Famous Local Chef Calls Seven Oaks Home

Seven Oaks Country Club is proud to announce Greg Powell as their new Executive Chef.

Beaver, PA (I-Newswire) August 2, 2011 - BEAVER, PA-Seven Oaks Country Club is proud to announce Greg Powell as their new Executive Chef. Powell has 26 years of kitchen experience and is a famous culinary name in Beaver County. Powell began cooking at age 17 and received his Associate Degree in 1985 from the Culinary Institute of America in Hyde Park, New York. Before coming to Seven Oaks, Powell has been Executive Chef at such well-known establishments as the Mountaineer Resort, Casino and Racetrack in Wheeling, WV; the Kaufman House in Zelienople, PA; and the Wooden Angel in Beaver, PA. He has also been an instructor in the Culinary Arts Program at the Community College of Beaver County and owned Greg Powell’s Rivertowne in Rochester, PA, where he received the Beaver County Chamber of Commerce Business of the Year Award in 2002.

When asked about his philosophy on food, Powell smiles sheepishly and states that he’s “been around,” and loves to travel, which allows him to continue learning about foods and trends. “It’s important for me to have the freedom to be creative…to learn what people want and to build a menu that people will like…that will make them come back,” states Chef Powell. Powell’s creativity has prompted him to try such odd ideas as Roasted Duck with a gummy worm demi-glace, which started as a challenge from a guest to use the soft candy in a dish. He also likes to put a contemporary twist on classic dishes, such as with his ‘cheeseburger egg rolls,’ a favorite at the now-closed Rivertowne Restaurant. And when asked why he would create ‘blueberry ketchup,’ Powell shrugs and explains simply that “tomatoes are a fruit.”

Chef Powell’s success comes not only from his insight into cuisine, but also how he regards his guests. He loves to make friends with his patrons, often coming out of the kitchen to talk to them about their meal and gather suggestions and ideas. Powell explains; “It’s important to know your guests on a first name basis. This helps me and my staff to get to know what they want and gives you a feeling of community.” He is also working on bringing some of his signature dishes to Seven Oaks and developing a menu that will “get people talking and bring some excitement back to dining” through his simple, high quality, seasonal fare.

And what is in store in the near future for guests at Seven Oaks? “Soft-shell crabs are in season right now, so we’ll be serving those in a number of ways,” states Powell coyly, without giving any hints as to how he will be preparing them. He also plans to bring back Sunday Brunch Buffets in a big way in the fall. Surely, diners in Western Pennsylvania won’t want to wait until then.