Meet the Chef
Executive Chef March Walker
March Walker graduated with honors from the Culinary Institute of America in 2000, and was first helped on the road to professional cooking by Atsushi Miura, the proprietor of a small Japanese restaurant in Charlottesville, VA, where March began washing dishes at 16 years of age. For many years Chef Walker oversaw the kitchen at Birdsall House in Peekskill, where he opened and ran Gleason’s. Prior to working closer to home in Westchester, March worked for a number of years in Manhattan, doing line cooking stints at BondSt, Sono, Gramercy Tavern, before rising to Executive Chef at NYC's highly regarded Beppe Trattoria. While the influences of Japanese and Tuscan cuisine may seem at first to be wildly different, March believes that they both taught him to focus on straightforward and balanced flavors, high quality ingredients, and as few components in a composed dish as possible. Applied to his own idea of American food, these lessons yield a cuisine that can delicious, attentive, and cleanly flavored without being fussy or pretentious.