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Gregory Fiedler

Gregory fiedler

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location of Gregory FiedlerEmmaus, Pennsylvania, United States
Phone number of Gregory FiedlerView Mobile No.
Followers of Gregory Fiedler130 followers

  • Timeline

  • About me

    Executive Chef at House and Barn Restaurant

  • Education

    • Northwestern lehigh high school

      1998 - 2002
      High school diploma

    • East stroudsburg university of pennsylvania

      2002 - 2003
      Computer science

    • Lehigh carbon community college

      2003 - 2005
      Hospitality and restaurant management

  • Experience

    • Wegmans

      Jan 1998 - Jan 2008
      Produce/cook/chef

      Supplied produce to Head Chef, assisted in menu development. Prepared Chef's Case delicacies. Showcased Wegmans culinary talent by preparing menu items for public, customized to individual taste. Developed loyal customer base. Supervised four cooks on Wegman's Hot Line, specializing in pasta, saut�ed seafood, and rotisserie as well as grilled meats.

    • Wegmans food markets

      Jul 1999 - Apr 2008

      Coordinated the activities of three cooks; assisted Wegman's Head Chef with menu development; interacted with customers to deliver optimal customer satisfaction and retention. Restocked produce displays, prepared cut produce and fruit trays, assisted customers in selection of produce.

      • Cook, Hot Line

        May 2003 - Apr 2008

      • Produce Associate

        Jul 1999 - May 2003

    • Stoned crab restaurant

      Apr 2008 - Nov 2008
      Cook

      Prepared fine seafood and steak dishes under direction of Head Chef.

    • Beck's land and sea house

      Nov 2008 - Sept 2012
      Head chef

      Managed daily kitchen operation including: ordering, creating new menu items, desserts, and specials, coordinated activities of all staff, trained new BOH hires. Trained new Executive Chef. As former Sous Chef, created energy and teamwork environment between kitchen and FOH employees.AccomplishmentsSeafood, Best of the Valley 2012, Lehigh Valley MagazineMost Memorable Meals of 2011, Morning Call NewspaperBrought entirely new cuisine and level of excellence to Beck's over four-year period, revitalizing business Show less

    • Randall's on the orchard

      Sept 2012 - Sept 2014
      Chef

      Randall's on the Orchard is widely regarded as one of the Lehigh Valley's premier, upscale steak and seafood restaurants. As a chef in Randall's kitchen, I functioned as a valuable team player, running an extremely busy broiler station while coordinating the activities of line cooks. I also was instrumental in training new kitchen staff, as well as the pantry chef. From the time I arrived, until moving to my next opportunity, the business in this restaurant tripled.

    • Roar social house

      Sept 2014 - Apr 2016

      I previously had the privilege of serving City Center's discriminating clientele as Executive Chef of Roar Social House. Because their restaurant team was an integral player in the revitalization of downtown Allentown, I enjoyed a fast-paced and challenging business environment which required me to constantly improve my game, both in terms of culinary creativity and quality as well as refining my knack for running an efficient and cost-effective BOH business operation. My menu and specialties received high praise in Lehigh Valley Magazine as well as Good Taste Magazine. Show less

      • Executive Chef

        Mar 2015 - Apr 2016

      • Sous Chef

        Sept 2014 - Mar 2015

    • House and barn restaurant

      Apr 2016 - Jul 2020
      Executive chef

      Chef since inception of two restaurants: Barn, which features house-made, fresh entrees on small plates, soups, and salads, and House, which puts the spotlight on farm-to-table, exquisitely prepared American cuisine. Instrumental in menu development, training of staff, and management of kitchen. In addition, offered fully-catered functions in lower level of Barn and outdoors on property.

  • Licenses & Certifications

    • Serv-safe food safety certification

      Usda

  • Honors & Awards

    • Awarded to Gregory Fiedler
      First Place Lehigh Valley Taste of Elegance Pork Council Oct 2016 Alongside Executive Chef Nate Weida, we prepared a bacon wrapped pork tenderloin confit with applewood smoked potato puree, rosemary and fig ketchup, marinated kale, guanciale vinaigrette, sweet and sour apples with a caramelized onion and bacon crumble.
    • Awarded to Gregory Fiedler
      Top Ten Memorable Meals of 2011 Morning Call Jan 2012 My crab cakes with Cajun lobster sauce and Chilean Sea Bass earned the distinction of Top Ten Memorable Meals of 2011 in the Allentown Morning Call. "The seafood is delectable at Beck's Land and Sea House north of Nazareth,… (997 Bushkill Center Road, Nazareth; 610-746-7400; http://www.beckslandseahouse.com) Crab cakes with Cajun lobster sauce left both my companion and me speechless, except for guttural sounds of deep delight. Sweet fig vinaigrette on impeccably fresh salad and bronzed… Show more My crab cakes with Cajun lobster sauce and Chilean Sea Bass earned the distinction of Top Ten Memorable Meals of 2011 in the Allentown Morning Call. "The seafood is delectable at Beck's Land and Sea House north of Nazareth,… (997 Bushkill Center Road, Nazareth; 610-746-7400; http://www.beckslandseahouse.com) Crab cakes with Cajun lobster sauce left both my companion and me speechless, except for guttural sounds of deep delight. Sweet fig vinaigrette on impeccably fresh salad and bronzed Chilean sea bass, perfectly moist and flaky, still call up a satisfied smile. Well north of Nazareth, Beck's is not cheap, but it is worth the money.(CHRISTINE RECKNER, SPECIAL TO THE MORNING CALL)" Show less
    • Awarded to Gregory Fiedler
      Best of the Valley: Seafood Lehigh Valley Magazine Oct 2011 Awarded to our restaurant for our seafood dishes, specifically for menu items that I created and prepare regularly.