The Restaurant

Nothing would be more tiresome than eating and drinking if it was not just a pleasure, as well as a necessity." - Voltaire

The Home Hill offers a variety of dining experiences. We feature two intimate fine dining rooms, a large banquet room, as well as our popular Tavern Room. All boast gourmet farm-to-table cuisine with seasonal boutique wine lists.

DINING HOURS
Wednesday through Sunday 5pm - 9pm
Sunday Brunch 10am to 2pm

Reservations are appreciated - 603-675-6165

Head Chef Peter Varkonyi

Chef Peter Varkonyi’s passion for the culinary arts began at the tender age of 12. After moving to the D.C area from New York City, he began working for a local catering company. Peter’s junior and senior year of high school saw him attend the prestigious Chantilly Culinary Academy, whilst there Peter studied under the instruction of famed Chef and mentor Clay Doubleday. It was during his time at Chantilly that Peter began his metamorphosis into the culinary behemoth he had strove for since childhood.

During his senior year at the academy, Chef Peter competed in SKILLS USA culinary competitions. After taking the blue ribbon in Virginia as the Champion in Culinary Arts, he set his sights on the national stage where he placed a respectable 15th. The following summer saw an opportunity to go abroad, where Peter was able to hone his global culinary experience traveling through Europe and Southern Mexico.

In December of 2007, Chef Peter began studying at The New England Culinary Institute. The Institute facilitated and encouraged Peter to travel and intern at several renowned regional restaurants. The most memorable of which being his experience at the Hen of the Wood in Waterbury, Vermont, under the tutelage of Chef Eric Warnstedt. Whilst there Peter discovered his passion for seasonal and sustainable cuisine. The foundation of Peter's diverse repertoire and culinary mentality was tempered and inspired by his time with Chef Warnstedt in Waterbury.

In June of 2011 Peter graduated from New England Culinary Institute with a Bachelors Degree in the Culinary Arts. His tenure at Home Hill Inn has since been a truly remarkable experience for Chef Peter. His tirelessness and creativity in the development of a unique set of seasonal offerings is a stunning reflection of his passion for incorporating local produce, dairy, and protein into a breathtaking style that is, all at once, world-class in quality and presentation, and locally sustainable in its creation.

Personal Information: Chef Peter credits his passion for food to his upbringing. His grandfather owned several bakeries in New York City for decades. Many of Peter’s foundational childhood memories were cooking with his grandmother and mother. In the Jewish tradition everyone cooks, eats, and drinks together; a philosophy Peter has carried with him throughout life. During his free time, Peter enjoys basking in the natural beauty of the Upper Valley while fishing the local streams and rivers.