Mason Snyder

My signature dish is handmade pappardelle with slow-braised lamb ragu inspired by Pennsylvania farms and old-world Italian cooking and when possible with foraged ingredients like ramps and chanterelles . It’s deeply savory, herb-driven, and built around patience—hours of layering flavor, fresh pasta rolled by hand, and ingredients that speak to the region. It represents my style perfectly: rustic roots elevated with refined technique, bold flavors, and a sense of place

My inspiration comes from the connection between food, people, and place. I’ve cooked in fine dining kitchens, in the wilderness, and everywhere in between, and I’m inspired most by cooks who create with what they have around them what here and in now, My parents were the first to show this not out of some cute want to show off but necessity my father hunted and butchered my mom used what we had to make amazing food that brought people together, the story of who we are

I’d invest it directly into building a stronger regional food program centered around Pennsylvania farmers, artisans, and producers by improving where I work now. I want to continue elevating Northeastern Pennsylvania as a serious culinary destination while mentoring young cooks and creating opportunities for a team that believes great food can come from anywhere