesapeake College’s Culinary School. He is also the owner and executive chef of Stewart’s Catering.

Stewart has been in the food service industry for eighteen years, beginning his career at Latitude 38 Bistro in Oxford, Maryland while still in high school. After completing his degree from Chesapeake College, he was promoted to Sous Chef at Latitude 38 Bistro. Additionally, he was a Sous Chef at the Old Inn at Easton working under Chef Andrew Evans and then at Mitchum’s Steakhouse in Trappe, Maryland.

In 2009, Doug returned to Latitude 38 Bistro as Executive Chef of restaurant, catering and events. In 2013, he joined Mitchum’s Steakhouse and Pizzaco as Executive Chef and General Manager. In 2014, Doug assumed the position of executive chef and partner of The River House at the Easton Club.

Stewart’s Catering philosophy is classic in its goal…Great product, well prepared and beautifully served. This may include private dinners, rehearsal dinners as well as wedding receptions, fine dining, special events and barbeques. When planning these events, the customer’s ideas and concerns are paramount to the company. Add to that mix our ability and unlimited imagination and a great event is born. Every customer is important to our company and the close relationships that are formed will help make up the backbone of Stewart’s Catering.

Chef Michael Rork

Chef Michael Rork is well-known in the Chesapeake Bay area for his masterful treatment of the coastal area’s delicacies such as blue crab, fresh sweet corn and bluefish. Summer after summer, Chef Rork used local ingredients procured from the farmers of the Eastern Shore to create award-winning creations such as his smoked bluefish dip. He served thousands of happy culinary memories for guests to the region and help to create St. Michaels as a favorite culinary destination for foodies and professional critics alike.

Over the years Chef Rork served at the helm of well-regarded restaurants such as the Harbour Court hotel in Baltimore, MD; Town Dock in St. Michaels, MD, and Hemingway’s in Chester, MD. In addition, he taught fine dining cooling classes featuring international dishes and wine pairings as well as guest-hosted dozens of charity and community events.

Currently Chef Rork is focusing on the farm-fresh produce and dairy at the four-star Bavarian Inn, in Shepherdstown, W.V. The Inn recently won Wedding Wire’s “Couple’s Choice Award for its intimate and romantic setting.

Chef Kerry Dunnington

Kerry Dunnington is a Baltimore-based award-winning cookbook author, personal chef, caterer and curator of unique culinary concepts. With a devoted following on social media, Kerry loves to share her fresh ideas, innovative recipes, and culinary adventures at Williams-Sonoma, Whole Foods Market, open-air farmers’ markets, book festivals and many other food locales.

Kerry’s work is inspired by locally-based, farm-to-table eating and she is committed to following the rhythm of the food seasons. She is passionate about creating and sharing exciting and healthy food combinations, teaching cooking classes, and writing cookbooks.

Zealous about supporting local farms and following the natural flow of the food seasons, Kerry is a natural fit as the marketing coordinator for the Kenilworth and Catonsville farmers markets.

The founder of Baltimore’s Eat In Season Challenge and a food columnist for a variety of publications, Kerry established Artichoke Publishers in 2014. Kerry’s newest cookbook, The Seasonal Kitchen: Farm-Fresh Ingredients Enhance 165 Recipes, landed a review with Publishers Weekly and it won the New York City Big Book Award.

Kerry’s food articles appear in numerous publications, including Slow Food USA, and her work has been featured in a wide variety of media outlets. Kerry’s cookbooks, Tasting the Seasons and This Book Cooks have won nine national book awards. Tasting the Seasons is one of 22 books recommended by Food Tank, and her volume, This Book Cooks, is the winner of the Mom’s Choice award, which recognizes product excellence. Social media and YouTube phenomenon Anna Saccone named Kerry’s stove-to-oven brownie recipe the “world’s best brownie.”

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