With 35 years of culinary experience, Chef Garth Melendez has built a distinguished career rooted in creativity, exceptional flavor, and a passion for the culinary arts. His journey began in Watkins Glen, New York, as a fry cook before advancing to sous chef and ultimately executive chef at Pierce’s 1894 Restaurant.

Throughout his career, Chef Garth has contributed to notable culinary operations, including the opening of the Watkins Glen Harbor Hotel, serving as an ACF competition chef for Cornell University, and working as a formal catering chef for Corning Incorporated in Corning, New York. He has also had the opportunity to work under NBC-sponsored celebrity chef Fred Ball and Thomas Leonard, executive chef for the Atlanta Olympics.

His accomplishments include a silver medal in ACF competition and the Distinguished Restaurants of North America (DiRōNA) award recognition associated with Pierce’s 1894 Restaurant.

Specializing in farm-to-table cuisine, French culinary traditions, and barbecue, Chef Garth brings together classic technique and creative expression.

His philosophy is simple: develop excellent flavor profiles, embrace creativity, and make every culinary experience memorable.