Persistence and originality have paid off throughout Matthew Levin’s culinary career, which has taken him from working on fishing boats to apprenticing in one of New York City’s most celebrated kitchens, Aureole.

Upon graduating from New York’s Culinary Institute of America (CIA), Levin worked in the kitchens of many distinguished restaurants, including Le Bec-Fin, Brasserie Perrier and Striped Bass in Philadelphia and the famed Ryland Inn in New Jersey.

Levin’s unique culinary flair eventually led him to New Hope PA, where he drew national attention through his innovative New American cuisine as executive chef of Moonlight Restaurant. Bon Appetit Reported, “[In] New Hope, culinary creations now share the spotlight with art, thanks to “Moonlight.” American Way called the restaurant a “hot spot worth the hike.” Prominent Philadelphia Inquirer food critic Craig La Ban awarded three coveted “bells,” lauding Moonlight’s “sophisticated cooking and edgy ambiance.”

A recent edition of the British magazine The Week profiled Levin alongside chefs Thomas Keller of California’s The French Laundry and Patrick O’Connell of Virginia’s The Inn at Little Washington. Levin is well suited as the executive chef of Pluckemin Inn where he will accomplish what he has always dreamed - creating excellent cuisine with distinctive style