Executive Chef
Chef Christopher Albrecht
A Central New Jersey chef whose career has moved from renowned New York kitchens to farm-connected restaurants and back home again, bringing a point of view shaped by craft, seasonality, and flavor.
Christopher Albrecht was born and raised in Central New Jersey and trained at the Culinary Institute of America, graduating in 1996. He went on to spend twelve years with Chef Tom Colicchio, working his way from Gramercy Tavern to the opening of Craft in New York City, and later serving as Executive Chef at Craftsteak Las Vegas and Craftsteak New York.
He then partnered with the Terra Momo Restaurant Group to open Eno Terra in Kingston, New Jersey, and helped develop Canal Farm, a two-acre farm built around soil fertility, seed selection, and crop diversity. After time with the Farmer's Restaurant Group in Washington, D.C., he returned home to New Jersey, first to help reopen Park and Orchard, then to lead the kitchen at The Ryland Inn, where he revitalized the Ryland Kitchen Garden.
Chef Albrecht is now at the culinary helm of Celtic Hospitality Group, leading the culinary direction at The Bedminster Tavern with an approachable, hand-crafted menu of old favorites and new dishes built to become standards.
A Career, in Brief
Culinary Institute of AmericaGraduated from the CIA in Hyde Park, New York, 1996.
Gramercy TavernWorked closely with Tom Colicchio in Danny Meyer's acclaimed New York kitchen.
CraftParticipated as sous chef in the opening of Craft Restaurant in New York City.
Craftsteak Las VegasServed as Executive Chef, overseeing the Craft operation including the Wichcraft concept.
Craftsteak New YorkReturned to New York City to open Craftsteak New York.
Eno Terra & Canal FarmPartnered with Terra Momo Restaurant Group in Kingston, NJ, and helped develop Canal Farm.
Farmer's Restaurant GroupWorked in the Washington, D.C. area before returning to New Jersey.
Park and OrchardAssisted with the reopening of the restaurant in East Rutherford, NJ.
The Ryland InnRevitalized the Ryland Kitchen Garden and led the kitchen at one of New Jersey's most respected restaurants.
Celtic Hospitality GroupNow leads the culinary direction at The Bedminster Tavern.
Culinary Philosophy
Chef Albrecht's cooking connects technique, seasonality, flavor, ingredient quality, and nutritional density with lasting relationships with small, family-owned farms and ranches. It's a philosophy he calls Farm-to-Fork: thoughtful sourcing paired with the craft to make the most of it.
At The Bedminster Tavern
At the Tavern, that philosophy shows up as an approachable, hand-crafted menu: old favorites alongside new dishes built to become standards, celebrating Central Jersey's seasonal produce, meat, and seafood alongside New Jersey's artisan producers.
Culinary Classes
Chef Christopher will lead culinary experiences that connect professional technique, seasonal ingredients, and practical learning. Explore What's Happening for upcoming classes.
“Food is Medicine, and we don't need a prescription to reap the benefits, just a table and a fork.”
Chef Christopher Albrecht