WHOSE CUISINE WILL REIGN SUPREME?
George Sheffer first heard the kitchen’s call in his teens as a dishwasher, then busser, at Victor’s Italian Restaurant. Years later, in 2008, he returned and his arrival has coincided with a great deal of award recognition for the restaurant. In between, George pursued a degree in the culinary arts at Yorktowne Business Institute and gained valuable training at Disney World’s Wilderness Lodge, Artist Point; Founder’s Inn, Swan Terrace Restaurant, Virginia Beach; and in Wickey’s offsite commissary.
Since he came back to Victor’s in 2008, it has been a frequent winner of “Best of York” recognition, as well Susquehanna Style’s Silver Spoon Awards.
In 1981, while still in high school, Gregory Mummert was hired at Country Club of York as a dishwasher. Thirty-five years later, he is Executive Chef. Clearly, he has made the most of what he calls “the one shot he had to make something of himself in a struggling economy.”
Over the years, he progressed one step at a time, advancing from station to station before becoming Sous Chef in 1992 and Executive Chef in 2006. Through it all, he has appreciated the respect and consideration given to him by Club members – what he calls a sophisticated, “well-traveled” group. And he strives to treat his team of talented culinary professionals in similar fashion.
18 years of experience have taken Abby Shelley from catering companies to restaurants. She refined her culinary skills during her time at Drexel University for the Culinary Arts. In 2003, after graduating from Drexel she moved, honing her skills throughout restaurants in York County and in downtown York. Her experience as the sous chef at The White Rose Bar and Grill put her at the top of the list when it’s owners decided to open Rockfish Public House in August of 2016. She is continuing her career at Rockfish as Executive Chef, growing and developing a thriving seafood restaurant in the heart of York City.
Born in Southern California but raised in Shrewsbury, Pa., Taylor Davis spent time with Loxley’s in Lancaster County and the former Maewyn’s in York before helping open Tutoni’s. He takes pride in Tutoni’s farm-to-table concept and wants people to feel the connection from the food he helps prepare.
“My favorite thing about working here is helping build a relationship between our customers and the local farms and farmers,” he says.
Davis says the house-made pasta at Tutoni’s has always been the focus of his attention. Creating food is one of his big passions, and he loves that simple food can bring so much joy.