We're reaching out to Chefs who would be a great fit for an exciting opportunity to shape the culinary direction of a growing hospitality group building in Central New York. Our team is backed by a strong investment group.
We're a group of experienced professionals developing a portfolio of boutique accommodations, each anchored by a restaurant and a lively bar program. Located in a scenic lake town, our properties — all within a 10-mile radius — will feature seven restaurants across three locations and expand to a culinary team of over 65 within the next three years.
Our food philosophy emphasizes local sourcing, seasonality, and simplicity. Nearly all ingredients are sourced within a 30-mile radius, with select seafood coming from within 250 miles. Our restaurants are supported by an off-site hydroponic greenhouse and farmette that will supply most of our produce. We prioritize using technology to support our staff and better understand our guests. The menu highlights strategic, lean, protein-forward dishes, designed around outstanding seasonal ingredients. Our concepts include a Classic Steakhouse, a Rotisserie Chicken spot, an English Pub, a Donut Shop & Café, a Pancake House, and an Après Wine Bar with light fare. We also have two Provision Shops, catering services, and a commissary kitchen to centralize culinary operations.
Each property features at least two restaurants and two full bars, all crafted to create immersive, sense-of-place hospitality experiences. Two of the three are hotels, with room service and a strong emphasis on hospitality.
We are now seeking an Executive Chef to help lead this culinary vision — someone capable of building scalable systems, managing teams across multiple kitchens, and collaborating on creating distinct culinary identities for each concept.
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