Generations of
culinary innovation

Now in its fourth generation as a family run business, Chelten House has been a leader in the premium food manufacturing and distribution industry for more than 80 years.

1940’s

Started in the mid 1940’s by an enterprising young Philadelphian named Martin Dabrow, and originally called Penn Foods, the company was America’s very first importer and distributor of high quality foods, selling directly to small delis and gourmet stores in Philadelphia.

1950’s

During the 1950’s, Martin shifted his focus to the large supermarkets that were starting to dot the landscape outside the big cities. Realizing he could produce higher quality products for less using local manufacturers, he also began making his own dressings and sauces, always keeping a watchful eye on their kitchens.

1960’s

By 1965, Martin had concluded that manufacturing his own products was the way to go, so he used his life savings to purchase a food plant in Philadelphia, naming it Chelten House in honor of a charming home in his childhood neighborhood he had always admired.

1970’s

Martin’s son Alan Dabrow was also taking a leadership role in the company, and although their core business was still distribution, their reputation for quality spread quickly, and before long hundreds of supermarkets and restaurants were carrying the Chelten House brand.

1980’s

By the 1980’s, Alan’s son Steve had joined the family business, and Chelten House had moved out of importing and distribution, focusing completely on selling its own brand of products. In 1985, they built a new manufacturing facility in Bridgeport, NJ.

1990’s

The 1990’s marked a huge turning point for the company. Now firmly under Steve’s direction, the company shed its Chelten House brand and began focusing on the private label business, creating partnerships with supermarket chains and food service companies across the country, helping them build their brands.

2000’s

By the 2000’s, the organic and culinary boom was in full swing, helping fuel tremendous growth in the business, leading Chelten House to expand its culinary team and hire a full-time chef to develop new and innovative products for its customers. The company also continued its aggressive facility expansion and welcomed the 4th generation, Jason Dabrow, into the business.

2020’s

Now, fourth-generation President, Jason Dabrow, continues to spearhead major customer growth and has supported the further expansion and automation of the facilities, adding new lines and capabilities that bring the total footprint to over 500k square feet – all while maintaining the customer focus and family culture that has spanned generations.