Fresh flavors, Five star views

Culinary Excellence with a Contemporary Flair

Experience the Return of History Reinvented


  • Enjoy a classic or contemporary cocktail inspired by our rich history and expertly crafted by our mixologists. Order from our stunning wine cellar or enjoy one of our beers on draft or by the bottle.

  • Hoppy Hour

    It's all about the beer from 5-6:30 PM with our daily draft specials.
    Enjoy local, seasonal, and international favorites for a cool $3 every day.

Culinary Excellence with a Contemporary Flair

Events & Press

Chef at The Circular crowned Pastry Queen
Chef Cher Harris competed in the 2014 Ladies' World Pastry Championship in Rimini, Italy and single-handedly represented the U.S. as one of 12 contestants from 5 continents. After 3 days of intense competition, Chef Cher was named the champion and crowned Pastry Queen. The competition was held in conjunction with the 35th Salone Internazionale Gelateria, Pasticceria E Panificazione Artigianali (International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery).
"If you dine onsite only once, make sure it's The Circular."
"The grand restaurant is reminiscent of Spanish colonia style. Large picture windows overlook two ponds and gardens outside. Wrought iron lamps accent the décor. Subdued carpeting and leather chairs at blonde wood tables bordered in dark wood add to the style of the restaurant. Real flours grace each table set with flickering candles."
-The Epoch Times
"One of the eight best steak places on the East Shore."

Please check back for upcoming events.

Experience the Return of History Reinvented

Our Story

  • The History

    Milton Hershey was a man of reinvention and ingenuity, whose vision for the future serves as his greatest success and his lasting legacy. In this spirit, The Circular at The Hotel Hershey features the fresh, new flavors of an iconic American dining experience, reimagined.

  • The Room

    The atmosphere, menu, and service of The Circular provide a versatility of dining experiences from small plates and drinks at the bar with friends, to an intimate meal for two overlooking our magnificent gardens.

  • The Food

    Here, you’ll enjoy history with a twist of innovation. Try our signature cocktails, taste the new flavors of our menu, and enjoy the bustle of activity in our interactive pastry kitchen, where decadent desserts are created to order while you dine.

Ken Gladysz

Executive Chef

Chef Ken Gladysz entered the culinary field in 1981. After a five-year period as a sauté chef at Aldo’s Black Pearl, a fine-dining restaurant in Sarasota, FL, Gladysz obtained his certification from the Culinary Institute of America. Upon graduation, Gladysz was hired at Actuelle, a trendsetting restaurant in Dallas.

Gladysz joined the Four Seasons Hotel and Resort Company in 1992 as sous chef. The decade that followed was a whirlwind of international activity, with placements including Tokyo, Japan; Riyadh, Saudi Arabia; and Bali, Indonesia. Gladysz’s domestic experience includes assignments at the AAA Five-Diamond Four Seasons Houston Hotel and Four Seasons properties in Irving, TX and Jackson Hole, WY.

A milestone in Gladysz’s career is The Hotel Hershey being awarded Restaurants & Institutions coveted Ivy Award in 2010, and the following year, Gladysz was named “Chef of the Year” by the Central PA Chapter of the American Culinary Federation. Gladysz believes that chocolate is a great ingredient. Because almost everyone associates it with sweets, he enjoys the creativity of incorporating chocolate products into savory dishes.

Aaron Fowler

Chef de Cuisine

Aaron Fowler’s culinary career began in 1990 in Chapel Hill, NC as a dishwasher and busboy while he was a high school student. After high school, he attended the Culinary Institute of America. Following graduation in 1997, Fowler worked at The Little Nell in Aspen, CO, a Five-Star, Five-Diamond hotel and restaurant. After that experience, he worked for Four Seasons properties in Austin, TX and Jackson Hole, WY before coming to The Hotel Hershey in 2006.

At The Hotel Hershey, Fowler has held the positions of sous chef of The Fountain Cafe and banquets before taking on the role of chef de cuisine for The Circular. At the restaurant, Fowler is responsible for menu development of seasonal and holiday menus, managing a staff of up to six cooks, researching and developing new menu items that are current to today’s trends. Fowler enjoys creating modern dishes using inventive and experimental techniques – many of which are showcased on the menu at The Circular.

Cher D. Harris, CEPC

Executive Pastry Chef

As Executive Pastry Chef at The Hotel Hershey, Cher Harris CEPC oversees a team of dedicated pastry professionals providing unique desserts and chocolate creations to all of the hotel outlets, including the award winning hotel restaurant, The Circular. The pastry team's desserts are also featured throughout all banquets spaces, the daily Spa buffet, Trevi 5, Harvest, Cocoa Beanery coffeehouse, Sweets shop and more.

Bringing more than 20 years experience to The Hotel Hershey, Harris has also held positions as Executive Pastry Chef and as part of the opening management team at Hollywood Casino at Penn national Race Course, Pastry Arts Instructor at Harrisburg Area Community College and Assistant Pastry Chef at The Bent Creek County Club.

As an executive chef in a resort environment, Harris' area of expertise spans many fields including banquet style desserts, beautiful amenities and centerpieces, delicate coffee shop pastries and more. She specifically enjoys the intricacy and creativity involved with creating wedding cakes and plated desserts where she has the ability to showcase a diverse selection of styles to include various texture and flavor combinations.

Harris is an internationally renowned chef who has recently been crowned as The Pastry Queen at The Ladies' World Pastry Championship in Rimini, Italy. Dessert Professional Magazine also recognized her as one of the Top Ten Pastry Chefs in America in 2014. She was selected as a presenter and featured chef at the Powerful Women in Culinary Event in Beijing, China. And as an active member of The American Culinary Federation, Harris has been honored through competition with several ACF Bronze and Gold Medals.

Overall, Harris loves that working with chocolate is like pairing fine wines with food, in that the different cocoa contents and regions create many flavor depths and compositions with chosen paired ingredients.

Exceptional Service with a Flair for Innovation

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An Iconic American Dining Experience Reimagined

Contact Us

The Circular at The Hotel Hershey


Breakfast: Daily, 7-10:30 AM
Sunday Brunch Seatings: 12-2:30 PM
Brunch not available on January 1, 2017
Lunch Buffet: Friday & Saturday, 12-2 PM
Mon-Sat, 5-9:30 PM
Sun, 6-9:30 PM


100 Hotel Road
Hershey, PA 17033


The dress code is resort casual, however, we do not allow hats, graphic t-shirts, or tank tops for gentleman.  Jackets and ties are optional.  Denim and dress shorts are permitted if not torn or faded.  Please wear appropriate footwear and be advised that children over the age of 11 must adhere to the dress code. Thank you for your cooperation.

Private Dining

Alcove - Seats 12 | Wine Room - Seats 10
$250 rental fee per room


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