Le Jeune Chef Restaurant, a fine-dining laboratory for students in Pennsylvania College of Technology's School of Hospitality, held a pair of events in February to showcase its redecorated dining room. Subtly combining pieces of its recent past with a renewed reflection of nature and light, the restaurant offers an atmosphere every bit as pleasing as its menu. Among the design highlights is the inspired woodwork, painstakingly crafted from native Pennsylvania walnut by William F. Geyer, assistant professor of building construction technology.
Le Jeune Chef's private dining room offers both respite from – and windows on – the outside world.
A wall fixture shimmers with the woven interplay of art and sunlight.
Beautiful evidence of a woodworker's masterful hand
The colors of freshness
The wall-mounted water feature, right, provides a distinctive backdrop for restaurant patrons ...
... and interesting detail to those inquisitive enough for a closer look
Lenore G. Penfield, director of special events and the gallery, who planned the restaurant’s new design, and Fred Becker, dean of the college's School of Hospitality
Textured window treatments, inspired by flora
A rolling antipasto station allows for tableside meal preparation ...
... and a tantalizing view of nature's bounty
Restaurant decor a mixed menu of patterns
A redecorated and reopened Le Jeune Chef beckons.
One of the restaurant's "signature dishes"
— Photos by Cindy Davis Meixel, photo editor, and Larry D. Kauffman, digital publishing specialist
Le Jeune Chef's private dining room offers both respite from – and windows on – the outside world.
A wall fixture shimmers with the woven interplay of art and sunlight.
Beautiful evidence of a woodworker's masterful hand
The colors of freshness
The wall-mounted water feature, right, provides a distinctive backdrop for restaurant patrons ...
... and interesting detail to those inquisitive enough for a closer look
Lenore G. Penfield, director of special events and the gallery, who planned the restaurant’s new design, and Fred Becker, dean of the college's School of Hospitality
Textured window treatments, inspired by flora
A rolling antipasto station allows for tableside meal preparation ...
... and a tantalizing view of nature's bounty
Restaurant decor a mixed menu of patterns
A redecorated and reopened Le Jeune Chef beckons.
One of the restaurant's "signature dishes"