Our Chef Bryan Mack, comes to us with a widely varied background.  He has his BFA from Mason Gross School of the Arts @ Rutgers University concentrating in painting with minors in Anthropology and Economics.  He started working in the restaurant business at the age of 15 as a bus boy at a local Restaurant in Sparta NJ, his home town. He got his passion for food from his parents Patricia Mack who was the baker and “simple food” lover and Norman Mack who would try anything once. He recalls his dad eating a worm as a child.

Bryan worked at Stage Left in New Brunswick after college and there he found his understanding of food, wine and the finer things in life. At 24 he bought a little restaurant in Alpha, NJ called the Pumpernickle Pub which he ran for 4 years until a fire took the restaurant. He moved back to New Brunswick and returned to, the now Award winning, Stage Left, where he continued to learn about food and service from some of New Jersey’s finest Chefs for the next 9 years. In 2006 he moved to Somerville, NJ and started at Verve with owner and friend Rick St. Pierre, where he won acclaim for being one of the Best Bartenders in NJ, before moving in to the Kitchen full time.  That brings us to now.

Bryan has found a home in Basking Ridge at the Ridge Tavern as the Executive Chef.  His food is a bit simpler but as always the quality is exceptional.  He truly cares about each product and it shows in his attention to detail. He is looking forward to producing a  seasonal menu and monthly Wine\ Beer dinners. When you stop in for dinner ask for Bryan he is always welcoming and loves to cater to your personal needs.