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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Sean Martin - Sous Chef

Chef Sean Martin

Sous Chef Info

At a young age Sean began developing his skills by working alongside his grandmother preparing meals for his family. The interest would eventually lead him to train in several different kitchen environments, such as Fuji Steakhouse, Bobby Salzsars and P.F. Chang's. Sean also spent nearly 10 years as Cellar Master and assistant winemaker at Boordy Vineyards to aid in his pursuit in crafting a complimentary wine to pair with his food. Sean has been the active kitchen expeditor at The White Oak Tavern for the last year and has recently joined the kitchen staff to work directly alongside them.

Restaurant

The White Oak Tavern



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