Stowe Mountain Lodge Food and Beverage Team
Stowe Mountain Lodge Culinary Team
Executive Chef Josh Berry
Chef Josh Berry began his culinary career at the BALSAMS apprenticeship program in the summer of 1994. While an apprentice he had internships at the Ocean Reef Club, Key Largo, FL, the Broadmoor, Colorado Springs, CO, Providence Restaurant, Boston, MA, Lafitte's Landing Restaurant, Donaldsonville, LA , The American Club, Kohler, WI, and Pinehurst Hotel & Country Club, Pinehurst, N.C. After finishing his apprenticeship, Chef Berry left for Europe and spent time at the Astoria Hotel in Luzerne, Switzerland and in Northern Italy, specifically Lake Como.
Upon returning to America, he took a position as Chef de Cuisine of the Heritage Grill at the Sea Pines resort in Hilton Head, South Carolina. After several years leading kitchens in the South, he returned to New England as the Executive Chef at the Griswold Inn in Essex, CT. When asked to return to the BALSAMS Grand Resort in Dixville Notch, NH, he jumped on the opportunity to become their Executive Chef and head instructor at the culinary school he attended and where he began his career. After working there for more than two-and-a-half years, he joined the Stowe Mountain Lodge culinary team as Executive Chef, taking our farm-to-table dining concepts to new heights. See Chef in action in the first of four videos from our "From the Kitchen" series while at a sugar house and cheese caves.
Executive Sous Chef Ed Swetz
Chef Ed Swetz came to Stowe Mountain Lodge from the Omni Mountain Washington Resort in Bretton Woods, NH, where he was the Executive Chef for more than seven years and the Executive Sous Chef for three years. He began his culinary career at the Lodge and Bath Club, in Ponte Verde Beach, Florida, and then the Doral Ocean Beach Resort in Miami Beach, Florida.
Before his time at the Omni Mt. Washington, he spent five years as the Executive Sous Chef and the Executive Chef at Williamsburg Lodge in Colonial Williamsburg, Virginia. With a passion for traditional and modern New England cuisine, Chef Swetz brings a wealth of knowledge and creativity to the Stowe Mountain Lodge culinary team.
Sous Chef Christopher Esteban
Chef Christopher Esteban has served as an integral member of Stowe Mountain Lodge's culinary team since pre-opening, and was a key player in preparing the lodge for its grand debut in June 2008. A New York City native, Chef Esteban attended Johnson and Wales University specializing in culinary arts. Chef Esteban's diverse background in the hospitality and culinary industry has allowed him to serve in a variety of positions within Stowe Mountain Lodge's culinary department, including interim Executive Chef for several months. With extensive knowledge of the Stowe Mountain Lodge's culinary vision, pervasive experience and passion for Vermont farmers and local ingredients, Chef Esteban proves to be an invaluable resource to Stowe Mountain Lodge.