ROB HANDEL

chef, forager, teacher

I’ve had a passion since childhood to create. Farm-to-table long before it was a buzzword. Creating everything from soaps and textiles to meals designed around locally sourced and foraged foods.

I am currently the executive chef at The Bees Knees Cafe, a farm to table cafe located on Heather Ridge Farm, an Animal Welfare Approved farm that raises grass fed and pastured meats, poultry, eggs, and honey. We're available to cater private events and curated dinner parties using locally-resourced, seasonal foods. Special consideration is taken for gluten free and paleo diets, vegetarian meals may be prepared by request. 

In addition to weekly brunch and lunch offerings, we organize a monthly "Supper Club" at the farm. This is a five or six course tasting dinner crafted with our own meats and complemented by locally grown and foraged produce, herbs, and flavors. I also teach monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels. For more information about the tasting dinners and cooking classes, please visit the Heather Ridge Farm website HERE

Please take a moment to review a sampling of my work on these pages.

Having spent my childhood as a “resort brat” at my family’s Catskills resort, my lifelong affair with feeding others began at an early age. Since then I’ve crafted meals for groups ranging in size from 4 – 400, ranging in style from formal multi-course plated tasting dinners to casual comfort food. Whether formal or casual, my ingredient driven cuisine is carefully designed to showcase the best each season has to offer, and tailored to suit your tastes. Contact me to discuss creating a custom menu for your next gathering, whatever the size.