Chef Hubie

Chef Hubie is an international gourmand, creating culinary masterpieces in Austria, Switzerland, France, Japan the Unites States and Bermuda.  Former Executive Chef at the Hotel DuPont in Wilmington, Chef Hubie has many accomplishments; among them: a bronze medal for Grand Buffet at DVCA Culinary Saloon, a silver medal at Culinary Saloon in Colhar, France and several First Prizes at Culinary Saloon in New York City. 

Chef Hubie served on the advisory board for culinary at Bucks County Community College in Pennsylvania and was instrumental in writing the ACF approved apprenticeship program for cook’s certification.  He is a member of the American Culinary Federation, “The American Academy of Chefs”, the Delaware Valley Chef’s Association and is a Certified Executive Chef by the ACF. 

Chef Hubie has worked in a three-star Michelin rated restaurant and is credited with raising two restaurants with three stars  to four and a half stars.  His talent is well-appreciated at Delaware Park and we have enjoyed his culinary delight since 2001.

Chef HB

In 1976, Chef H.B. began his cooking career in the United States Air Force.  After an honorable discharge, he enrolled at the Culinary Institute of America in Hyde Park, New York and graduated with an A.O.S. in Culinary Arts in 1983.

At the end of 1983, he began work at the Hotel DuPont, where he rose through the ranks to attain the level of Sous Chef.  Trained in classical French cuisine, Chef H.B. participated in many international food festivals, including Spanish, Swedish, French and Swiss. 

In 2006, Chef H.B. accepted the position of Executive Sous Chef at Delaware Park, where he is responsible for management and oversight of the Food and Beverage Team.

Chef Joe

Receiving his knowledge, “on the job”, Chef Joe began his culinary career in 1995 at a seafood restaurant in Sandy Hook, New Jersey.  In 1996, Chef Joe pursued his degree in the Culinary Arts at Salem County Vocational Technical School, graduating in 1999 with several certificates and awards for his culinary skills.

Joe furthered his culinary expertise at the Hotel DuPont, creating new menus for the Brandywine Room and the Green Room.  In 2002, Joe joined the staff at Delaware Park as a fine dining cook in Racing Legends Restaurant.  In 2005, Joe was promoted to White Clay Creek Country Club, where he manages the daily culinary operations of At the Rail Wine Bar & Grille and the Veranda Ballroom. 

A member of the First State Chef’s Association, Joe’s New England Chipotle Clam Chowder won the Chapter award in 2003 and still holds the title of “Best Chowder in the State”.

Chef Tito

A native of Puerto Rico, Chef Tito has impressed Delaware Park with his cuisine since 2002.  He is in his final year of culinary studies at Delaware Technical Community College and his love of food is evident in his daily preparations at any one of our fine outlets.

Chef Keith

Chef Keith is a graduate of the School of Culinary Arts in Pomona, California.  His 35 years of culinary experience has included catering for the Mayor of Los Angeles and his staff, the employees at the Los Angeles Post Office, the largest in the United States and seven years with Sony Pictures.  Chef Keith came to Delaware Park in 2005 and has been turning out tasty items for our guests at Legends ever since.

Chef Rick

Chef Rick started cooking in high school and began formal training at 20 years old in the Air Force.  He attended the Culinary Institute of America in 1983 and has worked for such established local organizations as the 1492 group, Mendenhall Inn, Shemp group and David Finney Inn.  Chef Rick brought his over 30 years of expertise to Delaware Park in 2003, where he has worked as both Chef and Restaurant Manager.