Local Legend at Taste of Newark

Delebrity Chef Tom Hannum will show off skills

If you get to Taste of Newark this year, you’ll be lucky enough to see Delebrity Chef Tom Hannum serving up his best skills. The local legend started at the Hotel du Pont in September 1978 as a cook’s helper after graduating from the Culinary Institute of America in Hyde Park, N.Y. He also trained at the 5-star Le Bec Fin in Philadelphia with renowned Chef Georges Perrier, and at the Ente Vom Lehel with Chef Hans Peter Wodarz in the Hotel Nassauer Hof in Wiesbaden, Germany. He later gained extensive culinary and leadership experience in various positions at the Hotel du Pont, where he became executive chef in 2002. Hannum is not new to being a guest chef. He has cooked at the prestigious James Beard House in New York City, which led to an invitation to prepare a three-course menu for the popular Chef on a Shoestring segment of the CBS “Saturday Early Show.” He also cooked with Julia Child on “Good Morning America.” In 2011 Hannum was inducted into the American Culinary Federation’s honor society, the American Academy of Chefs, in recognition of his culinary and leadership achievements. He was promoted to director of food and beverage at the Hotel du Pont before retiring in 2011 to become chef-owner of the renovated Buckley’s Tavern in Centreville. Taste of Newark—founded by former Mayor Vance Funk and co-chaired with Mayor Polly Sierer—is the ultimate food event in Newark. Guests enjoy the culinary delights of nearly 50 Newark restaurants, accompanied by the finest area wine distributors, on the picturesque Old College Lawn. In addition to celebrity cooking demonstrations, this year’s annual “Iron Chef” style Battle of the Chefs will feature three of Newark’s top chefs—Donny Merrill of Skipjack, Matt McKay from the Newark Country Club, and Ben MacGuiness and Robbie Jester from 16 Mile Taphouse—to be judged by a panel of local celebrity judges. The event is Sept. 28. Tickets are $50 in advance and $70 at the door. For more, call 368-2561 ext 112 or click here 


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