Harley Peet

Executive Chef

A graduate of the Culinary Institute of America, Chef Peet serves as Executive Chef of Bas Rouge and its sister restaurants within the Bluepoint Hospitality Portfolio. At Bas Rouge, Chef Peet showcases modern iterations of Old-World recipes, drawing upon the bounty of Chesapeake Bay seafood, high-quality ingredients from local farms, and international delicacies from the far corners of Europe and beyond. His culinary skills are inspired and informed by 15 years of living on the Eastern Shore as an avid outdoorsman, an experienced sports fisherman with a Charterboat Captain’s License and a devoted farmer and gardener.

Thad Hoy

Food + Beverage Director

Thad Hoy brings over twenty years of food and beverage experience in the fine dining business to his role at Bas Rouge and Bluepoint Hospitality, where he oversees the entire front-of-house guest experience, from service standards to the restaurant’s award-winning wine program and beyond. Thad's background includes work with some of the Eastern Shore’s most highly regarded establishments. He moved to the area in 1989 to join the culinary team at the Tidewater Inn in Easton and bring polish and prestige back to their restaurants under new ownership. In 1996, he made the move to The Inn at Perry Cabin in nearby St. Michaels, where he served as food and beverage manager for 14 years. Thad’s incredibly high standards for every aspect of the business made him a natural fit for Bas Rouge, where his continued commitment to excellent service completes the dining experience.

Glenn May

Pastry Chef

Glenn May serves as head baker and pastry chef for Bas Rouge and its sister restaurants within the Bluepoint Hospitality business portfolio. Glenn stumbled upon his love for baking after one day creating a delicious croissant, inspired by his children’s love for fresh pastries. Realizing the difficulty in finding bread with quality ingredients, he began cultivating this craft and further building upon his catalog of pastry recipes and techniques. He prides himself on creating simple, expertly-executed baked goods, utilizing seasonal, local produce and international flavors.