Scott Mahar

Executive Chef and Co-Owner,
Poppy Hill Tuscan Kitchen

Fredericksburg, Virginia

Scott Mahar, Executive Chef and Co-owner of Poppy Hill Tuscan Kitchen, is serving dining rooms full of satisfied patrons his authentic, made-from-scratch Northern Italian cuisine. Using only the freshest local ingredients, Chef Mahar turns out Tuscan classics which heavily rely upon all-natural and organic food staples. Mahar’s commitment to quality and to paying attention to the seasonality of ingredients, according to devoted fans of the popular Fredericksburg, Virginia eatery, make all the difference in the world.

Chef Mahar, today praised as a “culinary craftsman” and “fearless foodie” by an enthusiastic Virginia food press corps, grew up enjoying Tuscan-based dishes made by his Italian grandfather, who would prepare for his extended family every Sunday hearty, succulent Italian meals using fresh ingredients from his own gardens. The wonderful dishes from his grandfather’s table would later become the inspiration for Mahar’s distinct cooking style.

“I learned to cook at a very young age,” Mahar notes. “Italians just have a passion for food and wine, and that lifestyle really made a lasting impression on me. The food in Tuscany, in particular, is so straightforward and simple. Dishes there don’t have to have a dozen competing ingredients - it’s just about joining together smart, ideal combinations. We’re convinced that this classic approach has broad appeal to a growing number of customers in the U.S. today.”

A Red Sox fan to the core, Scott was born in Boston, Massachusetts and grew up in Yarmouth, Maine. After owning his first food business, The Tavern 45 in Durham New Hampshire, Chef Mahar moved on to graduate with honors from the prestigious Le Cordon Bleu New England program, from which he earned the school’s distinguished Grande Diplôme degree.

Mahar soon was recruited by New York City’s Chanterelle, where he was mentored by Chef David Waltuck (named Best New York City Chef in 2007 by the James Beard Foundation). The young chef’s next slot was no less stellar; Mahar went on to join Italian cuisine icon Roberto Donna at Donna’s landmark Galileo restaurant in Washington, DC. Mahar next joined DC’s Ritz-Carlton at Pentagon City, before joining esteemed Chef Jay Comfort’s team at DC favorite Poste Modernne Brasserie, where he served in the busy kitchen brigade as both line cook and pastry chef.

Having honed his craft under some of the best names in the business, Chef Mahar launched his own restaurant, Poppy Hill Tuscan Kitchen, in December 2005. Mahar works at the acclaimed restaurant alongside his wife, Ingrid, who serves as the restaurant’s General Manager and Wine Director.

Chef Mahar’s New England roots are reflected in the fresh seafood selections regularly featured at Poppy Hill. The restaurant’s all-natural pasta dishes – like the vast majority of Poppy Hill’s menu items – are hand-crafted and house-made daily using premium, organic ingredients. Favorites such as Duck Cacciatore, Mushroom Gallette and Stuffed-to-Order Cannoli are just a few decadent dishes featured on the chef’s seasonal menu.

The busy chef also has added culinary instruction to his portfolio: he teaches sold-out cooking classes each quarter at Fredericksburg’s Kitchen at Whitinghams. Additionally, the Mahars have plans in the works to launch a full-service catering business which sticks to their tried-and-true formula used in Poppy Hill’s kitchen.

For further information about Poppy Hill Tuscan Kitchen, visit www.ciaopoppyhill.com.

To request an interview with Chef Scott Mahar, contact Jen Beltz at Ph: 207.699.5500 or jen@frontburnerpr.com.

Click HERE to download a PDF of Chef Scott Mahar's Bio.


Ingrid Mahar

Co-Owner and Wine Director,
Poppy Hill Tuscan Kitchen

Fredericksburg, Virginia

Seamless customer service and fine wine selections are nothing new to Poppy Hill Tuscan Kitchen’s Ingrid Mahar, who serves as General Manager and Wine Director alongside her husband, Chef Scott Mahar, at the popular Fredericksburg restaurant.

Following management work during her college years at The Tavern at 45, located near her University of New Hampshire alma mater, the talented restaurateur became owner and operator of Café on the Banke, a seasonal gourmet café and bakery on the grounds of historic Strawbery Banke Museum in Portsmouth, New Hampshire. The hotel and restaurant mecca of Washington, DC soon beckoned, however, and she and her husband, Scott Mahar, would go on to earn their stripes at several top-tier metropolitan hotels and restaurants in the area.

Ingrid’s extensive industry profile includes the prestigious Ritz-Carlton, where she was nominated for numerous management awards. During her four years with the Ritz-Carlton Hotel Company, she worked at the world-class Pentagon City and Georgetown locations in D.C., where she served high-profile guests ranging from George Clooney, The King of Jordan and the Princess of Thailand to the Rolling Stones and the Dixie Chicks.

In December 2005, Ingrid and Scott launched Poppy Hill, which quickly became known for its house-made, seasonal cuisine, using the freshest organic ingredients in every dish. At Poppy Hill Tuscan Kitchen, customers know they can expect both flawless customer service and customized attention to detail – offered in a warm, welcoming environment. The restaurant’s reputation for service has combined perfectly with its savory, hand-crafted cuisine; patrons enjoy only the freshest and most seasonal ingredients delivered by local area farmers and producers, the majority of which are all-natural or organic.

In keeping with the theme of the restaurant and its attention to detail, Ingrid develops an extensive wine list centered around fine Italian wines from the Tuscan and Sicilian provinces, as well as small production wineries in California which focus on growing award-winning Italian varietals. Poppy Hill guests also have wonderful, chemical-free wines by the bottle or glass from which to choose – all offered at reasonable price points, and all continually updated by Ingrid’s inquisitive taste for new, flavorful wines.

“Quality service and fine wine are a vital part of any dining experience,” Ingrid notes. “We’re excited that we’re able to offer to our growing number of guests a truly relaxing and memorable meal when they choose Poppy Hill Tuscan kitchen. We see great things ahead!”

For further information about Poppy Hill Tuscan Kitchen, visit www.ciaopoppyhill.com.

To request an interview with Ingrid Mahar, contact Jen Beltz at Ph: 207.699.5500 or jen@frontburnerpr.com.

Click HERE to download a PDF of Ingrid Mahar's Bio.