wners Robert Tyree, Kelly McShain Tyree and Devitt McShain opened Under the Oak Café in 2007 as their ode to Philly- celebrating the warmth, beauty and vitality of their neighborhood of East Oak Lane. After years of living in NYC as professional actors, husband and wife Robert & Kelly joined her brother, Devitt, to restore historic properties in their hometown neighborhood located at the 'Northern Gates' of Philadelphia. Restoring and revealing the beauty of many older and forgotten relics led to the understanding that this area has so much history, such great architecture, and such a rich life to offer still- they recognized a need for a quality, inviting dining establishment in this special, yet underserved community. Combining their artistry as professional actors and designers, along with their brother's skills both as a carpenter and as a 20-year veteran in the restaurant business- they worked to weave all of their experiences and passions into Under the Oak Café. The Café's original made-from-scratch recipes were inspired by their extensive travel throughout the country and Europe, which instilled a healthy respect for delicious, wholesome regional foods- the three were thrilled to tap into the rich resources of local Pennsylvania farms and Philadelphia purveyors.
ndrew Schloss is the author of seventeen cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim. His latest books are Fire it Up (also with Joachim) and Homemade Sodas. He is the culinary force behind Cookulus, the first interactive cookbook app.
Mr. Schloss runs a product development company, and manufacturers Chef Salt, a seasoning blend of unrefined artisan salts. He has appeared on Good Morning America and Emeril Live! as well as local television and radio throughout the country, as an author and spokesperson. He is a well-known culinary instructor and was nominated for "Cooking Teacher of the Year" by the International Association of Culinary Professionals in 2005.
uzanne Monsalud has been sharing her lifelong passion for cooking for over a decade in the Philadelphia area. Her classes are completely "hands on" and reflect her philosophy that cooking should be enjoyable and not taken too seriously. Drawing upon her own multi-ethnic background, her classes can best be described as globally inspired. Thirty years ago, she began learning her trade on the job at The Gold Standard Restaurant and the Philadelphia Art Alliance. Later, she brought these skills to her own business, catering events ranging from elegant weddings to fund-raisers and even to craft services for Trading Spaces for Kids. An avid traveler, she's studied the world's cuisines, taking classes in Paris (Le Cordon Bleu), Tuscany, Hawaii and wherever else she has visited. She has been featured in The Philadelphia Inquirer and appeared on several cooking segments of the TV show, Good Day Philadelphia. From "Going Tapas" to "Ladies' Night Out," her classes are designed to inspire confidence and build skills in an atmosphere of relaxing fun. Most importantly, she tries to create food awareness and teach her students that playing with food can have delicious results.
arry Hall Jr. is a well taught and accurately trained Chef with 14 years of experience in the Culinary Arts Industry. What sparked his career was his family's influence and High school Food Service Competitions. He then continued his interests in college later attending one of Americas top five schools; Johnson & Wales University. Soon after college Larry began sharpening his skills in many different restaurants such as Old Original Bookbinders, the former JL Sullivan's in the Bellevue Hotel, and Relish of West Oak Lane. Eight and a half years of Larry's life was spent in Atlantic Cities' Hotels working at ACH's former Oaks Steakhouse and Peregrines restaurant. He then obtained a management position as a Sous Chef at Bally's Hotel. Larry is currently continuing his career in the Culinary Arts Industry spending his time in a Pan Asian restaurant and at the same time building a partnership Catering company called BoldFusion. Now as a young entrepreneur with a passion for food; his goals are to build businesses throughout the Culinary and Hospitality industry.