Natasha Shishkevish has been an integral part of the local culinary scene for years, but she has been missing from the restaurant scene since she left Oddfellas Cantina to start her own catering business. Now we can all enjoy the benefits that were enjoyed by her fortunate catering clients.
She has assembled a staff of 14 and has drilled and polished them to provide a level of service which complements the quality of her food.
Service was fast and attentive so your patience is not tried while your food is cooked to order. Natasha has come up with a winning formula for fine food and service. We wish her many years of success.
Floyd has been very fortunate in that it has been able to attract outstanding chefs for many years. It is part of Floyd's unique charm that this town with only 431 citizens has restaurants that can provide food for the most discriminating palates.
More on Natasha from her website:
Natasha Shishkevish was an unemployed theater major who began catering and attended to the Culinary Institute of America, graduating in 1988.
She worked at the 1789 Restaurant in Georgetown in Washington, DC, where she learned the art of fine dining. After 4 years teaching baking and baking science at Baltimore International Culinary College, she headed for the Murphin Ridge Inn in West Union, Ohio, where she cooked with local ingredients and used a several acre garden to provide menu items. She spent seven wonderful years there until the owners retired.
After a year at the Boone Tavern Hotel in Berea, Chateau Morrisette brought Natasha to the Floyd area as its chef.She served as chef at Oddfellas Cantina for five years before starting her own catering business.
We look forward to enjoying her food for many years at her new location.