Sergeantsville Inn, a 300-year-old venue in Hunterdon County, New Jersey, has a new executive chef in Sean Gray, writes Jenna Intersimone for My Central Jersey.
For a decade, Gray was the executive chef of Michelin-starred restaurant, Momofuku Ko in New York City.
His specialty is casual fare prepared with high-end care, offering a wine list featuring both rare varieties and natural wines, as well as a varied dining experience.
“We have people that drive up from Philly to try us, and we have a group that has been coming every Thursday night since before I was born for beer and burgers,” said Gray. “We have fun, simple beers on draft and hard-to-find wines. You can have both of these things next to each other at varying price points and experiences.”
Gray has special ties to the restaurant as he grew up about 15 miles west of Sergeantsville.
Upon moving back nearby, he started hanging out at the restaurant more after COVID hit and when the opportunity came to work there, it was a no-brainer for him.
“I’ve always loved this building,” Gray said.
Read more about Sergeantsville Inn and the new executive chef leading the way at MyCentralJersey.
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