In the Kitchen at Heirloom
With a team of young chefs in her Lewes kitchen, owner Meghan Lee takes a fresh approach to local, seasonal menus and natural wine pairings.
The kitchen at Heirloom is bustling with purpose on a midweek day, doubling the number of chefs in the kitchen to six as the time for service draws closer. The atmosphere is more casual-collegial than chaotic, and it’s clear that this team functions as a well-oiled machine.
For owner Meghan Lee, what began as a temporary staffing solution has turned into a rare opportunity for the seven young chefs who work together to lead the kitchen at the popular Lewes, Delaware restaurant. Rather than recruiting for a new executive chef, the model for most kitchens, Lee recognized the talent and ambition she already had in-house and set out to see if a team approach might work.
A few months in, things are going very well under Lee’s watchful eye and attention to detail. Heirloom’s collaborative model allows each chef to shine on their own, as well as share responsibility for everything from developing the menu and presenting new dishes, to sourcing ingredients and keeping kitchen operations running smoothly.
“Usually, a chef doesn’t have the opportunity to take on a leadership role until they’re well into their thirties or even forties,” Lee says proudly.
In her kitchen, they have a chance to enhance their chef skills, gain kitchen management experience, and hone leadership skills like communication, decision-making, problem solving, and relationship building. The result is an elegant menu of beautiful seasonal dishes, a team of creative young at their best, and customers lining up for more.
Heirloom
212 Savannah Road, Lewes, Delaware
(302) 313-4065
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Open at 5 pm, Tuesday-Saturday
