Fine Dining Taken to a New Level in Central New Jersey

Lawrenceville, NJ, July 15, 2014 --(PR.com)-- Acacia, a restaurant now known for creative, inventive American cuisine, continues to shine in the Lawrenceville/Princeton area. Since Joseph Immordino, an established and successful restaurateur, took ownership of Acacia in 2007, he shifted the focus to keeping up with current trends in fine dining; the most important of which is innovation. Now Joseph is pleased to welcome two new partners, Lauren DiBartolo and Head Chef Chris Voigtsberger, to the Acacia team.

Chef Chris Voigtsberger, a New Jersey native, graduated from Manhattan’s prestigious Institute of Culinary Education in 2010 and completed his externship at the world-renowned Eleven Madison Park in New York City under Chef Daniel Humm; a recipient of three Michelin stars. Chris spent the next year and a half learning all the kitchen stations at Ninety Acres Culinary Center, the restaurant on the 500-acre Natirar Estate which is recognized as a sanctuary of luxury and tranquility located in Peapack, New Jersey. He then returned to Manhattan to work at Degustation, a restaurant well known for offering a menu of Iberian, French and American influenced cuisine; where his talent and skills rocketed him to sous chef in only six months. Then, two years ago, Chris took the coveted position of sous chef at the popular Blue Bottle Café in Hopewell, where he worked under Chef Aaron Philipson whose reputation for experimentation with flavors and textures makes him a standout in the restaurant industry.

Now that Chef Chris Voigtsberger is completely invested in Acacia, he has the freedom to combine his diverse expertise, talent and vision into a unique and unsurpassed dining experience. According to Chris, “Dining is a complete occasion. Atmosphere, locally sourced ingredients and clean flavors drive my creativity. I want to deliver new and exciting dishes while staying true to overall quality.” The fact that Chris also holds a Business Management degree from Fairleigh Dickinson University only adds to his ability to bring Acacia to a new level. Customer preferences and service, as well as smart business decisions will enable Acacia to deliver a superior product while maintaining appropriate price points.

Chris is joined by Sous Chef Leonard Overton. Leonard, also a New jersey native, attended Mercer County’s Culinary Institute under the supervision of Chef Frank Benowitz. After only two years in the food and beverage industry, Lenord accepted the sous chef position at the Triumph Brewing Company in Princeton before coming to Acacia.

Simplicity is key at Acacia. Local ingredients are used whenever possible and the natural flavors shine. While putting a creative spin on familiar dishes; the dedication is to uncomplicated excellence. Acacia provides a comfortable, relaxed atmosphere with attentive service. Guests can rely on an exceptional dining experience time and time again.