Leading the innovative culinary team at The Manor Tavern is Executive Chef George Batlas.
George finds his passion for the industry in being from a Fells Point restaurant family dating back to the late 1880’s. He started cooking at the age of ten with his first real job as a bus boy with the Chipparelli family at the age of 15 with only one career goal ever, to become a notable Chef.
His first management position at 18 years old was as the kitchen manager at the Crease in Towson in 1978. Never leaving the industry, he graduated Culinary school in 1982 and took a position at the Brass Elephant with Executive Chef Randy Stahl. He was hired to his first Chefs position late in 1983.
George moved to Paris, France in 1986 to find work and to satisfy his desire to learn classical French cuisine first hand. He did a six month Stage at Fauchons of Paris and Pickett’s Bistro before moving to the Chablis / Burgundy region and taking a Chef Tournant position with Auberge La Beursaudiere in Nitry, France."
George moved back to the US and took a position at the Peabody Court Conservatory as a pastry assistant and Sous Chef of the Conservatory. He then moved on to the Chef position at Michael Dalesio’s restaurant in Little Italy for four years. Other Chef positions include the Center Club, Hillendale Country Club and Café Troia. “
George, being a native Marylander, is excited to continue and expand his considerable culinary skills at the Manor Tavern. He has already made significant strides and remarkable progress in our cuisine and new menu designs and his dishes are exquisite. George's seasoned talent and extensive culinary experience combine to make delivering great food and service to all of our guests our number one priority.