CHEF SERIES
Meet the Chef Cooking with Heart & Seasonality:
Chef Serena Bass
Chef Serena Bass
Some chefs find their calling through formal training but for Chef Serene Bass, it began at 16 with a simple plate of scrambled eggs. One bite, one compliment, “the best I’ve ever had”, and a lifelong pursuit was set in motion. Since then, she’s chased that same standard: creating dishes that feel personal, memorable, and undeniably delicious.
At her restaurant, that philosophy is grounded in the seasons. If it’s just been picked, just come out of the ground, it belongs on the menu. Her cooking is thoughtful but unfussy, refined yet welcoming — the kind of food that pairs just as easily with a lively dining room as it does with a quiet evening and a glass of wine. From an ancient Chesapeake Bay–inspired crab soup to a perfectly balanced Chicken Marsala layered with wild mushrooms, prosciutto, cream, and lemon, every dish reflects her belief that irresistible flavor never goes out of style.
But what truly defines Bass’s kitchen is collaboration. New dishes are tasted by everyone, from sous chefs to dishwashers, because great ideas can come from anywhere. It’s that balance of charm, consistency, and teamwork that has helped her restaurant thrive in a constantly changing industry.
In this edition of our Chef Series, Bass shares how she builds menus around the seasons, the dish she’s most proud of right now, and the advice she offers young chefs: cook what you love, and don’t chase fleeting trends.
At her restaurant, that philosophy is grounded in the seasons. If it’s just been picked, just come out of the ground, it belongs on the menu. Her cooking is thoughtful but unfussy, refined yet welcoming — the kind of food that pairs just as easily with a lively dining room as it does with a quiet evening and a glass of wine. From an ancient Chesapeake Bay–inspired crab soup to a perfectly balanced Chicken Marsala layered with wild mushrooms, prosciutto, cream, and lemon, every dish reflects her belief that irresistible flavor never goes out of style.
But what truly defines Bass’s kitchen is collaboration. New dishes are tasted by everyone, from sous chefs to dishwashers, because great ideas can come from anywhere. It’s that balance of charm, consistency, and teamwork that has helped her restaurant thrive in a constantly changing industry.
In this edition of our Chef Series, Bass shares how she builds menus around the seasons, the dish she’s most proud of right now, and the advice she offers young chefs: cook what you love, and don’t chase fleeting trends.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
BASS: I was drawn to the kitchen for the first time at 16 because my future husband asked me to make some scrambled eggs. He said they were the best he’d ever had, so I was delighted — and I’ve continued ever since, always aiming to make the best something my customers have ever tasted.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
BASS: I create menus with the seasons. That’s what makes it easy. If what I’m cooking has just been picked or come out of the ground, then I’m happy.
INKIND: What has helped your restaurant stand the test of time in a dynamic market?
BASS: It’s a combination of a charming atmosphere, consistently good food, interesting specials, and a friendly staff. As long as those things are in place, our restaurant will always be popular.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
BASS: I love the Chicken Marsala — tender chicken with wild mushrooms, prosciutto, very good Marsala, cream, and lemon. The combination is irresistible, which is something I aim for throughout the whole menu.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
BASS: I want to buy from — and work with — amiable, hard-working people. Those two things are critical to me?
BASS: I was drawn to the kitchen for the first time at 16 because my future husband asked me to make some scrambled eggs. He said they were the best he’d ever had, so I was delighted — and I’ve continued ever since, always aiming to make the best something my customers have ever tasted.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
BASS: I create menus with the seasons. That’s what makes it easy. If what I’m cooking has just been picked or come out of the ground, then I’m happy.
INKIND: What has helped your restaurant stand the test of time in a dynamic market?
BASS: It’s a combination of a charming atmosphere, consistently good food, interesting specials, and a friendly staff. As long as those things are in place, our restaurant will always be popular.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
BASS: I love the Chicken Marsala — tender chicken with wild mushrooms, prosciutto, very good Marsala, cream, and lemon. The combination is irresistible, which is something I aim for throughout the whole menu.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
BASS: I want to buy from — and work with — amiable, hard-working people. Those two things are critical to me?
INKIND: For a first-time guest, what’s a must-order combo that captures the spirit of your restaurant?
BASS: If the crab soup is on the menu, I would suggest that. It’s adapted from an ancient Chesapeake Bay recipe and is sublime. Then the duck, rutabaga, and cabbage risotto — an unusual but wonderful combination. It’s fun but chic (like us!).
For dessert, the pear bread pudding with roasted pears, fresh minced rosemary, and shreds of orange zest. When baked crisp in the oven, it is simply astonishing.
INKIND: What’s something guests might not realize about what happens behind the scenes in your kitchen?
BASS: When I make something new, everyone has a taste. If there’s a suggestion — from the sous chef to the dishwasher — that I can see would make an improvement, I’ll take it with pleasure.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
BASS: Cook what you love and don’t be distracted by fashionable whims.
INKIND: When you're not in the kitchen, where do you love to eat or what do you cook for yourself?
BASS: I’ll go to a restaurant that inspires me, or have a farmers’ market apple with some pungent cheese and crusty bread. That will do.
BASS: If the crab soup is on the menu, I would suggest that. It’s adapted from an ancient Chesapeake Bay recipe and is sublime. Then the duck, rutabaga, and cabbage risotto — an unusual but wonderful combination. It’s fun but chic (like us!).
For dessert, the pear bread pudding with roasted pears, fresh minced rosemary, and shreds of orange zest. When baked crisp in the oven, it is simply astonishing.
INKIND: What’s something guests might not realize about what happens behind the scenes in your kitchen?
BASS: When I make something new, everyone has a taste. If there’s a suggestion — from the sous chef to the dishwasher — that I can see would make an improvement, I’ll take it with pleasure.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
BASS: Cook what you love and don’t be distracted by fashionable whims.
INKIND: When you're not in the kitchen, where do you love to eat or what do you cook for yourself?
BASS: I’ll go to a restaurant that inspires me, or have a farmers’ market apple with some pungent cheese and crusty bread. That will do.
About inKind
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At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.