| Ken started his culinary career 17 years ago at a Northern Italian Restaurant before attending the Culinary Institute of America where he graduated in the top of his class. Ken’s initial love for food was sparked by his childhood, growing up on the coast of Maine where he learned to appreciate the bounty of the sea. Following his love of the sea Ken went to the Hapuna Beach Prince Hotel in Hawaii and followed that with a brief apprenticeship at Caneel Bay in the Virgin Islands.
Upon graduation Ken had visions of heading west, but instead chose the Woodstock Inn and Resort in Vermont to build his resume. Garde Manger Chef, Banquet Tournant and Sous Chef were the roles Ken assumed during his four-year stay. Looking for a change, Ken moved to Nemacolin Woodlands Resort and Spa to assume the role of Golden Trout Restaurant Chef. After Nemacolin, Ken moved his talents to The Sagamore Resort, where he took on the responsibility of overseeing the day-to-day operations of the Four Diamond Trillium Restaurant and the “Chef for a Day” program. Most recently Ken has moved to Executive Chef overseeing The Sagamore food operation.
Ken describes his cuisine as simple and seasonal with eclectic influence. He stresses how important it is to maintain a comfortable and casual work atmosphere without sacrificing quality. He is very passionate about artisan style products and purveyors.
Ken’s other accomplishments include: New York State Restaurant Association Restrateur of the Year 2005, James Beard House participant as well as gold and silver medal winner in Team American Culinary Federation sponsored competitions. Ken’s plans for the future include a gourmet restaurant shop and/or Chef/instructor at The Culinary Institute of America.
When not cooking, Ken enjoys outdoor activities, growing heirloom vegetables, bread baking and spending time with his wife Jayceen and son Tyler. |
