Philadelphia chef Keith Bernstein is joining the team at Stella of New Hope, bringing two decades of experience, writes Allan Lane for Dosage Magazine.  

Berstein’s culinary expertise has been a lifelong passion, starting in the kitchen with his mother. He got formal training at the Art Institute of Philadelphia and refined his skills under the mentorship of Jean-Marie Lacroix and Matt Levin at Lacroix Restaurant.  

For seven years, Chef Berstein took the reins at El Camino Real in Northern Liberties. He later took on a significant role at the Table 95 Group managing various City Tap House locations.  

Stella’s which is in the highly lauded riverfront hotel Ghost Light Inn, serves seasonal ingredients in the form of American classics with French influence.  

Their newest dinner menu features Chile Prawns, “Bacon & Eggs”, Harissa Roasted Carrots, Jurgalweitz Farm Duck Breast, and more.  

Read more about Stella of New Hope’s latest addition to its team on Dosage Magazine.  

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