Category Archives: Meet The Chef

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.

By Ann Donnelly

Chef Christian Gates has the restaurant business in his blood. His father, well-known restaurateur Jack Gates, worked as manager of the Red Coach Grill outside Lake George from 1969 to 1999. In 2004, with sons Christian and David, he opened Jack’s American Bistro at 730 Upper Glen St., Queensbury.

“I didn’t train in a fancy culinary school,” said Gates. “I am self-taught, learned from working in the area’s best restaurants.” 

In his youth, he worked alongside his father and, at age 17, started at the Howard Johnson’s in Lake George. He then took some time off from the industry until he returned to work at The Waterhouse in Lake Luzerne. When his family opened Jack’s in 2004, he brought this skill and experience to his role as chef.

“When we opened, we aimed to be a local place where people are comfortable, have a meal, and meet with friends, an ‘upscale neighborhood setting,’” he said.

Through the years, even after Jack’s death in 2012, they have maintained this atmosphere with many regular customers who mostly live within an hour of the restaurant.