Meet The Chef
Chef Tom Kacherski graduated from The Culinary Institute of America in 2001. Tom and his wife Becky reopened the Crew Restaurant and Bar in 2009, giving it a casual eclectic-European style that is both modern yet steeped in tradition. Tom previously owned and operated 96 Main in Poughkeepsie. Tom and the staff at Crew are devoted to using fresh menu items - specifically, fresh from the the Hudson Valley. Local duck, rabbit, goat cheese and more are served with a farm-to-table philosophy. The "crew" at Crew is also noteworthy. The Culinary Institute sends chefs to Crew as a part of its externship program. As a result, dishes are prepared by some of the best-trained chefs in the United States. The staff is dedicated to acheiving Tom's vision of a creative and fun dining experience for the food lovers of the Hudson Valley.
From the Poughkeepsie Journal,
"A Valley man from the start, Thomas Kacherski began his career by preparing and flipping pizzas near his hometown of Hopewell Junction and pushing out banquets at the Holiday Inn in Fishkill.
After setting off to ski and work with friends in Vail, Colorado, Kacherski returned to his roots to attend the CIA and eventually take over The Derby — the oldest bar in Poughkeepsie — in 2002.
But the Derby's business and location weren't great, so Kacherski kept an eye on available properties where he could refocus his culinary energy. In 2009, he says, “an opportunity came up [to open a restaurant] and I took it.”
Kacherski and his wife, Becky, took over Crew on Route 9, keeping its original name and open-kitchen concept. Kacherski believes that the open kitchen “forces a higher level of professionalism” — something he learned at the CIA and feels compelled to carry forward in the industry.
In Crew's kitchen, there are current CIA students and graduates. “I almost always have an extern," he says. “I have been able to mentor and help train students. Some are externs, some are part-time help, some come on board full time after they graduate.”
Beyond the proximity to his alma mater, Kacherski takes advantage of his location to access fresh produce, meat and dairy. He works with more than 25 local farms, as well as middlemen, such as Farms 2 Tables, to bring the seasonal harvest to his menu."
- Fen Fenton, For the Poughkeepsie Journal