Corey Heyer, a celebrated chef who worked at top New Jersey restaurants for decades, has left The Bernards Inn for a private club.
Heyer now is executive chef at Roxiticus Golf Club, located at 179 Bliss Road in Mendham. He had been the chef for 13 years at The Bernards Inn. Previously, he led kitchens at Restaurant Nicholas in Middletown and The Fromagerie in Rumson. In New York, Heyer worked at Tabla, March, Gramercy Tavern, Jena-Georges and Union Pacific.
The focus at Roxiticus is golf, with a side of tennis and swimming options for the family; Heyer oversees the dining facilities at the club, including The Terrace, The Dining Room and The Men’s Grill.
A look at the online menu will reassure Heyer fans the chef is still doing his thing: Starters include Reginette & Pulpo, with capers, morels, fried anchovy and smoked tomato marmalatto, while entrees feature Hatfield Farms pork chop, with raisin-Fresno chile gastrique, shaved horseradish and summer radish salad. To take a look, visit roxiticus.com.
Meanwhile, replacing Heyer at The Bernards Inn is Todd Mark Miller, who is described as having a “simple yet creative approach to the craft of cooking.”
Miller is a native of Utah, who started his career working at ski resorts and hotels. He later worked at Prime in Las Vegas, the Four Seasons enterprises in the United States and abroad, and returned to Utah to take over the kitchen at Salt Lake City’s Fresco and Cafre Trio. Miller also has worked with the Philadelphia-based Starr Restaurant Organization, The One Group in New York, and the Cornerstone Restaurant Group, most recently at its ZYLO Hoboken.
Miller’s menus feature such starters as grilled watermelon with whipped burrata, heirloom tomatoes, basil and pine nuts, and entrees that include buffalo sirloin with roasted garlic polenta, succotash and parsley chimichurri.
The Bernards Inn is located at 27 Mine Brook Road in Bernardsville. 908-766-0002; bernardsinn.com.
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Moving from public to private might be a trend.
Cody Banks, who most recently worked at Heirloom Kitchen in Old Bridge, is now beverage coordinator at Fiddler’s Elbow Country Club in Bedminster.
Banks is a mixology specialist, who has studied and worked with Jamie Dodge, now a partner at Barrio Costero and Reyla in Asbury Park, as well as Chris Asay and Beau Keegan in the beverage distribution industries. Banks offered “craft mocktails” at Heirloom Kitchen, where acclaimed chef David Viana leads the kitchen crew.
The team at Fiddler’s includes executive chef Michael Weisshaupt, ex-Crystal Springs Resort in Sussex County, and clubhouse manager Michael Nyerges, formerly with the HPHNYC Hospitality Goup. Banks is developing cocktails for weddings and events as well as hosting member events and tastings.
Fiddler’s Elbow is located at 811 Rattlesnake Bridge Road in Bedminster. 908-439-2123; fiddlerselbowcc.com.