Meet Joel. Our new chef and your new best friend. New menu, April 3.

March 20, 2014

Please join us in welcoming our new Executive Chef Joel Pillar. He’s going to be your new best friend.

Pillar brings diverse restaurant influences and experiences to DryHop. With the mindset that food and beverage are best enjoyed when working as one, his focus is the pairing of his culinary passion with the great beers put forth by our brewers.

After receiving his formal training at the French Culinary Institute in downtown NYC, he developed his foundation working at Michelin-Starred Oceana and later Telepan under Chef Bill Telepan, where he developed a fine dining approach to simple and accessible food. Joel was also the Executive Sous Chef at the Sherwood Inn in Skaneateles, NY and a Jr. Sous at the Purple Pig in Chicago.

Coming to DryHop prior to our opening, Pillar quickly rose in the ranks from Lead Cook to Sous Chef to Executive Chef. He has cooked on the line of DryHop’s Kitchen since Day One and has no intention of stopping, feeling that he does his best work while leading the cooks in the thick of the action. You’ll see him nightly, running the kitchen and making food for guests – aspiring to maintain the tradition of the working chef.

Say hi next time.

Photo by Michael Kiser,


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