Let’s tell you a bit about Chef DeShon:

I started out in the kitchen in a very young age with my mother and grandmother, especially during the time for the holidays being a latchkey kid I chose to watch Julia Child, and the frugal gourmet on television. I naturally had a passion for cooking during my Mess and Maintenance this week in the Marine Corps. I had the pleasure of designing a cake for President Clinton during the military ball celebrating the Marine Corps birthday. I later came to upstate New York here I started working for Marriott, which later became Sodexo and threw a combine program with EOC in Troy New York I obtain my culinary certification. My variety of cuisine is very diverse. I don’t really have a favorite dish. It’s more of when the person that I’m preparing the meals for us enjoying it that’s what makes me really really like the dish I take pleasure being able to be a service a few years ago I started combining my culinary essence with my love for cannabis and found it to be very rewarding as well as self fulfilling. I will call myself not necessarily eccentric more like exotic.

Soon, we’ll put up info for the rest of the Pub team, but in the meantime…here’s a little bit of what the Chef and the Bartenders do: