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.
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
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.