Our Story

EAT. SERVE. LEARN

"What's for dinner?" A question persistently asked by my three children as I drove them from swimming practices to piano lessons to baseball playoffs to dance rehearsals. I wanted to feed my children wholesome, nutritious meals free of artifical anything. And, I knew other families wanted to do so as well.  

Thus, Apiary was conceived. Like a bee colony, Apiary strives to find natural ingredients locally to create wholesome, delicious meals for the whole family - from lobster rolls to all natural panko chicken tenders, grass fed beef brisket sandwiches to an assortment of whole grains and green salads.  All prepared fresh daily and ready to take to go or to enjoy at Apiary's bright and welcoming cafe. There's something for everybody at Apiary!

Prior to opening Apiary, chef/owner Joerg Zehe, a French Culinary Institute graduate, assembled a wide range of culinary experiences in leadership positions at acclaimed kitchens in NY and Washington D.C., including Campagna, Galileo, Odeon, Bolo, Maloney & Porcelli and Trump National Golf Club.  Joerg Zehe was trained by top chefs such as Jacques Pepin and Alain Sailhac at the French Culinary Institute.

Owner & Executive Chef

Joerg Zehe

"Fresh is THE BEST!"

Flavorful, sophisticated food that is freshly made by chefs. Come taste the difference at Apiary!

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