Chef Toby Hill
Chef Hill is as all-American as the food he creates at the Eldredge Room. He grew up in Kansas, where his mother Martha Hill taught him how to make sauces, gravies and several of her matriarchal dishes, such as “Zuppa” (a rustic Italian soup with sausage & pasta) and “Chicken Chests with Cheese” (chicken breasts in a cheese sauce). He has called several states home including Utah, California, Colorado, Idaho and Vermont, and has always enjoyed sampling the different types of cuisine that prevail around the United States. He began his career in the restaurant industry at Johnson & Wales University in Providence, Rhode Island where he studied culinary arts and graduated Summa Cum Laude in 1998. His first restaurant experience was as a banquet/rounds cook for the Colonnade Hotel in Boston and a rounds cook for Brasserie Jo, the hotel’s upscale restaurant. Chef Hill gained further cooking experience at Stoneforge Tavern & Publick House and Crane Brook Restaurant before becoming the Sous Chef at the renowned Federalist at XV Beacon Hotel in Boston. Spending two summers as a sous chef for Chillingsworth Restaurant in Brewster helped to familiarize Hill with the Cape Cod area, but he returned to Boston where he helped to open Spire Restaurant at NINE ZERO hotel as the Executive Sous Chef and later Interim Executive Chef. Fulfilling a desire to return and settle on Cape Cod, Hill took the reigns as Executive Chef of the Chatham Bars Inn for one year before joining forces with Queen Anne Inn owners Guenther and Dana Weinkopf to create the Eldredge Room at Queen Anne Inn. Here, Hill plans to offer a menu that focuses on American influences and local ingredients as well as a wine list comprised solely from American vintners.