Welcome to a bold and inspirited exploration into progressive American foods. I believe great food and conversation around a shared table lead to wonderful lifelong connections.
I have had the humbling honor of cooking in some of the most renowned kitchens in the world. Those experiences lead me to a deep belief in sourcing fresh, seasonal food from the surrounding fields and sea in a daily search to create new, dynamic dishes. With each unique creation, we want to engage not only your palette, but your sense of adventure as well.
What makes progressive American food so exciting is that it is as varied as the people who love it. It is a national cuisine defined region by region across our land, an innovative cuisine that evolves, adapts, borrows, and finally, pushes the bounds of traditions, techniques and flavors.
For our guest, we strive to provide an experience unlike any before. And you’ll agree we are unequivocally setting a new American table.
Executive Chef, Pelican Club
Originally from upstate New York, Executive Chef Ross Warhol has been educated in some of the world’s most legendary kitchens. And even with such an enriching education, he credits his grandma, the best chef he’s ever known, for inspiring his love of all things culinary.
After his graduation from the regarded Culinary Institute of America in Hyde Park, NY, Ross became the presidential chef at the Athenaeum Hotel, where he launched Bloom, a 100% locally sourced restaurant celebrating the rich farms of Chautauqua County. It was here that Ross developed his love of farm-to-table dinning.
In his off seasons, Ross enjoyed stints in some of the most innovative kitchens of our time – El Bulli, French Laundry, Alinea and was an invited chef at the esteemed James Beard House in Manhattan.
Ross is the recipient of the Excellence in Baking and Pastry Award from CIA in Napa Valley, California.
“To me, dining is all about the experience. A communal gathering, where people come together over a great meal.“