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HOTELS & INNS |
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A native of the Hudson Valley, Jeff Raider built a career in prestigious and well-recognized restaurants in New York City and Florida before returning home to cook at Valley Restaurant at The Garrison. Since the opening in 2004, the restaurant has received national recognition for Raider's pristine American cuisine with a focus on fresh and local ingredients.
Chef Raiders's Favorite Recipe: Spice Crusted Tuna with Pepper Ragout |
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Growing up in the Australian outback, Paul Sant's passion for food and fresh ingredients began while watching his Dad barbeque kangaroo on the backyard grill. His culinary pursuits would ultimately take him halfway around the globe to his current position as executive chef at Tarrytown House Estate.
Chef Sant's Favorite Recipe: Pan Seared Duck Breast over Vanilla Sweet Potatoes |
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When Chef Leonard (Lenny) Mott graduated from Hyde Park's Culinary Institute in 1981, he chose to remain in the region when other students sought fame and fortune in Manhattan and beyond. It proved a wise move. Today's Hudson Valley abounds with chic farms, vineyards and restaurants. And Chef Mott, celebrating 10 years with Le Chambord Inn, helped engineer this culinary transformation.
Chef Mott's Favorite Recipe: Truffled Lobster and Scallop Timbale with Brandied Crayfish Sauce |
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