In an effort to show our gratitude and appreciation for the exceptional professionals on staff here at the Inn at Honey Run and Tarragon, we’re launching a monthly feature here on the website to introduce our guests and readers to the people that make it all happen. Every month we’ll introduce you to one of our talented and hardworking team members, each of whom is directly responsible for the exceptional guest experience and quality customer service here on the property.
This month we are proud to introduce the kitchen wizard behind all of our delicious Tarragon dishes, our very own Executive Chef Bret Andreasen. Bret has been at Tarragon since October 2013 and is responsible for much of the innovation and craftsmanship on our menu. Overseeing all of the restaurant operations from administrative tasks and teambuilding to menu development and cooking on the line, Bret’s leadership and culinary expertise in the kitchen have helped make Tarragon one of the premier dining experiences in northern Ohio.
“A perfect day for me is one with tongs in one hand and a sauté pan in the other,” says Bret, who started his culinary career at the age of 16 when he got his first job working the front of the house as a server and busser before moving to the back of the house as a dishwasher. With patience and persistence, the diehard foodie worked his way up the ranks of the kitchen staff, learning the many skills associated with a competent chef, from slicing, dicing, and seasoning to grilling, baking, and broiling. Bret eventually donned the white apron and became a sous chef for Thyme the Restaurant in Medina, Ohio at the age of 21.
Bret came to Tarragon 2 years ago as a family man looking for a quiet place in the country, commenting, “After visiting once, I knew that Tarragon would be the perfect place to pursue a career, and the surrounding area was the perfect place to raise my children.”
According to the Chef himself, and confirmed by his loyal crew, he’s all about efficiency. “There is something incredibly satisfying about a large list of prep and systematically eliminating it one thing at time,” expounds Bret as he checks off the salad prep for the day. The Tarragon kitchen is a well-oiled machine under Bret’s leadership and proper organization and cleanliness are his staples as Executive Chef.
We asked the chef to recall something significant from his career at Tarragon so far;
“One of the most memorable events we had at Tarragon was our Hog to Table Dinner. We worked through a whole local hog in seven courses, serving as much as we could from the snout to tale. As a fine dining restaurant, we usually stick with the more glamorous cuts of meat and plate it accordingly. For this dinner, we started off completely out of character, with large bowls of pork rinds placed along the communal table. It was exciting for me to see people who came for our fine dining rave about something as simple and pleasurable as fried pork skin. Done well, even food you’d sooner find in a gas station can be incredible!”
The Tarragon Menu has evolved a lot, even in just the last year. Bret and his team are always innovating and always striving to push things a little farther. The motto around the kitchen is “So what?” Nothing is taken at face value and every evolution of the menu is highly scrutinized to encourage the most original, creative, high quality dishes available in our region. “It is this quality that makes us worth visiting more than once,” our chef says with pride. “We strive to make the Tarragon experience a better one every day.”
When asked to summarize his philosophy of living, Bret’s answer was simple.
Tarragon Hours of Operation
Breakfast Mon-Sun 8:00am – 11:00am
Lunch Mon-Sun 12:00pm – 3:00pm
Dinner Mon-Sun 5:00pm – 9:00pm
Dining reservations can be made using the form on the left, clicking here, or by calling 330-449-0772.