Central New York has some incredible farmland, and some truly outstanding farmers to work it. My background, coming from a small New England town, and having had the great fortune to work with some of the best chefs in the country, informs what we are setting out to do with Eden. Finding the best ingredients we can in Central New York, and making connections with people in our community that work just as hard as we do to produce them. Through Eden we hope to highlight the bounty of the farm land and incredible producers here in Central New York and bring it to your plate. 

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is an award winning cognitive neuroscientist at Cornell University who researches how the human brain creates emotions. He studies the senses of smell and taste and how our body and brain communicate, including how the gut alters how we feel and think.  He is passionate about how the neuroscience of smell, taste, and the gut can be integrated into the culinary arts to enhance the sensory experiences surrounding food.  

Is a cognitive neuroscientist at Cornell University who studies how neurochemicals affect our ability to attend to, learn about, and remember information in our environment. She's excited about bringing another space to Syracuse where diners can celebrate the hardworking farmers who provide us with the bounty of Central New York. 

Is a self-taught and mentored chef who aspires to be the best possible that he can be, and one day hopes to open his open restaurant. Born in Naples, Florida as an only child, Connor grew the passion for cooking at the early age of eight. At twelve years old, he and his mother moved to Cazenovia, NY where his love for cooking developed even more. Connor began cooking professionally when he was sixteen. Here at Eden, Connor portrays his love for the art of cuisine by thoughtfully and responsibly utilizing seasonal ingredients to prepare simple, exciting, and well-executed dishes from the farm to our table for the best possible customer experience. 

Is our creatively self-taught and mentored Bar Manager. Andy, originally from Oneida, NY, began his career as a server, later he moved to Syracuse where he was given the opportunity to bartend, and flourished just after two and a half years. Constant innovation and creativity while respecting cocktail culture motivates him to provide an unforgettable experience through specially crafted cocktails. He finds that with a successful and properly sought-out bar program that highlights seasonality, as well as, NYS beer, wine and spirits, the nature of the food we present to our guests can be emphasized and complimented.