About St. Eve’s Restaurant
Located in the heart of Ho-Ho-Kus, New Jersey, St. Eve’s Restaurant is a premier BYOB fine dining destination in Bergen County, offering modern American cuisine with French influence in an intimate and elegant setting. Established in 2012, the restaurant has earned a reputation for exceptional hospitality, seasonal menus, and chef-driven cuisine crafted from the finest farm-to-table ingredients.
Guests enjoy a thoughtfully curated dining experience featuring expertly prepared seafood, premium meats, house-made pastas, and creative vegetarian selections inspired by the freshest ingredients available each season. Our rotating menu of appetizers, entrées, and desserts reflects a commitment to culinary innovation, classic technique, and locally sourced produce whenever possible.
Whether joining us for a romantic dinner, special celebration, business dinner, private event, or corporate gathering, guests can expect attentive service and an elevated dining experience. St. Eve’s also hosts exclusive Chef’s Tasting Dinners, seasonal culinary events, and live music evenings that bring together exceptional food, warm hospitality, and a welcoming atmosphere.
Today, St. Eve’s is proudly owned and operated by Chef Stefan Ondrus and his wife, Vanda Ondrus, who are dedicated to continuing the restaurant’s tradition of excellence while introducing their own vision of refined dining and genuine hospitality.
Meet Chef Stefan Ondrus
Chef Stefan Ondrus brings more than two decades of culinary experience to St. Eve’s Restaurant. A graduate of Culinary School in Slovakia, Stefan completed his formal training in 1998, specializing in Classic French, Italian, and Slovak cuisine. His career has taken him through some of the most respected kitchens in New York City and Northern New Jersey, where he developed a reputation for combining classical technique with modern creativity.
Before becoming Owner and Executive Chef of St. Eve’s Restaurant, Stefan served as Executive Chef of Pier 115 Bar & Grill in Edgewater, New Jersey. Earlier in his career, he worked under acclaimed Executive Chef Craig Hopson at the legendary One if by Land, Two if by Sea in New York City, refining his skills in fine dining and elevated hospitality. He later joined the renowned BLT Restaurant Group, where he worked alongside celebrated Chef Laurent Tourondel, further developing his expertise in Modern American cuisine. Stefan also gained valuable experience in classic French fine dining at René Pujol Restaurant in Manhattan.
Drawing inspiration from French culinary traditions, Italian craftsmanship, and modern American flavors, Chef Stefan creates seasonal menus that showcase fresh ingredients, thoughtful technique, and artistic presentation. His passion for hospitality, attention to detail, and commitment to culinary excellence are at the heart of every dish served at St. Eve’s.
Together, Stefan and Vanda Ondrus are dedicated to providing one of Bergen County’s most memorable dining experiences, where exceptional cuisine, warm service, and a welcoming atmosphere come together to create lasting memories.