The Woodstock Inn & Resort has promoted Gregory Farrell to lead the culinary team as executive chef. Farrell has been with the resort since 2004 as Executive Sous Chef and will now be responsible for overseeing the creation and design of menus at The Inn’s four restaurants and catering operations.
Woodstock President and General Manager Werner Graef commented that, “Chef Farrell’s time with The Inn provides a synergy for the culinary offerings yet allows for new leadership to strengthen and enhance our reputation for fine dining, catering and events. His commitment to using seasonal ingredients and creation of creative culinary dishes made him the ideal candidate for the role of Executive Chef.”
Chef Farrell brings a wide range of experiences to Woodstock Inn & Resort from country clubs to French bistros, hotels and upscale retail locations. Prior to his tenure at The Inn, Chef Farrell spent time as Executive Chef at Smoke Rise Village Inn in New Jersey and Maxwell House – a Clarion Hotel inTennessee. He also served as Acting Executive Chef at Mariner’s Inn in South Carolina and at the Hilton Inn & Conference Center in Danbury, Connecticut.
Chef Farrell is no stranger to The Woodstock Inn & Resort having started his fulltime career as Chef de Partie at The Inn where he earned an American Culinary Federation certification and qualifications by the state of Vermont. Chef Farrell holds a Degree I Diploma from the Cordon Blue School of Culinary Arts in New York.
Located in idyllic Woodstock, Vermont, The Woodstock Inn & Resort defines country sophistication in one of New England’s most charming and popular year-round vacation destinations. The 142-room, AAA Four Diamond Resort and member of Preferred Hotels & Resorts, offers award-winning dining in three restaurants, ranked among the finest inNew England. The Woodstock Inn & Resort is owned and operated by The Woodstock Foundation, Inc. Proceeds from Resort operations support The Woodstock Foundation and Billings Farm & Museum education and conservation programs.
