Chef Ken Trickilo started his career in the kitchen as a high school student. He worked at a country club because he just needed a part time job. This is where he fell in love with cooking. When deciding what to do after college, he could only think of one thing, going to culinary school, even though his original plan was to go to school to be an architect. After obtaining his degree from the Culinary Institute of America, he worked for Chef Michael Colemico at his restaurant in Cape May. Afterwards he went on to work with Ed Stone at the Bernards Inn and then Panico’s in New Brunswick. In 1999 he obtained a Sous Chef position at Napa Valley Grill, where he eventually trained to be their head chef, who also traveled around the country opening new restaurants for the company. This is where he perfected his “farm to table” technique, using fresh, seasonal and if possible local ingredients to formulate amazing menus and exquisite cuisine. Here at Liberty House, Chef uses these same methods to create a dining experience in an unmatched locale. Among his many accolades, Chef’s most recent accomplishment was hosting the esteemed James Beard dinner.