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Experience Pocono's Hidden Gem!
(RESERVATIONS ARE STRONGLY RECOMMENDED)
The Water's Edge Restaurant
432 Grange Rd. Mt Pocono, PA 18344
(570) 839-1680
Hours of Operation
Wednesday-Sunday ( 5 PM - 9 PM)
Closed Monday & Tuesday
TAKEOUT AVAILABLE!
Call today and enjoy our delicious dishes
from the comfort of your own home!
outdoor seating Subject to Availability!
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Meet Our Culinary Team
RYAN
Executive Chef
We proudly present our Executive Chef, the one and only Chef Ryan! With an impressive 30 years of experience in the food and beverage industry Chef Ryan is a true master of his craft, excelling in both fine dining and banquet catering. Graduating top of his class from NCC with a 4.1 GPA, he has achieved numerous pressreleases and awards, including Platinum Club status and Relais & Châteaux.
Chef Ryan is always pushing the boundaries of culinary excellence, constantly striving to improve and sharing his knowledge with his team. Come and indulge in his exceptional creations at
The Water's Edge.
SANTI
Sous-Chef
Sous-Chef Santi is a highly experienced culinary professional with 17 years of expertise in the food and beverage industry. She has worked at some of the most prominent spots in PA and has a very strong background in Italian cuisine.
At The Water's Edge, Santi is the driving force of excellence and is responsible for fabricating all the meats, fish and poultry you enjoy and rocking it at the sauté station. She is passionate about creating memorable food experiences for her guests, and believes that the first ingredient in any dish is always love.
MELANIE
Pastry Chef
Melanie’s career started over 25 years ago when she was the first graduating class in the world to obtain a Bachelor of Science degree in Pastry Arts from Johnson & Wales University in Providence Rhode Island. Throughout her career as a pastry chef, she has elevated the desserts at many casinos, luxury resorts and country clubs; her contribution helped achieve Platinum Club status
at one such club
.
Melanie’s desserts and wedding cakes have been in numerous publications ranging from Flair to The Knot. Her own decade-old personal bakery business is a testament to her dedication to her craft.
“Desserts are more than just food.
They’re art”
DARLINA
Chef
Darlina’s culinary career started over
12 years ago in retail foodservice and
high-volume resorts. While attending Northampton’s Culinary Arts Program
(same as Chef Ryan!), she worked with the culinary team at St. Luke’s Hospital. It was there that Darlina was intrigued by nutrition and dietary guidelines; she realized she needed to know more. She then proceeded to East Stroudsburg University to get her degree in hospitality management.
Darlina’s cheerful demeanor and imaginative palate remind all of us at
The Water’s Edge that when you love what
you do, it never feels like work.
“Cooking, for me, is like life.
Never mistakes made; just lessons learned,
and new dishes created.”
JEREMIAH
Chef
Jeremiah began his career over
10 years ago in high volume restaurants.
After working his way from dishwasher up to kitchen manager at his first job, he fell in love with the industry. His journey through the ranks has led him to hold the positions of Catering and Event Chef, Kitchen Manager, and Manager on Duty at some of the busiest places
in the Poconos.
Jeremiah prides himself on the belief that hard work and dedication still pays off, and there is always something to be learned. He brings to The Water’s Edge unique twists on foods proving that even simple can be sophisticated. Jeremiah loves the thrill of dinner service and strives to own his own restaurant one
day. He starts each day with the mantra:
“People aren’t customers, they are guests. This is a service of love, and I am motivated by the reactions of guests tasting what I create”
SCOTT
Porter
Scott has been in the foodservice industry for 19 years. Many years of roaming cross- country found Scott working at high volume restaurants across the United States. He was always on the move until he came to Memorytown; meeting the people, seeing the property and the level of care invested here made him want
to stay. Whether he’s prepping a wedding, assisting in housekeeping, cleaning the common areas or washing dishes, Scott is our “Swiss Army Knife” and has been for years.
“I always say 80% hard work and
30% loving what you do equals
the 110% I give each day”
So much seems to have been forgotten with modern cooking trends and social media influencers. So we've gone back to the basics of sourcing the best ingredients and using perfect technique so that our food can speak for itself. With the help of dedicated Chefs and local purveyors the Poconos has, it is our pleasure to provide a meal to remember.
Philosophy On Food
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