Our Chefs

The Mouzon House Chefs

The Mouzon House Executive Chef David Pedinotti's love for Creole cuisine, local seasonal ingredients and the authentic Italian techniques he learned at his family's side help keep the menu fresh and always creative.

David Pedinotti

A restaurateur and chef for over two decades, Dave grew up in Schenectady, NY. He learned carpentry from his father and a love for cooking from his mother and aunts, who were straight off the boat from Italy. In 1995, he saw an opportunity in Saratoga Springs to pursue both cooking and passion for music and decided to open One Caroline St. Bistro with his wife Dianne Pedinotti. Taking over a 100-year-old print shop, he put his carpentry skills to work and created a jazz and blues bistro and bar from the ground up. He worked as executive chef at One Caroline until 2005, when the family decided to embark on a new adventure – The Mouzon House. He’s been executive chef at Mouzon now for more than a decade.

His love for Creole cuisine, using local seasonal ingredients and the authentic Italian techniques he learned at his family’s side help keep The Mouzon House menu fresh and always creative.

Kaitlyn Pedinotti

Kaitlyn has literally grown up in the restaurant business. At age 7, she was delivering desserts and has held every position all the way up to head chef at one point or another. Kaitlyn attended the Culinary Institute of America. She interned at Farallon in San Francisco where she cultivated her passion for dessert making.


Rebecca Pedinotti

Rebecca’s passion for cooking with fresh, local ingredients led her to pursue an M.A. in Food and Culture from NYU. While in school, she worked as the Director of Communications for a farmers market organization and volunteered at Edible Schoolyard in Brooklyn. Following the family tradition she also grew up learning by watching and working with her father in the restaurant.  

Dave Pedinotti

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