Here at Monks on the Commons, we embrace the communal spirit and strive to promote the best the region has to offer. We consider it our calling to create thoughtful food and drink in a space you can share with other good and like-minded people. We hope you make it your calling to check us out and find some respite from the pace of modern life.
Monks kitchen has crafted the best fine-casual fare in Ithaca. Carefully planned, prepared and presented; the Monks dining experience is like no other.
No matter your choice of beverage, Monks offers a wide range of local and national options. Cocktails crafted with a nod to tradition and a healthy dose of novelty define our bar experience.
Robert Gedman - FOOD & BEVERAGE DIRECTOR
Food & Beverage Director Robert Gedman brings extensive knowledge in classical European culinary practices to the Ithaca Marriott, in addition to managerial skills. He is an experienced executive chef with a career spanning almost 25 years at hotels, restaurants and private clubs in his native England and the U.S. Most recently, he served for 15 years as executive chef of The Binghamton Club (Binghamton, New York). His experience also includes The Rose Inn in Ithaca and the Four Seasons Hotel in Houston. Robert launched his career in the U.K., in the kitchens of three hotels in the coastal region of Devon.
Dan Galusha - Executive Chef
Executive Chef Dan Galusha attended Le Cordon Bleu in Dover, New Hampshire in the early days of his culinary career. After establishing his first sous position in Vestal, NY, he left for the Elliot Hotel in Boston, Massachusetts to work under Chef Ken Oringer at Clio Restaurant. Upon returning to the area, Dan started working as the Sous Chef at the DoubleTree by Hilton in Binghamton, which is where he met our current Food and Beverage Director, Robert Gedman. When the Ithaca Marriott began pre-opening, Dan followed Robert and soon after became the Executive Chef. Dan is excited to bring classic ideas with a modern twist and the freshest ingredients to Monks On The Commons.
Erik jones - sous chef
Binghamton, NY raised Sous Chef Erik Jones found a nack for cooking while working in local family owned bars and restaurants while attending SUNY Broome for hotel-restaurant management and graphic design. After working as a Chef de Partie at the Binghamton DoubleTree by Hilton, Erik joined the Ithaca Marriott team in its pre-opening stage. Now, as Sous Chef for Monks On The Commons, Erik is looking forward to bringing his creative and artistic passion to the plates of all the brilliant Marriott guests and members of the Ithaca community alike.
Roland Coggin - Beverage Supervisor
Beverage Supervisor Roland Coggin spent his childhood in Ithaca, but departed at the age of 17. Roland built his career in bartending at a series of West Coast bars, including the W Hotel San Diego, Fish & Farm in San Francisco, and Fifth Floor, a Michelin-starred restaurant at Hotel Palomar. He eventually returned in 2011 to consult for opening bar programs – the lauded Lot-10 Bar + Lounge among them – and teach private cocktail classes.
Joshua fogerty - food & Beverage manager
Food & Beverage Manager Joshua Fogerty began his path in the service industry working at one of the top 30 steakhouses in the U.S., John Thomas Steakhouse, while attending Ithaca College for Music. Starting as a backwaiter and foodrunner, Josh quickly found parallels between serving customers and performing, all the while receiving excellent training in service. From there, Josh left for the Ithaca Commons to work as a bartender and server at Madeline's Restaurant. Upon the opening of the Ithaca Marriott, Josh started working at Monks as a bartender, eventually working his way up to becoming the Food and Beverage Manager.