Meet the Chef
Imagine, outside your dining room window, layer upon layer of mountains fading into a haze of evening light. From the hearth of the great fireplace, a blaze of color rivaled only by the fiestaware that sets the table. A glass of wine, some crusty bread, and some of the best food that dining in the Berkshires has to offer.
The chef and partner in the Bascom Lodge Group. For most of his years in the Manhattan restaurant industry, he was the pastry chef at the three star New-American restaurant Huberts and later, at the Duane Park Cafe in Tribeca. Prior to managing the Bascom Lodge, he co-authored the book, Sorbets and Granities, from the Duane Park Cafe. During the off-season, he works as a private chef to clients involved in political and non-profit fund raising, cultural organizations and private entertaining.