Meet The Makers: Head Chef Chadd Jenkins
Photography. by Liz Clayton
Chef Chadd Jenkins, originally from New Hope, PA, has made a name for himself in the culinary landscape, particularly through his acclaimed Philadelphia restaurant, Little Fish, which he sold in the early 2000s. Renowned for his commitment to freshness, Chef Chadd created a daily menu that reflected his rigorous standards and passion for quality ingredients. His culinary journey includes significant roles as Sous Chef at M Restaurant and Executive Chef at Dark Horse and The New Wave Cafe, showcasing his versatility and depth of experience.
An avid gardener, Chef Chadd has an intuitive understanding of flavors and seasonal growing patterns, cultivated through close relationships with local farms, growers, and high-end distributors. This connection to the land informs his approach to cooking, emphasizing the importance of fresh, local produce.
The sea holds a special place in Chef Chadd's heart, as reflected in his most cherished food memory. He recalls the summers spent in Ocean City, NJ, where his grandfather’s modest beach house - purchased for a mere $6,000 in the fifties - became a haven for family gatherings.
“Every morning, my dad and Uncle Bob would take us crabbing,” he reminisces. “We had a small 18-foot motorboat, loaded with coolers filled with chicken legs for bait. We’d venture into the back bay, battling sweltering heat and the relentless greenhead flies. Hours spent dunking chicken legs into the murky water often yielded a bounty of blue crabs. I vividly remember my dad struggling to transfer them into a giant pot for boiling. While I can’t recall every ingredient, I do remember the sweet corn and the unmistakable kick of Old Bay seasoning. We would cover the dining room table with newspapers, armed with mallets and crackers, relishing the labor of extracting every bit of succulent meat. It was a true celebration of summer.”
Joe Beddia, Owner and Chef of Pizzeria Beddia, and Author of Pizza Camp: "Chadd was one of my favorite chefs in Philadelphia. So much so that I worked for him for two years. He knows how to make food that everyone finds delicious, especially when working with seafood. I’m really happy he’s at Stockton Market."
Sean Gray, Head Chef at Sergantsville Inn, and Former Head Chef at Momofuku Ko: "Chadd’s food is an almost perfect reflection of who he is as a friend and person. It makes you smile, makes you happy, makes you feel good, and reminds you to enjoy the moment you’re having. Always with great nostalgic flavors and classic, fun, and flavorful techniques."
Bob Truitt, Head Chef of Stockton Inn & James Beard Nominee: "Chadd is such a natural talent - he’s a master of flavors and fun. He has an incredible wealth of knowledge, and everything he makes is undeniably delicious and exciting."
Anthony Rudolf, Operating Partner of Stockton Inn and Former Member of the Thomas Keller Group: "The magic of Chadd is his ability to make insanely delicious food feel effortless."
Dana Ashburn, Owner of Stockton Market. Having Chadd lead the savory program at the market has elevated the culinary standards of this entire area. The discerning palates of Hunterdon County, Bucks County, and beyond reflect a well-traveled, culturally attuned community - and with that comes high expectations for exceptional food and quality ingredients. Even Chadd’s simplest dishes are extraordinary. Have you ever had a better tuna melt? The Robynn’s Melt - named after Chadd’s wife, Robynn, who proudly claims garlic salt as her “favorite herb” - features perfectly melted Cooper Sharp Cheddar and a generous dose of garlicky goodness. It’s simply unmatched. Chadd has a rare ability to marry comfort with elevated ingredients and thoughtful flavors. Have you ever eaten a dish that made you emotional? If you haven’t, I hope everyone gets to experience that feeling someday - which is almost guaranteed at our Stockton Market Supper Clubs. That’s where Chef Chadd really gets to have fun, cooking what inspires him beyond our standard menu. He is a true force - pushing us forward creatively - and we are beyond lucky to have him leading our team.