Culinary Team

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 Jonathon Cox

Chef Jonathon Cox began his journey in the culinary arts in 1999 at the Culinary Institute of America in New York, graduating with honors. Upon completion of a summer internship as the First Cook at the Moona Restaurant in Nantucket, Massachusetts, Jonathon worked as the Sous Chef at the well-known, Lumiére Restaurant in Newton, Massachusetts.

With a passion for traveling and a determination to expand his culinary skills, in 2003 Jonathon moved his life across the country to National Yosemite Park, California. There he took the position as the Sous Chef at the Ahwahnee Hotel, a  AAA four-diamond resort. After two years on the West Coast, Jonathon moved back east, accepting the position as the Executive Chef for the Inn at Thorn Hill & Spa in Jackson, New Hampshire. In 2008, with his desire to dabble in various positions, Jonathon took on the short-term role as the contract chef for Longwood Events in Boston, a premier and luxury, catering company. Shortly after the contract with Longwood Events ended, Jon accepted the position as the Executive Chef, at the award-winning Reluctant Panther Inn and Restaurant, in Manchester, Vermont.

In December of 2012, Chef Cox joined the culinary team here at Stowe Mountain Lodge and since then has proven to be a bona fide addition to the team.  Growing up on the coast, Jonathon has a natural love for fish and the art of cuisine. When he is not in the kitchen, Jonathon enjoys the outdoors by skiing in the winter and mountain biking in the summer.

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.

Sous Chef Chris Harmon, CEC

Chef Chris Harmon is a graduate of the BALSAMS Culinary Apprenticeship Program. A Maine native, he joined the Balsams Grand Resort Hotel team in 1994. In 1996, he received the honor of culinary apprentice of the year. Upon graduation,  he stayed on as a sous chef for 3 more years. In 1998, Chef Harmon received the local ACF chapter Chef of the Year award, and in the spring of 2001, Chris was promoted to Executive Sous chef. During this time he helped coach 2 Jr. Culinary teams and assisted in the Jr. Culinarian of the Year competition, ultimately helping guide an apprentice to a national title in 2005.

In the spring of 2005, Chef Harmon left the BALSAMS to become Chef de Cuisine of the Griswold Inn in Essex CT. In the summer of 2009 Chris rejoined the BALSAMS team once more as Chef de Cuisine, in hopes of giving back to the Balsams the experience it gave him. In the summer of 2011 Chris earned his CEC (Certified Executive Chef) through the American Culinary Federation, the world's largest association of professional chefs. In April of 2012, he joined the culinary brigade at Stowe Mountain Lodge and currently resides in Stowe, VT with his lovely wife Heidi.