Taste of Olean Restaurant Wall of Fame
Four More Additions to the Olean Hospitality Wall of Fame
The Greater Olean Area Chamber of Commerce and its Taste of Olean Event Committee have announced its fourth class of inductees to the Taste of Olean Hospitality Wall of Fame Awards program: Daniel Fessenden, Robert Styles, Tony Bassano, and Jim McAfee. The Hospitality Wall of Fame recognizes individuals and/or businesses who have made a significant contribution and given exceptional service to the food service/ hospitality industry in the past and who may continue to do so.
Daniel Fessenden -- Daniel “Danny” Fessenden was born in 1910 in northern Pennsylvania. After leaving school in the 8th grade to help support his family of five siblings, he went to work in a hotel in Bradford, Pa., assisting the cook in the kitchen. He married in the mid-1930s and soon moved to Olean to take a job that would become his career in the Olean House kitchens.
World War II interrupted his career when Danny joined the Merchant Marines, serving in both the Atlantic and Pacific. After his service, Danny returned to the Olean area to resume his culinary career working for the Marcus family, owners of the former Olean House hotel. He would remain there for nearly 45 years except for a brief stint working around the corner at the Olean City Club.
In his years at the Olean House, Danny was Head Chef, butcher and baker in the kitchens that served the hotel. The Coffee Shop, the Dining Room, and the Ballroom all served the WNY Friday night staple - the weekly fish fry. Saturday nights, the Dining Room and Ballroom were opened into one large restaurant for the famous smorgasbord, featuring his prime rib, Swiss-steak, lobster bisque, and countless other items all prepared in house. Sunday meant Danny's famous chicken and biscuits. Danny developed and prepared all his recipes from memory.
Cooking was Danny's whole life, at work by 7 a.m. and staying until 9 p.m. or later, seven days a week, 365 days a year. In 45 years at the Olean House, he took only two week-long vacations.
When the Marcus family sold the hotel to the Olean Housing Authority, Danny relocated to L'Alcove Restaurant working there for about five years until he left to help open Mr. Ed's Restaurant. He remained there as a cook until health concerns forced his retirement. Danny died on August 4, 1979, but his mark on Olean's culinary history is remembered to this day by those that loved his food and those that worked with him.
Robert Styles -- Robert Styles has owned and operated The Chuck Wagon Restaurant for 35 years and has been a part of its storied history since its earliest years, working there as a young boy. As a restaurant owner, Robert has relentlessly pursued the same high quality standards for his food, customer service and cleanliness that have been the cornerstone of the restaurant's reputation and success since its founding in 1955 by Robert's father-in-law.
The Chuck Wagon has truly been a family endeavor with the whole family contributing to its daily operation. Over the early years, his family was always working by his side; his wife, Judith, welcoming guests at the door and balancing the books at home, their children scrubbing dishes, busing tables or sweeping the parking lot.
“We Love Hungry People,” as the familiar Chuck Wagon signage reads, was never just a slogan but Robert's mission for his restaurant, promising patrons a warm welcome and a made-to-order “home-cooked” meal. He always said that the “customer was king” and he tried to treat them that way. That customer culture still exists today thanks to Robert's years of dedication and hard work.
Robert still makes most of the specialty items himself from secret-unwritten family recipes handed down through generations since the founding but never straying far from their roots at the Chuck Wagon. Homemade quality never seems to go out of style and, with a name like Robert “Styles,” it just has to be a little unique.
Robert continues to serve the people of Olean with love and gratitude by setting a standard of excellence to be felt and shared by all who frequent The Chuck Wagon.
Jim McAfee -- The Beef 'N' Barrel has grown since Jim McAfee bought it from Neal Goodemote in the spring of 1971. Employed as bartender and manager of the restaurant, he took the opportunity to become owner with the intention of being in it “for the long run.” At the start, the restaurant could only seat 75 guests. Long lines of customers at the lone entrance and the opportunity to buy additional real estate encouraged the first of the expansions which doubled the seating capacity and added another entrance. Other additions have increased seating to 250 guests and the restaurant still has lines.
