Behind Chappaqua Station are the collaborators Erin and Peter Chase and renowned chef Alan Ashkinaze. The Chases' background in years of successful development and management of restaurants, bars and hotels around the world, coupled with Ashkinaze's decorated expertise in culinary arts come together to create a distinctive dining destination in a historic train station.
Former New Yorkers, Erin and Peter recognized the importance of raising their two children in an environment where culture, education and the arts are pillars of a strong community. They knew Chappaqua would be the perfect place to build something meaningful as a family and add value to a community that they align themselves with.
Chef Alan Ashkinaze will build his menu around the season's finest products. Nature will dictate the pallet of his plate. Formerly the Chef de Cuisine at The Waldorf Astoria and Executive Chef at Aqua in the St Regis Monarch Beach, Millesime in the Carlton Hotel and Gallagher's Steakhouse, Chef Alan's 25 year career makes him no stranger to organic originality.
With the core goals of cultivating community and promoting sustainable infrastructure at the forefront of the business, Erin, Peter and Alan are committed to sourcing high quality local products as well as the talents of passionate artisans, growers and purveyors. These key ingredients are what create, define and enhance the overall experience at Chappaqua Station.
From your morning coffee with Chappaqua veteran Barrista, Hugo; to a mid-afternoon meeting indulging in local cheese, charcuterie, organic salads and local wines; to an evening with friends over hand-crafted cocktails by master mixologist Eben Klemm at the re-purposed ticket booth-turned bar, a stop at Chappaqua Station is well-worth the journey.