Our Culinary Team

Tristan Tevrow, Executive Chef

While a modest beginning filleting fish in the Fulton Market got his career started, Chef Tristan Tevrow soon found himself at the Institute for Culinary Education (ICE) in New York City. While pursuing the basics of a culinary education there, he worked an entry-level position which, coincidentally, was his first time at Highlawn Pavilion.

After graduating from ICE, he secured a position in the kitchen of Café Grey in Manhattan. It was there that Tevrow had a kind of culinary epiphany, learning about how we can experience different elements of taste such as sweet and salty at the same time, and how they react with each other to create even more heightened sensations.

In 2010, Tevrow made his return to Highlawn Pavilion working as a daytime sous chef. In September 2016, Tevrow advanced to the lead the kitchen as Executive Chef, reinvigorating the menu with his own dishes, style, and culinary approach. Since then he has been wowing guest with his fresh seasonal menus that incorporate surprising ingredients and unique flavor profiles, evolving otherwise classic dishes into customer favorites.

Duane Hendershot, Executive Pastry Chef

Executive Pastry Chef Duane Hendershot’s accomplished career had humble beginnings. He began by serving ice cream cones through a walk up window of a small privately owned establishment at the age of 15. He continued this job– along with short order cooking duties–until he was accepted to the prestigious Culinary Institute of America in Hyde Park, NY. He graduated first with his degree in Culinary Arts and later returned for a degree in Pastry Arts.

Chef Duane has since honed his skills at some top rated restaurants and eateries Such as Soho on George, The Perryville Inn, and The Bernards Inn in New Jersey; the historic Country Club of Virginia in Richmond, Virginia, and The Moshulu and Restaurant Passerelle in Philadelphia, Pennsylvania.

In addition to his normal kitchen duties, Chef Duane has done pastry consulting for such companies as The Marriott Corporation, Williams Sonoma, Walker Foods, and Hilton Hotels. He has also done guest appearances and lectures for charities and food service organizations.

Chef Duane is also the recipient of many awards for his pastry skills and in 1992 was named as Team Pastry Chef for The 1996 Culinary Team USA Southeast. Team USA represents the United States in culinary competitions throughout the world.

Photos of his work have been used in trade publications and appeared in magazines such as Philadelphia Magazine, The cover of New Jersey Countryside, and Town and Country Weddings.

Using seasonal ingredients he likes to put a twist on dessert favorites with flavors, textures, and temperatures. Always with the thought of fork to mouth it is delicious and fun. “Pastry Chef Duane Hendershot has come up with some fantastic creations” and “His treats are not to be missed” says Cody Kendall of The Star Ledger. The Asbury Park Press says “The homemade fruit sorbets made me wish state laws required restaurants to offer them for dessert,” and Frank Quattrone of Philadelphia’s Ticket said about his desserts “Simply spectacular—–A magical experience.”



Served Monday through Friday
12:00 – 3:00 pm


Served Monday through Thursday
5:30 – 9:00 pm
Friday: 5:30 – 10:00pm
Saturday: 5:00 – 10:00pm
Sunday: 5:00 – 9:00pm

Dress Code

Elegant casual attire; jackets preferred for men, but not required. A more formal main dining room. Slightly more relaxed, refined attire accepted in the bar, piano room, and patio. Please no sneakers, t-shirts, or flip flops. For specific questions relating to our dress code, please call 973-731-3463.

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