Glens Falls Business Journal
By Ann Donnelly
Park Street Hospitality and its flagship restaurant, Park & Elm, are elevating dining in the Glens Falls area under the leadership of a veteran culinary team whose combined decades of experience in high-level catering and classical training have positioned the establishment as a leading regional dining destination.
Executive Chef Matthew J. Delos oversees the 25-person culinary staff, guiding every department from the market and dining room to catering operations. Delos began his formal culinary training at Schenectady County Community College in 1985 and later attended the Culinary Institute of America from 1989 to 2001. Throughout his career, he has received numerous honors, including recognition from the James Beard Foundation for “Top Six Best Inn Dining.” He has also appeared as a guest chef for the foundation’s “Great Country Inn Chefs.” His work has been featured in national publications including Food & Wine, Bon Appétit and Vermont Magazine. Prior to joining Park Street Hospitality, Delos spent more than a decade with Mazzone Hospitality in a variety of roles.
Delos operates under a clear culinary philosophy focused on fresh ingredients, strong presentation and classic dishes. From that foundation, he said, he enjoys adding creative twists and experimenting with new flavor combinations developed over a 30-year career. “From hotdogs to caviar, we do it all,” Delos said.
Complementing Delos’ vision is Pastry Chef Leigh Arquiett, who blends classical training with creative execution. Arquiett brings more than a decade of experience from the Hanover Inn at Dartmouth College and later operated her own Brasher Café in Brasher Falls. Known for precise, elegant desserts, she produces everything from custards to elaborate desserts. Her work was recently recognized with first place in a regional chocolate sculpting competition, along with an honorable mention for desserts. Originally from Malone, Arquiett is now focused on building Park Hospitality and Park & Elm’s reputation for refined pastries, standout desserts and warm hospitality.
Daily kitchen operations at Park & Elm are further supported by two sous chefs, Daniel Brown and April Rivers.
Brown leads dining room kitchen operations and follows a largely self-taught culinary path. He began cooking at age 12 and later built experience in Asbury Park, New Jersey, where he served as head chef at established restaurants. Brown cites recipe development and team-building as core strengths and continues to focus on menu innovation and collaborative leadership.
Rivers serves as sous chef for the Park & Elm Market & Deli, specializing in Italian comfort dishes prepared from scratch. Her signature items include baked ziti and chicken parmesan. Rivers began her career with Compass Group at the SUNY Albany dining center before moving into catering and leadership roles. She later joined Mazzone Hospitality, where she led large-scale weddings and high-value events. At Park & Elm, she contributes her culinary experience, teamwork and commitment to community-driven hospitality.
With award-winning leadership, advanced pastry expertise and specialized talents across both fine dining and large-scale catering, the Park Street Hospitality culinary team continues to distinguish Park & Elm as a regional dining destination.