Le Jeune Chef Restaurant is closed until further notice.

We are committed to continuing to provide a safe, healthy environment for our staff and guests. Follow along on Facebook for details.


Le Jeune Chef (translated "the young chef") restaurant, on the campus of Pennsylvania College of Technology in Williamsport, presents a casual fine-dining experience hosted by the College's School of Business & Hospitality. The restaurant offers a gourmet menu and features the area's most extensive wine list.

Patrons enjoy discreet yet attentive service, plus the opportunity to receive expert advice while making their food and wine selections, in the restaurant's teaching-learning environment.

Wine Spectator Award of Excellence
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Penn College students receive a 20% discount by showing their student ID.

Le Jeune Chef Restaurant exclusively uses fine chocolates from Guittard Chocolate Company.


Make your reservation by calling 570-320-2433 .
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Professional Staff

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Mission & Vision Statements

Mission Statement

To exemplify and promote excellence, opportunity and leadership in hospitality.

Le Jeune Chef-Hospitality & Conference Services

Vision Statement

  • To provide the dining and training facilities to support students in the School of Business & Hospitality.
  • Students and Le Jeune Chef guests are our primary focus, and we are committed to providing our guests with exceptional service in the College's multi-faceted operation. Our number one goal, "CUSTOMER SATISFACTION," will be achieved through our staff with exceptional courteous and friendly hospitality.
  • To offer a unique international and local gourmet cuisine, prepared with the finest available ingredients to enhance the fine-dining experience in Le Jeune Chef.
  • To assist our patrons in selecting the perfect wine from world-class wine cellars as an essential accompaniment to fine dining.

Le Jeune Chef and Penn College's Facilities & Events fulfill two very special purposes. One is to provide opportunities for students in the School of Business & Hospitality to develop practical skills by serving real needs. The other is to help clients organize, plan and carry out special events using our facilities and professional expertise.