Zaferon Grill Names Culinary Institute Grad As Executive Chef

By on September 19, 2018

Zaferon Grill, well into its second successful year of business, welcomes Executive Chef Charles Mullen to the team, as he further refines the menu and takes full advantage of late summer’s bountiful offerings. They’re participating in the town’s Restaurant Week (September 16-20) with a beautiful menu at a great value.

Born and raised in the Garden State, Charles started his formative culinary training at the Culinary Institute of America. Upon graduation, he returned to N.J. to work at The Ryland Inn. There, under acclaimed Chef Craig Shelton, Charles embraced seasonal cooking and farm-to-table cuisine, while working with world-class ingredients for N.J.’s most distinguished diners. Several stops in other eateries, including the opportunity to work on the opening team of Elements in Princeton, round out Charles’ early years in the kitchen.

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Building on what he learned, Charles traveled to London, Paris, Montreal, San Francisco, Chicago, Seattle, Portland, and Boston with the sole purpose of exploring the culinary scene. Though trained in French cooking techniques, in his passionate pursuit of quality and excellence, Charles remains enthusiastic about international cuisine and hospitality.

New dishes on the always-evolving Zaferon menu include Grilled Octopus w/Salsa Verde, Heirloom Beans + Smoked Fingerling Potatoes (pictured); Mushroom Risotto w/Robiola Cheese, Wild Mushroom Ragout +Truffle Oil; Rohan Duck w/White Sweet Potato Purée, Nectarines + Sunchokes; Nova Scotia Halibut w/NJ corn, Roasted Sungold Tomato Purée + Hollander Mussels; and Colorado Lamb Osso Bucco w/Chickpea Panisse, Scarlet Runner Beans, Baby Kale, Preserved Lemon + Pine Nut Gremolata. Zaferon’s assortment of desserts include housemade specialties such as Yogurt Panna Cotta w/Local Blueberries, Brown Butter Crumble,Thai Basil + Crème Brûlée.

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