Chef Berry is a loyal advocate of the farm-to-table dining concept that prevails through all of Stowe Mountain Lodge’s food and beverage outlets and complements the local area’s vast source of artisan food and ingredients. Dedicated to sourcing the freshest products in New England, Chef Berry has created relationships with local farmers, while also saturating the menu with dishes that are uniquely Vermont.
Farm-to-table principles and local artisanal ingredients are second nature to Chef Berry, as he grew up in New England, appreciating all the culinary assets the region offers.
Chef Berry also spent time in Luzerne, Switzerland and Northern Italy where he launched his career, prior to being the Executive Chef at the Balsams Grand Resort in Dixville Notch, N.H. and lead instructor of their culinary school, which he also attended. “I am extremely proud to lead the team here at the Stowe Mountain Lodge,” says Chef Berry. “The property has such prestige and I’m excited to take the lodge to new culinary heights.”
