Introducing Chef Tretsky: A Culinary Delight!

Athena VII welcomes a new chef boasting impeccable experience in the culinary industry. Melea Tretsky graduated from Le Cordon Bleu culinary school with a bachelor’s degree in Cuisine, Business, Hospitality Management, and Nutrition in 2008. Tretsky went on to own a Kosher boutique restaurant on the Jersey Shore for eight years after college.

 

Kosher eating extends beyond religious practices and blessings from a rabbi. It represents a cleaner approach to food consumption—vegetables are meticulously triple-washed for a fresh, crisp taste free of bugs, meat is antibiotic and hormone-free, and animals are treated with care akin to a family pet, undergoing rigorous health checks before preparation.

 

Tretsky’s previous restaurant specialized in Kosher dairy cuisine, meaning they did not serve meat except for fish with scales, making the menu predominantly vegetarian and largely vegan. The dairy offerings were genuine dairy products, not vegan substitutes. This approach promotes healthier eating by avoiding processed or genetically modified foods.

 

Tretsky’s preferred culinary focus is crafting various salads, appreciating the artistic use of color and beauty in food presentation. She also prepares her own salad dressings to ensure complete control over the flavors and ingredients used.

 

Our chef states the new Athena VII menu features dishes crafted with the freshest ingredients, prepared without excessive fats or oils, and with minimal added salt. Athena believes in allowing customers to adjust seasoning to their taste preferences with salt available at each table.

 

Chef Tretsky has unveiled an enticing new brunch menu at Athena’s. This expansive selection of dishes is available every Tuesday through Sunday from 10AM to 2PM. Nearly all ingredients are sourced locally, ensuring the freshest cuisine for our valued customers.