We are pleased to announce that Chef Chris Voigtsberger has joined us as the new Chef/Owner at Acacia.
Chris was born and raised in New Jersey, and currently lives in Hamilton.
He spent the next year and a half learning all the stations in the kitchen at Ninety Acres Culinary Center in Peapack, New Jersey.
He then returned to Manhattan to work at Degustation, where he became sous chef after six months.
For the past two years he has been sous chef at the popular Blue Bottle Café in Hopewell, where he worked under Chef Aaron Philipson. Leonard was born and raised in New Jersey and attended Mercer County’s Culinary Institute under the supervision of Chef Frank Benowitz.
He worked for the next year and a half under Ryan Daniels at TPC Jasna Polana golf course in Princeton.
In early 2011 during his senior year of college, Greg felt he could turn his passion into a full time business.
So he did, and by the middle of fall he started dyeing and stringing sticks for his customers.
While taking requests and selling his work on E-bay, he continued to share work with everyone through You Tube, Facebook, and Twitter.
In late 2011 after graduating from Elizabethtown College, Greg walked into his family room and announced to his roommates that he was going to make his own wax mesh.
From there he moved to the Blue Bottle Café in Hopewell, where he and Chris first worked together.
Six months later he accepted a sous chef position at the Triumph Brewing Company in Princeton, after only two years in the food and beverage industry.
He worked there until coming to Acacia to work with Chris. We use local ingredients whenever possible and don’t try to mask them with heavy sauces; instead we like to let the ingredients shine.