Executive Chef Kirk Avondoglio of Perona Farms, in Andover, New Jersey, continues the Avondoglio Family tradition of superior quality foods and impeccable service.

Kirk is a fourth generation member of the perona farms family. His great-grandparents opened their restaurant in 1917, in the farmhouse and began serving the customers around the boarding house table. Over the past 80 years, Perona Farms has grown into a sprawling restaurant, banquet and catering facility that covers over 100 acres with gardens, trees, brick patios, and a sparkling lake. Perona Farms is a Sussex County landmark, which is known for its thoroughly experienced staff of over one hundred employees, which has made it one of the finest establishments in New Jersey.

Kirk is also the founding president of Perona Farms Food Specialties. This company is the purveyor of the WORLD'S #1 RATED SMOKED ATLANTIC SALMON. Kirk's smoked salmon is highly regarded by the greatest chefs and restaurants around the world. Kirk utilizes the finest farm raised Atlantic Salmon from the waters off Maine and Canada.

Kirk has also been invited to prepare foods for restaurants and hotels around the world, such as The Regent in Bangkok, The Maksud Plaza Hotel in San Paulo, Brazil, and the Masters of Food and Wine at the Highlands Inn in Carmel, California. He has also hosted James Beard Dinners and has cooded at the James Beard House on many occasions. In addition, Kirk has assisted in the Food and Wine Programs at several Club Med Resorts around the world.

About the Chef & Perona Farms Food Specialties--Perona Farms History-- Recipes


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