Jeremy Pope, Head Chef
Originally from the Shenandoah Valley, Chef Jeremy Pope (center) is a recent immigrant to the Lynchburg area. Formally trained at Johnson & Wales University, Jeremy has 15 years of experience. He was the executive chef at the Belle Grae Inn in Staunton, Virginia and has worked extensively with chefs from New York to D.C. Also pictured: Jerome Carter (left) and Rusty Palaisa (right).
Benjamin and Jackie McGehee of Benjamin’s Great Cows And Crabs have been serving the Forest area for over 10 years. The casual yet rustic restaurant is not only comfortable and family friendly but a representation of the Benjamin’s steak and seafood concept. The McGehee’s and the staff at Benjamin’s have a passion for great food, the freshest local ingredients, fine wine, craft beer and great service like nowhere else. Benjamin strives to showcase his passion through hand-cut Angus beef, exotic fresh fish, wild game, and southern gourmet classics.
Outdoor deck dining with live music in season and full-service catering available.
Marisa Catalano & Clinton Jones
Co-Owners and Head Chefs
Clinton Jones and Marisa Catalano first met while working on Charlottesville’s Downtown Mall and explored their individual and mutual food philosophies by traveling, working in various facets of the industry, and most importantly by cooking together.
Today, Catalano’s Delicatessen is the culmination of their combined dreams and experiences. With diverse backgrounds that include time working in high-end restaurants in New York, Richmond and Charlottesville, at favorites like Food Network, and in the coffee and espresso industry, Jones and Catalano share a deep commitment to providing consistency in food quality, and their goal is to provide a delicious and enjoyable dining experience in a friendly, comfortable environment.
Petra Hackman was born in Germany and emigrated to the US at age 30 to marry Steve, her husband and partner at Lorraine Bakery. She’s been baking bread since arriving in the US, since she couldn’t find bread she liked in stores! She trained with Jeffrey Hamelman at King Arthur Flour and is a member of the Baker’s Guild of America.
She and her husband decided to open the bakery because Petra felt there was a need for good bread in the community. With crepes made to order, a recently added cheese shop, and artisan bread and pastries baked fresh daily, Petra enjoys the constant challenge to adjust to varying conditions, as no bake night is ever the same. With great customers who go out of their way to express their appreciation, Petra believes that the knowledge in her hands is just as important as the knowledge in her head as it takes years to develop such skills (which include baking early in the mornings while everyone else sleeps!).