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 Benjamin "Adam" Noe
Benjamin "Adam" Noe was born in Kingsport, Tennessee. He grew up working on a farm in the Appalachian Mountains, where he gained the love and knowledge of food from his late mother, Tina Marrietta Shaffer, master gardener and published food author. Adam began his culinary career at age of fifteen, working as a line cook. After years of sharpening his culinary skills in a multitude of fine dining restaurants, he earned the position as Lead Sous Chef at the Bull and Bear Steakhouse at the Waldorf Astoria in Orlando, Florida.
Since Adam began his career at Solstice in 2011, he has continued to captivate our guests with his passion of working with local farms and suppliers to bring the freshest and most interesting flavors to the Stowe Mountain Lodge culinary experience.