In 2001 Bradley and Laurie opened the highly acclaimed “bula” restaurant in Newton NJ. With Bradley at the helm of bula’s stoves he was praised by everyone from the New York Times, Zagat Guide, American Way Magazine, and The Artful Diner, among others. The New YorkTimes picked bula as one of its “Top 10 NJ Restaurants” in 2006, putting bula on the culinary map.
Salt Gastropub was a new chapter for for Bradley as he stepped out from behind the stoves and into the front of the house and management of the entire operation alongside his wife and partner Laurie. To keep active and creative, Bradley’s newest venture, Salt Studio, is a true culinary studio where he will be doing Pop Up Restaurants, catered private events, hosting guest chefs and providing culinary lessons.
Jennifer Hornung is the General Manager of Salt Gastropub. She opened the restaurant with owners, Bradley and Laurie Boyle in 2008, and has assisted in its continual growth since that time. Jennifer attended Kutztown University in Pennsylvania, studying Psychology. In 1995 she began working at Lakeland Bank, holding several positions including, Computer Services, Branch Manager and Online Banking. Jennifer was Executive Director of The Healing Community at Fairview Lake for six years, a summer camp environment for children of families affected by AIDSIn 2001
With Salt, Laurie will again play a major part in its success. Along with Jennifer, Salt’s new front of the house manager, Laurie will be handing all of the front of the house management and administrative work as well as the marketing and development of Salt. She will also be handing all catering functions both in house as well as off premise.
Laurie is also, and most importantly, a full time “Mom” to four beautiful children that her and Bradley are very proud of, making this truly a “Family Business”.
Anthony Mandeville is Chef de Cuisine of Salt Gastropub. He is graduate of the prestigious Johnson & Wales University in Providence, Rhode Island. Upon graduation Anthony joined Bradley in the kitchen of bula as sous chef. Tony played a key part in bula earning praise from the New York Times to Zagat guide among others. With Salt, Tony took the position of Chef de Cuisine and full reins of the kitchen. Accolades include the New York Times, Wall Street Journal and Artful Diner