A fresh spin on old favorites is the order of the day at the Green Mountain Inn as recently named Executive Chef Cody Vasek infuses his extensive culinary expertise into the creation of contemporary new menus for the inn’s restaurants. Vasek’s richly diverse background traces its roots to his family farm in Texas and extends to include an apprenticeship with a west coast master fisherman, the title of four-time Houston Chowhounds Throwdown winner and training directly with renowned Chef Jean Georges Vongerichten in New York.
Says Director of Food and Beverage, Steven Truso, “We are extremely happy to have Cody join us at the Inn and know our guests will appreciate the exciting food pairings he’s designed. Our clientele is very knowledgeable about food and interested in how it’s sourced as well as prepared. Cody’s unique interpretation of the Inn’s trademark comfort food brings a modern, innovative edge to our offerings while still staying true to what the Inn is known for – providing delicious, high quality selections at an excellent value.”
Vasek discovered his passion for cooking during a stint as a breakfast cook at a local bakery in his hometown of Bellville, Texas at the age of 16. Over the past 13 years since then he has intentionally sought out different culinary experiences to hone his skills and talent. He refined his techniques working with highly respected Chef Jean Georges at such New York restaurants as Jean Georges, Mercer Kitchen, Vong, JoJo, Spice Market and Perry Street. Vasek’s own unique epicurean vision further evolved while working at numerous acclaimed establishments including the Hotel Icon in Houston, Driskill Hotel in Austin, and Jean George Restaurant in New York where he also developed experience in managing facilities, training staff and developing menus.
His years growing up on his family’s cattle and produce farm influenced Vasek’s direction and gave him expert hands-on knowledge of meats and charcuteries as well as such specialty produce as strawberries, loquats and honeysuckle.
Those farm origins resulted in an affinity for all things farm to table and Vasek has fully embraced the Inn’s membership in the Vermont Fresh Network. “I love meeting local farmers, developing relationships and looking for ways to use what they have to offer in inspiring, innovative ways to showcase real comfort food. “
The Inn’s new menus clearly showcase Vasek’s culinary imagination and flair in everything from short rib sliders to rosemary popcorn salad and roasted salmon with rhubarb puree. Says Vasek, “I want take things up a notch and am looking forward to expanding our food horizons into our wedding and banquet menus.
“My goal at the Inn is to refine the food, ensure it’s prepared with good technique, is flavorful, simple and clean with nothing confusing. I hope guests will say, ‘Wow - this is different!’ Cooking for me is a happy experience and I want to transmit that to our diners.
“I’ve found a real fit here. The staff is exceptional - a solid team with great talent and an open environment which encourages creativity.”
Says Truso, “Cody’s vast experience and love of local food all make for thoughtfully designed, interesting menus we know will make for a memorable dining experience our guests will long savor.”