The Crew of INC
Assistant General Manager
Tyler Mohr, a long time member of Mark Daniel Hospitality is excited to join the team at Ingredients N Craft as our Assistant General Manager and resident beer geek.
Tyler’s love for craft beers started while he was studying Law and Justice at Rowan University. While most college students would order whichever beer was on special, he sacrificed the quantity for quality. “When I discovered craft beers I immediately wanted to start educating myself. I visited local breweries for tours and tastings, I even tried my hand at brewing my own small batch. Which proved difficult, and I haven’t brewed a second batch since.”
After graduating from Rowan University, Tyler like most recent graduates, took a serving position at Uproot restaurant. It was here that he realized how sharing his love for food and particularly beer with guests was something that was exceedingly rewarding. The opportunity to pass on the knowledge that he has amassed over the years, with our guests, so they might be able to try something new is what keeps Tyler motivated to try new brews and breweries. Tyler looks forward to being able to share his experiences and knowledge with both our staff and all of our guests.
Tyler believes in the Mark Daniel Hospitality vision that dining and drinking should always be a stimulating but most importantly enjoyable experience. He believes that his dedication to guest satisfaction and his beer program will delight everyone that steps into Ingredients N Craft.
Danny McGill has worked in the hospitality industry for over 10 years, but the roots of his restaurant philosophy and passion were instilled in him years prior to Danny ever stepping foot behind a bar or onto a restaurant floor. Danny from a young age was exposed to the traditions of Irish Hospitality. “I can’t remember a time when people weren’t showing up to my house, no matter what time of day, and my parents would always offer them some sort of comfort whether that was food, drink or just a few laughs.”
While attending Rutgers University, Danny started tending bar to help pay for books, and maybe a beer or two for himself. All throughout Danny’s progression from the Olive Branch, a local college bar, to his time spent running Tre Bar, a wine bar, in Princeton he continued to realize how important hospitality on every level is. Danny began to notice that while many restaurants had top notch hospitality, their quality of service was left wanting; the inverse being true as well, restaurants that excelled at flawless services often felt cold and unwelcoming.
Danny made it his aim to create a style of service that applied the finer points of service from his time in fine dining restaurants without having to sacrifice the personal touches that made everyone feel comfortable at local bars. Whether you’re dining at Uproot in Warren, or INC in New Brunswick, Danny has trained his staff to be attentive and welcoming, ensuring a comfortable yet memorable experience.
Chef / Owner
Born and raised in New Jersey, Mark grew up in a family that immigrated from Italy. Mark was always surround by family, hard work, pride, and hospitality. All winning combinations when it comes to growing a young hospitality group from the ground up.
In 2004, upon graduation from the Culinary Institute of America in Hyde Park, New York, Mark began his internship at the Short Hills Hilton. A student of the art of cooking, Mark, was quickly promoted to the Dining Room, which was the only five-diamond restaurant in New Jersey, at the time.
Stage Left, a contemporary 4 star restaurant, was Mark’s next stop. Working hand in hand with Chef Anthony Bucco, he was able to refine his technique and gain an understanding of the small family farm and the importance of sourcing responsibly! In addition to his responsibilities at Stage Left, Mark was instrumental in opening the company’s second restaurant Catherine Lombardi.
Next on Mark’s career path was the Pluckemin Inn where he worked under Chef David Felton. He was able to expand his culinary horizons and began to experiment with ingredients and express creativity. Mark has also staged in some of the best kitchens in the New York Metro area.
In 2009, at the age 25 Mark started uproot restaurant in Warren, NJ, with one goal in mind to bring a new standard to the modern American eatery. Noticing a lack of service and cuisine, Mark knew if he could bring new level of dedication and passion to a hospitality group it would be an achievement to the Garden State.
In early 2015, Mark welcomed guests yet to another restaurant Ingredients N Craft “INC”. A restaurant that focuses on the American craft: prohibition style cocktails, canned craft beers, delectable whiskey selections, new world wines and American style comfort food.
His goal in life is to enjoy his accomplishments “one day”
Cooking always felt natural for Chef Ryan, all throughout middle and high school he was always enrolled in cooking classes and even took part in cooking demos as part as an after school club. An imaginative youth, Chef Ryan was increasingly attracted to cooking because it offered him an outlet for his creativity. “I think instead of being a rock star, which is what I really wanted to do, it allowed me to be creative and create something special, in a more practical setting. I started cooking as a job when I was 16, and I just never stopped.”
While attending culinary school Chef Ryan started working at the Hyatt in New Brunswick, upon graduation he got a job at the Frog and the Peach; only after proving his dedication to the craft by working for free one day a week, until a position opened up. Always eager to learn new techniques he continued his culinary education at David Burke’s Fromagerie, and at restaurant Nicholas under Nicholas Wilkins. Not long after that Ryan joined the culinary team at Uproot as a sous chef under Chef Mark Farro. Chef Mark Farro immediately recognized the talent and enthusiasm that Chef Ryan possessed and immediately put him in charge of the daily specials at Uproot. When looking for a chef who could produce fun and innovative food to run the kitchen at INC, it immediately became clear that Chef Ryan was the only choice.
Chef Ryan’s intent at INC is to create a second home, where everyone feels like his personal guest and he’ll be the entertainer every night. The menu will be a tribute to his experiences during his culinary evolution, dishes that are comfortable, dishes that are imaginative but that are always delicious.
Chef Kevin Miller credits his passion for food and combining unique flavours to spending countless hours in the kitchen at a young age with his mother and grandmother. Being exposed to both traditional Italian cooking by his mother and old-style Greek cooking by his grandmother enabled Chef Kevin, at an early age to realize how similar ingredients could be prepared in a multitude of diverse and delicious ways. It’s these fond memories of cooking with and for his family that always reminds him, “If you choose a career in which you love, you needn’t work a day in your entire life.”
Chef Kevin studied classic French cooking at Walnut Hill College of Philadelphia before taking a job at Bubble House an Asian Fusion restaurant, then onto Fredericks of Philadelphia a 4 diamond rated restaurant. Eventually becoming the Executive Chef at Europa in Monroe Township. His experience with various types of cuisine only fueled his early assertions that exposing himself to as many types of cuisine and culinary traditions could only help him in his quest to create unique and new flavours.
Always looking for new techniques and flavours, Chef Kevin is excited to continue his culinary quest with Ingredients N Craft, where he hopes that you will join him on the adventure. He promises that it will be punctuated with distinctive flavours and playful presentations.