New chef, new flavors, same family at Chambersburg's Bistro 71

It's not uncommon to find Jacob Vorhees in Bistro 71's kitchen most days, meticulously preparing a meal for a customer or planning for the next rush. 

A graduate of Indiana University of Pennsylvania's culinary school, the Chambersburg native's passion for food shines through in his dedication and flavors his creative and innovative dishes.   

Jacob said he didn't originally have an interest in cooking. Checking out the culinary school is what sold him on being a chef. 

But it was a move that made sense for him, having spent many days working at his family's restaurant, the Norland Pub, since the young age of 12. The family also owns Norland Grille and Bistro 71. All are in Chambersburg. 

Now, fresh out of the class kitchen, Jacob is back in his hometown and ready to join the family business once again. This time he'll take on a much larger role as the executive chef of Bistro 71.

It runs in the family  

Jacob is following in the footsteps of his uncle, Scott Vorhees, who has been manning the helm in the kitchen since he bought the restaurant from the previous owners and re-opened it under new management in 2015. 

"When I heard that they were considering closing it down, I didn't want that," Scott said. 

The restaurant was his favorite place to go to get away from the pub and do some computer work. 

The bistro was also a way for him to try something different beyond the grille and pub. 

"I guess my love of good food kind of drove me into finer dining," he added. 

Since then, Scott has been working as the executive chef at the popular French-inspired eatery at 71 N. Main St. Today, patrons can choose between a variety of choices, ranging from tomato bisque and French onion soups, to turkey clubs and ahi tuna over Asian slaw, fried avocado and pickled asparagus. 

Having spent four years in this role, he is handing over the torch to Jacob, who is already bringing some new ideas and a fresh perspective to a thriving business. 

"I have full trust in him," Scott said. 

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Building a better bistro   

At just 20 years old, Jacob is diving head-first into his new job leading the restaurant's kitchen. 

"It's intimidating, but I've always learned that if you want something you have to go out and get it," he said.

Just a month in, he's making some bold modifications to the restaurant, including adjusting the new spring menu he and his uncle created together. Jacob talked about how some dishes were taken off the menu, others were added and some will be prepared and served differently. He also eventually hopes to add dessert flights, or a dessert sampler, which he said were popular in North Carolina where he completed his externship at the Biltmore Estate. 

"The more experience he gets and the longer he's here, it's just going to keep getting better," Scott said. 

The adjustments haven't gone unnoticed by regular customers, either. Although some are resistant to the change, Jacob mentioned one patron who was excited for something new. 

"I'm trying to change it for people that come in a lot, so they don't see the same thing over and over again," he continued.

To keep the fun flavors coming, Jacob also hopes to have a new menu every season, as long as he can keep the ideas coming. He discussed how he is always looking for inspiration by reading and seeing what other kitchens throughout the world are doing. 

"I'm very young, and I haven't seen it all," he added. "I haven't learned it all." 

More specials are also in the works, which Jacob said is a move to attract more customers outside of the busy weekends. The restaurant will soon offer a Tapas Tuesday, where it will serve small plates and appetizers. Currently, it hosts a $5 martini special on Mondays and sells half-priced wine on Wednesdays. 

But different dishes and more deals are just single pieces of Jacob's plans for the bistro. 

"That's the good thing about coming into a business that's already established," he said. "They're doing pretty much everything right, and I'm just trying to expand it." 

Right now, he's focusing on the possibility of adding another kitchen to the upstairs dining room, in addition to the one on the main floor. He talked about how doing this will help the bistro run more smoothly and allow it to take more walk-ins with its reservations, which currently make up 90% of its business, according to Scott. 

"I want the guests to have the best experience that they can possibly have," Jacob added. 

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However, Jacob isn't the only one working on a few updates. 

He may not be the executive chef anymore, but Scott is still spending his days at the restaurant doing other tasks, like putting up new art, painting, changing the way the patio looks, and other "modifications and upgrades that (he's) always wanted to do, but didn't really have the time." 

Scott talked about how he will also always be around as a partner for his nephew, if he ever chooses to open up another business. 

And this could be sometime soon. 

Still early in his career, Jacob already has his sights set on one day opening another restaurant in Gettysburg. He said he loves the area, and it is a good place to start something new because of its constant tourism. 

"My end goal is to eventually branch out," he added. 

Until that time, though, he will be down at the bistro making customers smile one dish at a time. 

"I'm not going anywhere." 

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