Chef Dan Stripp started as an expeditor a few years ago at Shawnee Inn’s The Gem & Keystone Brew Pub whose kitchen he now ably runs. Sous Chef Corey Scott could have inherited his family’s 480 acre resort but why do something predictable? Sous Chef Travis Dente, a dishwasher a few years ago, created the recipe for their cold smoked wood grilled baby backed ribs with a deep flavored smoky BBQ sauce that sent me over heaven. Welcome to Pennsylvania’s Pocono Mountains, home to uncommon chefs.

Chef/Manager Dan Stripp

A graduate of the Art Institute of Pittsburg in Art & Animation, thirty-two year old Chef/Manager Dan Stripp did not come from a foodie background. “The closest grocery store (to his southwestern Pennsylvania home) was 35 miles away. Until I met my wife I thought everyone had a chest freezer full of food. I started trying new things just because my sister wouldn’t try anything.”

He started working about five years ago when a national chain held a franchise for a pub restaurant at Shawnee Inn and Golf Resort. With his art background, being the expeditor – designing the plate presentation – was a logical introduction to the business. Soon he was asked to join the line and learning with a franchise’s set of recipes was another good start in the basics of restaurant cooking.

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