By Caroline Roosevelt
Contributing Writer

The unveiling of the new West Conservatory and the newly imagined 1906 restaurant this past October has rejuvenated the internationally renowned Longwood Gardens and been met with praise from visitors and diners alike. Having already provided full coverage of the West Conservatory’s grand opening, the Chester County Press is now turning its attention to food; specifically, the 1906 restaurant. Recently, I had the privilege of speaking with its Executive Chef George Murkowicz, in advance of some of the restaurant’s upcoming culinary events.

Chester County Press: First things first. How do guests enter Longwood Gardens for dinner at 1906?

George Murkowicz: Typically, you have to have gardens admission to enter to dine. This winter, we are introducing 1906 Nights which are exclusive evenings for dining. On these nights, your dining reservation is your gardens admission.

You come from a background in Northern California; in Santa Barbara, specifically. Tell me a little about your journey to becoming the Executive Chef at 1906.

I was born and raised in Arizona and spent about five years in the kitchen at a small coastal farm-to-table restaurant in Santa Barbara. From there, I moved to Northern Arizona, where I played a key role in opening another farm-to-table restaurant where we sourced our own produce, inspired by the seasons. I also spent some time working for Outstanding in the Field, where I was fortunate to cook locally sourced dinners alongside 35 different notable chefs across the country. Most recently, I served as the executive chef at a small botanical garden in Northern California; it was there that I first learned about Longwood Gardens.

You have been at Longwood Gardens since December of 2023. Talk about your role in developing the new 1906.

When I first started, the restaurant was approaching its closure period, which gave me a valuable opportunity to dive deep into operations and better understand the inner workings of the former 1906. During that time, I was heavily involved in menu development, organizing numerous tastings and meetings. I played a key role in selecting china, designing the menu format, and overseeing about ten menu tastings over the summer to perfect the opening menu for October. Being part of the process before the grand reopening was extremely valuable—it allowed me to fully understand the business, familiarize myself with the property, and help shape the restaurant’s vision.

In the culinary world, you usually don’t have the privilege of long lead-times for openings, so to be able to have that time must have been very welcome.

Usually it’s like, ‘Oh we have a month to figure out the vision! We have the bones in the walls, but we want to open ASAP.’

One of the culinary pieces of magic at 1906 is the decision to infuse a lot of the produce grown in Longwood’s ornamental kitchen garden into its menu. As a chef, that must be fun to have that at your disposal. 

It has definitely been a dream come true. In California, I was used to going to farmers markets and working with local farmers and having them bring in samples. It’s a little different having our Ornamental Kitchen Garden practically attached to the restaurant. We have a great relationship with the horticulture department, and it’s been amazing to work with them collaboratively. 

Walk me through how the garden works for you and your staff in a given week.

On Mondays, we’ll take our front-of-house team, line cooks, and servers on a walking tour to immerse them in the ingredients that inspire our menu. Guided by our farmers, we’ll explore the garden, taste fresh produce, and see what’s in season—whether it’s a unique varietal of okra or another exciting ingredient. After selecting what looks good to us, we’ll have it harvested and brought into the restaurant on Tuesday. Then, on Fridays, we’ll close the loop by inviting the horticulture team in for a late lunch to showcase the specials we’ve created with their produce. Working with ultra-fresh ingredients isn’t always the easiest, but it elevates the food in a way nothing else can. It’s an incredible experience, and I can’t wait for spring to arrive so we can dive into it all over again.

Tell me about one of 1906’s dishes that traces its origin to the ornamental kitchen garden.

One dish that always stands out in my mind is the Sunflower Seed Risotto—a unique take on a classic that I’ve made a few times before and keep coming back to. Instead of rice, we use sunflower seeds, some of which are sourced from the restaurant’s Ornamental Kitchen Garden. We cook them risotto-style until they’re rich and creamy, with a touch of coconut milk. At the center, we place a perfectly poached egg, then finish it with puffed grains and legumes for texture. A final touch of Cara Cara citrus gel adds a bright, refreshing contrast to this comforting dish.

Do you have any specific cuisines that inspire you?

I have a few favorites. I’m drawn to California cuisine for its fresh, coastal approach—bright flavors, seasonal ingredients, and a natural simplicity that lets the food shine. At the same time, I appreciate the East Coast’s culinary traditions, with their rich standards and diverse influences. I love working with a wide range of flavors and techniques, blending the best of both coasts to create something truly special.

How big is the team you lead at 1906?

I believe right now we have about 150 associates. Our team at 1906 has 40 staff serving front-of-the-house, and 25 back-of-the-house, and that number changes constantly. We had a lot of extra people for the Christmas season. Come spring, we anticipate being very busy as well.

I have never had as much creative freedom as I do now. Having a larger scale means a bigger team, and more support. We have a very talented team that also includes an amazing purchasing department and an incredible dish team. I get to be a part of a team who is responsible for making everything work.

It must be a luxury for any chef to lean in and say, ‘I need this’ and see the staff make it happen.

I get to make great food and at the same time, know that all the puzzle pieces will fall into place.

In addition to serving lunch every day except Tuesdays, the 1906 restaurant will offer special dining on Valentine’s Day Weekend. Their featured dinner will run from February 14-16 and menu items will include Fois Gras, Chestnut Bisque, Champagne Poached Oysters, and Waygu Strip Loin. 

On March 1, the 1906 restaurant will be hosting a “Women in Wine Making” event which thoughtfully pairs wines from pioneering women in winemaking with a curated menu.

Reservations for 1906 Nights are available now.  To make reservations online, visit https://longwoodgardens.org/dine/1906.