

Adrienne Cromartie-Wolf - Executive Chef and Founder
Adrienne Cromartie-Wolf is the Executive Chef and Founder of My Father’s House Southern Cuisine in Nyack, New York, a restaurant dedicated to her late father, Franklin Delano Cromartie, and inspired by her deep faith and heritage. She began her culinary journey under her father’s mentorship at his catering business, Cromartie Caters, where she developed a love for cooking and entrepreneurship. Adrienne refined her skills through the WHEDco/Urban Horizon Culinary Arts program and gained extensive experience catering for diverse clients, including business associations and church events.
Her culinary style reflects her North Carolina roots and Seventh-Day Adventist upbringing, which introduced her to vegetarian cuisine. After retiring from a career in education—holding dual master’s degrees in early childhood education and School Building Leadership—Adrienne transitioned full-time into her culinary passion.
My Father’s House Southern Cuisine honors African American contributions and history in Rockland County, drawing inspiration from figures like Cynthia Hesdra and Toni Morrison. The restaurant offers a warm, family-friendly atmosphere with a menu of Southern classics and modern twists, including chicken and waffles, shrimp and grits, and vegetarian options. Weekend brunches feature live Gospel music, and dessert highlights include sweet potato cheesecake.
Mervin L. Decosta - Operations and Business Development
Mervin Decosta oversees operations, finance, marketing, and business development at the restaurant. With over 23 years of management experience, including roles at Reese Corporation franchises like Pizza Hut and New York City Health & Hospitals, Mervin excels in talent development, cost control, and customer service. His hands-on management style and expertise in driving sales and efficiency contribute significantly to the restaurant’s success.