When you think about what makes a destination memorable, chances are one of the first things that comes to mind is the food. Behind every exceptional meal is a chef whose creativity, dedication, and passion transform local ingredients into unforgettable experiences.
This year, Pennsylvania recognized those contributions through House Resolution 345, celebrating the skill, creativity, and dedication of culinary professionals across the Commonwealth.
Here in Lebanon Valley, chefs are doing far more than preparing meals. They’re mentoring future hospitality professionals, celebrating the connection between local farms and the table, and elevating our dining scene with fresh ideas and exceptional talent.
We connected with three chefs whose careers represent different parts of Lebanon Valley’s culinary story—from educating the next generation to tending kitchen gardens, caring for beehives, and bringing world-class culinary experience to our community.
Chef Peffley: Inspiring the Next Generation
For more than 30 years, Chef Peffley helped shape the future of Lebanon Valley’s hospitality industry by teaching Pastry Arts at the Lebanon County Career & Technology Center. Though recently retired, his influence continues through the many graduates who now work in restaurants, bakeries, hotels, and hospitality businesses throughout the region.
What inspired you to pursue a career in the culinary arts?
“It started at a young age when my grandmothers were babysitting me. My mom’s mother would bake a cake that never needed icing; rather, she would sprinkle cinnamon sugar on it to finish it off in the oven. To this day, when I smell cinnamon, I have fond memories of her. We would also play games like Yahtzee and Parcheesi. She was very competitive and could throw some mean dice. She would never let you win, and when you did, you knew you earned it. That probably explains my competitive nature.
My other grandmother, Grandma Mae Klick, was not a grandmother by blood but by being our next-door neighbor for all my life growing up. She was an avid gardener who loved canning and made paper-thin sand tarts that were to die for. I feel this is where the earliest seeds of interest were planted. These women taught me that food is not just about sustenance; it is about memory, discipline, and the love put into the process.”
What gives you hope for the future of Lebanon Valley’s culinary scene?
“The hope is knowing that my replacement and former alumni are going to continue and build on the great legacy of former students and continue to supply talented, hardworking professionals for the hospitality industry. I see a new generation that is deeply interested in the ‘why’ behind the techniques, showing a respect for local roots while embracing modern innovation. Seeing the passion in their eyes reminds me that the culinary culture of the Lebanon Valley is in capable, creative hands.”
What has been your greatest reward as an instructor?
“After more than 30 years teaching Pastry Arts, the greatest reward has been watching my students pursue careers they love. There’s no better feeling than walking into a local restaurant or bakery and seeing a former student leading the kitchen with confidence and pride. Knowing I played even a small part in their journey is the greatest honor of my career.”
Chef Dwayne Spencer: Growing Flavor from the Ground Up
After 25 years in fine dining, Chef Dwayne Spencer found the perfect place for his next chapter when he purchased Timeless Café in 2017. His culinary philosophy extends beyond the kitchen, with heirloom vegetables from his garden and honey from his own beehives inspiring many of the flavors guests enjoy.
What inspired you to purchase Timeless Café in Lebanon Valley?
“I saw tremendous potential for growth in downtown Lebanon and throughout the county and wanted to be part of that future. After years in fine dining, I was also looking for a healthier work-life balance. Timeless Café gave me the opportunity to continue doing what I love while building a life with more stability.”
How do your gardens and beehives influence your menu and your approach to cooking?
“Gardening and beekeeping have completely changed the way I cook. Growing heirloom vegetables allows me to feature ingredients you simply can’t find at the grocery store, while working with the bees reminds me to slow down and appreciate the process. Our honey has become a staple in my kitchen, and we’re excited to begin a new venture producing mead, or honey wine, using honey from our own hives.”
Chef Daniel LeBoon: Bringing World-Class Experience to Lebanon Valley
Chef Daniel LeBoon’s culinary journey has taken him through some of the world’s most respected kitchens, including an internship at the renowned Le Bec-Fin in Philadelphia under Georges Perrier, staging at Hôtel Vernet in Paris under Alain Solvere, and experience at Eleven Madison Park in New York City. Today, he brings that wealth of experience to The Franklin House, adding another exciting chapter to Lebanon Valley’s evolving culinary scene.
Your career has taken you around the world. What drew you to Lebanon Valley?
“When my wife and I had dinner here back in February, that evening planted the seed for what has become an exciting new chapter. Having owned my first restaurant, Josephine’s in Marietta, I immediately noticed the similarities between the two properties. Both were built in the 1700s, both are rich in history, and both are located in charming small towns with strong communities.
One of the things we’ve enjoyed most since coming to Schaefferstown has been listening to the locals share their memories and stories about the restaurant. It’s clear this place has been part of the community for generations, and we’re honored to become part of its next chapter.”
How has Lebanon Valley surprised you as a chef?
“What has surprised us most is the incredible outpouring of support from Schaefferstown and the surrounding Lebanon County communities. It’s also been wonderful to reconnect with so many familiar faces—guests I’ve had the privilege of cooking for throughout the years. Seeing those longtime supporters walk through our doors means more than we can express.”
Where do you see or hope the local culinary scene heads over the next several years?
“We already have a wonderful mix of neighborhood pubs, casual taverns, outdoor patio dining, and fine dining establishments. Our vision is to work alongside our fellow restaurant owners to help make Lebanon County a true culinary destination—one that people travel to experience, while continuing to support the communities we all call home.”
From classrooms and kitchen gardens to historic dining rooms, these chefs are helping shape the future of Lebanon Valley one meal at a time. Their stories remind us that great food is about more than what’s on the plate—it’s about preserving traditions, nurturing local ingredients, mentoring the next generation, and creating places where memories are made.
Whether you’re enjoying a leisurely brunch, an elegant dinner, or discovering a new hometown favorite, every meal is an opportunity to experience the passion and craftsmanship fueling Lebanon Valley’s evolving culinary scene. With talented chefs investing in locally sourced ingredients, honoring the region’s agricultural roots, and bringing fresh ideas to the table, there’s an unmistakable energy building throughout the Valley. It’s an exciting time to explore our growing dining scene and discover why Lebanon Valley is becoming an even more compelling destination for food lovers.
We invite you to visit Timeless Café and The Franklin House Tavern, then continue your culinary journey by exploring the many locally owned restaurants, cafés, bakeries, breweries, and markets that make Lebanon Valley a destination worth savoring.
Ready to plan your next delicious adventure? Explore our complete dining guide and discover your next favorite Lebanon Valley restaurant.