Chadds Ford chef to cater at Conservancy

Posted by Press Release on January 7, 2016

The Brandywine Conservancy & Museum of Art and celebrated chef MacGregor Mann have announced a partnership to create a new dining experience that reflects the quality of the Museum's world-class art collection and the conservancy's environmental focus on sustainable agriculture.

"We are thrilled to welcome MacGregor Mann's catering company Blanch and Shock as our on-site caterer. Mann's dedication to using locally sourced food matches perfectly with our commitment to preserving local family farms." said Virginia A. Logan, executive director of the Brandywine Conservancy & Museum of Art. "His menu is renowned for its quality, flavor and creativity, and I look forward to offering food from our protected farms in our museum cafe and at our events."

"I am delighted to have been chosen by the Brandywine Conservancy & Museum of Art to provide food for their museum and events," said MacGregor Mann. "I have long admired the work of the conservancy and already use produce from one of the local farms they have conserved in my restaurant Junto. I look forward to offering selections of locally sourced food from the Brandywine Valley."

MacGregor Mann currently serves as executive chef and owner of Junto Restaurant in Chadds Ford, hailed in The Philadelphia Inquirer as one of the best restaurants in the suburbs. Prior to its opening in 2014, he worked as executive chef at Henry's Fork Lodge in Idaho, serving an international clientele. His eclectic career also includes a stint at Restaurant Noma in Copenhagen, a two-star Michelin restaurant, as well as extensive work with chef Jose Garces. Mann served a Sous Chef alongside Garces for two seasons of the show "Iron Chef America" and cooked at several James Beard Foundation events. In 2011, Mann was named a Tastingtable.com Rising Star Sous Chef and appeared in the Williams-Sonoma Thanksgiving Catalogue.