There has been an eatery at the present Chef's location since the 1930’s.  For many years, Irving Hull ran his Chef’s out of three street cars positioned side by side.  Hull rented the property from Sid Palmer,  During the War Years, the operation of the diner was taken over by the 2 Chavallier sisters who ran Chef’s until it was destroyed by fire in 1947.  Mr. Palmer rebuilt the structure in 1949 and rented it to Tony Pulos who had recently returned from the Battlefields of Europe and the Japan Theatre.  Very short of funds, he finished the inside to the building for Mr. Palmer and paid the Chavallier sisters $25 for the Chef’s sign. 

     For years, Tony opened his business in the early morning and worked until closing.  His famed Cheeseburger was inspired with the aim to save money.  The traditional burger bun was more expensive that two slices of bread.  The Rice Pudding was the creation of his mother and is made to the same exacting standards every morning as is the beef gravy, the salads, the dressings and most that comes out of the Chef's kitchen. 

     With the help of his parents and his wife, Tony's dream of serving the finest, most affordable food possible to the residents of his “hometown” and its annual visitors from the across the country, has been realized.  Tony, now “slightly” older, but still full of energy, continues to spend his mornings at the restaurant that has grown in both physical size and variety of it’s Bill of Fare.

     Tony was brought up in the restaurant business.  His father and uncle owned the storied "Candy Land" in Elmira before the 1920's.  Tony was raised at his father's Olympian restaurant in Watkins Glen.  During his more than half century at Chef's he has been both a trustee and mayor of his village, the democratic chairman of his county, a member of local bank boards, and the long time Chairman of Board of Schuyler Hospital.  Tony was elected to the county's Hall of Fame in 1998.

     Today, the Chef's menu features over 130 items.  In addition to Certified Angus Steaks®, the menu specializes in unique sandwiches and salads, standard "diner items" such as meat loaf and ham steaks, fine seafood, the areas most unique burgers, and the finest in breakfasts and desserts.

     Specials days dot the Chef's calendar.  None more special than the annual Titanic Dinner served on April 14.  The restaurant is open every day, except Christmas.

Tony Pulos with his son, John, in July, 1949 - one month after opening.

Tony, son John (now the General Manager of Chef's), and Tony's only grandchild - "Hobie" Pulos on the event of Chef's 50th Anniversary, in 1949.

 

June 18, 1999

Tony Pulos

June 24, 1922 - July 9, 2006

 

Our founder passed away on Sunday evening, July 9.

He was 84.  Tony had leukemia, but his monthly blood test

has been encouraging.  He worked his last day on Wednesday,

July 6.  He had coffee with his friends, helped put out breakfast,

did his daily slicing, attended a memorial service for a local

doctor’s mother and returned home.  He felt weak and

made what he thought was going to be a quick trip to the hospital

on Thursday.  He was gone on Sunday. 

His presence his felt here by all those that knew him.

Chef’s will never be the same………..