Chef Sert Ruamthong has worked at Warehouse Bar & Grill for over 20 years. Originally from
Thailand, Sert is a graduate of Siam Technical College and has trained at the Culinary Institute of
America in Hyde Park, New York. He has recently been inducted in the American Culinary Federation
as a Certified Executive Chef, one of only eleven in the State of Virginia.
Since arriving in Old Town, Sert has expanded his French-Asian background to include American
Creole and Cajun dishes which are the backbone on The Warehouse menu. He takes advantage of the
wide range of fresh seasonal products that are available in this area and often features local
Soft Shell Crabs, fresh Louisiana Crawfish, Chesapeake Bay Rockfish, Oysters and Shad Roe.
Some of Sert's most popular specials are his Broiled Lobster Strudel, Horseradish Crusted Salmon
with Leek-Champagne sauce, Spicy Pecan Crusted Rockfish with Creole Mustard Sauce and Blackened Rib
Eye Steak with Chili Corn Sauce and Cajun Onion Straw.
When dining at The Warehouse don't hesitate to order one of his signature desserts which include
a sumptuous "Hazelnut Creme Brulee",his very rich "Triple Chocolate Decadence", or his many seasonal
desserts that include Fresh Peach Cobbler, Fresh Strawberry Shortcake or his unique Strawberry Tiramisu.