New Executive Chef Brings World-Class Credentials To Stoweflake Mountain Resort & Spa

Chuck Baraw, President of Stoweflake Mountain Resort & Spa, today announced the appointment of Jeffrey Weiss to the position of Executive Chef. Most recently Weiss had orchestrated the dramatic change in the menu at Century, the Cleveland Ritz-Carlton`s restaurant, introducing sushi bars, raw bars, innovative cuisine and presentations.

“Jeffrey brings world-class credentials to Stoweflake`s food and beverage department. Because of Jeffrey`s skills, creativity and imagination, a Stoweflake dining experience will be as unforgettable as our other services which I believe are unrivaled by any New England destination resort,” Baraw said.

The international experience which initially launched his career in food service began at the prestigious Clas Pa Hornet in Stockholm. His vigorous classical training at Clas Pa resulted in Weiss being invited to be part of the pre-opening team for the innovative, seven-outlet food palace Matpalatset, in Stockholm. After the restaurant`s opening, he was placed in charge of the food production kitchen and fine dining outlet.

Weiss had been associated with the Ritz-Carlton organization since 1992, working at properties in Atlanta, Palm Beach in addition to Cleveland. He worked under Michelin Two Star chef Yves Garnier. Weiss had worked as either Executive Sous Chef or Executive Chef at each of the Ritz properties. He has also worked at the Hyatt Regency Hilton Head and the Topnotch Resort and Spa in Stowe, VT, after graduating from Johnson & Wales in Providence, Rhode Island, with a degree in culinary arts.