After completing his studies at Dartmouth in the early eighties, head chef Bruce MacLeod got his culinary start at D’Artagnan under the tutelage of Peter Gaylor and Rebecca Cunningham. Here he received a classic French training at this renowned country nouveau restaurant.

The young chef then traveled out west where he landed in the kitchen of Julian Serrano at the legendary Masa’s. Here Bruce refined his style of impeccably prepared foods using locally grown foodstuffs.

After stints at the Lyme Inn and Simon Pearce, MacLeod was involved in the successful opening of Peninsula Grill, an upscale chophouse in Charleston, SC. From there he became executive chef at Keswick Hall, a 4-star, 4-diamond Orient Express property in Virginia.

Most recently Bruce was the proprietor of the critically acclaimed lowbrow restaurant in White River Junction, serving American comfort food made entirely from scratch.

“My personal love of the finest products combined with the economic, environmental, and health benefits of buying local is what drives this endeavor for me. Continuing a tradition of excellence motivates me daily, and I hope it shows in our food and your entire experience with us.”