Come visit the newly remodeled Pump House Grille where you will enjoy casual fine dining designed by our new management team. |
Andrew Walter came to the United States 10 years ago where he had lived in a small village on the west coast of Wales, U.K. Upon coming to Ashland, he became an Event Supervisor at Ashland University where he worked with Bruce Wilkinson for 5 years and while there, was coach of both boys and girls rugby teams. He then received a call to go to the Ashland Country Club as Bar and Restaurant Manager and at the end of 16 months, accepted Bruce’s offer to join the staff at the Pump House Grille. Starting in November 2007 as Restaurant Manager, one can tell he enjoys meeting with the public, arranging banquets, large and small, and catering to customers in all phases of operations. Being involved with rugby in any way will remain one of his favorite pastimes. |
We, at the Pump House Grille, are indeed proud to invite any and all to share our Chefs’ innovative menu and cooking at its finest. We believe it will be an experience that you will want to enjoy over and over again. Pre-orders are available. Just let us know your fax number and we will send a menu and fill your order for pick up. And, if your lunch time is short, just tell your server when you order and we will get you back to work on time. Luncheon Specials include Home Made Soups, Specialty Salads, Fresh Angus Burgers, plus 3 or 4 Daily Specials.
Dinner Selections include Fresh Seafood, Ohio City Pasta®, large variety of Steaks, Pork Chops and Rack of Lamb, plus weekly Specials including our now famous Prime Rib |
Executive Chef John C. Odenkirk, IV came to the Grille with 15 years experience in the restaurant business. He served 5 years as Executive Chef and General Manager at the Olde Jaol Brewing Co. in Wooster and 4 years as Executive Sous Chef for Ashland University where he met and worked with Bruce Wilkinson. Since joining the Grille in January 2008, he has shown his ability to prepare and serve delicious foods and is eager to communicate with customers to learn what foods will satisfy their tastes. John attended Johnson & Wales Culinary School in Charleston, South Carolina and The Culinary Institute of America in Hyde Park, New York. He has earned many awards during his career as Chef including the NACUFS, Loyal E. Horton grand prize. He and wife, Mindy, reside in Wooster and enjoy long hikes with their dog, Freedom. 
Executive Sous Chef Gary McNeely II worked with John Odenkirk for 2 years at the Olde Jaol Brewing Co. in Wooster as Sous Chef and has 14 years experience in the culinary field. He spent 5 years as Manager for the Lincoln Tavern and 2 years with Greenbriar. Gary is highly motivated and is eager to bring in more patrons to the Grille. We are sure you will be impressed with his presentation of foods and creating new desserts. His goal is to boost sales through daily specials. An avid car enthusiast, Gary and wife, Erin, live in Wooster along with their two children.