Although its famous beef bar and homemade apple pie have been the Beef 'N' Barrel's most popular items, the menu has seen changes through the years. Today the menu consists of specialty drinks, starters such as the flowering onion, green salads, homemade soups, side orders like hot German potato salad, Beef Bar, ground round, desserts, house favorites, char grilled choice steaks, and the daily lunch and dinner specials.
Priorities have remained the same over the years. The food is most important and a quiet atmosphere follows close behind. “People can come in and just have a piece of apple pie and coffee,” Jim said, “We always take care of the food and the rest takes care of itself.”
According to Jim, a key to maintaining a successful business is the staff. “I have an excellent crew. I wouldn't be where I am today if it weren't for these people.”
Anthony Bassano -- Anthony Bassano began his food service career while still attending high school and working at the Castle Restaurant, assisting the cooks. He later worked with Chef Lentola, learning basic cooking skills and helping create the Loretto dressing recipe.
Tony enlisted in the U.S. Navy in 1952 and attended the Naval Cook and Baker School in San Diego, Ca. After being discharged from the Navy, he returned to the Castle in 1954 where he participated in all phases of culinary work.
In 1964, he began his tenure at St. Bonaventure University, which spanned 30 years. Starting as a chef and assistant food service manager, he assumed the role of Director of Food Services in 1979. In this position, he was responsible for making the menus and feeding all the university students and management of The Clubhouse Restaurant. In addition, Tony was also responsible for all campus catering and special functions which included the Olean High School Alumni Reunion banquets, the Jim Kelly Football Camp and all summer conferences held on campus.
In 1980, Tony received The Department of the Army Certificate of Achievement for continued, outstanding support of the St. Bonaventure Reserve Officers' Training Corps in the area of food service. Tony was honored as a member of Who's Who Worldwide for demonstrating leadership and achievement in the food service industry in 1992.
Other accomplishments include assisting with the first annual St. Bonaventure Church festival, now know as “Bonafest,” and St. John's Italian Festival. Retiring from St. Bonaventure in 1994, he continues to volunteer for various functions, sharing his experience and vast knowledge of the food service industry.
The Greater Olean Area Chamber of Commerce and its Taste of Olean Event Committee have announced its fourth class of inductees to the Taste of Olean Hospitality Wall of Fame Awards program: Daniel Fessenden, Robert Styles, Tony Bassano, and Jim McAfee. The Hospitality Wall of Fame recognizes individuals and/or businesses who have made a significant contribution and given exceptional service to the food service/ hospitality industry in the past and who may continue to do so.
Daniel Fessenden -- Daniel “Danny” Fessenden was born in 1910 in northern Pennsylvania. After leaving school in the 8th grade to help support his family of five siblings, he went to work in a hotel in Bradford, Pa., assisting the cook in the kitchen. He married in the mid-1930s and soon moved to Olean to take a job that would become his career in the Olean House kitchens.
World War II interrupted his career when Danny joined the Merchant Marines, serving in both the Atlantic and Pacific. After his service, Danny returned to the Olean area to resume his culinary career working for the Marcus family, owners of the former Olean House hotel. He would remain there for nearly 45 years except for a brief stint working around the corner at the Olean City Club.
In his years at the Olean House, Danny was Head Chef, butcher and baker in the kitchens that served the hotel. The Coffee Shop, the Dining Room, and the Ballroom all served the WNY Friday night staple - the weekly fish fry. Saturday nights, the Dining Room and Ballroom were opened into one large restaurant for the famous smorgasbord, featuring his prime rib, Swiss-steak, lobster bisque, and countless other items all prepared in house. Sunday meant Danny's famous chicken and biscuits. Danny developed and prepared all his recipes from memory.
Cooking was Danny's whole life, at work by 7 a.m. and staying until 9 p.m. or later, seven days a week, 365 days a year. In 45 years at the Olean House, he took only two week-long vacations.
When the Marcus family sold the hotel to the Olean Housing Authority, Danny relocated to L'Alcove Restaurant working there for about five years until he left to help open Mr. Ed's Restaurant. He remained there as a cook until health concerns forced his retirement. Danny died on August 4, 1979, but his mark on Olean's culinary history is remembered to this day by those that loved his food and those that worked with him.
