With a passion for fresh ingredients and locally produced food, 1863 Restaurant’s staff delivers quality dining and a wide selection suitable for every taste. Our esteemed award-winning Chefs and kitchen staff will ensure guests will be able to have the privilege to sample some of Gettysburg’s best farm-to-table cuisine. Expect to receive cordial service as our staff and servers aim to make your dining experience a pleasant one.
Andrew Ernst has been in the Food & Beverage industry for over 20 years and the last 10 years at the Wyndham Gettysburg as Executive Sous Chef. Andrew has been instrumental in preparing food and beverage for hotel guests at numerous functions including but not limited to Conferences, Weddings, Retreats and guests of 1863 Restaurant.
He has been an ambassador for the hotel at local events such as the Local Celebrity Chef competition and winner of the award in 2014, a participant and judge in the area’s “Taste of the Town”. Andrew continues to promote the Healthy Adams County Initiative by using locally sourced Farm to Table fruits, vegetables, cheeses, meats and other raw materials in his menus whenever possible.
Photo by J. Reaver of LASD
Orris Wells has been in the hospitality field for 18 years. Orrin attended the Le Cole de Cuisine Culinary School in Lancaster, PA specializing in Mediterranean & Southern foods.
Orrin started his career in Charleston, South Carolina at the Five Star Resort Kiawah Island. He moved back to the Gettysburg area to own & operate local bakery Wells Family Baking Company. Orrin has been Sous Chef for 1863 Restaurant for the past three years working closely with Executive Chef Andrew Ernst.
Photo by S. Boone of LASD
Trevor Shearer has been in the Food & Beverage industry for over 20 years including the past 3 years as Wyndham Gettysburg Kitchen Supervisor. Prior to the Wyndham Gettysburg, Trevor cooked for small family establishments and large chain restaurants and was the owner/operator of a small Italian Bistro.
Trevor specializes in traditional American and European cuisine. He studied abroad in Tuscany Italy, the Andes mountains of Peru and the Carpathian region of Hungary.
Photo by T. Bitzer of LASD
John Mejias has been 1863 Restaurant Manager for the past 7 years.
John started his hospitality career working for the cruise lines. After 5 years of sailing, he relocated to New York to work as a Restaurant Supervisor. From there John managed a golf course for 10 years. Prior to coming to 1863 Restaurant, John worked for the Castle Hotel & Spa as a Supervisor & Bartender.
Emily Rostad has been in the hospitality field for 7 years including 4 years service with Interstate Hotels and Resorts in Gettysburg, PA. Emily is currently enrolled in college majoring in Business Management specifically for Hospitality & Tourism.
