The Consulting Chef

We are proud to introduce our collaboration with celebrated Chef and Culinary Consultant Kenny Callaghan.  A graduate of Johnson & Wales University, Kenny has been at the helm of some of the most celebrated and honored restaurants in the country and abroad (The Helmsley Palace Hotel, The Russian Tea Room, Union Square Cafe, Blue Smoke).

Most significantly, Kenny joined Danny Meyer’s Union Square Cafe staff in 1993 and was eventually promoted to executive sous chef, where he and his team consistently earned the ZAGAT distinction or “Most Popular Restaurant in NYC” year after year.

In 2001, Kenny and Danny Meyer set off to create a new concept within the Union Square Hospitality Group (USHG) that would alter the landscape of the urban barbecue movement- Blue Smoke & Jazz Standard was that creation.  Kenny travelled the country tasting the rich traditions of our nation to develop a Southern inspired menu and theme that permeated the cuisine of this new restaurant.   As the Executive Chef & Managing Partner of Blue Smoke Kenny pioneered and perfected the kitchen design, concept, and staff development of a this new genre the NYC Barbecue and Southern inspired restaurant.

Kenny was the the co-founder of the Big Apple Barbecue Block Party, a weekend long culinary and music celebration that draws over 130,000 attendees annually.

Kenny and his recipes have appeared in countless media outlets, among them New York Magazine, Bon Appetit, Gourmet, Food & Wine and his cooking demonstrations have been featured on The Food Network, The Today Show, Regis & Kelly, Bloomberg TV, and the Martha Stewart Living Television Network.

Kenny has designed our menu, created our kitchen and trained our experienced staff to deliver a culinary genre never before offered in the Hudson Valley, the Southern Table & Bar, know as the Ole Savannah. The menu and items offered will appeal to both the most discriminating “foodie” and traditional diner alike. Chef Kenny has also paired a creative local mix of craft beers, bourbons and locally distilled selections to complement his southern inspired creations.