Be on the lookout for our upcoming outdoor dining, our new banquet offerings, as well as a great new wine list. All of us at Coakley's hope you enjoy the experience of dining at Coakley's as much as we enjoy providing that experience.
We reassembled our culinary Team in Fall of 2013. Our customers demanded a change in our food, so a change was initiated. Chef Jeff Utzman was brought on as Executive Chef and immediately went about reorganizing, creating new menus, upgrading facilities, hiring degreed professionals in both the kitchen and the front of the house, and developing better programs.
Meet Our Culinary Team:
Chef Jeff Utzman, Executive Chef
Jeff Comes to us with more than 25 years of food and beverage experience, working in 17 different countries and creating custom menus for the likes of Richard Simmons, the US Olympic Team and the Jacksonville Jaguars. Jeff has a Bachelor of Science Degree in Hospitality Management and trained under Swiss Chef Hans J. Dellenbach from 1990 to 1993. Jeff's career has spanned several different cooking styles including Thai, Japanese, European, French, Cajun, Carribbean and American. According to Jeff, American Cuisine is the most diverse of all, and his favorite, because it incorporates all the different cooking styles and techniques from all over the world. Jeff has reinvigorated Coakley's menus and service techniques. He has lead the charge for upgrading the facilities, developing the staff and growing our public image and is an integral part of the future of Coakley's Restaurant.
Chef Ken Pridgen, Asst Kitchen manager and Sous Chef
Chef Ken comes to us also with 25 years + experience in the food and beverage industry, mostly working in florida for San Pearl resort, the Phillies and the Blue Jays organizations. Ken's knowledge and experience is especially geared toward banquets and catering as well as a vast array of corporate and private restaurant experience from executive chef to line cook. Ken has delved deeply into all types of cuisine including Italian, Classic French and Japanese, with his favorite being southern regional American, including Cajun, Creole, and Low Country. His degree from New York Restaurant School is in Culinary Arts and Restaurant Management. Ken acts as Coakley's Assistant Kitchen Manager and Sous chef.
Chef Greg "Cody" Galford
Greg comes to us with 16 years kitchen and cooking experience mostly in fine cuisine/fine dining and boasts The Antrim House and Berks on his resume. Greg earned his degree from La'Cademy de' Cuisine in Maryland with emphasis in French Cooking. Greg is well versed in French, Italian, Hawaiian cuisine but especially enjoys Mexican cooking. Greg is our Front of the House Manager and is in charge of your total dining experience.
Chef Adam Kammerer
Chef Adam has been a Coakley's Employee for 4+ years and has been a chef for 15 years. Adam grew up in the area and has a wide array of experience including Fine Dining at Hershey Lodge, Mount Hill Tavern, Casual dining at Pavones and Buca di Beppo. Adam is a vegetarian and as such has learned a wide array of vegetarian techniques and is well versed in the French styles of cooking. Adam earned his degree from York Technical Institute and acts as Coakley's Sous Chef and Purchaser.
Adam has been working at Coakleys for three years, starting as bartender and quicky moving into the Bar manager position. He comes to us with 12 total years experience all of them behind the bar. Adam is especially adept at finding unique specialty craft brews which Coakley's features every day as part of our 31 Flavors of Beers on tap. Adam is also in charge of our ever changing seasonal beverage menus, the bar staff and training. Adam's Favorite beer is Guinness and is partial to most darker beers, including Founders Breakfast Stoudt.