Hermit’s owner, Chef Kaleb, has 12 years of experience, including at renowned restaurants like Husk Nashville and Castanga.

Nana’s kitchen is Kaleb’s oldest memory of food. Making stocks with chicken feet with the sound of crackling lard rendering in a pan… These sensory memories left a long lasting impression on Kaleb as a child that lead him to choose a career in culinary. He’s a Johnson and Wales University grad,
holding a BS in Culinary Arts with a concentration in sustainability. “Providence was so inspiring for a young cook; access to amazing seafood and some of the best farms in New England left me craving more experience,” said Kaleb.

After graduation, Kaleb left for Nashville to spend time under mentors who sharpened his ability to combine flavors. He spent 2 years at Sean Brock’s restaurant, Husk, learning how the south celebrates the cycle of produce and availability of proteins raised and grown thereh. During his time at Husk, other mentors like Brian Baxter and Nate Leonard taught him how to highlight simplicity while elevating flavor.

After his time in Nashville, Kaleb’s adventurous spirit brought him to Portland, Oregon, where he worked at Castanga under James Beard-nominated chef, Justin Woodward. “My time there also lead to crossing paths with Rob Drennan, and a close friendship was formed based on excitement of tasting menus created and inspired by Pacific Northwest products,” said Kaleb.

After the closing of the restaurant due to Covid, a long journey home to Syracuse began.

Once home, he was hired by old friend and mentor, Chris Carno, and eventually took over leading the kitchen at Arad Evens Inn in Fayetteville, NY. After 3 years, Kaleb felt ready to start his own business. He bought a food truck from Jason Thomas, the owner of Arad Evens… and Hermit’s was born.

Hermit’s is possible with the help of friends like Joe Chisari, Jess Jones, his sister Chloe Schnell, parents Pam and Kendrick Schnell, and his loving partner Jenna.

Today, Hermit’s operates both out of the truck and as the resident kitchen within Eastwood’s staple bar, Chadwick’s.

Hermit’s is committed to collabs and sourcing from other local small businesses like Deer Hill Farm, Di Lauros, and The Curd Nerd (just to name a few!), and by doing so, we provide the tastiest bar-style classics to the greater Syracuse area.

Follow Hermit’s on its journey throughout our social media like @hermitssyr on instagram or Hermit’s on Facebook!

Something scrumptious this way comes
⁃ the hermit