about us
973-218-6042
55 Main Street, Millburn NJ 07041
THE FRONT
MoonShine owners Victor Delapa and Joseph San Philip have been best friends since Victor emigrated to the States at age 2, from Argentina. Their early childhood business ventures began with a paper route and a baseball card 'enterprise', in elementary school. As they each obtained Finance Degrees at different universities, and began their professional lives, they always remained close.

Joe, a double-certified sommelier, has held the Director of Operations title at Hoboken's The Brass Rail since 2005, and also consults for Rita & Joe's Italian Restaurant in Jersey City. Joe's love for mixology is clearly portrayed by his classic/modern interpretations presented by the hand tailored cocktails offered at MoonShine.

Victor has also been affiliated with The Brass Rail for several years in numerous front-of-the-house operations. He practices additionally as a mortgage specialist, with values and practices deep rooted in customer service. Joseph and Victor developed the concept for MoonShine together, brainstorming and dreaming about the look, feel, and taste of the place for more than two years before opening the doors. They are proud to offer you their interpretation of a modern supper club experience, with both quality and excitement.

THE BACK
Culinary Director Douglas Gough has been the Executive Chef at The Brass Rail since 2003. Prior to that experience, Doug has held senior kitchen positions at Maize in Newark, Soho on George and the Frog and the Peach in New Brunswick, and Lespinasse & Patroon in NYC. Doug is a graduate of Scottsdale Culinary Institute in Arizona.

Chef Anthony Theesfeld grew up among the mountains and farms of north west New Jersey, this is where his love for local and seasonal produce began. Waiting every summer for his father to determine the corn to be perfect, and his mother the tomatoes just right.

His Italian-American mother never wanted him to get into the business, having herself managed numerous restaurants during Chef's early life. He himself had never envisioned himself doing anything restaurant related for a living. Yet in 1992, at the age of 16, Anthony got a job at a very popular seafood restaurant in his home town of Long Valley as a dishwasher. Over the next two years he eventually worked his way up to line cook at the restaurant. At first it was just a job, a job he eventually learned to love, and looked at as a career. In the spring of 1997, Chef enrolled at The Culinary Institute Of America.

Just before and during his time at CIA, Anthony worked in the Caribbean, and at The Bernard's Inn. While at school he was introduced to many different cuisines and methods of cooking, eventually falling in love with Cuisine Classique.

Soon after graduating with Honors from the CIA, Anthony was hired as the Sous Chef of Stage Left Restaurant in New Brunswick, NJ. During his time there he studied under the guidance of Chef Patrick Yves Pierre-Jerome. He would work under Chef Pierre for the next 5 and a half years, learning the subtleties of the cuisine of Auch, France, and growing his love of local and seasonal produce, all naturally raised meat and sustainable fish, plus a great understanding and appreciation of fine wine and how it can enhance any meal. The influence of his time with Chef Pierre can be felt with every dish that Chef Anthony produces.

After a time, Anthony felt the need to run his own kitchen. He was eventually hired as the Executive Chef of Soho On George in New Brunswick, NJ. During his time there he gained relationships with farmers in nearby Monroe and Somerset, as well as fishermen from Point Pleasant, who were able to supply him with produce and fish nearly year round.

During his career Chef has maintained 4 stars from the Star-Ledger, and earned 3 stars from The New York Times in the kitchens he has run.

Eventually, Chef was hired in September of 2013 as Executive Chef of MoonShine, a place allowing his love of combining American Classics with classic techniques to shine.

Chef Anthony resides to this day in Long Valley, NJ on an old farmstead, waiting every year for those very few weeks during the summer when the corn is perfect and the tomatoes are just right.
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