July 2018

Meet Execuitve Chef Beau Widener

Executive Chef Beau Widener
Crabtree’s Kittle House

Exciting things are brewing as the Kittle House culinary team gets a fresh, new start with Chef Beau’s inspired ultra-focused cuisine,
applying his finely honed skills to the tradition of
Kittle House Ingredient-Centric Cuisine.

Widener, a graduate of the Culinary Institute of America in Hyde Park, started cooking in South Florida’s premier Resorts and Country Clubs at the tender age of 14, first as a cook, and then as a saute chef, and then rapidly rising through the ranks to become a top sous chef, before heading to Hyde Park NY to further develop his passion.

There, he fell in love with the Hudson Valley and began to value the bounty of nature and the mastery of the farmers.

He continued his education in sustainability and agriculture –
a key focus of the farm-to-fork philosophy at Crabtree’s Kittle House –
as Executive Chef at the Woodstock Inn & Resort.
He also spent valuable time experimenting and fine-tuning his style in some of the very best kitchens throughout the Hudson Valley and beyond.

“As a chef, I feel a responsibility to focus not only on the art of cooking but the source of the ingredients as well.
I yearn to see the ideal of eating In a sustainable manner be adopted by more and more people who also support local farmers and
influence the community positively.”

In his new role, Chef Beau looks to build on the restaurant’s ingredient-driven cuisine and seek out the finest, sustainable, naturally raised and grown products from small, local, organic and sustainable artisanal farmers throughout the Hudson Valley.