Farm-to-Table Dining for the Devoted Foodie

An organic vegetable garden steps from the dining room. A kitchen stocked with spices, ingredients, and fresh produce procured from local farms and suppliers. Pasture-raised, free range meat. Breads, pastries, and desserts all baked in-house. For foodies the world over, the Inn has become a destination for delicious, inventive menus featuring the best the Catskills has to offer.

Our dining room serves as the restaurant for the Inn. Our chefs work to prepare delicious meals for Inn guests. Breakfasts are typically buffets, featuring local free-range eggs, fluffy pancakes, and an assortment of cereal, fruit, yogurt, and house-made pastries, waffles, and pancakes. The dinner menu changes each night, and features creative courses. At all meals, vegetarian options are always available; our chef is very sensitive and responsive to special dietary needs and restrictions. On Saturdays, our kitchen prepares tea, with cinnamon toast, scones, and cookies for your afternoon enjoyment.

For weddings, conferences, and special events, our Chef and his team delight in crafting custom menus to complement each event. From extensive tasting dinners for corporate events to rehearsal dinner barbecues to brunches featuring locally-caught trout to wedding menus replete with special touches, the Inn can create anything your heart and palate desire.

MEET OUR CHEF

Born and raised on the Honey Island Swamp in Louisiana, Chef Tommy Finch grew up catching and eating alligator, wild boar, catfish, shrimp, and crawfish and picking vegetables out of his mother’s garden. He is not one to shy away from spice or seasoning and focuses on local, seasonal ingredients to influence his cooking. His true love for food began when he was a student at LSU and cooking to put himself through college. He entered an ACF Culinary competition and took the gold medal for the poultry division, which confirmed to him that he was on the right path -then and there he decided to devote his career to the art of cooking, knowing that it would require dedication and hard work. 

CAREER HIGHLIGHTS

Chef Tommy spent a decade working for the Brennan family of New Orleans, at both their James Beard Award winning flagship restaurant, Commander’s Palace, and their outpost in Destin, Florida. He then went on to help open a number of successful restaurants in the greater New Orleans area as a consultant. Most recently, he was the Executive Chef of a Michelin recommended restaurant in Brooklyn where he ran a nationally acclaimed seafood program and familiarized himself with the restaurant scene in New York City. At Commander’s Palace, not only did Tommy fortify his knowledge of cooking, he also met his future wife, Kaitlyn, a Brooklyn native. Kaitlyn’s restaurant career began at Commander’s Palace, followed by Michelin starred Jean-Georges in New York and most recently Fausto in Brooklyn, known for its handmade pastas and natural wine program. Kaitlyn and Tommy share the belief that the guests in your restaurant should feel as though they are at the most well executed dinner party at a dear friend’s home.  

WELCOME TO THE CATSKILLS

Tommy and Kaitlyn are both well traveled and use each trip as an opportunity to fully immerse themselves in the local cuisine. Some of the most influential places that they have been to include Spain, Africa, Columbia, Turkey, South East Asia and their favorite place, Mexico, where they got engaged! Chef Tommy’s cooking style is heavily influenced by all of his travels, but stays rooted in Louisiana tradition. Both Kaitlyn and Tommy are so excited to bring their love of cooking and hospitality to the Catskills and cannot wait to fully immerse themselves in all of the beautiful local ingredients this area has to offer.