A conversation with the
Executive Chef of Belhurst - Casey Belile

How did you get started in the food business?
I started in the restaurant business in Lancaster County, PA in the early ‘80's. In the beginning I was preparing most dishes in the German tradition as that is popular in that region.

Where do you come up with your ideas for recipes and food combinations?
My current dining experiences, market reports on food trends, seasonal products and many other avenues. Many times I'll prepare new dishes and offer tastings to the Belhurst staff before we offer it to our guests.

What makes your dishes & recipes so special?
Everything is unique to Belhurst. We do our own thing, starting with only the best ingredients, blending different styles of cooking, and ending with new dishes.

How does Belhurst purchase and prepare the meat it serves?
I watch the market closely on where to purchase the best product. We butcher our own meat to ensure every steak or chop has been handled by one of our chefs Then, we use a very unique marinade.

Who most influences your recipes and style?
My wife Kristine has unique ideas and keeps me from cooking too heavy or saucy.

What are your tips for great cooking at home?
Marinate, grill, and keep it easy! Spend quality time with friends and family instead of hovering over the stove.

Do you serve any special diet or vegetarian dishes?
We will cater to the special diet of any guest. Many times we'll custom meals that adheres to dietary restrictions and still meets our standards for fine dining at Belhurst.

Who are your Sous Chefs and what do they do?
Dennis Richardson and William Hand. Together, they run much of the day to day operation of the kitchens here at Belhurst -- and help to keep me sane.