My wife and I are from Philly. Hard to believe it’s only an hour away. When I look out the window of my huge kitchen, complete with Vulcan professional stove and wide plank original floor boards, at beautiful sailboats traveling the canal and inter-coastal waterway, it seems like it’s a million miles from Philly. Don’t get me wrong - I love Philly - a great town with wonderful restaurants, arts, music and sports teams. It’s just that I didn’t know I could find such solitude and beauty and feel like I’m in a tropical paradise so close to my roots.

I tell everyone I am a Chef, and I am. I went to the prestigious “Culinary Institute of America: in Hyde Park, NY, in the late 70’s. Spent my early years as a chef for “Marriott” Hotels in Washington, D.C. taught at a culinary school in Washington, ran a large Inn and resort in the beautiful finger lakes of New York State and even did a stint in Philadelphia’s luxury hotel “The Four Seasons”.   In later years, as I raised my two daughters, I got into Contract management food service, becoming “Director of Food and Nutrition” in a number of large hospitals in the Philadelphia area.

Running a B & B isn’t easy but its fun and combines all of my loves and passions: History, Hospitality, Antiques, Boating and Food, not necessarily in that order. Making people happy is a great thing.