About Us

 

 

Staff

Tina Warnke
Managing Partner

Michael Elliott
Executive Chef

Ryan Scheler
General Manager | Beverage Director


Hearth is Proud to carry on a long and storied culinary tradition at the homestead

The restaurant space in the Homestead Hotel has a storied tradition since 1977 when Leslee Reis opened Café Provençal which ran until 1993 when Henry Adaniya, Gale Gand and Rick Tramonto opened Trio. Trio would also be the home to renowned Chefs Shawn McLain of Spring, Green Zebra, Custom House and Sage as well as Grant Achatz of Alinia, Aviary, Next and Roister.

In 2006, Quince was opened under Chef Mark Hannon and then Chef Andy Motto.

In 2015, Quince closed and three months later Hearth was opened under Chef John “Woody” Linton. In 2017 Sous Chef Michael Elliott was elevated to his Executive Chef position. Chef Elliott has also worked under Chef Andy Motto at Quince and Chef Bruce Sherman at North Pond.

At Hearth we focus on global cuisine, interesting flavors, seasonal and local produce and a commitment to excellence.

We at Hearth are proud to be the next in line in such an extraordinary group of talented people. We strive every day to make every dining experience feel one of a kind and truly special.