Chris Kozlowski's Story

Better known as "Koz", Chris is the chef/owner of Orchard Street Chop Shop, in Dover, New Hampshire. At 32 years old, he is one of the youngest restaurant owners in the state of NH. OSCS is now touted as one of the top steakhouses in northern New England. The restaurant specializes in dry-aged USDA Prime steaks and an extensive all-American wine list with many older vintages.

Koz got his start as a prep cook at a small camp in Wolfeboro, NH in 1989. A few years later he then went to work in the kitchen for Hart's Turkey Farm in Meredith, NH, a local favorite. Working there for a few summers while attending college, Koz moved up the ranks and became a kitchen supervisor by the early 1990's. While attending college at Colby-Sawyer College, Koz studied business management with a concentration in hospitality. He soon became class president both his junior and senior years. During the summer of 1994, Koz moved down to St. Croix, U.S.V.I. and completed his internship for the Chart House restaurant corporation as one of the managers there.

During his senior year at college, Koz was accepted at the prestigious Culinary Institute of America in Hyde Park, NY where he started in 1996. At the CIA, Koz developed a liking for homebrewing and founded the CIA Homebrewers Club. Soon after, Koz got heavily involved in extracurricular activities and was elected president of the Ale & Lager Educational Society, one of the most popular clubs at the CIA. Finally, he joined the Student Council during the final year there and was voted President, the most celebrated position a student could have at the school. Koz graduated in early 1998 with the Student Council's "Distinguished Service" award.

After graduating, Koz was offered a position brewing beer at Federal Jack's in Kennebunkport, ME, Shipyard Brewing Company's pilot brewery. After working there for a few months, Koz moved up the ranks and became head brewer before leaving there in the winter of 1998. He then went back to work as sous chef for the William Tell Restaurant in Campton, NH under the highly acclaimed Swiss-chef, Franz Dubach. This is where Koz completed his CIA externship as well. Chef Dubach is one of Koz's greatest culinary influences to this day.

"Come in and enjoy an in-house dry-aged Prime steak and a martini in one of our many distinct dining areas."

During the summer of 1999, Koz packed his bags and moved out to Calistoga, CA to learn how to make wine at Vigil Vineyards, a small boutique zinfandel producer in northern Napa Valley. This is where Koz picked up many contacts in the wine world and rounded out his education on the beverage side of the hospitality industry.

In the winter of '99, Koz moved back to NH and took over at the helm of the kitchen at the Governor's Inn in Rochester, NH. He became the youngest Executive Chef in NH and brought the restaurant up to a 4-star establishment. After garnering many accolades at the Inn, it was time for Koz to move on and open up his own place. In September 2001, Crescent City Bistro and Rum Bar opened its doors to a very enthusiastic following. After being open for only nine short months, the restaurant had to expand to more than double its size to accommodate the following he had built.

After a few successful years, the opportunity arose to buy the Firehouse I restaurant in January 2004 after being gutted by a fire the previous year. After a number of months completely refurnishing the inside with a brand new state-of-the-art kitchen, cigar lounge, glassed-in wine room, and two new dining rooms, the Orchard Street Chop Shop opened its doors in April, 2004.

Koz has been credited with starting the new culinary renaissance in Dover and restaurateurs from all over the country are now following in his footsteps.

"Mr. Kozlowski's genius is that he has been able to identify and satisfy a demand for fine dining in Dover that no one before or after has managed to imitate."

Portland Phoenix
July 9th, 2004

Our Team

Chris Kozlowski
Chef | Owner

Come in and enjoy an in-house dry-aged Prime steak and a martini in one of our many distinct dining areas.

Email me 603.749.0006

Doug Hickman
Chef de Cuisine

If you have any questions or concerns, I would like for you to contact me. We thank you for your business and look forward to serving you again soon.

Email me 603.749.0006

Corey Richardson
Director of Marketing & Events

If you're looking to host your special event or function at our restaurant or offsite with Flat Iron Catering, please contact me.

Email me 603.749.0006

Tom Hooper
Bar Manager

If you're looking for a special wine that you don't see on our wine list, please contact me to see if we can accommodate your preference.

Email me 603.749.0006