The Gala Restaurant Team
Executive Chef, Chris Bonnivier
Chef Bonnivier is a career culinary expert, having received his formal training at Johnson & Wales University, Providence RI, and then escalating into high level kitchen positions in France's acclaimed "Moulin de Mougins Restaurant" and also at some of the finest hotels and restaurants in the United States. Most recently Chef Bonnivier was the Faculty House Chef of Williams College
"At Gala" Bonnivier explained, "We strive not to be a typical hotel or special occasion style restaurant", rather, we offer the highest in quality, product and service at a price point where we see our guests return two and three times during the same week". He added, "Gala is becoming a gathering place for our hotel guests as well as a welcoming establishment for the local Williamstown community". The courtyard is open seasonally and serves, breakfast, dinner and evening cocktails. On the cold Fall and Winter months, a fire glows in the bar for fireside dining.
Restaurant & Catering Manager, Rebecca Lennon
Rebecca has over 15 years of experience in the food and beverage industry. She started as a line cook in a local pizzeria at just 16. But quickly learned the art of fine dining service in Lenox, MA during her college breaks. After graduating with a Bachelors degree from the University of Rhode Island, Rebecca decided that the Food and Beverage business was where she needed to be. She moved back to the Berkshires to run the dining room that she first learned to serve in.
Rebecca was recruited to oversee and manage the catering at Tanglewood, the Summer home of the Boston Symphony Orchestra for 4 seasons. She worked closely with each customer to make sure that every event was above and beyond the expectations of the guests. Rebecca was responsible for organizing and executing each event from breakfasts for 4 to impressive events for 400.
Rebecca then became a Recruiter at Canyon Ranch in Lenox. With her attention to detail, love of people and knowledge of the food and beverage business, she was a natural fit for the position.
The Orchards was lucky to bring Rebecca on board in November of 2008 as our Sales & Events Manager and she quickly transitioned to take on the management of Gala. She has great creativity and attention to detail that ensures that each dining experience is unique and perfect. To be sure that her team makes each guest feel welcome and cared for.
Chef Bonnivier and Rebecca, together, both with vast knowledge of food, spirits and, service, with a "can do" attitude, is what makes the Orchards Hotel & Gala Steakhouse & Bistro successful.
|
