Centre Bridge Inn
About our Restaurant
In addition to providing lodging and being a sought after venue for weddings, we have a full service restaurant and bar. Our menu is best described as “new American,” and at the helm is our Executive Chef, Fred Moffitt.
Born and raised in Bucks County, Chef Moffitt’s culinary background began when he gained a degree through the Advanced Placement Program at the New England Culinary Institute. While studying there he interned at Arrows Restaurant in Ogunquit, Maine where he trained under a James Beard awarded “Best Chef of the Northeast.” Out of culinary school he took a sous chef position with Chef Ashley Christensen (James Beard nominee, Best Chef of Southeast) at Enoteca Vin in Raleigh, NC.
Ready to grow from his time as sous chef, Fred took the Executive Chef position at Richard’s of Hyde Park in Boise, Idaho. There he participated in the Vintner Dinner in Sun Valley and was recognized as the 1st Restaurant in Boise to receive an Environmental Award for their recycling and sustainability program.
Yearning to return home, Chef Moffitt made his way back to Bucks County and took the reins at Ooka in Montgomeryville, Pa where he worked alongside notable Chef Shuji Hiyakawa. In his time there the restaurant was awarded “Best of Philly” for Best Sushi and provided Chef Moffitt with the opportunity to spearhead his 3rd dinner at the James Beard House in NYC.
At the Centre Bridge Inn, Chef Moffitt’s menu is a receivable take on familiar dishes with a modern twist. To keep things fresh, the menu changes seasonally and we provide daily additions with ingredients sourced from as close to our back door as we can find.
The food, paired with our creative cocktails, notable wine list, rustic décor and attentive staff is not to be missed!

