Born and raised in Northeast Pennsylvania, Chef Jeffrey Sklaney discovered his true passion in life at an early age … Food. He left high school and immediately went on to culinary school, where he graduated with honors with a degree in Food Production Management. Growing up surrounded by many fresh and local produce stands influenced Chef Sklaney’s approach to cooking, which is based on using the freshest seasonal ingredients by outsourcing local farmers and artisans to support their products.

After graduating culinary school, Chef Sklaney went on to gain experience as a member of the American Culinary Federation, working in several country clubs such as Huntsville Country Club and Sand Springs Golf Community, where he served as a line cook and head cook, respectively. He left to attend business school, obtaining another degree in Business Management while opening the Grande Dunes Ocean Club in Myrtle Beach with French Master Chef, Julien Lancerot and Austrian Master Chef, Detlev Martitsch Kreiner. It was there that he learned to master classical French cooking with Asian influences.

Chef Sklaney joined The Ritz-Carlton Hotel Company, L.L.C. in 2004, taking a job with The Ritz-Carlton Lodge, Reynolds Plantation, as a cook. It was during this time that he really came into his own as a Chef under the tutelage of Chef Scott Ross. He was deeply inspired by Ross’ ability to maintain the integrity of the ingredients he used while playing around with different temperatures and textures to create innovative dishes. Ross’ passion and dedication for food was apparent every time he entered the kitchen. Chef Sklaney was greatly influenced by both his creativity and his ability to put his heart and soul into each and every meal he created.

From The Ritz-Carlton Lodge, Reynolds Plantation, Chef Sklaney went on to work at The Ritz-Carlton, South Beach, where he served as Chef de Partie and Sous Chef for Americana Restaurant.

In 2006, Chef Sklaney moved to Northern Virginia and took his skills to the next level serving as Sous Chef for Butterfield 9 under the direction of top chef, Michael Harr. During this time, he learned the importance of sauce making and how to develop flavors using a multitude of fresh, sustainable agriculture, something that continues to inspire him today.

Chef Sklaney is especially known for his ability to play up classic flavor combinations by giving them a twist with varying temperatures, textures and flavors, something he led the kitchen with in his role as Chef de Cuisine for The Steak House restaurant.  With the unveiling of "Entyse" he continues his innovative culinary interpretations with a focus on a "farm-to-table" approach to contemporary dining with seasonal selections.

Chef Sklaney resides in Sterling with his wife, Jamie, newborn baby, Jacob and dog, Baxter. In addition to cooking, he enjoys golfing in his spare time.