Evan Blomgren – Chef & Proprietor
As a graduate of the prestigious French Culinary Institute, Chef/Proprietor Evan Blomgren combines classical training with his own rousing vision of the gastro-pub concept. This has meant taking the old favorites and updating them with the bounty of handcrafted oils, herbs, and farm-to-table fresh produce. Everything is made from scratch. Chef Evan also has a vast knowledge of brewing and of pairing spirits with food which is reflected in his constantly-rotating selection of 20 draft beers, fine wines and unique cocktails. It is of great importance to Chef Evan that the award-winning Rocky Hill Inn maintains a unique hometown feel.
Chef Blomgren honed his skills at several of Central New Jersey’s finest restaurants, including Lahiere’s in Princeton, Chamber’s Walk in Lawrenceville, The Metuchen Inn, in Metuchen, Church Street Bistro in Lambertville and across the Delaware at Martine’s in New Hope and the Cock and Bull at Peddler’s Village.
Kelly Kolbjornsen – General Manager
Kelly has more than twenty years of experience in the restaurant industry. Her very first restaurant job was at 16 years old, as a hostess at The Ground Round. At the time, she would have no idea that this would be the industry she would grow to love. Over her years in the business, Kelly has worked almost every possible front of house position including hosting, serving, bartending and multiple areas of management. She has worked for a number of well-established family owned NJ restaurants such as Wildflowers Inn, Diamond’s and Rossi’s. Kelly believes that working for these businesses provided great learning opportunities. “I was treated like family and learned every aspect from the ground up.” Kelly embraces the concept of a “work family” and loves that she has found such a special one here at Rocky Hill Inn.
Alex Oppenheimer-Fink – Sous Chef
Alex has always had jobs involving food. When he was 18 he worked at a local grocery store where he was quickly promoted to produce manager and eventually deli manager. Alex’s next step was learning about seafood and cuts of meats. With all of his new knowledge, Alex decided it was time to go to culinary school. He attended the prestigious Le Cordon Bleu School where he graduated with honors. He then worked at a Gastropub in Philadelphia before returning to Princeton where he grew up. He then worked at the Blue Rooster in Cranbury as the chef. Chef Evan Blomgren soon invited him to join his establishment as his Sous-Chef.