Chef Richard Beichner served President George W. Bush in 2004, is member of James Beard Foundation
SKYTOP, Pa. (June 1, 2015)—Skytop Lodge has brought on award-winning chef Richard Beichner as the resort’s new executive chef. He began May 25, and will oversee all food and beverage operations property-wide.
Beichner has more than 20 years of culinary experience, most recently as executive chef at the four-diamond Mansion on Forsyth Park in Savannah, Ga. Prior to that, he was executive chef at well-known resorts in Colorado including the Stanley Hotel in Estes Park, the luxury four-diamond Sonnenalp Resort in Vail as well as Vail Cascade Resort & Spa, which boasts Colorado’s only four-star steakhouse.
Beichner spent nine years as executive chef at the Grand Traverse Resort and Spa in Traverse City, Mich. It was there that he had the opportunity to prepare a meal for President George W. Bush, who was staying in Traverse City.
And what did the leader of the free world request to eat? “A well-done cheeseburger,” laughed Beichner, who served the President himself.
Beichner is a member of the James Beard Foundation and has prepared meals at the James Beard House in New York City. He placed second in the Michigan Hotel/Motel Restaurant Association “Culinarian of the Year” contest in 2005 and was named Iron Chef of Michigan in 1999. He holds a certificate from the court of Master Sommelier.
Beichner’s award-winning farm-to-table approach is a perfect fit for the resort, said Skytop Lodge President and General Manager Douglas Hustad. “It’s no accident that our tagline of ‘It’s in our Nature’ also applies to the local, seasonal ingredients we use every day in our kitchens,” he said. “Chef Rich’s expertise using naturally sourced ingredients is an incredible asset, and we’re looking forward to watching him establish Skytop Lodge as the premier dining destination in the Pocono Mountains.”
