Mason Dixon Master Chef Tournament

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Chef: Greg Mason - Executive Chef

Chef Greg Mason

About the Chef

Chef Greg Mason, originally from the Baltimore area, has worked in the culinary industry for 15 years. He has chefed in Baltimore and in San Francisco where he learned a lot about seasonality and sustainability of ingredients, as well as modern cooking techniques. Chef Mason helped open The White Oak Tavern in January 2014 and has been the Executive Chef there ever since.

When asked what makes him a unique chef, Chef Mason tells us it's, "being able to create a balanced dish and a balanced menu using techniques and ingredients from all over the world."

A favorite dish he's prepared is corned beef tongue with rosemary spaetzle, mustard jus, mustard greens, and popcorn mornay, "because it's a simple and flavorful dish using a unique flavor combination."

Awards

The White Oak Tavern has won a number of awards, including:

Restaurant

The White Oak Tavern

About the Restaurant

The White Oak Tavern is a place where hand crafted food and beer are celebrated. The menu uses the best local, seasonal, and sustainable meats & produce whenever possible. All items are made entirely from scratch in house. The Tavern offers a wide range of beer styles which are paired with and/or incorporated into the menu items. The White Oak Tavern strives to elicit fellowship and camaraderie over hand crafted food and pints.

Chris Bunger - Sous Chef

Chef Chris Bunger

Sous Chef Info

Chris Bunger attended L'Academie De Cuisine culinary school but has been cooking his whole life, helping his mother in the kitchen as a child. He has been in the industry for over 10 years now and is the lead line cook at The White Oak Tavern. He loves to cook and learn about new types of cuisine and cooking techniques. 

Restaurant

The White Oak Tavern



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Shaun Hyde - Sous Chef

Chef Shaun Hyde

Sous Chef Info

Restaurant

The White Oak Tavern



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