Chef John McDevitt
Chef Proprietor, High Street Grill

John McDevitt grew up by the sea, on Long Beach Island. It was there that he developed a true love of seafood and locally grown produce from the farms of South Jersey.

John attended the Philadelphia Restaurant School and studied under some of New Jersey’s best Chefs, including Bob Long of the Frenchtown Inn, and Bobby Trigg of the Ferry House in Princeton.

Johns’ background in catering began at the Chauncey Conference Center, a private Catering Facility located at ETS in Princeton. It was there that he was put in charge of not only the many dining rooms and public facility for dining, but also the Lorrie House, which was an exclusive location for private business dinners.

More recently he was the Sous Chef at Prospect house, the faculty establishment at Prospect Gardens on the Princeton University Campus. There he attended to the catering of executive dining as well as weddings of alumni and functions which included dignitaries visiting the campus. Having done such a fine job at the University, (Restaurant Associates) sent him to New York to work in the Time Life Building at Rockefeller Center where he was Catering Chef.

John’s focus on his menu is directed toward “New American Cuisine” and as a Catering Chef, his only desire is to match your needs to the menu you choose, and for the true enjoyment of your guests.

Nancy McDevitt
High Street Grill

I grew up in Lawrenceville, NJ and spent my summers on Long Beach Island. I attended Lawrence High School and graduated in 1978. I attended Fairleigh Dickinson University for two and half years, transferring to The College of New Jersey (then known as Trenton State) where I graduated with honors with a B.A. in Communications in 1985.

I worked in Sales for the better portion of my 20’s and 30’s settling into work as a Salesperson for a Wine/Liquor Distributor for over a decade. During that time, I also worked part time in the restaurant industry, waiting tables and bartending, as well as working for caterers.

I have worked for several Caterers in the Princeton area including Acacia and Main Street Bistro and Catering, .and was the Personal Catering Bartender for the Cottage Club at Princeton University.

John and I met in 1993 while working at a restaurant on Long Beach Island, which happened to be owned and operated by my brother. Sine meeting 18 years ago, we put our minds together to create what we felt would be the type of restaurant and Catering Company we would seek for our own events. Thus, High Street Grill was born.
My background in Sales, combined with my restaurant experience, is the basis for my efforts in running the front of the house at the Grill. In 2007, I studied with the Society of Wine Educators and earned my CSW – Certified Specialist of Wine – and am the official House Sommelier at my restaurant.