Welcome to Tavern 483 where everyday is a celebration of food, drinks and great people. Everybody has his or her own idea of a tavern; here we try to make ours a comfortable and relaxed place with delicious food, informed service and great gatherings.
Tavern 483 is a chef-driven restaurant committed to serving great food in a stylish, yet relaxed atmosphere. We serve contemporary American cuisine and a taste of international flair. There is something for everyone’s palette at Tavern 483.
The Tavern is locally and family owned neighborhood business that caters to its customers. We are dedicated on providing a safe and enjoyable environment to relax and have a great time with family and friends. Tavern 483 brings you high quality, fresh made cuisine in a comfortable atmosphere that you’ll want to come back to time and time again.
About the Chef
Executive Chef: Jose I. Avelar
With every dish comes a whole new experience of elegance accompanied by passion, and heart. Much of the elegance, passion, and heart derive from proprietor and Chef Jose Avelar. Jose discovered his love for cooking at a young age when he would accompany his father, Isaac, to fine restaurants in Greenwich where he cooked. Watching his father create amazing meals fostered Jose’s passion for cooking. He quickly decided this would be his life’s work. Much of his hard work and dedication came as an inspiration from his father. “I did it for my father, because he never could.”
Chef Avelar, 39 years of age, came from El Salvador at the age of 12. He graduated from Port Chester High School in 1991 and received culinary training in his late teens. During his last two years of his high school education he attended Southern Westchester BOCES in Valhalla NY to begin his training in the culinary arts. He later attended Westchester Community College in 1992 and received a certificate of completion for the culinary arts program. On his road towards education he attended the Culinary Institute of America in 1995 to re-certify and further his degree in the culinary arts, receiving an Associates degree in culinary arts for Advanced Career Experience students (ACE).
Through out his career he has had much experience in the kitchen ranging from first line cook to sous chef up to executive chef. He has had a variety of different employers and owned his own restaurant.