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After moving to the Hudson Valley in the early 1960s, Dick and Maureen Smith owned and ran two successful restaurants before opening Stonehedge in 1989.
Their eldest son Tony is now running the business and has been the executive chef for several years. As a Culinary Institute of America graduate, he is well versed in the art of fine dining and innovative cuisine.
Even with more than forty years of experience, Tony is constantly seeking out new sources of inspiration to provide customers with innovative dishes that incorporate fresh and locally grown ingredients.
Owning a restaurant isn't a job, it's a way of life...
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