C H E F C A R L V I T A L E

Chef/Partner Carl Vitale has earned a multitude of awards and honors over a distinguished culinary career spanning nearly 26 years. A graduate of the French Culinary Institute, Chef Vitale spent two decades earning his stripes in many of New York City’s best restaurants.

As a young chef, Vitale had the unique opportunity to work alongside the very best, learning from the world’s true top chefs. Michael Romano at Union Square Café, Terrence Brennan at Picholine, Tom Colicchio at Gramercy Tavern, Rocco Dispirito at Union Pacific and Mario Batali at Lupa and Babbo to name a few. These chefs provided much of the inspiration and hands-on knowledge that led to Chef Vitale developing his own personal style. Inspired by the seasons, utilizing the absolute best ingredients, at the peak of freshness, from the fertile Pennsylvania Dutch Country and around the world, Chef Vitale creates magnificent dishes bursting with purity of flavor. The best line-caught, wild fish and shellfish flown in daily, prime beef, organic local poultry, lamb and produce are cooked utilizing innovative preparations showcasing the incomparable Lancaster County locality through the timeless nuance and subtlety of Mediterranean technique.