Tavern at GrayBarns helmed by Executive Chef Ben Freemole is a true gathering place for locals and guests seeking a destination culinary experience. Tavern continues the blend of old and new that the greater property embodies. The main dining room and bar area offer a warm and intimate dining experience that highlights New American cuisine assimilating flavors and techniques from traditional American cooking. Fusing history and traditionalism with fiercely powerful flavors, Tavern showcases relationships with local farms and purveyors and utilizes its own kitchen garden to enhance other seasonal ingredients.
Executive Chef Ben Freemole
Born and raised in western Montana, Chef Ben Freemole graduated from Le Cordon Bleu in Portland, OR after studying creative writing at the University of Montana. Chef Ben has been fortunate enough to work in the kitchens of wd-50 (NYC), Major Food Group (NYC), the Fat Duck (UK) and Melisse (Santa Monica). During his time in the northeast he has fallen in love with the wealth of seafood from the coast, the abundance of produce and farmers in the Hudson Valley. He is excited to helm the GrayBarns culinary experience.
Executive Sous Chef
Chef Joseph Wabshinak is a lifelong resident of Fairfield County, where he started his culinary journey in his small town's local luncheonette. He continued to hone his skills in more premier restaurants in Fairfield and Westchester counties including Purdy's Farmer and the Fish, and Finn and Brew. Chef Joe has a passion for farm fresh ingredients and aspires to continue working with friends and local farmers to supply GrayBarns guests with the finest dining experience..