Meet the Chefs

Gretchen Hanson

Originally from Southern California, Gretchen comes to the Delaware seashore direct from Baltimore, MD where she was the highly successful owner of Garlands Garden Center. Her specialties included party and event planning, landscape design, horticulture, and temporary and permanent installation design. She was awarded Best of Baltimore from Baltimore Magazine three years in a row and many Best Of awards in the Baltimore City Paper. She had a hugely popular slot on Fox 45 Morning News Wednesday mornings and as an Organic Lifestyle Consultant, Gretchen made regular appearances on HGTV, ABC, NBC and National Public Radio. Her work, home and gardens have frequently featured in Baltimore and Chesapeake Home and Gardens magazines. Furthermore, it was under Gretchen’s ownership that Garland’s was the first Maryland garden center to specialize in green and organic products.

Gretchen’s culinary background began early, growing up in the culturally rich Southern California region where she developed fluency in the Spanish language. Gretchen’s formal chef training was in the classic French tradition at several of several New York City’s finer restaurants. From New York, Gretchen branched off to specialize in a style uniquely her own which she dubs, Global Eco-Fusion, evolving through experience in restaurants in Europe and Mexico. Landing back in New Jersey, Gretchen opened her own catering and special events company, becoming a Personal Chef for people with special dietary needs in the process, before relocating to Maryland to assume direction of Garlands Garden Center.

In April 2009 Chef Gretchen opened Hobos Restaurant and Bar creating a menu celebrating the subtle simplicity of street food from around the world. The menu is a mix of the cuisines of Mexico, Middle and Far East, Europe and the Mediterranean with a focus on locally grown produce. Gretchen places a firm emphasis on the concept of community and uses organic, locally sourced and Fair Trade produce and products wherever possible. The menu changes weekly to reflect the best availability of fresh produce and ingredients and pays special attention to vegetarians, vegans and anyone with special dietary requirements.

Chef Gretchen was named best downstate chef by the 2011 Best of Delaware and Hobos was honored with best downstate restaurant 2011.