The Brandywine Conservancy & Museum of Art will be offering quite a treat for its future visitors as a Pennsylvania chef, who formerly worked at one of the world’s best restaurants, has been hired as the new on-site caterer, writes Patricia Talorico for delawareonline’s The News Journal.

Starting in February, MacGregor Mann, chef and owner of Junto, a BYOB restaurant located at 100 Ridge Road in the Old Ridge Village Shopping Center, will provide his farm-to-table American cuisine at the famed Chadds Ford museum through his catering company, Blanch and Shock.

Executive Director of the Brandywine Conservancy & Museum of Art, Virginia A. Logan, said that Mann was chosen by the museum because his “dedication to using locally sourced food matches perfectly with our commitment to preserving local family farms.”

“His menu at Junto is renowned for its quality, flavor and creativity,” said Logan, “and I look forward to offering food from our protected farms in our museum cafe and at our events.”

Prior to opening Junto nearly two years ago, Mann worked as the Executive Chef at Henry’s Fork Lodge in Idaho. His previous cooking experience also includes time at the Restaurant Noma in Copenhagen, Denmark, an establishment that was rated the top restaurant in previous editions of “The World’s 50 Best Restaurants,” but was bumped from the top spot to third in 2015.

Mann also has experience working with local chefs, as he has been the Sous Chef to Philadelphia chef and restaurateur, Jose Garces on two seasons of the “Iron Chef America” TV series. He was also Chef de Cuisine at Garces’ Amada restaurant as well as the chef for several James Beard Foundation events.