Robert Styles -- Robert Styles has owned and operated The Chuck Wagon Restaurant for 35 years and has been a part of its storied history since its earliest years, working there as a young boy. As a restaurant owner, Robert has relentlessly pursued the same high quality standards for his food, customer service and cleanliness that have been the cornerstone of the restaurant's reputation and success since its founding in 1955 by Robert's father-in-law.
The Chuck Wagon has truly been a family endeavor with the whole family contributing to its daily operation. Over the early years, his family was always working by his side; his wife, Judith, welcoming guests at the door and balancing the books at home, their children scrubbing dishes, busing tables or sweeping the parking lot.
“We Love Hungry People,” as the familiar Chuck Wagon signage reads, was never just a slogan but Robert's mission for his restaurant, promising patrons a warm welcome and a made-to-order “home-cooked” meal. He always said that the “customer was king” and he tried to treat them that way. That customer culture still exists today thanks to Robert's years of dedication and hard work.
Robert still makes most of the specialty items himself from secret-unwritten family recipes handed down through generations since the founding but never straying far from their roots at the Chuck Wagon. Homemade quality never seems to go out of style and, with a name like Robert “Styles,” it just has to be a little unique.
Robert continues to serve the people of Olean with love and gratitude by setting a standard of excellence to be felt and shared by all who frequent The Chuck Wagon.
Jim McAfee -- The Beef 'N' Barrel has grown since Jim McAfee bought it from Neal Goodemote in the spring of 1971. Employed as bartender and manager of the restaurant, he took the opportunity to become owner with the intention of being in it “for the long run.” At the start, the restaurant could only seat 75 guests. Long lines of customers at the lone entrance and the opportunity to buy additional real estate encouraged the first of the expansions which doubled the seating capacity and added another entrance. Other additions have increased seating to 250 guests and the restaurant still has lines.
Although its famous beef bar and homemade apple pie have been the Beef 'N' Barrel's most popular items, the menu has seen changes through the years. Today the menu consists of specialty drinks, starters such as the flowering onion, green salads, homemade soups, side orders like hot German potato salad, Beef Bar, ground round, desserts, house favorites, char grilled choice steaks, and the daily lunch and dinner specials.
Priorities have remained the same over the years. The food is most important and a quiet atmosphere follows close behind. “People can come in and just have a piece of apple pie and coffee,” Jim said, “We always take care of the food and the rest takes care of itself.”
According to Jim, a key to maintaining a successful business is the staff. “I have an excellent crew. I wouldn't be where I am today if it weren't for these people.”
Anthony Bassano -- Anthony Bassano began his food service career while still attending high school and working at the Castle Restaurant, assisting the cooks. He later worked with Chef Lentola, learning basic cooking skills and helping create the Loretto dressing recipe.
Tony enlisted in the U.S. Navy in 1952 and attended the Naval Cook and Baker School in San Diego, Ca. After being discharged from the Navy, he returned to the Castle in 1954 where he participated in all phases of culinary work.
In 1964, he began his tenure at St. Bonaventure University, which spanned 30 years. Starting as a chef and assistant food service manager, he assumed the role of Director of Food Services in 1979. In this position, he was responsible for making the menus and feeding all the university students and management of The Clubhouse Restaurant. In addition, Tony was also responsible for all campus catering and special functions which included the Olean High School Alumni Reunion banquets, the Jim Kelly Football Camp and all summer conferences held on campus.
In 1980, Tony received The Department of the Army Certificate of Achievement for continued, outstanding support of the St. Bonaventure Reserve Officers' Training Corps in the area of food service. Tony was honored as a member of Who's Who Worldwide for demonstrating leadership and achievement in the food service industry in 1992.
Other accomplishments include assisting with the first annual St. Bonaventure Church festival, now know as “Bonafest,” and St. John's Italian Festival. Retiring from St. Bonaventure in 1994, he continues to volunteer for various functions, sharing his experience and vast knowledge of the food service industry.
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