Mountainside Award Winning Luxury Lodge appoints All-Star Team in VermontAs Stowe Mountain Lodge, by Destination Hotels, begins their summer season, the preeminent New England Lodge, at the base of Stowe Mountain Resort, welcomes their new culinary team. This all-star team is taking the food and beverage initiatives to new heights, with new menus, culinary concepts and a new dynamic team of culinary experts.
Leading the new Stowe Mountain Lodge team is Director of Food & Beverage, Scott Cochran. Cochran, who has extensive culinary experience at several of the top ski destinations in North America, which includes opening the St. Regis at Deer Valley, recently arrived from the Wildwood Resort in Snowmass, Colorado, where Executive Chef, Ronnie Sanchez and Cochran brought the culinary team to new levels. Cochran received his Grand Diploma in Culinary Arts at the French Culinary Institute in New York, New York. He is a certified member of the Court of Master Sommeliers, while also honing his palate working alongside James Beard Winning Chefs, Ken Oringer and Jean Georges.
Also leading Stowe Mountain Lodge’s new culinary team is the new Executive Chef, Ronnie Sanchez. Chef Sanchez joins Stowe Mountain Lodge after most recently serving as the Executive Chef at The Westin Resort in Snowmass/Aspen & Wildwood Snowmass. He also spent time at Ko’a Kea Hotel & Resort in Kauai, HI as the Executive Chef, and the current Destination property, Inn and Spa at Loretto in Santa Fe, New Mexico. As a three-star Michelin trained chef with experience at El Bulli in Roses, Spain, his approach to cuisine is creative and cutting-edge. Recently he staged at La Mar and Astrid Y Gaston in Lima, Peru. Chef Sanchez has been featured in several cookbooks and culinary publications around the world.
Alongside Chef Sanchez, Jeremy Martin also joins the Stowe Mountain Lodge team as the new Chef de Cuisine. Chef Martin also comes from the Rocky Mountain ski country as a former chef at the St. Regis, Deer Valley, the Stein Eriksen Lodge and the Waldorf Astoria in Park City, Utah. He is a graduate of the New England Culinary Institute.
As the new Director of Restaurants for Stowe Mountain Lodge, Michael Pastore joins the team from Snowmass where he served as the Food & Beverage Operations Manager, and also worked with Chef Sanchez. Pastore has more than a decade of Food & Beverage, Fine Dining and Banquet management at many of the top mountain resorts in the Rocky Mountains. His past resorts include: Beaver Creek Lodge in Beaver Creek, CO; the Lodge at Vail in Vail, CO; and the Destination Resort, Vail Cascade. He is also certified by the Court of Master Sommeliers.
“We are more than thrilled to have these three award-winning culinary greats here at Stowe Mountain Lodge together,” says Richard McLennan, Managing Director. “In the short time they have been here, the food and beverage initiatives throughout the entire property have soared to new heights.”
Solstice, Stowe Mountain Lodge’s award winning, signature restaurant features innovative artisan cuisine in a relaxed yet elegant setting. Boasting floor-to-ceiling windows that overlook Spruce Peak, with décor that reflects the surrounding environment of Vermont, Solstice is the culinary gem within the luxurious alpine Lodge.