chef spotlight: Chuck Baudendistle

Current Head Chef of The Admiral, Chuck Baudendistle remembers his first day in the restaurant’s kitchen seven years ago. As a graduate of Le Cordon Bleu Pittsburgh, this wasn't his first exploration into the back of house. Though there is something different about the Admiral he recalls, "I got a taste of this place and never wanted to leave.

Chuck's passion for food isn't just about the cooking, but he brings dishes to life by using local and seasonal ingredients, changing his menus almost daily to adjust to the ever changing seasonal products that local farmers bring him. Supporting local small businesses like Farm and Sparrow, The Culinary Gardener, and other small local farmers Chef Chuck works hard to capture the essence of these beautiful mountains in a casual fine dining environment.

A native of western New York State, he won't hesitate to put pierogi on the pasta menu to bring a little piece of his heritage right here to us.